The Milwaukee Post

12 • Milwaukee County Post • September 25, 2015 (Family Features) — Although brisket is gener- ally regarded as a cool- weather dish, you may be surprised how this ulti- mate comfort food works in delicious recipes that help you hang on to the fading days of summer. A traditional barbe- cued beef brisket pre- pared low and slow over a charcoal grill is sure to be a crowd pleaser for a back- yard tailgate or a casual gathering with friends. Leftovers can help warm up a cool morning with a decadent serving of Barbecue Benedict, and you can look forward to a Grilled Greek Salad Pita with Beef Brisket for a tasty midday meal. As any g rill master knows, achieving grilling greatness begins with a charcoal fire. These recipes, created by world champion pitmaster Chris Lilly, showcase how Kingsford Charcoal can help you achieve an authentic smoky flavor that will delight the taste buds of your family and friends. Each briquet con- tains natural ingredients and real wood for a deli- cious cookout every time. Find more recipes fea- turing your favorite g rilled meats at www.kingsford.com. Barbecue Beef Brisket Makes: 8-10 servings Prep time: 30 minutes Cook time: 5-6 hours 1 beef brisket flat (5-6 pounds) 1 tablespoon beef bouil- lon base Dry Rub 1 cup beef broth Dry Rub: 1/2 tablespoon salt 1/2 tablespoon paprika 1/2 tablespoon black pepper 1/2 tablespoon sugar 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon oregano 1/8 teaspoon g round coriander Build a charcoal fire with Kingsford charcoal for indirect cooking by sit- uating coals on only one side of grill, leaving other side void. Cover entire brisket with beef bouillon base. In small bowl, mix dry rub ing redients and coat brisket with rub. When cooker reaches 225 degrees F, place brisket on void side of grill and close lid. Cook for 4 hours, until inter nal temperature reaches 160-170 degrees F. Remove brisket from grill and place in shallow baking dish or disposable aluminum pan. Pour beef broth over brisket and cover pan with aluminum foil. Place baking dish in cooker for an additional 1- 2 hours, until inter nal temperature reaches 185 degrees F. Remove baking dish from g rill and let meat rest undisturbed for 20-30 minutes. Slice brisket across grain and serve. Grilled Greek Salad continued on Page 13 FOOD INDIANA CONTESTANT TAKES TOP HONORS IN UPSET-RIDDLED WEEK 2 OF POWER POINTS CONTEST So, what have we learned two weeks into the new football season? Well, surprisingly, Baltimore, New Orleans, Seattle and Indianapolis, among others, are all winless; Peyton Manning's name does not appear among the leaders in passing yardage; and without taking a snap, Pope Francis has shot to the top of the Pro Bowl voting. Perhaps most shocking of all, "upstart" quarterback Phillip Rivers of San Diego has quietly maneuvered himself past legendary Hall of Fame quarterback Dan Fouts as the franchise's career leader in touchdown passes. Another highly unlikely highlight: In a week of stunning and plentiful upsets (one contestant in Virginia tallied 14 of the possible 136 points), an Indiana player tallied 111 points, then survived a Tiebreaker with a Milwaukee contestant to claim grand prize honors in the POWER POINTS Football Contest. Donna McCammon, of Carlisle, IN, predicted in her first Tiebreaker that 41 points would be scored in the Dallas-Philadelphia game. That proved to be seven points closer than Eugene Miller's guess of 48 and allowed her to claim first-place honors. McCammon entered the contest through the Sullivan Daily Times in Sullivan, IN, a first-time player. Milwaukee... Eugene Miller, Greenfield (111 points) He must contact our office at the Milwaukee Post at 414-744-6370 to confirm his entry. $5O LOCAL WINNER Eugene Miller Greenfield, WI $1000 GRAND PRIZE Donna McCammon Carlisle, IN WEEK 1 WINNER WEEK 2 WINNER 246123059 POWER POINTS + + +

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