Buster has placed a total of 88 MasterCook recipes in this file: "Little Chief" Beef And Game Jerky 4th Of July Steer A Jerky Recipe Aging Beef I Aging Beef Ii Barbecued Beef Roll Barbecued Brisket Of Beef Barbecued Steaks Barbeque-Spiced Grilled Tenderloin Steaks Bbq Flank Steak Beef Brisket From Kip Beef Brisket On Kettle Beef Jerky - 1 Beef Jerky - Richard Thead Beef Jerky - Steve Herrick Beef Jerky - Timpson Beef Jerky (My Favorite) Belly's Brisket Belly's Brisket Marinade Black Angus Burger With Cheese And Grilled Green Chilies Black Velvet Beef Roast Burnt Ends Captain's Table Bbq'd Roast Chili Barbecued Beef Dan's Smokehouse Jerky - The Best Pt 1 Dan's Smokehouse Jerky - The Best Pt 2 Dolores Spoonmore's Hamburgers Don Martin's Smoked Brisket Dry Cure Southwest Jerky Dwight's Smoked Brisket Easy Barbecued Beef Emeril's Smoked Beef Brisket Fiesta Rib Eye Steaks Filet Mignon With Pasilla Chile Bbq Sauce Grilled Beef Tenderloin With Western Bbq Sauce (Gr) Jack Daniel's Grilled Chuck Roast From Bob Hogan Jim Tarantino's Basic Beef Marinade Karl's # 1 Steak Rub Ken Haycook's Award Winning Chili - Aka Garden Fresh Chili Ken's Spicy Texas Brisket Rub Kent's Killer Brisket Korean Barbecued Beef Korean Grilled Beef Lynn's Beef Jerky M. L. Mclemore's Lone Star Baste Marinade For Charcoaled Roast Marinated Beef Jerky Marinated Hickory-Smoked Chuck Roast Never-Fail Beef Brisket (Smoke Then Into Oven) New Mexico Bbq Beef Ribs Old Buffalo Breath Chili (1985) Peppered Rib Eye Steaks Prime Plus Short Ribs Rancherus Barbecued Tri-Tip Red's Barbecued Brisket Red's South Texas Fajitas Rib Eye Express Barbequed Hamburgers Rod's Steak Marinade Ron's Beef Jerky Santa Fe Beef Kabobs Santa Maria Barbecued Tri-Tip Simple Beef Brisket Simple Pepper Steak Smoked Beef Brisket Smoked Hamburger Salami - Three Versions Smoked Prime Rib Smoked Prime Standing Rib Roast Smoked Short Ribs Smokehouse Jerky Spicy Barbequed Steak Spicy Beef Satay Spicy Peppered Steaks Steak Shake Steak Teriyaki Stephan Pyles's Texas Rib Eye Steak And Onion Rings Stephan Pyles's Texas Rib Eye Steak W/ Red Chile Onion Ring Steve's Hot! Jerky Tequila Grilled Beef Steaks Teriyaki Beef Jerky Texas "2-Slow-In-The-Road" Steaks Texas Barbecue Show - Barbecue Brisket Texas Barbequed Beef Brisket Texas Bbq Brisket Texas Charcoaled Steaks The Dr Pepper Marinade (Brisket) Theada's Beef Jerky Top Sirloin Steak Teriyaki Wined Teriyaki Strips ----------------------------------------------------------- * Exported from MasterCook Buster * "Little Chief" Beef And Game Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1/4 cup salt 2 cups soy sauce 1 cup water 1 cup red wine 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon Tabasco sauce Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking. Credit: Luhr-Jensen Posted to the BBQ List by Carey Starzinger on Jul 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * 4th Of July Steer Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 Walla Walla sweet onion 7 tablespoons garlic -- minced, saut‚ed in -- olive oi 1 cup Leggs hot link sausage seasoning 5 cups olive oil 2 cups soy sauce 1/2 cup balsamic vinegar 1 tablespoon cayenne 2 20 oz can dole pineapple chunks 2 teaspoons oregano 1 tablespoon sweet basil 1 cup apple cider vinegar 2 tablespoons ground rosemary ***MOP*** 6 beef bouillon cubes 2 cups water 1 pound butter 3 tablespoons minced garlic 1 cup Worcestershire sauce 2 tablespoons habanero hot sauce 1 teaspoon chile sesame oil 1 tablespoon sweet basil We started with a 750 lb. steer. We let him age in the cooler for 12 days. We had him cut up all into rolled roasts between 10 and 15 lbs. and all deboned. I would guesstamate we got 160 lbs. of roasts. I took around 100 lbs. of the roasts for our 4th of July party at our VFW club and did the following: Marinated for 36 hours. Then I cooked these roasts on my rotisserie at 250F for 12 hours using hickory for smoke. The last 45 minutes I put a glaze of C.J's gourmet barbecue sauce which is fairly sweet so added a little cayenne. This was excellent beef. Totally moist and totally devoured. We had this after we had a golf tournament on 4 wheelers using a tennis ball for the golf ball in cow pasture. Made a nine hole course with water hazards and the works. Had dogs get them out of the water, were they wore out. Lots of fun and had a great fireworks show to top it off, great 4th. Posted to the BBQ List on July 7, 1998 by Don Havranek Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * A Jerky Recipe Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark soy sauce 2 tablespoons Worcestershire sauce 1 teaspoon MSG 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon ginger powder 1/4 teaspoon Chinese 5 spice Lightly freeze the meat to help in slicing Slice into about 1/2 inch or less strips ,across the grain, with the grain for chewier jerky, and marinate over night I start them in the smoker on a rack for 2 to 3 hours then finish in a dehydrator. Could do the whole process on the smoker if you keep the temp low enough . That's it , it never lasts long enough around here to worry about storing it . Thanks again for all the response. Posted to the BBQ List by Bill on Oct 08, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Aging Beef I Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Buy a whole Sub-Primal rib eye or strip loin when they are on sale (I think these things weigh 10 - 20 pounds, so take your piggy-bank to the store with you :-)). You probably won't find Prime, but make sure you get no less than Choice. Take it out of the plastic wrap that it comes in and rinse it off with cold water. Let it drain and pat dry with paper towels. Wrap the meat in a large plain white cotton dish towel and put it on the bottom shelf of the refrigerator. The bottom shelf is the coldest place in the refrigerator and is out of the way. It might be a good idea to check the temperature with a freezer thermometer to be sure it is not too far outside the 34 - 38 F range. Adjust the refrigerator temperature if necessary. This could be a very expensive mistake if the refrigerator is too warm :-). The next day, change the towel. The first towel will be soiled by the moisture that has seeped from the meat. Continue to change towels as needed, from 10 days to 2 weeks. Now you can start to enjoy good steaks. Cut steaks as needed from each end. Rewrap the unused portion and continue to replace the towels while the remainder ages. If you have not finished the entire piece after aging for 21 days, remove the remainder from the refrigerator and cut into individual steaks. Wrap each one in heavy-duty plastic freezer wrap and freeze. They will keep for months in the freezer. To clean the soiled cotton towels for re-use, soak them in cold water overnight. Next, soak them in cold salt water for 2 - 3 hours to remove any blood stains. Then launder as usual. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Aging Beef Ii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** The general principles of aging are: 1) Temperature: Warmer ages faster with more mold growth and trimming but more flavor. Carcass needs to be chilled as soon after slaughter as possible. Over 38F. meat can get slick and off flavors then spoils. Commercially, meat is aged close to 33 for 10 days and has no aged flavor. 2) Humidity: Higher humidity encourages mold growth which enhances flavor to a point and increases trim losses. 3) Carcass Quality: The higher the quality (fatter, more marbling, not too old - preferably 2 years) the better beef ages and the better the flavor and the longer it should be aged. Lean breeds (dairy crosses, etc.) and grass fed animals should only be aged 2 to 3 weeks. Prime hindquarters can easily go for 4 to 6 weeks (This is truly "melt in your mouth" meat and is pure ecstasy!). Breeding is of lesser importance as long as there is a sufficient standard beef breeding (Hereford, Angus, Shorthorn, Devon, etc.) to have the quality. 4) Time. Depends upon temperature and quality. Ten days minimum, 6 weeks maximum. Forequarters don't age as well as hinds and should come out about a week earlier. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Beef Roll Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each full cut round steak * 3/4 cup catsup 1/3 cup chil sauce 1/4 cup brown sugar 1/4 cup wine vinegar 2 tablespoons steak sauce 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 teaspoon meat tenderizer 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup shredded cheddar cheese 1/4 cup whole kernal corn 1/4 cup chopped green pepper 1/4 cup chopped pitted ripe olives 1/2 cup unbleached all-purpose flour 3 tablespoons cooking oil 1/4 cup water 1/4 cup shredded cheddar cheese 2 tablespoons sliced pitted ripe olives 3 each tomato roses 1 green pepper slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Brisket Of Beef Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White wine 3 cups apple cider 1/4 cup honey 2 tablespoons Dijon mustard 1/4 cup soy sauce 2 tablespoons brown sugar -- packed 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 tablespoon whole coriander 2 sp fresh thyme 1 brisket of beef -- (2-1/2 lb.) Combine wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side. Posted to the BBQ List by Carey Starzinger on May 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Steaks Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds top round steak 2 tablespoons lemon juice 4 tablespoons mustard -- prepared 1. Pound steak on both sides with a wooden mallet or the edge of a heavy plate. 