Smoked brisket and more from The Enclave at Broadlands.
Red means go at The Broadlands Grill at The Enclave at Broadlands, in Bloomfield, Colorado. Red, that is, as in red meat, says Shawn Agresto, Food and Beverage Director. When asked why, he replies simply, “It’s steak … and it’s Colorado.”
So it’s not surprising that after tackling the 18-hole Rick Phelps golf course, hiking any of the community’s eight miles of trails or returning from a shopping spree in nearby Denver that Enclave members flock to the hearty Smoked Beef Brisket.
A popular house specialty, it’s coated with a special dry rub and slow-smoked until fork tender. The centerpiece is topped with homemade BBQ sauce (a classified recipe), and rounded out with cole slaw and asparagus.
A soft pinor noir is recommended as a complement to the smoky brisket. Agresto says the wine is mellow enough to allow the brisket’s woodiness to thrive without adding surplus spice or power.
Popular Choices
The brisket is not the only popular meat-based specialty at the low-key gathering place. The Broadlands Grill also features a 10-oz. Angus ribeye steak rubbed with an in-house seasoning. Served with seasonal vegetables and baked potato, it’s a classic American meal.
Popular alternatives to the red meat fare include a grilled chicken wrap with bacon, lettuce, tomato, and onion, served on a sun-dried tomato tortilla with garlic basil aioli.
As Food and Beverage Director, Agresto is responsible for many such creations. He grew up in the culinary world, and owned several restaurants long before he earned his current position. His family was in the restaurant business, and he quickly grew into an expert in the field. At The Broadlands Grill, he strives for an atmosphere where people can “come together with friends after a round and enjoy good food and drinks.” The goal, he says, is a friendly spot where people feel welcome.
Agresto notes that in addition to individual accommodations, The Broadlands Grill at the The Enclave at Broadlands offers private party reservations for as many as 100 people. With his extensive restaurant background he can handle such large celebrations—as long as there’s enough red meat on hand for the hearty Colorado folk.
Smoked beef brisket and sides at The Enclave at Broadlands.
Smoked Beef Brisket
Famous Dry Rub
Combine 1/2 cup onion powder with 1/4 cup of each of the following:
Kosher Salt
Garlic Powder
Hungarian Paprika
Spanish Paprika
Brown Sugar
Cracked Pepper
Mix well before sprinkling onto both sides of the brisket.
How to smoke your brisket:
Use hickory wood or white oak for smoke.
Cook 1 hour per pound at 220 degrees.
When brisket reaches an internal temperature of 190-200 degrees, it should be
fork tender and ready to eat.
Let rest for at least 30 minutes to let the juices redistribute throughout the meat.
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