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Recipes from Fairfield


1 medium sized head green cabbage, cored and shredded (tough leaves removed)

2 medium carrots, peeled and grated

1 green bell pepper, cored, seeded, finely diced

2 Tbs. grated onion

In another bowl, mix:

2 c. mayonnaise

¾ c. sugar

¼ c. Dijon mustard

¼ c. apple cider vinegar

2 Tbs. celery seeds

1 tsp. salt

1/8 tsp. white pepper

Pour over vegetables, tossing well. Cover and refrigerate 3-4 hours before serving.


1 untrimmed brisket, 8-10 pounds

Barbecue rub of choice (Joe uses a special East Texas rub)

Worcestershire sauce

Cross-cut brisket on fat side, just short of cutting the meat. Work the tub into the meat, concentrating in the cuts. Place brisket in pan and pour Worcestershire sauce over it. Marinate until ready to cook. (Always have fat side up when marinating and cooking.)

Remove from pan and cook over indirect heat. (Joe cooks it over hickory wood.) Hold the temperature at 250...

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