By: FOX4News.com Staff

Dustin Blackwell from Hutchins BBQ stops by Good Day to make jalapeno peppers stuffed with brisket, cream cheese and wrapped bacon.

12 Whole Jalapenos
1.5 Pounds of Marbled Brisket – see instructions below
About 15 Tablespoons of Cream Cheese
12 Thick-Cut Strips of Bacon
2 Tablespoons of Kosher Salt
2 Tablespoons of Coarse Grind Pepper
6 ounces of BBQ Sweet Glaze – can make your own or purchase your favorite BBQ sauce

Slice one side of jalapeno from stem to tip. Slice across on the stem end to represent a “T.” Pit inside of jalapeno free of seeds and membranes. Place jalapenos on baking sheet and bake at 300 degrees for 10 minutes.

Remove jalapenos and place them in bowl of ice water to extract additional seed oil. Cover bottom of inside of the jalapeno with roughly a tablespoon of cream cheese. On top of the cheese, add 2 ounces of marbled brisket. Close the pepper around the stuffing and wrap with bacon. Add pinch of kosher salt and coarse grind pepper.

For oven preparation, place on baking sheet at 350 degrees for about 30 minutes. Remove peppers and apply roughly a tablespoon of BBQ sweet glaze and serve. Makes 12 servings.
Marbled Brisket

Choose a brisket from your local butcher shop – choice grade or higher, the best meat you can start with the better. Trim fat off to a quarter inch or to your liking.

Create rub with 60 % pepper, 35 % salt & 5 % other flavor you like such as cumin or cayenne. Rub mixture on the brisket 2-3 hours before cooking and refrigerate.

Smoke at 220 degrees for one hour per pound. The internal temperature should reach 185 degrees for firm and 205 degrees for tender brisket.

Use the point of the brisket, which is marbled for Texas Twinkies.

By Karoline Boehm Goodnick GLOBE CORRESPONDENT

Makes 6 cups

With watermelon on the menu for just about every summer gathering, there is sure to be plenty of rind for pickling. This quick vinegar pickle could not be easier and pairs well with the season’s finest, like fried chicken and grilled meats. The only trick is to remember to plan far enough ahead so that the pickles will be ready in time for the party.

½ medium watermelon 1½ cups sugar 1½ cups cider vinegar ½ cup water 1 tablespoon salt 1 piece (2 inches) cinnamon stick 2 whole cloves 1 tablespoon mustard seeds ½ teaspoon ground turmeric 1 jar (3 ounces) cocktail onions, drained and rinsed
1. Cut the watermelon into approximately 8 wedges. Remove all but ¼ inch of flesh along the edge of the rind. Using a peeler, remove the dark green, hard shell exterior. Cut remaining rind into 1-inch pieces. You should have about 8 cups of rind.
2. In a large, heavy-bottom pot, combine sugar, cider vinegar, water, salt, cinnamon stick, cloves, mustard seeds, and turmeric. Stir well. Bring liquid to a boil. Add watermelon. Lower heat, cover, and simmer for 10 minutes, stirring often. Add cocktail onions.

3. Transfer to a large bowl. Cool on counter for 30 minutes, stirring often. Transfer to a glass jar with a lid and refrigerate for 3 days before serving.
Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com

By Diana Henry, James Beard award winner   –   The Telegraph

You can’t go to New York and not have a slider. If you don’t want to make your own pickled cucumber then buy a jar. Other hot sauces – such as chipotle – can be used but add to taste as they all vary in heat (and they’ll all give you different results).

SERVES

4

INGREDIENTS

For the cucumber:

• ½ cucumber
• ¼ tbsp sea salt flakes
• 1 tbsp rice vinegar
• 1½ tbsp caster sugar

For the mayonnaise:

• 125g quality mayonnaise
• 1 tbsp double cream
• 1 tsp harissa

For the sliders:

• 75g fresh white breadcrumbs
• ¼ tsp ground cumin
• ¼ tsp ground paprika
• 2 eggs, lightly beaten
• 4 x 125g white fish fillets, skin removed
• 4 burger buns, halved
• 4 tbsp oil, for frying
• About 8 baby gem lettuce leaves
• 1 large avocado, halved, stoned and sliced
• 2 tomatoes, sliced
• Handful coriander sprigs (tough stalks removed)
• Juice of 2 limes

METHOD

Cut the cucumber into fine, almost transparent slices. Layer in a colander with the salt, place a plate on top and set over a bowl for an hour so the juices run out.

Rinse and carefully pat dry. Mix with the vinegar and sugar and keep covered  in the fridge.

Stir together the mayonnaise ingredients.

Preheat the oven to 180C/gas mark 4.

Mix the breadcrumbs, spices and some seasoning in a bowl and put the eggs in another bowl.

Leave thick fish pieces that are small enough to fit the buns, but cut longer, thinner fillets in two.

Dip the fish into the egg  and then the breadcrumbs. Heat the buns on a tray  in the oven.

Heat the oil in a frying pan and cook the fish on each side until golden on the outside (about a minute each side). Turn the heat down and cook through to the middle (about another minute on each side).

Fill the buns with the mayo, lettuce, fish, more mayo, cucumber, avocado, tomato and coriander, then dress with lime juice. They will be tall! Serve immediately..

BY JAKE COHEN   –   Tasting Table

Building the perfect hot dog is all about balance, from both flavors and textures. Ours gets a touch of sweetness from honey mustard, crunch and heat from a pickled jalapeño slaw, and brininess from fried pickle chips (see the recipe). One bite, and you’ll never go back to just mustard and ketchup.

INGREDIENTS

For the Honey Mustard:

2 tablespoons Dijon mustard

1 tablespoon honey

For the Jalapeño Slaw:

2 tablespoons finely chopped pickled jalapeños

2 tablespoons pickled jalapeño pickling liquid

2 tablespoons thinly sliced red cabbage

1 teaspoon chopped cilantro

Kosher salt, to taste

For the Hot Dogs:

4 potato hot dog rolls, toasted

½ cup grated Monterey Jack cheese

4 grilled hot dogs

12 fried pickle chips