This peppery brisket from Louie Mueller Barbecue, a 2006 America’s Classic's winner, may be made in the oven, but trust us: it’s just as good as bona fide ‘cue. Start roasting your meat in the morning in order for it to be ready by dinnertime, and savor the leftovers all week long. Get the recipe.
Because every brisket needs some stellar sides, be sure to include these dishes in your spread: James Beard’s own macaroni and cheese, plus a healthy arugula salad topped with apples and candied walnuts.
Every home cook has their favorite macaroni and cheese recipe. This was James Beard's.
Candied Walnut–Apple Salad with Lemon Vinaigrette
The Jack Stack team serves this light but flavorful salad next to plates of its signature ‘cue.
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Our new America's Classics cookbook, James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants, is on sale now. Order your copy!
