Posted on 08/02/2005 2:11:49 PM PDT by BigSkyFreeper
I remember when his dear, sweet father was prez the press always made a big complaint that he was always overseas or at sKinnyBunkBedPort
2 to 10 pounds of beef brisket (hopefully found at your local Fresh Market)
Overnight marinade can be commercially made rub or use –
Ground pepper
Paprika
Onion powder
Garlic powder
Poke with fork to tenderize
Do not use any salt in overnight marinade.
Note – any sugar-based ingredients will caramelize during cooking.
If marinated in refrigerator, remove at least one hour prior to cooking. Bring beef up to room temperature. Add salt at this time if desired.
Preheat oven to 325°
If fresh from the butcher, try a rub mixture consisting of –
1 part salt
1/2 part ground pepper
1/3 part paprika
1/4 part onion and garlic powder
Poke with fork to tenderize
Before placing in oven, rub down with a squirt of lemon juice, extra virgin olive oil, and a pulverized bay leaf.
Place brisket on rack – fatty side up – inside Pyrex dish. (My Pyrex dish is 10" by 15" and can hold nearly six pounds - so far.) Meat should not cook in it’s own juices - that's called 'braising'.
Add some water, beer, or oil/water mixture in pan. (Beer hasn't really provided positive results. Water is fine. Drippings can be used for gravy.) Do not let that moisture dry out during the cooking process. Check it about every half-hour and add more if needed.
Bake for 2 and 1/2 hours uncovered. Exterior may appear black quickly but that’s normal. Use mop sauce on top of meat during water level checks. Worcestershire, a pinch of liquid smoke, and a bit of olive oil works well.
After first side is done, flip the meat, top off water level, and use mop sauce one last time.
Cover with aluminum foil and let it go another hour. If a fork can be inserted – and there is no pull when removed, the BBQ is done.
Let brisket sit 20 to 30 minutes before cutting. Cut on an angle against the grain. Any commercially made BBQ sauce will do. Serve with potato salad, pinto beans and plenty of jalapeno peppers.
BONUS!
Get a hold of some jalapeno peppers. Cut them in half and be sure to remove the seeds (where most of the heat is located). Stuff them with cream cheese, wrap (or simply cover) each one in a piece of raw bacon and bake them in the oven twenty minutes at 350. Then broil until the bacon is brown and crispy. Yum yum! I dare you to eat just one. (Small tip - bake for 20 minutes then turn off heat. Let those gems sit in oven for another 10 minutes for extra-crispy bacon...)
Brisket is good stuff. Thanks for the recipe.
There is no politician and certainly no president, alive, dead, and yet to come, who will fulfill everyones wishes and desires 100% of the time. Heck, we should consider ourselves lucking...no, BLESSED, if any president does 65-70% of what we want done.
These same people who put Reagan in a pedestal, don't know what his record is. And if Reagan isn't their god, then someone who has never been president is; which is crazy, because that person or persons, has NO track record...just a loud mouth and/or is graced by their delusions.
Exactly!
HEY! Your suppposed to BBQ that thing on a pit over some mesquite or oak, not in an oven!
Get with the program!
Yes, it would! I think he is a very handsome man. With a strong backbone and strong faith. I am very appreciative of his bringing respect back to the White House after 8 years of Animal House!
Please disregard. Jest a few of us Jankees trying their best to simulate a certain taste. On the other hand, we could always move down there and invade your part of the country. (Sounds like a SMASHING idea - no?)
Sounds wonderful, I love smoked brisket. Thanks.
That particular recipe is for BAKED brisket. Turns out about the same - but only takes 3½ hours. If done properly, the taste is incredible. (Please keep in mind - it IS a piece of beef. Can't really screw it up unless you want to...)
Mmmmm.... that sounds mighty good....although I have a brisket recipe that I prize, given to me by a Jewish friend whose family has made it forever........not Texas-style....just good old home-cooking.
I'll try this and will definitely make the luscious cream cheese stuffed jalapenos. BTW, did you ever make them with that wonderful pre-cooked bacon?
Not yet. One of the tips my San Antonio friend gave me was to go to a kosher butcher for that nice piece of meat prior to them pickling it. (That's corned beef - eh?) Same stuff - different method...
Viva Dubya!
I remember back in da day when they used goof on Ronnie always go to Santa Barbara to his ranch
Santa Barbara compare to Crawford TX is not as hot
It's already dead. Time to kill it again? (Anything longer is called bacon - no?)
TA-DA!
The best part of this story is that it means the White House press corps will be spending their August shuttling between Waco and Crawford.
Far from the urban, oh so sophisticated east, a world away from Martha's Vineyard, they hate it so.
And it pleases me...
Using a rack is a very smart move. Otherwise you are making a semi-stew.
Thank you so much for the recipe!
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