Head to the Atlanta City Page in the Summer 2015 issue for more recipes from Fox Brother Bar-B-Q.
Summer barbecue in the South is more religion than tradition. The Fox twins, of Fox Bros. Bar-B-Q, are renowned for attracting the masses. What began as smoking butts in the twins’ kitchen to be served out of Smith’s Olde Bar has turned into one of the most well-known barbecue joints in the city.
We spoke with one-half of the expert hog-roasting duo to get his take on summer cookouts and one of Fox Bros. signature recipes.
Fox Bros. Bar-B-Q Brisket Chili (makes 4-5 quarts)
1 tablespoon olive oil or canola oil
1 tablespoon butter
2 cups onion, finely diced
¾ cup seeded and chopped jalapeños (leave seeds for more heat)
2 tablespoons garlic, minced
2 tablespoons kosher salt
2 ½ teaspoons black pepper
5 tablespoons high quality chili powder
½ tablespoon granulated garlic powder
½ tablespoon granulated onion powder
½ tablespoon chipotle powder
¼ teaspoon cumin
½ tablespoon white sugar
1 28-ounce can high-quality crushed tomatoes
1 ½ tablespoons tomato paste
32 ounces of homemade or high quality beef stock
2 tablespoons adobo sauce (from can of chipotles in adobo)
1 pound chopped brisket
2 tablespoons maseca (corn flour) well mixed into 1 cup warm water, making a slurry
In a heavy-bottom, medium-sized pot, add the oil, butter, onion, jalapeños, garlic, ½ tablespoon of salt and 1 teaspoon black pepper. Sweat until tender. Add the remainder of the spices, crushed tomatoes, tomato paste, beef stock and adobo sauce and bring to a boil. Reduce heat and simmer for 20 minutes. Add in the brisket and mix in maseca. Let simmer for 5-10 minutes, stirring often to not let the meat settle on the bottom.