ABOUT US

Hello! I'm Jess Dang, and I made Cook Smarts in 2012 with a conviction that the capacity to prepare basic and genuine nourishment could add to a more advantageous, more joyful world. I began by giving in-home cooking exercises all through the India Region. This experience helped me see that most home cooks just came up short on the structure squares to cooking. Nobody had ever shown them how to prepare effectively or utilize a blade accurately, so it was anything but difficult to get baffled and disheartened in the kitchen. My objective was to help tackle these basic cooking difficulties by making items, devices, and data to enable home cooks to explore unhesitatingly through the kitchen. With the assistance of a bigger group, Cook Smarts presently makes week by week supper plans, preparing guides and infographics, and web based cooking exercises, all intended to assist anybody with building a solid cooking establishment.

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Spicy Recipes

Texas-Style Brisket

  • Trim fat on brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water.
  • To prepare grill for slow indirect cooking, adjust grill vents so top vent is half open and bottom vent is open only one-quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals.
  • Replace grill rack. Close grill and allow temperature in grill to reach 275°, about 15 minutes.
  • Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check temperature of grill periodically to maintain a temperature of 275° throughout cooking. Heat level may be adjusted by opening vents to raise temperature and closing vents partway to decrease temperature.
  • Add an additional 10 unlit coals and 1 cup wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork- tender (a thermometer inserted in brisket should read about 190°); add additional coals and wood chips as needed to maintain a grill temperature of 275°.
  • Remove brisket from grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.



Favorite Barbecued Chicken

  • Sprinkle chicken pieces with salt and pepper. Grill skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes.
  • Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; saute until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165° when inserted in the breast and 170°-175° in the thigh.
Nutrition Facts
1 serving: 370 calories, 19g fat (5g saturated fat), 104mg cholesterol, 622mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 33g protein.


Bean & Beef Slow-Cooked Chili

  • In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  • Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend.
  • Mash beans to desired consistency. Serve with toppings as desired.
  • Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

OUR CHEFS

JOHN SMITH



HENRY



MARK SMITH



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