4609 North Lincoln Avenue
Chicago, IL 60625
USA
Who knew? May 28 is National Brisket Day, and what better way to celebrate than with Luella’s Southern Kitchen’s delicious BBQ Brisket Mac & Cheese, a crowd favorite.
National Brisket Day is the day set aside to enjoy this timeless tasty meat. It is a day so significant that it warrants its own Facebook page!
Brisket, often referred to as barbecue in the South, requires slow cooking on low heat to make it perfectly tender. Whether you like it rubbed in spicy chili powder or sweet brown sugar, there are countless ways to enjoy it.
You may not think of a southern restaurant as the go to place for brisket. Think again. It is the brisket that makes this recipe truly southern. Chef/Owner Darnell Reed’s smoker makes the perfect brisket and, coupled with his unique hand with spices, the tender brisket finds itself as the perfect addition to his house-made mac & cheese.
Inspired by the cooking of his Mississippi great-grandmother and extensive research in the South, Reed has created a menu that captures the essence of southern cuisine.
If you don’t have a chance to make it to his restaurant on May 28, you can prepare Reed’s BBQ Brisket Mac & Cheese at home, by following his recipe below. It will be sure to make you the talk of the neighborhood!
Luella’s Southern Kitchen is located in Chicago’s Lincoln Square at 4609 N. Lincoln Ave. (773-961-8196).
Luella’s Southern Kitchen BBQ Brisket Mac & Cheese
Chef Darnell Reed
Ingredients for Mac and Cheese:
3 oz heavy cream).
3 oz cheese sauce (recipe for sauce below)
1 slice American cheese
3 oz barbecue brisket
6.5 oz cooked pasta
1.5 T barbecue bread crumbs
Salt and pepper to taste
Instructions:
Place the heavy cream, cheese sauce and American cheese in a pan and bring to a simmer. Add the brisket and continue to simmer until the meat is heated through. Add the pasta and season it with salt and pepper. Toss the mixture, letting the sauce continue to form and thicken until it coats the pasta evenly. Season more, if necessary, or serve with toasted bread crumbs.
Ingredients for Cheese Sauce:
6 oz butter
6 oz all-purpose flour
2 T mustard powder
2 tsp paprika
2 cups chopped Spanish onion
4 bay leaves
1 gallon of whole milk
12 oz mascarpone cheese
6 oz shredded Parmesan cheese
6 oz grated Romano cheese
1.5 pounds American cheese
Salt and freshly ground black pepper to taste
Instructions:
Melt the butter in a medium heavy saucepan over medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally for two or three minutes. Sprinkle the flour and cook for one to three minutes, stirring constantly so the roux doesn’t brown. Whisk constantly. Add dry mustard, paprika, bay leaves and milk until no visible lumps. Turn heat to low and bring to a slow simmer, whisking occasionally. Continue to simmer and whisk until you achieve nappe consistency. Remove the sauce from the heat and season to taste with salt and pepper. Strain sauce, add cheeses and whisk to melt cheese.
Ingredients for Barbecue Spice for Brisket:
1 cup light brown sugar
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup paprika
2 T granulated onion
2 T granulated garlic
Instructions:
Mix all ingredients in a robot coupe for about 15 seconds until they are mixed evenly. Store in a cool, dry place, covered. (NOTE: This is enough rub to season one brisket up to 12 pounds.)
Instructions for Brisket:
Rub the brisket all over with the barbecue seasoning mix. Smoke the fat side up at 215 degrees