2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill for 4-5 minutes on each side, or until desired degree of doneness is achieved. You won't taste the lemon juice or mustard as such - just a very good and flavorful steak. Posted to the BBQ List by Carey Starzinger on May 07, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque-Spiced Grilled Tenderloin Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon brown sugar 1 tablespoon sweet paprika 1 teaspoon dry mustard 1 teaspoon ground allspice 1/4 teaspoon pepper 2 each 6 oz 1" thick tenderloin steaks Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot. Bon Appetit - Too Busy to Cook Posted to the BBQ List by Carey Starzinger on May 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Flank Steak Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons mustard -- dry 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup brown sugar -- packed 2 tablespoons soy sauce 2 tablespoons olive oil 1 garlic clove -- chopped 1/3 cup lemon juice 2 flank steaks Whisk together first 8 ingredients in bowl to make basting sauce. Place flank steaks in shallow pan (flank steaks are best if they are tenderized first). Pour sauce over steaks covering them well. Refrigerate for at least 12 hours. Remove steaks from basting sauce and cook over grill for about 3-5 minutes per side. Baste with additional sauce as desired. Posted to the BBQ List by Carey Starzinger on May 16, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Brisket From Kip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 pound Beef Brisket All-South Barbeque Rub Well, I fixed my first brisket this past weekend. Thanks to all BBQ list folks for the helpful suggestions and recipes that made this endeavor a success. Most recommendations to me, posts and e-mail, were centered on the importance of slicing the brisket against the grain. Bear suggested baked beans for a side dish and I fixed that. I had some input from the southwestern part of the US on side dishes, but, unfortunately, many of the ingredients necessary for these recipes are not available here in WV. Here is the way I did it: 7:00 AM Friday morning. Unwrapped the brisket (8 lbs.) and washed it down. Rubbed in the "All South Rub," not too heavy, and as per suggestions of Dwight's recent post, put his heavy coating of brown sugar to it. On to the H20, gas fired bullet smoker at 8:00 AM. Adjusted the flame as low as possible + a bit. One big, fist sized chunk of (1 hour soaked ) hickory. Water pan full. Put on the brisket, fat side up. At about 12:00 noon I checked it out and found that the water level was OK. and added, and maybe I'll not do this again, added another big chunk of hickory. Checked the water level again at 3:00. It was OK. At 5:00 PM (10 hours later) I took it off and put in a roaster pan with about a half cup of water. It was a nice brown color. Capped off the roaster pan with aluminum foil and put it in the refrigerator. That's it for day one. LAZY - Q, huh? Saturday. 8:00 AM . In the oven at 185F until 6:00 PM then took it out to cool for slicing. Yes, my mouth is watering from the aromas in the kitchen. By the way, in the mid-afternoon, I fixed a barbeque sauce, to serve on the side with the brisket. See Carey Starzinger's BBQ sauce. Now, at 6:30 sharp, the totally unexpected, drop-in guests from out-of-town hit the door, drank all of our beer and stayed until 11:30. At this time, 6:30 PM, just to be sociable, I quit drinking beer, so they could have it and I switch to scotch. At about 8:30, when I was finally able to face the handwriting on the wall, and still fairly sober, I did manage to refrigerate the complete dinner and kept on smiling at the guests. Oh yes, I did invite them to have dinner with us, but was declined. So we hit the sack hungry and a little grumpy. Sunday. 4:00 PM. Take the brisket, the beans, the dipping sauce out of the refrigerator and let them warm up on the counter for about a hour. Pre-heat the oven to 175 and put in the brisket at 5:30. I finally serve it at 7:00 and it is perfect! Finding the grain is no problem. You can cut this baby with a fork. If I made a mistake any mistakes at all, I might cut back on that last chunk of hickory. It was just a bit more smoky than necessary, so the wife suggested. I agree. I like a light smoke taste. Anyway, if you have a water smoker, don't believe that you can't fix a respectable brisket. Go for it. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Brisket On Kettle Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound beef brisket Sam Higgins' Gud Sauce That brisket came out so well, I almost cried. I knew that I had done well when I sliced through the blackened crust. As I went through what was left of the cap of fat, it bathed the meat below with just a touch more of delicious moistness. The meat was absolutely beautiful with a dark outside enclosing a picture perfect ring of pink. The meat just fell apart as I loaded it onto the sandwiches. After tasting it, I was initially speechless, then I set into an extended period of raving and eating. Here's how I did it: I got my meat from Sam's Club rather than a supermarket--4.3 pound half brisket. They don't trim their brisket there, so it had a good cap of fat on the top. I applied a good layer of dry rub shortly before cooking--I usually don't give meats a real long time with the rub ahead of time. I built a fire to one side of the grill with the lump charcoal, and put an aluminum half pan of water on the other side to give a little humidity and catch the drippings (but not to produce steam). I put the meat on the grill to the opposite of the fire, and adjusted the vents so that the temp. on the dome cover read 250F for about an hour, then lowered it to about 230-240 for the rest of the cook. (This is what the thermometer read, I'm sure the meat was cooking a touch cooler.) I threw on a few large chips of mesquite from time to time, along with a few more chunks of the lump charcoal. I gave it a bit over 11 hours on the grill, then took it off, wrapped it in foil, and held it at about 150F for a bit over an hour. Sliced it across the grain, loaded it up on toasted buns and topped it with a modified version of Sam Higgins's Gud Sauce. Next time, I will tone down the rub a little, and take it off a little sooner (or use a bigger piece of brisket), but if I say so myself, this was damn near perfection. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky - 1 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steak chuck steak or roast 1 teaspoon onion salt 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon lemon pepper 1/2 teaspoon sausage seasoning 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram 1/2 teaspoon basil Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 hrs. Turn and put back for another 4 hrs. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper bag. Posted to the BBQ List by Carey Starzinger on Jul 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky - Richard Thead Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- beef I attended the school of hard knocks when it came to jerky on the smoker. I found that the key is to not try to completely dry the meat in the smoker. If you do, the meat will be so smoky that no one will be able to go near it. I like to spread out the meat, and smoke at less than 150F, rotating the meat strips as they smoke. I smoke it for around 3 hours, and then finish it in a dehydrator. Once, I had some too smoky jerky. My wife and I were volunteering at a local Ladies PGA golf tourney. My wife wanted to take some snacks, and put the jerky in one Ziploc and some cashews in another. After several hours in close proximity in the back pack, even though they were separated by plastic, the cashews were inedible. I won't even tell you about the guy who left some in his desk drawer over the weekend. Go light on the smoke. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky - Steve Herrick Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds flank steak - or London broil ***MARINADE*** 1/2 cup light soy sauce 4 1/2 tablespoons honey 4 1/2 tablespoons dry sherry 6 large garlic cloves - minced 1 1/2 tablespoons ginger - fresh -- minced 1 1/2 tablespoons sesame oil 1 1/2 tablespoons red pepper - crushed 2 tablespoons freshly ground white pepper Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Posted to the BBQ List by Carey Starzinger on Jul 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky - Timpson Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef -- (roast) 1/4 cup soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon black pepper -- cracked red pepper flakes -- optional 1 tablespoon Liquid Smoke I make Jerky by buying about 5+ lbs. of beef. Usually a roast. I then remove the fat. Place the strips of meat into marinade and let soak for about 24 hours. Remove from marinade and allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and smoke meat at a low temperature. Posted to the BBQ List by Carey Starzinger on Apr 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky (My Favorite) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon pepper -- (more for hot) 1/2 teaspoon garlic powder 1/2 teaspoon onion salt 1 pound beef roast 1/2 cup soy sauce 1/2 teaspoon garlic salt 1/2 teaspoon lemon pepper Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. Leave