Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

Cola Marinade:
2 cans favorite cola soft drink
2 beef bouillon cubes dissolved in 4 oz. water
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons lime or lemon juice
12 ounces Cattlemen’s Authentic Smoke House Barbecue Sauce
Seasoned salt
Fresh ground pepper

Red River Rub:
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
dash of nutmeg
French’s mustard
1 10-12 pound beef brisket, trimmed to 1/4 inch of fat remaining

Instructions

Combine all marinade ingredients. Marinate the brisket for 2 days in refrigerator. Combine all rub ingredients and store in a sealed container.

Squirt mustard liberally over both sides of the meat and rub it in with you hands. Sprinkle generously with the rub and pat into the meat. Let dry-marinate for 3-4 hrs. if possible, or at least one hour.

Place brisket in a smoker, fat side up, and cook for about 1/ 1/2 hrs. per pound (this usually turns out to be about 16-18 hours) at 225-250 degrees F.

Serve thinly sliced with BBQ sauce on the side.

The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended.

Ingredients

1 pound fajita-style beef strips
2 tablespoons cooking oil
1 egg, separated, reserving the white
1/2 cup dried red chile pods, coarsely chopped
2 tablespoons fresh ginger, peeled and chopped
1 tablespoon chopped scallions
1 teaspoon white sugar
1 tablespoon soy sauce
1/2 teaspoon salt

Instructions

In a bowl, mix the beef with the salt and egg white until coated.

Heat the oil in a wok or skillet and add the beef, stir frying until the pieces no longer stick together. Add the chile, ginger, and scallions and fry until the meat is cooked through. Add the sugar and soy sauce and turn until the meat is coated. Spoon out the mixture and put it into a serving bowl. Serve over cooked white rice.

“Chop” is an Afican Slang word for food or meal, and this recipe fits that term because it is a big meal!  It contains some of the most basic ingredients of West Africa with garnishes similar to curry dishes–another food influence in Africa.  In West Africa, the beef would probably be substituted with wild game, buffalo, antelope, etc.  Use your imagination here in North America–elk, venison, antelope, or lamb.  Serve the huge pot of stew and incredible condiments buffet style.

Ingredients

• 2 tablespoons vegetable oil
• 5 pounds of beef or game, cut into 1 inch cubes
• 4 cups coarsely chopped onions
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons chile caribe (crushed dried red chile)
• * Hot water
• 1/2 pound peanut butter
• 28 0r 32 ounce can stewed tomatoes
• 6 hard-boiled eggs, chopped
• Hot cooked rice
• * Condiments – see below

Instructions

Heat the oil in a large, heavy Dutch oven or stockpot, add the meat in batches to brown and when almost all of the meat is browned, add 2 cups of the onions and saute until the onion are wilted, about 2 mintues.  Stir in the salt, black peppe, and red chile caribe.  Add 2 cups of hot water and bring the mixture to a boil.  Reduce the heat to a medium heat, and, stirring a few times, allowing the water to reduce by half.

Add the remaining onions, and enough hot water to cover the meat over 1/2 inch and simmer for 25 minutes, covered.  Scoop out about 2 cups of the broth and place it in a smaller bowl; add the peanut butter and whisk the mixture until it is smooth.  Gradually add this mixture to the simmering meat, strring to keep the sauce smooth, adding more hot water if the mixture is too thick.

Then add the tomatoes and chopped eggs, bring the mixture to a boil, reduce the heat to a simmer for 45 minutes, or until the meat is tender.  Stir the mixture occasionlly and add more hot water if it starts getting too thick.

* Serve the dish with hot, cooked rice, and any or all of the suggested condiments: fried plantain pieces, chopped tomatoes, chpped bell pepper, chopped oranges, toasted coconut, fried onion rings, chopped roasted peanuts, mango chutney, crushed pepper, diced papaya, grated ginger root, fried okra, chopped boiled eggplant.

This soup recipe originated in South Africa, and the curry flavor is thought to have come from the influence of the many East Indians brought into South Africa to work on the railroads.  Where there are groups of people with specific food tastes, ther are bound to be crossovers into the existing cuisine of a place.

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 cups chopped onion
• 1 pound beef, cut into 1/2 inch cubes
• 7 cups beef stock
• 3 tablespoons Malawi Curry Powder
• 2 whole bay (laurel) leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups 3/4 inch cubed potatoes
• 2 tablespoons cider vinegar
• * Garnish: chopped cilantro or chopped scallions

Instructions

Heat the oil in a large, heavy casserole; add the onion and the beef and saute until the beef is browned, about 2 minutes.  Add the stock, curry powder, bay leaves, salt, and pepper; bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 30 minutes.

Stir in the potatoes and vinegar, cover, and simmer for 45 minutes to 1 hour, until the beef is tender.  Serve hot and add garnish.