B U R N T E N D S W T F
Step One: BBQ Rub
Brown Sugar – 1 cup
Cayenne Pepper – 1 tsp
Paprika – 1 tsp
Garlic Powder – 2 tsp
Chili Powder – 1 TBSP
Cracked Black Pepper – 1 tsp
Kosher Salt - 1 TBSP
Place all ingredients into a mixing bowl and stir to combine
Reserve the dry rub in a container for later use.
Step Two: Chipotle BBQ Sauce
BBQ Sauce (Sweet Baby Rays) – 4 cups
Chipotle Peppers in Adobo (pureed) – ¼ cup
Onion Powder – 1 tsp
Garlic Powder – 1 tsp
Brown Sugar – ¼ cup
Place into a small sauce pot and whisk to fully combine.
Once mixed together, place the sauce pot over medium heat.
Continually stir to keep the sauce from sticking or burning to the bottom.
Bring to a boil so that the brown sugar is completely dissolved
Remove from the heat and allow to cool to room temperature
Reserve for later use
Step Three: Brisket Burnt Ends
Brisket (fully cooked and diced into 1 inch cubes) – 1 lb
Canola Oil – 1 TBSP
BBQ Rub – 2 TBSP
Chipotle BBQ Sauce – ½ cup
Place your favorite cooked brisket onto a cutting board.
Cut the brisket into 1 inch cubes.
Place the cubes onto a foli lines baking pan.
Add the canola oil and BBQ Rub and toss to fully coat the brisket.
Then coat in a layer of the Chipotle BBQ Sauce.
Place the brisket onto a foil lined baking tray.
Bake in the oven for 15 to 20 minutes or until the edges start to caramelize and become crispy
Remove from the oven and place onto a serving dish
Step Four Assembly: BBQ Brisket Tacos
Flour Tortilla - 2 each
Creamy Cole Slaw – 2 TBSP
Chipotle BBQ Brisket – 2 oz
Chipotle BBQ Sauce – 1 TBSP
Sour Pickles – 3 each
Frenches Fried Onions – ¼ cup
V E L V E T T A C O —
R E D V E L V E T
C A K E
Wet Ingredients:
Eggs – 4 each
Egg Yolks – 4 each
Red Food Coloring – ¼ cup
Buttermilk – 3 cups + 1/3 cup
Canola Oil – 2 cups + ½ cup
Pure Vanilla Extract – 1 ½ Tbsp
Dry Ingredients:
All Purpose Flour – 3 cups + ½ cup
Baking Soda – 1 tsp
Baking Powder – 2 tsp
Salt – 1 tsp
Cocoa Powder – ¼ cup
Sugar 2 cups + ½ cup
In a mixing bowl, place all wet ingredients
In a separate mixing bowl, place all dry ingredients
Using a whisk, mix the wet ingredients to fully combine
Set up a mesh sifter over top of the bowl with the wet ingredients
Place ½ of the dry ingredients into the sifter
Shake the dry ingredients into the wet mixture.
Using the whisk, incorporate the dry ingredients.
Once mixed, sift in the remaining dry ingredients.
Mix with a whisk to ensure all ingredients are fully mixed in.
Baking:
Preheat the oven to 325 degrees
Spray you baking dish with a non-stick pan spray.
Add ½ half of the batter to one pan. Repeat this process for the second pan.
Bake at 325 for approximately 35 minutes with low fan speed if your oven has this option.
Frosting:
Cream Cheese – 1 lbs
Powdered Sugar – 3 lbs
Pure Vanilla Extract – 2 Tbsp
Place all ingredients into a mixing bowl
Mix with a whisk by hand or with a mixer for 2 minutes or until fully combined and fluffy
Assembly:
Allow the cakes to cool for several hours or overnight is best. Place one layer of the cake onto a cake base of your choice. Add 2 lbs of the cream cheese frosting onto the cake layer.
Using a frosting spatula, spread out the frosting to create an even layer. Place the second layer of cake on top of the frosted layer. Add the remaining 2 lbs of frosting and spread it out to create a smooth top layer. Helpful tip: have a glass of hot water nearby to help with smoothing out the frosting and keep it from building up on your frosting spatula.
Notes from Chef Venecia Willis, (“Chef V”), Director of Culinary at Velvet Taco:
“The red velvet cake has been on our menu since day one. It was intended to be our only dessert in a world (at the time) filled with over-the-top cupcakes, Velvet Taco wanted to be more edgy and unique We loved the idea that every piece or slice of cake would be slightly unique depending on where on the cake it was cut from. At restaurant number 5 at The Domain in Austin, we added our first Marie Antionette painting, a nod to her infamous line, “let them eat cake.” Today, we have some variation of her enjoying Velvet Taco Red Velvet Cake in all 46 restaurants.”