Dinner: Fatty Brisket
Recipe by Zakary Pelaccio with JJ Goode Three kindred spirits—pitmaster Robbie Richter, Jori, and I—came up with this profound merging of Southeast Asia and the American South. So profound that it could be both mascot and metaphor for Fatty 'Cue.LISTENHo
Ingredients
2 cups dried red chilies, such as cayenne
2 cups black peppercorns
Zest of 4 limes
1 1/2 cups kosher salt
Instructions
In a dry pan over medium heat, toast the dried chilies until they take on a dark color, pressing them down with a wooden spoon to increase contact with the pan, 3 to 4 minutes. Be careful not to inhale over the toasting chilies. Transfer them to a plate, then toast the peppercorns, swirling and shaking them until they crackle lightly and release their aromas, about 3 minutes.
Working in batches, grind the dried chilies and black peppercorns to a fine powder in a spice grinder. Stir in the lime zest. Transfer the mixture to a bowl, mix in the salt, and set it aside.
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Nutrition Facts
Serving Size: 12
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |