Bbq Buffalo Brisket Reuben Sandwich With Home-Made Spicy Dill Pickles Recipe

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Bobby Flay on Food Network


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Salt and freshly ground pepper

2 tablespoons coarsely chopped fresh dill

Salt and pepper

1 teaspoon whole white peppercorns

2 tablespoons coarsely chopped cilantro

1 teaspoon mustard seeds

2 onions, coarsely chopped

2 tablespoons vegetable oil

4 cups rice wine vinegar

1/2 teaspoon red pepper flakes

3 cups Mesa BBQ Sauce or store bought bbq sauce

1 whole buffalo brisket, about 5 pounds

4 cloves garlic, coarsely chopped

2 stalks celery, coarsely chopped

2 carrots, coarsely chopped

1 teaspoon coriander seeds

1 large head red cabbage, cored and thinly sliced

1 tablespoon kosher salt

2 tablespoons honey

1/2 teaspoon toasted cumin seeds

3 cups red wine vinegar

2 unpeeled English cucumbers, washed, cut in half horizontally then quartered lengthwise

2 cups water

1/2 teaspoon fennel seeds

6 cups chicken stock

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