Chef James Reaux returned to participate in the Telluride Food And Wine Festival this year as a guest chef for cooking seminars, demonstrations, and gourmet luncheon service and moonshine lecture. Reaux owns and operates the Coast II Coast restaurant group in Western North Carolina and Northern Georgia—Murphy’s Chophouse Restaurant in Murphy, N.C., The Chophouse of Hiawassee in Hiawassee, Ga., The Chophouse at LaPrade’s in Clayton, Ga., plus Hawg Wild BBQ and Catfish House in Clarksville, Ga. Upon moving from south Florida to the mountains, Reaux became particularly interested in the influence of the Cherokee Indian history of the area and is combining the flavor of that history into his design, menus and presentations.
Smoked Beef Brisket with Stone Ground Grits and Toasted Baby Kale
Served by Chef Reaux in Telluride
- Remove the fat cap from a fresh beef brisket (9/12 lbs. each).
- Season with your favorite spice rub and yellow mustard on all sides.
- Wrap tightly in plastic wrap and place in refrigerator for 24-48 hours. Transfer to the smoker and smoke for 12-15 hours at approx. 225 degrees. Remove and reserve warm. Yield is about 15-20 portions per brisket.
- When the brisket is close to being done, combine whole milk, chicken stock, salt, white pepper and butter in pot and bring to a boil.
- Add the stone ground grits, reduce heat, and cook for 1 to 1 ½ hours, stirring occasionally so the grits do not stick. Add more liquid if necessary.
- Remove pot of grits from the heat, stir in butter and a generous amount of aged cheddar cheese.
- As grits are cooking, clean kale, removing any dirt or large stems.
- Toss leaves in extra virgin olive oil, sea salt and minced garlic.
- Lay leaves flat on a baking sheet and roast for 15-20 minutes until edges are crisp. Sprinkle with sea salt if needed.
Visit murphyschophouse.com for menus, reservations and more.