Oven door open to allow moisture to escape. Check often for proper level of dryness. If you have a smoker, jerky may be dried in smoker. Keep the heat low and again check dryness of jerky often. Posted to the BBQ List by Carey Starzinger on May 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** I buy 8 to 12 pound cryovac Briskets the morning before I am cooking I cut a small hole in the sack and pour into it about a cup to cup half of Willingham Marinade and a 1/4 cup of Balsamic Vinegar and about two cups of Dr Pepper. Cover the hole with Duct Tape, Refrigerate for 24 hours turning and rubbing it about each four hours, next morning open sack and remove Brisket and pat dry, let set in air for about a half hour and then rub it good with Willingham Dry Rub and let set till fire in ol barrel is ready, until I can hold my hand over the grill for a minute to minute half put brisket on fat side up and after about four hours. Turn it over and add some more coals if needs. Check about each hour and try to keep heat about the same after four hours turn fat side back up and if you wish you may then make a mop sauce of beer, DR Pepper and red pepper and mop each 30 or 45 minutes for next two or three hours, remove brisket and let cool and firm up so it will slice nice, I like it dry, but some folks want it wet, so we use a Texas Tomato base sauce or Willingham BBQ Sauce or any one of 1/2 hundred more sauces out there, oh yes a time or two I have used some of that there Yankee sauces too, Father forgive me. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Brisket Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Dr Pepper 1/4 cup soy sauce 1 teaspoon Louisiana hot sauce 1/2 cup lime juice -- (fresh) I sub Worcestershire for soy and lemon for lime sometimes. Sounds like you only got part of the whole brisket. Probably has very little fat on it. You should either get some beef fat from the market or else drape the meat you have with bacon to keep it from drying out. Also use a spray of 50/50 oil and either Dr Pepper or lemon juice every hour or so to keep the meat from drying out too much. Next time look for a whole packer trimmed brisket. Weight should run from 7 to 15 lbs. with a good fat cap. It will do better with the long cooking times for low and slow. Also go to http://members.tripod.com/~DanGill/Survive.HTML and read the BBQ List's FAQ. It has almost everything you need to know. Posted to the BBQ List by Rodney on Oct 07, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Angus Burger With Cheese And Grilled Green Chilies Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground Angus beef 3 grilled Poblano peppers -- seeded -- and slice in thirds 6 slices yellow cheddar cheese 6 hamburger rolls Baby red oak lettuce Pickled red onions Poblano Pepper Vinaigrette -- (recipe follows) Salt and freshly ground black peppe Prepare a wood or charcoal fire and let it burn down to embers. In a large mixing bowl season Angus beef with salt and pepper. Refrigerate until ready to use. When ready to use, form into 1-inch thick disks. Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When finished grilling, on one half of the roll place the burger and top with baby red oak, Poblano peppers, vinaigrette and pickled red onions. Serve immediately. Yield: 6 servings Recipe by Rock McNelly on Mar 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Velvet Beef Roast Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 3 teaspoons sysco imperial beef base 5 teaspoons fiesta chili powder 4 sh black velvet whiskey 1 teaspoon caynenne 1/3 cup olive oil Simmer together and let cool. Injected this mixture into roasts. Coated roasts in olive oil then sprinkled Hot chili powder and Johnneys seasoning salt all over. Wraped and refrigerated for 24 hours . Will mop with same as injection mixture,but will add a little more oil to it. Will smoke these with apple and mesquite wood. Have a good Q day. MC Formatted by Kurt Lucas Posted to the BBQ List by Don Havranek on 24 Oct 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Burnt Ends Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds Beef Brisket -- up to 12 2 cups BBQ rub **RUB INGREDIENTS** 2 tablespoons Salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons fresh-ground black pepper 1 tablespoon cayenne pepper 4 tablespoons good paprika 2 pints BBQ sauce -- (your favorite) Put that beast in the smoker at least 225F for about 1 1/2 hours per pound. Trim the fat, shred or cube the meat. Put in heavy metal skillet and cover with sauce. Set flame on low, cover, and simmer for at least 1 hour. Don't use bulkie rolls! Hambuger rolls, and coleslaw will ticket you to heaven. Posted to the BBQ List by Jeff Lipsitt on Oct 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Captain's Table Bbq'd Roast Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds rolled roast ***THE MARINADE*** 1/2 cup olive oil 1/4 cup lime juice 1/4 cup Dijon mustard 1/2 cup Chablis 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 1 teaspoon cumin 1 tablespoon fresh ground black pepper 6 garlic cloves* ***THE GLAZE*** 2 tablespoons olive oil 1/3 cup lite soy sauce 3/4 cup honey 1 tablespoon fresh ginger -- grated 1 large garlic clove -- minced 2 tablespoons lemon juice 3/4 tablespoon crushed Thai chili peppers Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325F. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F. for rare meat, 160F for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Posted to the BBQ List by Carey Starzinger on May 14, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili Barbecued Beef Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---MARINADE--- 4 teaspoons cumin 2 teaspoons chili powder 1/8 teaspoon cinnamon 1/4 cup olive oil 1/4 cup fresh lime juice 1/4 cup balsamic vinegar 2 tablespoons molasses 2 tablespoons chopped fresh oregano 1 teaspoon or dried oregano 1 tablespoon minced garlic 1 1/2 pounds beef flank or top round steak curly endive -- radishes or other greens -- for garnish Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160F. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa. Your guests will never guess the ingredients in the marinade---it tastes sweeter than you might expect. Posted to the BBQ List by Carey Starzinger on May 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan's Smokehouse Jerky - The Best Pt 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MEAT*** venison top round steak turkey breast brine--- kiln dried medium salt molasses -- (Brer Rabbit light -- or Grandma's) black and/or red pepper There are probably as many different variations of jerky recipes out there as there are jerky lovers. This is a BBQ List and most of the posts deal with standard BBQ issues, briskets, ribs, butts, *cookers*, grills, smokers and their related mops and sauces. Occasionally, there are posts outlining sausage making, which is an art form of it's own and is sometimes difficult to put a finger on precisely how to 'clone' a closely guarded family or industry secret. The recipes posted here were of great interest to me and I admire the effort from those who shared with us - not exactly true BBQ, but invaluable savvy nonetheless. Along the same line, I would like to share a jerky making process that goes back a long way, before refrigerators, before electricity. To the best of my knowledge it has never been written down, just passed along from one old timer to the next - until now....Showing a person how to do something is one thing, but putting it into words is,......an incommodiously arduous task? The Meat: Generally, the lean scraps from most venison (elk, deer, caribou, antelope and moose) work very good. Bear is greasy(sorry Bear), as is pork. Buffalo is similar to beef and makes good jerky. The best cut of beef that will yield the most usable lean meat is the top round. If you like turkey, use large bone in breasts and remove the bone. I haven't done reptiles, but what the hey, if that's your bag give it a shot. The meat should be reasonably aged, at least kept cool for a week or so after it's dressed out and skinned. It is important to trim as much fat off as possible, even if you have to cut it out or scrape it off. The fat will not take salt very well when the meat brines, it will become rancid and grow mold quickly. Cut the meat with the grain, into strips as big around as your thumb (3/4-1" square) and as long as possible. The Brine: This is a self brining method and works in two stages, dehydration and rehydration. The ingredients needed are: A kiln dried medium salt. Most feed stores have 50# bags for about $3. which will make about eight thousand pounds of jerky. Medium salt is about the size of salt that comes on a pretzel. Molasses. I use Brer Rabbit light or Grandma's. Brer Rabbit comes in pint bottles and have a small top that you can pour a nice 'string' from. Grandma's comes in a large mouth bottle and it's best if you transfer it to some sort of a squeeze top ketchup or pancake syrup bottle (1 pint = about 20# of meat). Black Pepper, medium grind or coarse - your choice. If you like it hot, use red pepper flakes instead, if you don't like pepper leave it out. This brine process goes easier and more quickly if you have a few extra happy hands joining in - the kids, the wife and myself usually make it a project and when it's done everyone gets to pat each other on the back. Since we're all together and helping each other, some interesting