It’s time to tailgate San Antonio! Tune into Living this morning at 10 AM for juicy cookout ideas that cut out the work and PUMP UP THE FUN! Let’s start with this recipe I tried myself at home…okay, so I got a little creative with a local favorite, Big Red.
Talk about a great way to use up extra soda in the fridge as a marinade, along with a generous amount of honey and white wine. I call these my Sweet & Spicy Big Red Baby Back Ribs — they go hand in hand with football season!
Next up, a couple of dishes from Two Step Restaurant & Cantina (off 1604 near the intersection of Braun Rd.) — their Double Beef Rib and lip smacking Whiskey Custard! I have the recipe to the latter right here. The best custard, I’m told, is a perfect balance of silkiness, but with just the right heaviness or density.
Two Step’s Double Beef Rib is family recipe, and a fan favorite! The size alone makes quite an impression on guests…it’s actually an English cut about 3”high! The certified Angus beef starts out at about 40 oz and is wet aged for 28 days. Then, it’s slow smoked for 20 hours. It doesn’t take much seasoning (just a bit of salt and cracked black pepper), since there is so much flavor to the meat already.
**Brisket Cooking Tip**
Buy a smaller brisket with good marbling. Make sure to cook it low and slow at 225 degrees for 12-16 hours.
Local celeb Elizabeth Chambers and her shoppe, BIRD Bakery, also make an appearance, and we’ve got the recipe to one of their most popular treats…Monster Cookies. It’s the type of chewy mashup that comes to life when you combine sugar, peanut butter, chocolate chips and M&Ms all in one!
Elizabeth (as you may know) is married to Hollywood heartthrob Armie Hammer…but she is beautiful, lovely lady all on her own. 🙂