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Sunrise Chef: Glenn Gross

Published On: Dec 24 2013 04:24:21 PM CST
Updated On: Nov 28 2013 11:17:46 AM CST

Sunrise Chef Glenn Gross

Just in time for a cold weekend, Glenn Gross of Fat Jack's BBQ joined 69 News at Sunrise with some delightful dishes and a chili recipe our morning show crew is raving about!

MISSISSIPPI GREEN BEANS n’ HAM
Rev: 02/08

Tools required: (Gather First)
Large Saute Pan
Knife
Cutting Board
Measuring Cup
Measuring Spoons

SENSITIVITY: Bright green color, not mushy/brown. Pork/ham evenly distributed throughout. Beans have a slightly garlicky, smoky flavor. Should NOT be in too much liquid. Should be somewhat dry/glazed.
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RECIPE

3 lbs. whole green beans
¼ lb. pulled pork OR diced ham
½ lb. butter
1 T granulated garlic
½ T black pepper
1 tsp salt
1 cup “bean juice” (2 oz. ham base & 2 cups hot water) --Ok to substitute chicken base
2 T chopped garlic in oil

NOTE: Feel free to adjust seasonings to personal taste
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METHOD

1. Place “bean juice,” butter, chopped garlic & pork in pan. Heat just enough to melt butter.
2. Add beans & seasonings & begin to sauté green beans.
3. Sauté until beans become soft to the touch, AND remain bright green. Beans must not turn brown. Most of the liquid should be absorbed by the beans.
4. Properly cooked beans should be crisp & fresh tasting, and the liquid should appear as a “glaze” on the beans.
5. Place beans in serving bowl and enjoy!!!

WHITE LIGHTNIN’ TURKEY CHILI
GREAT FOR LEFTOVERS AFTER TURKEY DAY
Rev: 12/11
Tools required: (Gather First)
1 large stockpot
Measuring spoons
Wire whip
Knife
Measuring cup

SENSITIVITY: Spicy, moderately thick, and light green in color. Taste of cumin should “burst” through. Turkey should be chunky, not stringy, with pieces of red pepper visible.
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RECIPE

3 small cans cannelloni beans (DO NOT DRAIN)
2 cups red peppers -- dice to 1/4"
2 cups onions -- dice to 1/4"
2 cups green onions -- dice to 1/4"
1 - 2 lbs. leftover turkey
2 cups diced green chiles
4 oz. chicken base
¼ Tbs. cayenne pepper
1/2 Tbs. crushed red pepper
1/2 Tbs. salt
1 tsp. white pepper
3/4 Tbs. granulated garlic
2 bay leaves
1 Qt water
1 ½ lbs. butter
3/4 cups cumin
Cornstarch/water or roux as needed to thicken

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METHOD

1. In a large stockpot, melt butter & add onions, green peppers, green onions & chilies. Sauté for 5 minutes.
2. Add all other ingredients and blend well.
3. Reduce heat & simmer for 30 minutes, stirring constantly.
4. Using cornstarch mixture, thicken chili to consistency of thin gravy. Roux is acceptable in place of cornstarch.
5. Remove from heat & transfer chili to serving bowls. Top with Cheddar Jack cheese and enjoy!!

SHELF LIFE: 3 days

SMOKING BRISKET

IF YOU HAVE A SMOKER AT HOME, USE THIS RECIPE

Tools Required:
Pans
Knife
Cutting board
Clear wrap
Foil

Food Needed:

Briskets
Brisket Rub

Yield: 1 nose-off brisket will yield approx. 10-12 sandwiches, or 5-6 platters. Shrinkage loss is approx 30% -35%.

Sensitivity: Briskets will be almost black in color, with a slight glossiness to them. Some of the seasoning spices will be evident all over the brisket. When the brisket is cut against the grain, a 1/8" - 1/4" purplish hickory smoke ring will be quite evident around the entire inside edges of the brisket. The meat will be very juicy, and not crumbling or dry, and will be light brownish/gray. The flavor of the hickory and the spices will prevail.

Seasoning Time: 30 Seconds per Brisket
Loading Time: 30 Seconds per Brisket
# of Logs: 3
Cooking Time: 10 - 12 hours, depending on the load in the smoker
Cooking Temp: 200º - 210º, depending on the load in the smoker
Unloading Time: 30 seconds per brisket

SMOKING PROCEDURE:

1. Fill a sink with water.
2. Place proper number of briskets in the water, and allow to soak for a few minutes. This will allow the seasoning to stick to the briskets, and remove excess blood.
3. Load logs/chips into the firebox.
4. Place one brisket at a time on a pan and rub the entire brisket with brisket rub. Evenly and heavily coat all sides of the brisket. Shake off excess seasoning. Place seasoned briskets on a sheet pan.
5. Starting at the top rack, begin placing briskets on the rack, WITH THE FAT SIDE UP!! The fat side must be on top, as this allows the fat/juices to “cook down” into the brisket. Leave 2" between each brisket, so that the smoke can circulate between the briskets, and smoke them evenly.
Set the thermostat @ 200º - 210º.
Close the smoker, and begin the smoking process.


BRISKET RUB

1/2 cup granulated sugar
1 cup Spanish paprika (the brighter red the better)
1 ½ TBS salt (or to taste)
1 TBS black pepper
1 TBS onion powder
1 TBS cinnamon
1 TBS granulated garlic
2 TBS Accent (optional…..This does add lots of flavor)
1/4 cup granulated brown sugar
1 TBS Lawry’s seasoned salt


OVEN BRISKET COOKING PROCEDURE
Recipe # SMK-9

Tools Required:
4" deep pan
Measuring cup
Foil
Clear wrap
Cutting board
Slicing knife

Recipe: Briskets per Pan
2 cups brisket rub
Water
3/4 cup liquid smoke

PROCEDURE:

1. Fill 4” deep pan to 1" from top with water.
2. Add brisket rub and liquid smoke to water and mix well.
3. Add briskets to pan, making sure they are covered with water.
4. Cover pan with foil and set oven at 325º.
5. Place pan of brisket in oven and cook for approx. 3 -4 hours.
6. When brisket is done, remove from oven, remove from pan, Place on serving tray, slice and enjoy!