conversations usually surface. Anyway, you will need a flat bottom non-corrosive container and lid, a Tupperware storage bin, a plastic bus tray or a stainless steam table pan will work well. The size depends on the amount of meat and the room in your refer - the lids keep things out and are handy for stacking the containers. Salt the bottom of the pan evenly, making sure to get in the corners as well. This may not be as easy as it sounds. Put a few pounds of salt in a bowl, cup your fingers together and scoop out about a half a handful - not in your palm. Shake your hand back and forth across the top and about a foot above the top of the pan. As the salt starts to leave your hand, slowly open your fingers and let the salt run through evenly. Hand salting may require some practice. Practice salting the bottom of the pan until it becomes comfortable and the coverage is without gobs or streaks or voids. If this method becomes too frustrating, a shaker top jar works too - a mayonnaise jar with the metal lid poked full of holes by a 16 penny nail. The coverage amount should be between light coverage (barely covering) and full coverage (completely covering) - the only comparison I can think of, is sugar on a pie crust, or, sugar on your cereal. You don't want it too salty, so, one might consider their first batch of jerky experimental and take it from there. String the molasses. Same kinda deal as the salt, hold the bottle about a foot above the pan, start moving it from side to side and pour. When the molasses starts running try to get a 'string' about the size of a pencil lead and let it crisscross the pan bottom over the salt. Once the strings are even in one direction, change directions (perpendicular) and string evenly across again. Don't forget the corners. When it's done it will be an even grid about 1/2" square covering the pan bottom. Good luck... don't worry, 10-12 layers and you'll be able to sign your name with it. The pepper will vary as to individual taste. One note though, pepper almost doubles its intensity as it soaks and is easy to overpower the finished product. I would recommend that a light dusting would be sufficient for most people (about the way you would pepper a baked potato). Red pepper flakes, even more so. Again, hold the pepper can about a foot above, and dust it evenly - good, you remembered the corners. Layer the meat strips across the bottom of the pan one at a time. Starting on one side, place the strips next to each other without overlapping and with all of the strips running in the same direction. Work the meat across until the layer is complete, without voids. Pat the surface, edges and corners down smooth and flat. Salt, molasses and pepper the surface as was done to the bottom of the pan to start. The second layer of meat is done the same, but it is ran perpendicular to the first layer. Pat smooth, salt, molasses and pepper. Each additional layer is placed perpendicular to the layer before it. continued in part 2 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan's Smokehouse Jerky - The Best Pt 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See part 1 Continue layering the meat until it reaches to a level about 2" from the top of the pan. The last layer, or partial layer, gets the salt, molasses and pepper treatment as well. This brining method will cure the meat in two days. Place the pan(s) in the refrigerator, cover and let sit undisturbed for the first day (refrigeration is not necessary if prepared in a cool climate 35-45F). After about 24 hours the meat should be 'turned'. Dig your hands in the pan and separate all of the strips, turning it over several times to get the meat redistributed into a random order. Mash the meat back down into the brining juices (at this point the juice will be thin and watery), cover, and let sit for another day. I usually taste the juice at this point--if it tastes too salty the meat can be rinsed with water, but it will not be as good. If the salt is right it will have a slightly sweet, peppery flavor. During this next day the meat will soak up the brine juices and when the meat is removed before smoking, it will have a 'candied' texture--sticky and pliable. There should be very little, if any, brine solution left in the pan. The meat will have soaked up the brine and be somewhat swelled up, as compared to the first turning. Smokehousing the meat: The smoking process will require a smokehouse or smoking unit that is capable of maintaining 80-90F. If there is a small volume, piping the smoke from an external source will provide a cooler smoke, and a hot plate or a few briquettes/lump charcoal could provide the heat source. In a medium size unit (refrigerator size), a cast iron frying pan with chips set on a hot plate will work - although it may be difficult to maintain a constant temperature. The more volume, the easier it is to control the temperature. I would recommend that a fire be built and maintained throughout the smoking process, which will take from 48 to 70 hours - depending upon the thickness of the meat. The smokehouse that I use is medium - large (350) cu. ft., it will maintain a good smoky 80-100F with 2-3 half gallon milk jug sized pieces of wood burning. Use seasoned, barkless wood - your choice, I use red alder, apple, plum, cherry, oak, pear and some of the best I've ever done was with some 75 year old grape stumps. Citrus works good too. Get the smokehouse going and rack or hang the meat while the temp becomes stabilized. If you rack the meat, place it *without* the pieces touching each other - just enough room to run a finger between the strips. Stainless 3/16" rod sharpened on both ends works good for hanging - again, leave some space between the strips. As you place the strips, run them through your thumb and index finger to squeegee off any excess brine. Before placing the racks or skewers into the smokehouse, coarse black pepper or additional red pepper flakes may be added - for those who like lotsa zip. Load the smokehouse and leave the door cracked open for the first couple hours, or until the surface of the meat has dried to the touch. Close the doors, poke the fire and keep an eye on the temps for a couple of days. Don't worry about the meat spoiling if the fire goes out. The meat is cured. It's said that the old timers used to make their jerky while they traveled. When they made camp at night they would hang the jerky over the campfire until dawn, when they broke camp they simply packed up the jerky and continued smoking the next night. This process takes about 4-5 days and is worth every minute. Probably the two most important items would be too much salt and too much heat. If you decide to try this method, I garr-own-tee you'll never find another piece of store bought jerky that even comes close. NOTES : I would like to share a jerky making process that goes back a long way, before refrigerators, before electricity. To the best of my knowledge it has never been written down, just passed along from one old timer to the next - until now....Showing a person how to do something is one thing, but putting it into words is,......an incommodiously arduous task? Recipe by: Dan Sawyer Posted to BBQ List by Glenn Manning on Aug 27, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dolores Spoonmore's Hamburgers Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 1 cup catsup 1 cup sugar 3/4 cup vinegar 1 tablespoon Worcestershire Sauce Add ingredients to sauce pan and bring to a boil - then simmer 10 minutes. For hamburgers: 3 lbs. ground beef, 4 crackers crumbled, 1/4 cup water to each lb. of beef. Make into hamburger patties and brown quickly on both sides in a skillet, place in a baking pan, pour sauce over hamburgers and bake 350F for about 1 hour. If you use this for other meats just put your meat in a baking pan and pour sauce over meat and bake for an hour or an hour and a half, according to what kind of meat you are using. Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. NOTES : This is my favorite BBQ recipe. It is for BBQ hamburgers but is also good on chicken, pork chops or other meats you like BBQ'd. