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IN THIS ISSUE:

Good barbecue the flame of many TDCJ employees

Recipies:
Stuffed Fried Avocado

Barbecue Brisket

Barbecue Pork Ribs

Shrimp en Brochette

Spirit of lost colleague powers Telford cyclists across Texas

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Stuffed Fried Avocado
Submitted by Brenda German, Eastham Unit ACA Coordinator

Cut avocado in half, peel and remove seed. Fill center with fajita beef or chicken. Put halves together and cover outside with Monterey Jack cheese. Roll in egg white and then roll in crushed saltine crackers (pressing crackers on until covered completely). Deep fry at 325 degrees until golden brown.

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Barbecue Brisket
Submitted by Major Kevin Wheat, Estelle Unit

10-14 lb. brisket
Trim off fat that is over 1inch thick
Use a “dry rub” and thoroughly cover brisket
Allow 2-4 hours seasoning time
Put brisket in smoker with “fat side” up

Maintain temperature between 220-240 degrees. Cook for 5-7 hours (until brisket has uniform dark brown cover). Wrap in foil and return to smoker for 4-6 more hours. Open foil and allow 30 minutes cooling time before slicing.

Barbecue Pork Ribs
Submitted by Assistant Warden Billy Hirsch, Polunsky Unit

1 slab of pork ribs
8 oz. maple syrup
Rub seasoning to coat
Foil
1 cup brown sugar

At least 8 hours the night before rub down ribs with brown sugar. Place in ziplock bag and refrigerate. Rinse ribs prior to cooking. Rub down with seasoning. Mesquite smoke on pit (indirect heat) at 250 degrees for 2 1/2 hours or until meat pulls away from end of bone. Coat with syrup and wrap tightly with foil. Cook another 2 hours or until meat pulls cleanly from bone with a finger but not where bone can be removed from rib meat. Let cool for 30 minutes and slice between ribs. Eat and enjoy.

Shrimp en Brochette
Submitted by Captain M. Franks, Woodman State Jail

Large shrimp (size 10/12)
Bacon
Jalapeno peppers
Mozzarella cheese
Toothpicks

Peel and butterfly shrimp, leaving the tails on. Cut the peppers and the cheese into long slivers the length of the shrimp. Place the pepper and cheese into the butterfly cut of the shrimp and wrap the shrimp with bacon, securing with toothpicks. Place wrapped shrimp on a medium-hot grill and when the bacon is done, they are ready.

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