Kansas Visitor's Guide 2007/2008 - (Page 65) K A NS A S BEEF BR ISK E T Inspired by the Prairie Rose Chuckwagon Supper in Benton. 1 5- to 6-pound beef brisket 1 tablespoon cooking oil 2 tablespoons seasoned salt 1 cup cider vinegar 1 cup liquid smoke 4 to 6 cups mesquite wood chips Bottled barbecue sauce From the first chuckwagon suppers under the stars back in 1999, the Etheredges’ complex has grown to a dozen buildings, and they’re about to launch America’s first cowboy theme park, Wild West World, in Park City, a Wichita suburb. We end my visit at the 10,000-square-foot Hopalong Cassidy Museum, packed with ephemera from the glory days of the late “King of Cowboy Merchandisers.” As for what those Chisholm Trail cowboys really ate, Thomas sets the record straight: “Most of the time, it was just navy and pinto beans (frijoles) and biscuits.” Thomas says he’s hosted guests from all 50 states and 80 foreign countries: “Whether it’s Europe, Russia, China or India, when people hear about America, they want to hear about cowboys. They’re the American icon around the globe.” 1. Brush meat, both sides, with oil (do not trim fat). Sprinkle seasoned salt evenly over both sides; rub in with your fingers. Place meat in a large resealable plastic bag set in a shallow dish. Pour vinegar and liquid smoke over meat; seal bag. Marinate in the refrigerator for 12 hours or overnight, turning bag occasionally. 2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain meat, discarding marinade. Drain wood chips. 3. For a charcoal grill, arrange medium-low coals around a drip pan. Test for low heat above pan. Sprinkle half of the wood chips over the coals. Place meat, fat side up, on grill rack over pan. Cover and grill for 31⁄2 to 33 ⁄4 hours or until tender. Add wood chips over coals every 45 minutes. (For a gas grill, preheat. Reduce heat to low. Adjust for indirect cooking. Add chips according to manufacturer’s directions. Place meat on a rack in a roasting pan; place on grill. Grill as above.) 4. Remove meat from the grill. Cool for 20 minutes. Place meat in a foillined baking pan. Cover and chill for 12 to 24 hours. Slice meat thinly across the grain. Place meat back into baking pan. Add 1⁄2 cup water. 5. Bake, covered, in 350° oven about 45 minutes or until meat is heated through and very tender. Meanwhile, warm the barbecue sauce over low heat. Serve meat with barbecue sauce. M a k e s 14 t o 1 6 s e r v i n g s . w w w. T r a v e l K S . c o m Longhorn cattle on the Kansas prairie. (Above, from left) A modernday cowboy supper. Guests in the dining and entertainment Opera Hall. A chuckwagon greeting. 65 http://www.TravelKS.com
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