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don Martin's Smoked Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Dr PEPPER MARINADE*** 1 cup Dr Pepper 1 cup beer 2 teaspoons garlic powder 1 teaspoon cayenne 2 tablespoons angostura bitters ***DTM'S NEXT DAY RUB*** 1 tablespoon raw or brown sugar 1 tablespoon salt 1 tablespoon med. grind white pepper 1 tablespoon pure ancho chili powder 2 teaspoons garlic powder 1/2 teaspoon onion powder 1 tablespoon fresh thyme 1/2 lemon peel -- dried for a 2-3 -- days 1 chipotle -- stemmed not seeded Day 1: Mix up marinade ingredients. Cut a corner off the cryovac bag, stick in a funnel and pour in the marinade. Push out the air. Roll up the corner, duct tape and refrigerate overnight. Dry rub. Pitch all ingredients in a blender or spice/coffee grinder. Turn on. While running shake the blender/grinder up and down. Day 2: Early in the morning (I'm talking 6 am) pull the brisket from the cryovac package. Apply a really lot of the rub and pat and rub it in. Wrap brisket in plastic wrap and refrigerate overnight. Day 3: Don't go to bed. About 1 am fire up the smoker. When fire and smoker are ready, remove brisket from refrigerator and put it on the smoker grill, and no, don't bring it to room temperature. Stabilize the temperature at 225F. Smoke cook for 8-14 hours or until about 2:30 p.m. When internal temperature gets to 170F run the cooker temperature up to 300F. Watch your water level now. Continue until internal hits 205F (higher if it is a really cheap piece of meat). Pull the brisket off the grill and pour on some of Houndog's chipotle sauce. Wrap the brisket in plastic wrap, aluminum foil, and then wrap in a big beach towel. Put wrapped brisket in a cooler (no ice) or an oven that was heated to warm and then shut off. About 4:30 p.m. serve some smoker appetizers and drinks. About 5:30 p.m. pull out the brisket, unwrap it and slice into 1/2" thick slices . Sauce or not. Posted to the BBQ List June 03, 1998 by DTM Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Cure Southwest Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon cayenne pepper 3 tablespoons chili powder 2 teaspoons cumin 2 centiliters garlic minced 2 pounds steak sliced thinly Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. That's all! It may take a few tries to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long. Posted to the BBQ List by Carey Starzinger on Jul 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dwight's Smoked Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds Brisket 2 ounces Salt 2 ounces Black pepper 2 ounces Paprika 2 ounces Garlic powder 2 ounces Accent 2 ounces Chili powder 1/2 ounce Red pepper Buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the fat boys. Unwrap the brisket, wash it, and while it is still wet apply a rub: Mix these up and you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland mellow guy like me, then apply lightly. After the rub is on, it will stick like glue due to the meat being wet, put brown sugar on as thick as possible. Place the brisket on the smoker, fat side up, hold about 200F. Smoking time depends on the unit you have the wood you are using and so on, but a good rule of thumb is 6 hours. Once the meat is a dark color, cut into it to see if it has a ring like the brisket you buy in a restaurant, about 1/4" thick. At this point you have all the smoke you need but the brisket is far from done. Take it off the smoker, put it in the fridge, freezer, or go on to the next step. About 6 to 8 hours prior to serving place the brisket in a deep pan, add about 1/3 cup of water, seal the pan with a lid or tinfoil, place in the oven on the top rack, set the temperature at 190 - 210. Within about 5 or 6 hours this mouth watering aroma, driving the inhabitants into frenzy will consume the house. If the meat is not tender to the point of almost cutting it with a fork, it did not cook long enough. Prior to serving, trim off the fat, and you are now the genius that everyone will give advice on how to start a BBQ restaurant. Oh, by the way, expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked. Posted to BBQ List by "Edwin Pawlowski" on Jul 6, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Barbecued Beef Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef roast 3 centiliters garlic -- minced 3 tablespoons vinegar 1/2 cup brown sugar 3/4 teaspoon garlic salt 3 teaspoons Worcestershire sauce 1/2 cup water 1 white onion -- chopped 2 teaspoons salt 2 cups ketchup 3/4 teaspoon paprika 3/4 teaspoon cayenne pepper 1 teaspoon chili powder Cook meat slowly until shreadable, shred with a couple forks or by hand. Combine remaining ingredients, stir into meat simmering 15-30 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Emeril's Smoked Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BBQ SAUCE*** 4 cups tomato ketchup 2 cups Worcestershire sauce 1 small onion -- minced 1 tablespoon minced garlic drizzle of apple cider vinegar four lemons -- juice of salt and black pepper hickory chips 1 wh 10 pound beef brisket -- untrimmed Rustic Rub Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Source: EMERIL LIVE -- SHOW #EMIA51 Posted by Dave Hendricks Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fiesta Rib Eye Steaks Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 rib eye steaks or top loin cut -- 3/4" thick 2 tablespoons lime juice -- fresh 8 flour tortillas -- 6" size 1/4 cup Colby cheese -- shredded 1/4 cup Jack cheese -- shredded 1 cup La Victoria Salsa or homemade -- (NO PACE!) Place steaks in utility dish and sprinkle with half the lime juice. Turn steaks over and sprinkle with the remaining juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grill over medium coals. Grill steaks 7 to 9 minutes for rare (140~F) to medium (160~F), turning once. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of the cheeses. Serve with salsa and the tortillas. Posted to the BBQ List by Carey Starzinger on May 14, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Filet Mignon With Pasilla Chile Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 filet mignon steaks -- (8 ounces each) Salt and freshly ground black peppe -- taste ****** ***PASILLA CHILE BBQ SAUCE*** 1 1/2 cups New Mexico-style BBQ Sauce 2 tablespoons maple syrup 2 tablespoons pasilla chile powder 1/4 cup chopped cilantro Mix all ingredients well and marinate filets for 1 hour. Prepare a wood or charcoal grill and let burn down to embers. Remove filets from BBQ sauce and cook on grill for 4 minutes on each side for medium rare. NOTES : The recipe for the New Mexico-style BBQ Sauce is included in this BBQ List recipe archive. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Beef Tenderloin With Western Bbq Sauce (Gr) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh beef tenderloin -- unpeeled (5 to 6 -- pounds) Salt and freshly ground pepper west bbq -- sauce--- 1 3/4 cups White vinegar 2 tablespoons Tabasco sauce 2 tablespoons Sugar 1 tablespoon Salt 2 tablespoons Ancho chile powder 1 tablespoon Cumin 1 tablespoon Freshly ground pepper Trim off excess fat. Cover heavily with salt and pepper. Brush tenderloin with Western BBQ Sauce. Over high heat, sear the tenderloin well on both sides for about 10 to 15 minutes. Remove the meat from the grill, push the coals over to one side. Replace the meat over the side with no coals. Cover and vent the grill. Continue to cook for 30 minutes while basting with BBQ Sauce for medium rare. Western BBQ Sauce: Mix all ingredients together and use to baste beef tenderloin. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3630 Posted to MC-Recipe Digest V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Grilled Chuck Roast From Bob Hogan Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Jack Daniel's whiskey 1/2 cup brown sugar 1/3 cup soy sauce 1/3 cup water 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1/8 teaspoon garlic powder 2 1/2 pounds chuck roast 1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well. 2. Place roast into a plastic bag; add marinade and seal. 3. Place in a dish; refrigerate overnight, turning occasionally. 4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in water--if you can find them), about 20 to 25 minutes per side for medium. 5. Baste occasionally with marinade. 6. To serve, cut into thin slices. Serves 4 to 6. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim Tarantino's Basic Beef Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sherry vinegar or red wine vinegar 1/2 cup dry red wine 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon sugar 1/2 cup olive oil 2 centiliters garlic -- sliced 2 tablespoons parsley -- fresh, chopped 2 tablespoons fresh herb combo: rosemary -- tarragon, thyme 1 dash black pepper to taste Combine the vinegar, wine, soy sauce, Worcestershire sauce, and sugar in a non-reactive mixing bowl. Whisk in olive oil a little at a time. Add the pepper, parsley and herbs. For beef steaks marinate for 6 to 8 hours. For roasts and brisket, 10 to 12 hours. Posted to the BBQ List by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's # 1 Steak Rub Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon Mexican leaf oregano 1/2 teaspoon crushed coriander seeds 4 New York strip steaks Combine all ingredients except steak. Rub onto steaks; refrigerate 2 hours before grilling. Grill on covered grill over medium-hot coals 7 to 10 minutes, or to desired doneness, turning once. Posted to the BBQ List on July 11, 1998 Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ken Haycook's Award Winning Chili - Aka Garden Fresh Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds smoked beef brisket -- diced 2 centiliters garlic -- minced 1 teaspoon black pepper 2 tablespoons cumin 1 teaspoon ginger 1 tablespoon red pepper flakes 1 small can tomato paste 1 1/2 cups boiling water 1 medium tomato 4 ounces can v8 juice 3/4 cup onion -- diced 1 tablespoon salt 3 tablespoons chili powder 1 tablespoon paprika 1 tablespoon dry mustard 1 teaspoon oregano 1 large can tomato sauce 1/2 can cheap beer 1 each jalapeno Only use Smoked Brisket. Do not use ground beef. Heat the brisket with a little oil. Drain and remove meat. Saut‚ onion and garlic in the left over oil. Add all the spices and let everything roast awhile in the pot. Add the beef back to the pot and add the tomato paste, tomato sauce, water, V8 juice, tomato, Jalapeno, and beer. Cover and simmer for 1 hr. Add more beer if chili gets too dry. