Dee Lott's Famous Recipes

03/28/2021

Do you need mesquite-smoked brisket or mesquite-smoked bourbon chicken for Easter weekend? If so, message me.

11/13/2018

Happiness is having some of Dee Lott's famous mesquite-smoked brisket!
If you need some for the holidays, please PM Laurie Rowe Lott.

12/31/2017

As you celebrate with your families this holiday season as we were able to do at our annual Bozeman Breakfast in Lubbock, remember to let me know if you want any mesquite-smoked brisket or zero-calorie brown sugar bourbon mesquite-smoked chicken.

10/04/2017

So proud of Dee Lott (wearing outback hat) and all of the leaders and Scouts in BSA Troop 232 ! Dee loves mentoring young leaders!

08/02/2017

Now offering mesquite-smoked beef brisket...brown sugar bourbon- flavoured (0 cal rub) chicken thighs & breasts, and boneless pork ribs...not to mention my famous smokey salsa!

05/10/2015

Ever eaten Mesquite-smoked Pork Loin that tasted almost like candy? No? You're missing out!

05/01/2015

Named "Best Chef in the West" by Jeff Rector.

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04/25/2015

Dee smoked burgers, chicken & sausage at Global Samaritan Resources to feed 80+ for TSCPA service day.

04/25/2015

Dee smoked all the meat for the event!

Abilene Chamber of Commerce Red Coats in the Global Samaritan warehouse today to commemorate the Texas Society of Certified Public Accountants 100th year!

The TSCPA celebrated by doing service projects at several Abilene non-profitcs , including Global Samaritan where they all gathered for lunch!

12/18/2014

You'll like these!

Fire Crackers

1⅔ cups olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 (1 ounce) envelopes ranch dressing mix
3 Tablespoons crushed red pepper flakes
1 (16 oz.) package of saltine crackers 4 sleeves of crackers

Grab a huge ziplock bag. at least a gallon or more. We used a 2 gallon bag for our doubled recipe and it was still more than enough.
Open the bag and pour in the olive oil, the garlic and onion powder, the black pepper, ranch dressing mix and crushed red pepper flakes.

Close the bag and using your hands, knead the ingredients together combining the oil and spices. (this can also be done in a bowl and stirred, however you will have a lot of it stick to the sides when pouring it into the bag).
Now, place the crackers inside the bag. Yes, all of them.

Re-seal the bag and turn the bag over and over again coating the crackers with the spice mixture. The more you do this, the better coverage there is. Then, let the bag sit for about an hour and turn it again a few more times.

Allow the bag to sit for at least 12 hours, if not more. (overnight is good)
Remove the crackers and serve.

10/31/2014

If you want to order a delicious mesquite-smoked turkey for the holidays, let us know!

07/26/2014

DEE LOTT’S SMOKED BEEF BRISKET & MARINADE (revised 7-14)

Beef Brisket: Look for 13+ lbs. with a fat pad to cover as much of one side as possible; cut on end should be a smooth grain (not knotted); NEVER FREEZE BEFORE SMOKING !
Garlic Pepper Seasoning (if using separately, use 5 parts Pepper and 7 parts Garlic Salt with Parsley): After draining blood (do not rinse with water), dust both sides of brisket liberally, hand-rubbing into meat
• Smoke brisket (unwrapped) on grill with fat layer on bottom over mesquite wood between 170-190 º F. for 4 hours. Do not turn. (Leave fat layer on bottom at all times.)
• Cut into the small end of brisket and look for 1/4”- 3/8 ” red patina ring around the edge of the meat. If not present, continue smoking unwrapped.
• Wrap in “Heavy Duty” 18” wide Foil. (Take 2 sheets and bend flaps together to make a leak-free envelop in order to hold juices in while smoking.) If foil is punctured, brisket will burn!
• Smoke wrapped brisket with fat layer on bottom at 180-220 º F. for 6-8 hours. (Do not turn or open…only verify temperature periodically.)
• Allow to remain wrapped and cool at room temp for 6-8 hrs. You may refrigerate if eating in the next 2-3 days or you can freeze for a later date.
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REHEAT INSTRUCTIONS:
• If frozen, thaw at room temp. May take up to 24 hrs.
• Slice brisket in pan you will heat and serve in.
• “Reheat Marinade” Recipe: For 1 pint marinade, mix 1 C. apple cider vinegar, ¾ C. honey, ¼ C. Heinz 57, and 1 Tbl. Worchestershire Sauce. Drizzle between slices and cover 1/8” on bottom of pan.
• To Reheat in Microwave: Slice brisket, drizzle marinade between slices, cover with Saran Wrap and use Turbo Defrost or Low Power per # lbs. DO NOT OVER COOK.
• To Reheat in Oven: Slice brisket, drizzle marinade between slices, cover with foil and bake at 250 º F. for 30-60 minutes. Check at 30 min and 45 min. to not overcook.