Two Recipes that will make your Friends envious!
- Bear Creek Rubs Team
- May 27
- 2 min read
Smoking Blue Bonnet Brisket Sliders
Ingredients:
3–4 lb beef brisket
3 tbsp Bear Creek Rubs Smoking Blue Bonnet spice blend
1 tbsp brown sugar
2 tsp kosher salt
1/2 cup beef broth
Slider buns
Optional: pickled onions, BBQ sauce, slaw
Instructions:
Pat the brisket dry and coat evenly with a mix of Smoking Blue Bonnet, brown sugar, and salt. Rest at room temperature for 30 minutes.
Preheat the smoker or grill to 250°F for indirect heat (or use an oven if needed).
Place brisket in a pan or directly on grill grates. Add beef broth if you use a pan and cover with foil.
Smoke/roast for 3–4 hours or until tender, then let rest for 20 minutes.
Slice or shred the meat. Serve on slider buns with optional toppings.
Make Ahead Tip: Cook the brisket earlier in the day and reheat gently in foil over low heat.
South of the Border Veggie Fajitas
Ingredients:
2 bell peppers (red and yellow), sliced
1 red onion, sliced
1 zucchini, halved and sliced
1 portobello mushroom cap, sliced
2 tbsp olive oil
2 tsp Bear Creek Rubs South of the Border spice blend
Salt to taste
Corn or flour tortillas
Optional: avocado, lime wedges, sour cream, queso fresco
Instructions:
In a large bowl, toss all sliced vegetables with olive oil, South of the Border blend, and salt.
Grill over medium heat in a basket or on a tray for 8–10 minutes, stirring occasionally, until tender and slightly charred.
Warm tortillas on the grill or skillet.
Serve vegetables hot with desired toppings.
Vegetarian-Friendly: This dish is perfect for all guests and can be served alongside grilled chicken or shrimp for added variety.
Final Thoughts
As the sun sets and the grill cools down, let the smoky flavors of Smoking Blue Bonnet and the vibrant spice of South of the Border bring warmth to your gathering.
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