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ken's Spicy Texas Brisket Rub Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon New Mexico Chili Powder 1 tablespoon garlic powder 1 tablespoon oregano -- dried 1 tablespoon rosemary -- chopped 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sage -- ground 1 teaspoon cayenne pepper 1 teaspoon mustard -- powdered 1 teaspoon black peppercorns -- ground Posted to the BBQ List by kshort on Oct 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent's Killer Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef brisket ***MARINADE*** 2 cups red wine 32 ounces beer 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tablespoons liquid smoke flavoring 8 tablespoons garlic salt 8 tablespoons Accent seasoning mix 4 tablespoons Italian seasoning powder Mix above ingredients in a sauce pan. Warm to almost boiling on stove, turn off heat and let sit until cool (to blend). Marinate full brisket for two days. (When marinating, mess with the meat as often as possible (meaning: move it around in the marinate) Take brisket out of marinate. Cookin instructions: Start smoker after work at 5:pm Rub brisket with olive oil and heavy garlic salt then place brisket on smoker (fat side down) at 180F with good white smoke for 2 hours. Flip brisket and keep on smokin' for 2 more hours. Keep that heat low now. Remove brisket from smoker and wrap (fat side up) in heavy duty foil, sealing very well. Lay brisket FLAT (fat side up) in deep pan. Time bake oven at 200F for five (5) hours and go to bed. Get up next morning and place cool brisket in refrigerator then go to work. After work, slice cold brisket. Reheat when ready to eat. For the fun of it prepare the brisket your favorite way and then follow (GOTO Cookin instructions ) the cooking instructions above. A brisket cooked this way will be very tender and juicy. If you want to spend a little more money: Buy a beef tenderloin and marinate it for four (4) days. Then smoke the tenderloin at 150F with good white smoke for three (3) hours, flipping every 30 minutes. Place in refrigerator and let chill over night. Then slice in to (your desired thickness) steaks and singe on a grill for a great steak. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Barbecued Beef Recipe By : Serving Size : 18 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons toasted sesame seed 1/3 cup soy sauce 2 tablespoons sake -- (or dry vermouth) 1 tablespoon molasses 1 teaspoon toasted sesame oil 1/4 teaspoon pepper 1 1/2 pounds beef sirloin steak -- boneless, in 1" cubes skewers -- 4 to 6" toasted white and black sesame seed white radish relish Based on the classic Korean entre made with beef short ribs, this easier-to-eat appetizer features beef sirloin. Blend the 2 tablespoons toasted sesame seed in a covered blender container till ground. Transfer to a small bowl; stir in soy sauce, sake, sesame oil and pepper. Place beef cubes in a heavy plastic bag; add marinade. Seal bag and turn to coat. Chill for 2-4 hours turning bag occasionally. Meanwhile soak wooden skewers in water for 30 minutes. Drain meat, reserving the marinade. Thread two meat cubes onto each skewer. Place skewers on the rack of an unheated broiler pan; broil 3-4" from the heat for 12-14 minutes or till done, turning once and brushing with reserved marinade. Arrange skewers on a serving plate. Sprinkle with toasted white and black sesame seed. Serve with White Radish Relish. Makes 18 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Grilled Beef Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 each green onions -- finely chopped 4 each garlic cloves -- crushed 5 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon sesame seeds 1/4 cup sugar 2 tablespoons sherry or mirin -- (rice wine) 1/8 teaspoon black pepper Slice the steak diagonally against the grain into very thin strips. Score each piece lightly. (This prevents meat from curling as it is grilling). Combine remaining ingredients in bowl, mix well, then add meat. Allow to marinate for several hours or overnight. To prevent overcooking, grill meat just until it turns color, then remove from heat. Remember, all meat continue to cook even when taken off heat. Serve with rice. Posted to the BBQ List by Carey Starzinger on Jul 11, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lynn's Beef Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef loin tip or Beef brisket Jetton's Barbecue Sauce OR another sauce with no sugar onion salt garlic salt *Ask your butcher to slice paper thin. If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 200F and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8 to 9 hours. Turn meat after 6 hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag. Source: Texas Highways Cookbook Posted to BBQ List by christina on Feb 27, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * M. L. Mclemore's Lone Star Baste Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** For those of you who like barbecue, I offer one of my late father's concoctions for basting, which I learned today is also called the mop (thanks, Richard Thead). M. L. McLemore's Lone Star Baste (as remembered by his daughter, Martha) 2 6-packs of Lone Star beer, one on ice, the other one doesn't matter 1 quart of cheap vinegar (better to scrimp on the vinegar than on the beer) 1 small bottle Tabasco, no substitutes 1 large head of garlic, peeled and finely minced 1 4-ounce can black pepper 1 small jar French's yellow mustard (baby crap, he called it, but he ate it on almost everything - go figure!) 6 dried jalapeno peppers, crushed, seeds and all (firecrackers, he called them) 1 pound of butter, melted (none of that greasy margarine, for crissake!) 1 more 6-pack of Lone Star, on ice 1 50 pound bag of ice 1 side of beef or one helluva big pig 2 young'uns with fly swatters, on rotating shifts (there were 6 of us at the time) 1 wheel of cheddar, the kind that smells like work socks at the end of the day 2 boxes of crackers 1 case of Pik coils 2 lawn chairs, one for his butt, one for his feet 1 Stetson; his cookin' hat, not the one he wore to the rodeo 1 pair of shades, made out of welder's glass 2 cartons Lucky Strikes or Camels (filters?! Real men don't smoke filtered butts, what's the matter with you, FOOL?!) 1 Zippo lighter, circa 1943, extra flints and fluid 1 more 6-pack of Lone Star, on ice 1 loud, wind-up alarm clock, the one he called "The Voice of God" 2 50-pound bags of mesquite or pecan chips, soaked in water overnight in the dogs' washtub, which was actually one of those galvanized cattle troughs - nothing was too good for his 'dawgs'. (Jealous of his dogs, you say? Damn right, I was! He never hit his dogs and they didn't have to swat flies for him!) 1 6-pack of Pabst Blue Ribbon, ice optional (Never give the good stuff to the neighbors who wandered over, but always have something to give them! M. L.'s personal Code of the West.) Empty one 6-pack of Lone Star into a 3 gallon stock pot. Add the vinegar, mustard, Tabasco, butter, peppers, garlic and a fifth of water. Bring to a high, rollin' boil to melt the butter; keep hot on the cool end of the grill. Fire up the cooker when you get home on Friday night. Burn a couple or three mesquite logs (his preference) to get a foot-thick bed of cherry-red coals. Close the grill to keep in the heat. Add sufficient wet chips to produce enough smoke that the new neighbors call the fire department, but not so much that you put out the fire. (Long-time neighbors just bring in the wash, close their windows and wait him out.) When the smoke dies down so you can get near the grill, unearth the beast of honor from the washtub, rub it dry, sprinkle with the lightest coat of salt and brown sugar, lay the carcass on the grill. Quick, close the lid and prepare for the rest of the event. Ice down the rest of the beer in the washtub. (Hell, yes, in the same water! Just add more ice; eventually the water won't be pink anymore. Besides, you don't drink the water, now, do you?) Set up "camp," as it were. Send the kids after whatever you forgot, like the Coleman lantern, your long-sleeved shirt and the TV-trays. And the pie-screen, to keep the bugs off the cheese. Those tiny sweet pickles and another jar of mustard. And that little portable transistor radio, don't forget the extra batteries. Every half-hour or so, check the coals and the beast. Add chips to the one and baste the other. In the beginning, it's easy to keep which is which straight, but by Saturday afternoon, when this repast is *supposed* to be ready, the longs hours of no sleep and Lone Star have taken their toll. It was not uncommon to find wood chips charred to the carcass and the favorite basting brush singed beyond recognition. (They loved my father down at the paint store; sold him more 3" bristle brushes than any other two stores' customers combined.) After around 3 am, those of us not on bug patrol were no longer awakened by the "Voice of God", M. L. having tossed it across the highway into the oil field. I think it gave him no end of joy to imagine that clock coming to rest next to some aged rattlesnake, vibrating the old viper out of its last 6 buttons, at least. In the morning, the rest of us would enjoy a good breakfast then wander out to see how the sacrifice was coming along. Daddy's breakfast empties were neatly placed back into the wooden case, courtesy the second shift bug patrol, or my mother. I guess she didn't object to his drinking in public, as long as he didn't appear to be a slob about it. He hardly ever used the full case of Pik coils. After midnight or so, no self-respecting mosquito or fly came with 100 yards of M. L. or the grill. If the beer didn't do the trick, there was always that marvelous baste simmering on