Grill Master Recipes

With the last days of summer upon us, the Grilling Season will soon be at an end. That in mind, and a love of grilling, we bring some recipes to you and hope that you enjoy them with your family and friends.

Summer Sangria



Strawberries, (other berries if you like)

Simple syrup

1-2 Bottle(s) of favorite white wine

Favorite Tequila


Stand watermelon straight up and cut off one side, so it looks like a bucket. With a melon baller, carefully core out watermelon and place watermelon balls into a bowl, place in freezer.

Cut strawberries and other fruit, place in watermelon. 

Make simple syrup – equal parts water and sugar heated up in a saucepan until they mix.

Now it is time to add everything to the watermelon party, mix and let sit for a bit.

Enjoy, just beware the fruit.


Beef is king in Texas, and no other cut of beefis more famous in Texas than Brisket. Brisket is normally a tough cut of meat, unless one knows how to coax out its natural goodness. Cooks have their preferences: To trim, or not to trim; To rub, or not to rub…

I believe that the BEST way to cook a brisket is to smoke it over charcoal and wood chunks, with a dry rub. You are free to disagree, and I would love to have a taste of yours so you can prove me wrong.

Dry Rub:

Kosher Salt

Coarse grind black pepper

Garlic Salt

Onion Powder

Chili powder

Mexican Oregano

Smoked Paprika

2 tsp. Ground mustard

2 Tbsp. Cafe Bustelo (espresso ground coffee)



Let brisket sit to get to room temperture. I do not trim my briskets because I like to catch the drippings and make stock with it.

Soak wood chips/chunks in water (at least 30 mins). Start charcoal in smoker, I use a smoker with an offset firebox. In the cooking chamber place a large baking pan with high sides under the grill, this will be our drip pan. Place the grill grates.

Mix together all dry rub ingredients; if possible, use a mortar and pestle to unify the size of all ingredients. Once the dry rub is ready, liberally apply to brisket, making sure to get in all crevices.



Smoke at 225-250ºF for 12 hours, checking the firebox periodically to add charcoal and wood, keeping a constant temperature. You can place a temperature probe in the middle to check the internal temperature, but that really isn’t necessary, just touch it, it should fall apart in your hands. 

Pull of brisket and let sit for 15 minutes. Slice, shred, chunk it… whatever floats your boat. 

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