Yield: 10 servings. 1 piece Austin Blues Bar-B-Que Beef Brisket 1 1/2 cups prepared BBQ Sauce 4 lbs. small red-skinned potatoes, washed and cut in half 1/4 cup olive oil 1 tsp. kosher salt 1 tsp. ground black pepper 2 Tbsp. chopped fresh rosemary 1 cup small diced red bell pepper 1 cup small diced green bell pepper 1/2 cup celery, cut on the bias 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh dill 2 Tbsp. Dijon mustard 4 Tbsp. BBQ sauce, prepared 1/4 cup fresh lemon juice 2 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.