the back of the grill. Although the bugs gave Daddy's barbecue a wide berth, he had to quietly let only a few trusted friends know when he was planning to cook because his was the absolute best barbecue for miles and miles around. Even his enemies acknowledged his expertise: "That McLemore is one sorry s.o.b., but god-almighty, can that man cook!" Around noon, the friends who were invited and the dogs' pals began to gather. You know how it is said that dogs and their owners often resemble one another after a few years of cohabitation? Well, you could certainly tell which of the 20 or so mutts criss-crossing our yard on barbecue day belonged to Daddy. They were the ones lapping up spilled Lone Star, wolfing down stinky cheddar loaded with mustard, and the only ones all the other dogs refused to sniff. There's a recipe somewhere in all of this, but danged if I remember where I put it. NOTES : (c) 1996 Martha C. McLemore Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade For Charcoaled Roast Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 inch thick sirloin tip roast 1/2 cup oil 1/2 cup red table wine one lemon -- juice of 1/4 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon rosemary 1 teaspoon MSG 3 tablespoons green onion flakes 1 teaspoon salt lots of black pepper 1 centiliter garlic -- pressed 1 bay leaves 2 tablespoons meat tenderizer Place in jar and shake well.. Take large fork and poke holes in roast. Place roast and marinade in large Ziploc bag, or in flat pan and squeeze or turn to thoroughly coat meat. Let marinate 2 days in refrigerator. I made a medium fire in the bottom of the smoker and left out the water pan and placed the roast on the grill for about 20 minutes per side. It is supposed to be medium, not well done. You'll have to check for doneness then and if not done to your taste, cook longer. It is FANTASTIC!! Dark brown on the outside and very tender on the inside. I also used the same marinade, doubled, and marinated a whole sirloin tip in a huge stainless steel bowl and smoked it with the water pan and it was great too, but only for a crowd! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Beef Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef* -- (your choice of cut) 1/2 teaspoon pepper 1 teaspoon onion powder 1/2 teaspoon garlic salt 3 tablespoons soy sauce +1 teaspoon -- can use light 5 tablespoons Worcestershire sauce *If not a tender cut, slice it paper thin. If a tender cut, slice 1/8-1/4" thick. Trim all fat off the beef. Mix other ingredients together. Marinate meat overnight in the mixture. Remove from marinade and pat meat between towels. Line cookie sheet with foil and arrange meat on it in a single layer. Dry for 8 or more hours at less than 200F turning after 6 hours. Cool and store in a tightly covered jar or sealed in plastic bag. Note: I have one of those vacuum sealers and store it in a canning jar using the attachment for sealing jars. Posted to BBQ List by christina on Feb 27, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Hickory-Smoked Chuck Roast Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef chuck roast -- 1 1/2" thick 5 each cloves -- garlic 1/4 cup cooking oil 1/4 cup wine vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon dried basil -- crushed 1/4 teaspoon pepper 1 dash hot pepper sauce Stud roast with garlic by inserting tip of knife in meat and pushing cloves into meat as you remove knife. Make sure garlic closes are evenly spaced. In bow, mix oil, vinegar, Worcestershire, salt, basil, pepper, and hot pepper sauce. Place meat in plastic bag. Set in shallow baking dish. Pour marinade over meat; close bag. Marinate 6-8 hours or overnight in refrigerator; turn roast occasionally. About an hour before cooking soak hickory chips in enough water to cover; drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add hickory chips to coals. Place roast over drip pan on grill. Cover. Grill 25 minutes per side. Brush occasionally with marinade and add additional chips. Turn roast; grill 25 minutes per side, brushing with marinade until done. Season to taste; remove garlic and serve. By "Carey W. Starzinger" on Jul 06, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Never-Fail Beef Brisket (Smoke Then Into Oven) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 pound Beef Brisket ***SEASONING MIXTURE*** 2 tablespoons salt 2 1/2 tablespoons sugar 3 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons coarse ground black pepper 1/4 tablespoon cayenne pepper 2 tablespoons paprika With the help of this list, especially Mike on the smoking and using the oven, and some innovation of my own I have used a method for cooking briskets several times that has always resulted in meat that ranged in taste from fantastic to BBQ from heaven. When I have taken this to parties and eat-ins people who do not even know me or know I cooked it routinely brag about the meat. This method is for the following cooks: 1. You like to smoke briskets but need it to fit your schedule of when you want to serve for eating instead of when you have time to spend 1+ days smoking. 2. Want to take your delicacy to eat-ins at work, social lunches and dinners, be a friend to someone who is ill or had a recent tragedy in their life, or just want to eat BBQ without having to eat all that smoke at the same time. 3. Want BBQ with a little different twang. The following is for a 10 pound briskets (1 or more). Adjust time for different sizes. I buy the meat a day or so before smoking and place it in the refrigerator. I do not freeze meat before smoking but if you must it is OK. Pre Rub (optional): I say optional because I have eliminated this step and cannot tell any difference but if time permits I usually do it from overnight to several days ahead of smoking for insurance. Use most any recipe on the list - there are many good ones. Smoke: Ideally, I smoke, meat side down, at least 6 hours at 200F using oak and a little mesquite at the beginning and end of process. Just be careful not too let the wood smolder and get a bitter taste if you use all wood. Otherwise this method is pretty forgiving. Charcoal and wood chips a minimum of once an hour will do just as good. I think any grill or smoker that has a lid and enough room to offset the heat from the meat will suffice. Even if it gets a little too cool or warm once in a while the meat will survive. Freeze as needed: I take the meat off the smoker with oven mitts in order not to pierce meat and place on wide tin foil, meat side down, on the counter. After it cools a little while I wrap each brisket in foil (use wide foil but it still may take 2 pieces), place in plastic bags (optional) and put in freezer while still warm. Oven cook as needed: The day before I want to serve I get a brisket out of the freezer, place frozen in a pan or dish, meat side down, unwrap the top of the foil so the top fat side of brisket is exposed. I leave the brisket on the foil with the foil sides sticking up. I cook overnight, 14 hours, at 200F. I use an oven thermometer to adjust the oven (best $5 investment I ever made). Most ovens will not stay at one temperature. Mine gets down to about 180F and the heating element turns on until it gets to about 215F. Just the slightest movement in the dial will result in too much or too little heat for that long of cooking time. If it is a fatty brisket I pour off the grease several times as it fits my schedule. Sorry you serious smokers, I do not lose much sleep over my cooking. I usually do not bother if it is a trimmed brisket. Oh, just cook 12 hours if you eliminate the freezing. Terrific smell: The great aroma while cooking is just a free extra. If you do not fill your home with a light BBQ smell then you probably did not get enough smoke. Do not worry. It will be good any way. Seasoning recipe: Mix seasoning ingredients in a snap or zip and seal plastic bag. You will need to expel the extra air before you seal and work the brown sugar in the bag so it mixes with the other ingredients. It will tend to clump if you do not do this. Mix very thoroughly. Apply seasoning: Remove meat from oven 30 minutes to 2 hours before cooking time is complete. I cannot tell that timing is too critical. Pour off the grease and using the mitts turn the meat fat side down in pan, meat side up. Quickly as possibly sprinkle a heavy coat of the seasoning on the meat side. I have never measured how much I use. I have never applied too much but have applied too little. Be liberal with the seasoning. Finish cooking: Fold the foil edges over the meat. Remember, the brisket is meat side up now for the first time. Get a fresh piece of foil and place over meat and fold edges over pan. A perfect seal is not necessary. Just be sure the meat is not exposed. Place back in oven and finish cooking for the remaining time. Done? Now Slice: Place some paper bags on counter to soak up splattered or spilled grease and place cutting board on paper. Using mitts take brisket and place meat side up on board. Using a fork or knife, carefully check meat for tenderness. If it is not obviously tender, rewrap and cook 2 more hours. If it passes the tenderness test and you are ready to slice, turn meat fat side up. With a long knife or spatula scrape off the excess top fat, which should come off easily, and discard. Turn meat side up again, slice against grain with sharp knife only and serve now if you must. Appealing Meat Dish: Here is what I do for a very appealing meat dish. I use an electric fillet knife and uniformly slice the meat against the grain being careful not to disturb the shape of the brisket. I take half the brisket and slide it off the board onto a fresh piece of foil and wrap meat, (may take two pieces of foil). Do the same with the other half. Prepare for serving later: Place the wrapped meat back in the oven at 200F (hope you did not turn oven off) just long enough to heat the meat throughout. Take the wrapped packages of meat and immediately place in a small insulated chest. You way want to wrap in paper so the heat will not damage the chest and for better insulation. It will keep warm for hours. Take it to your party, give to a friend in need or serve to your own guests and you will be the star. The meat seems to be better after this waiting process. This sounds more complicated than it is. It really is an easy process and you can do all your smoking for several briskets at one time and enjoy the results for months. Also, have one in the freezer for those unexpected occasions. