Two of those burgers please, and bring on the brisket!
Apples? what apples?
That just sounds downright tasty!
BBQ??? BBQ???? In an OVEN! NO WAY!
As a Texan and the 1998 Witicha Falls BBQ 6th place winner, I tell you that if it is cooked in an oven, it AINT Q!!!
Yummy...bring it on.
Love brisket. Gonna have to try this.
Kick
Damn! I have gotten so conditioned.........
I use very well trimmed brisket and it is never dry. I take a large piece of heavy alumunim foil- put sliced onions on it- lay the trimmed brisket on it- season however you like it, lay green chiles on top or more onion slices. Wrap up tightly in foil, put in roaster with medium amount of water, cover roaster- make sure it doesn’t run out of water and don’t open foil to check for at least 5 hours- can take as long as 7 hours but is delicious, tender, and juicy and not too fat.
It is done when you can stick a fork in it and easily twist the fork. Let rest about 20 minutes and slice across the grain. Another trick with brisket- if you do happen to take it out too early, slice and find it’s not tender- just put the slices in some of the juice and simmer until tender.
One Sunday I was going to do baby back ribs on the grill.
It was raining and my wife suggested she do them in the oven.
‘OOOK’ :(
She put them in a roasting pan w/ a little liquid, about 275 for 3-4 hrs. Then removed the pan lid and slathered on the BBQ sauce.
Man! Falling off the bone tender.
Tried them on the smoker grill last Sunday, good but not as good as my wife’s oven BBq’ed.
Also, making your own sauce recipe which I share:
1-1/2 cups tomato paste or 1 quart tomato puree
1/4 tsp red pepper flakes
1 tsp chilli powder (more to taste)
1 tsp salt
1/4 cup brown sugar
1/2 cup sugar
3 cups beef stock such as Campbell's Beef Consume or beef bouillon (cut down salt if bouillon is used)
1/2 cup prepared mustard
1/4 cup white vinegar
1/4 cup liquid smoke
1/2 cup Worcestershire sauce
1 TBS Marsala wine
2 tsp molasses
1 clove garlic, minced
Simmer on low heat until sauce becomes a dark red.
Enjoy!
While I haven't done a whole brisket, I've grilled a nice tender, pink juicy medium, melt in you mouth, sesame ginger flank steak that I cooked for about two hours on a grill.
The GF was worried I was over cooking it. She ate those words, and the steak.
Can’t wait to try that brisket.
Brisket? It’s Father’s Day for cryin’ out loud! Dad doesn’t want a.... “brisket”. Dad wants a steak and he wants to cook it himself. Just bring him the beer and make sure it’s cold.
>>>>It’s not unusual to hear a kid say that all her dad knows how to cook is steak on the grill.<<<<<
See, I just don’t care for that statement right there.
I do this all the time with pork, beef, and chicken. Slow roasted in the oven. Put in the fridge overnight, then finished next morning with charcoal and wood chips on the smoker. That way, I can be lazy in the morning and still have fresh Q for lunch by the pool.
Foodie Ping!!!!!
It has been my experience that best BBQ restaurants are owned by former pro athletes, baseball or football. Players that played defense in Pro Football tend to serve the biggest servings.
Do soccer and tennis players even know what BBQ tastes like.
I have been buying from Penzey's catalog for at least 15 years. They are the ultimate in spices and can raise the level of anyone's mealtime talents.
Pull the cap off a 10 inch rib,leaving the feather bones and there will be two pieces of triangle shaped meat on the cap. I always thought these were the “deckles.” Pull these and use them for cube steaks. Tie the cap and feather bones back on the 10 inch rib using a 20 ply cotton twine. You now have a 109 rib used in restaurants and casinos with a buffet that features prime rib. Well,that’s what they were called 25 years ago.