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Mexico Bbq Beef Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup red chili sauce 1 cup dry red wine 2 tablespoons olive oil 1 each clove garlic -- large, minced 1 each onion -- diced 1/2 teaspoon salt 1/4 teaspoon pepper -- fresh ground 4 pounds beef short ribs Combine all ingredients except ribs. Let sit for 15 minutes. Marinate ribs in sauce thoroughly. Sear 5 minutes on each side. Cove grill with heavy foil, add ribs and spoon sauce over. Cook for 5 minutes, turn and spoon more sauce. Keep turning and saucing every 15 - 30 minutes until done. Posted to the BBQ List by Carey Starzinger on Apr 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Buffalo Breath Chili (1985) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds chuck roast 8 centiliters garlic -- crushed 1/4 cup olive oil 2 tablespoons Mexican oregano 1 tablespoon cumin seeds -- toasted and ground 1 lime -- juice of 2 tablespoons mild chile 2 tablespoons hot chile beef broth masa harina small whole dried piquin chilies salt -- to taste This writer's own. On the Texas range, firewood meant mesquite. Not only did the trail cook use it for his own pit cooking, but the ranch cook used it to fire his wood stove. Until it was replaced with gas and electric, mesquite-flavored grilling dominated rural Texas cooking with its distinctive sweet savor. The meat of this chili is seared over charcoal where mesquite chips have been set to flame (the taste of mesquite charcoal is indistinguishable from that of any other hardwood charcoal), which gives the resulting chili a haunting hint of smoke -- and without tasting a bit like barbecue, since there is no onion or tomato in it, none at all. For the fire: mesquite wood chips and hardwood charcoal. For the Rub: 2 or 3 cloves of garlic and chili powder. The chuck roast should be as lean as possible and cut at least three inches thick. Two or three hours before you plan to make the chili, rub the meat all over with a mash of crushed garlic and salt then sprinkle it with chili powder to coat it lightly. Loosely cover it with plastic and set it aside. Fire up enough hardwood charcoal to sear the meat in an outdoor grill, preferably one with a cover. At the same time, soak a few handfuls of the mesquite chips in the water. When the coals are covered with gray ash, spread them out evenly, and scatter the soaked mesquite chips over them. Then immediately set the meat on a grill over the smoke, about an inch from the coals. Cover the grill and adjust the dampers to maintain a slow, steady heat. Let meat sear for about 12 minutes (this is meant to flavor, not to cook the meat) and turn over to sear the other side for the same amount of time. Remove it from the heat, saving any juices on its surface, and transfer to the refrigerator. Let it cool thoroughly, about one hour. After the meat has cooled, trim away any surface fat or cartilage. With a sharp knife, cube the meat into the smallest pieces you have patience for, saving all juices. Heat the olive oil in a large, heavy pot over moderate heat. Stir in the garlic and saut‚ until it turns translucent. Stir in the meat and all reserved meat juices, adding just enough beef broth to cover, or about one cup. Pour in the lime juice and sprinkle in the rest of the seasonings, stirring and tasting as you go. Crumble in a few piquins or other fiery chilies to bring the heat up to taste. However, do not try to adjust the seasoning to perfection right now; it's easy to ruin a chili by correcting the flavors too soon -- the long cooking will smooth and sweeten it. Lower the heat to as low as possible. If the pot is left to boil, the meat will toughen. Every half hour or so after the first hour, taste for seasoning, adjusting and thickening with the masa harina a teaspoonful at a time. The chili should be about ready to eat in three hours, although it will benefit from a night's aging in the refrigerator. Serve it simmering in large, heavy bowls with an ample supply of soda crackers and a side of beans, but not much else except, maybe, hot, black coffee or quart-sized glasses of iced tea or a few frosty bottles of your favorite beer. And, after a good long while, push things aside, lean back in your chair, and start arguing. From the article "Just Another Bowl of Texas Red" by John Thorne in the September/October 1990 issue of Chile Pepper Magazine. -------------- Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peppered Rib Eye Steaks Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 beef rib eye steaks -- 1 1/2 inches thick 1 tablespoon olive oil 1 tablespoon garlic powder 1 tablespoon paprika 2 teaspoons thyme -- dried ground 2 teaspoons oregano -- dried ground 1 1/2 teaspoons pepper 1 teaspoon salt 1 teaspoon lemon pepper 1 teaspoon red pepper -- ground orange slices -- optional parsley sprigs -- optional Brush steaks lightly with olive oil. In a small bowl, combine all seasonings. Sprinkle seasoning over steaks and press in both sides. cover and chill for 1 hour. Grill steaks, turning once, over medium-hot coals 14-18 minutes for rare; 18-22 minutes for medium; 24-38 minutes for well done. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley if desired. Posted to the BBQ List by Carey Starzinger on Apr 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Prime Plus Short Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef short ribs -- (up to 6) 1 cup mansion barbecue spice mix bowl of beer mop sauce for meat ***GLAZE AND BARBECUE SAUCE*** 1 1/2 cups ketchup 1 cup beer 3/4 cup cider vinegar 3 tablespoons cilantro minced 3 tablespoons dark brown sugar 2 tablespoons Worcestershire sauce 2 centiliters garlic -- minced 2 teaspoons cumin seeds -- toasted and ground 1 1/2 teaspoons anise seeds -- toasted and ground 1 1/2 teaspoons salt 1 teaspoon Tabasco Massage each short rib with the dry rub. Place the ribs in plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Place the ribs in the pit, fatty side up, and cook them between 200F and 220F for 5 hours. Until the last hour, baste with the mop sauce every 30 to 60 minutes. While the ribs are smoking, prepare the glaze so it is ready to apply approximately 45 minutes before the meat is done. Mix the glaze ingredients in a saucepan, and bring them to a simmer, stirring frequently. Cook the mixture for 30 minutes. Mop the glaze on the top and sides of the ribs twice during the last 30 to 60 minutes of cooking time. (Never apply glaze before the last hour or it will burn.) Return the remaining glaze to the stove, and simmer it until it's reduced by one-third, about 15 to 20 minutes. After removing the ribs from the pit, allow them to sit 10 minutes, and then trim the fat. Serve them with the reduced glaze on the side. Yield: 6 servings Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rancherus Barbecued Tri-Tip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh beef tri-tips -- about 2 lbs. each salt and pepper to taste ***CUMINUNLIME MARINADE*** 1 1/4 cups beef broth 2/3 cup lime juice 1/2 cup olive oil 1/4 cup ground cumin 3 tablespoons ground coriander 5 centiliters garlic -- minced ***JALAPENO MARINADE*** 1 1/2 cups white wine 8 ounces diced jalapeno chilies 3 tablespoons dried oregano leaves 1/3 cup olive oil In Santa Maria along the Central Coast of California, a tradition was started of barbecuing a marinated beef tri-tip and serving it with pinto beans, sourdough bread and salsa. The two marinades featured here offer two distinctively different flavors. Either is easy to prepare and is an excellent complement to the robust flavor of the beef tri-tip. Remove all fat and connective tissue from the tri-tips. Prepare marinade of choice. Place tri-tips in non-reactive baking dish, such as glass or enamel; pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings. CuminUnLime Marinade: Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Jalapeno Marinade: Place 1/2 cup wine, chilies, oregano and 2 tbsp. oil in blender or food processor fitted with the metal blade. Process until finely minced. Stir in remaining oil and wine. Makes about 2 1/4 cups. Posted to BBQ List by Lloyd on Dec 22, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red's Barbecued Brisket Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds beef brisket Most barbecue in Texas revolves around beef, and more specifically, brisket. When you select your brisket, choose only "packer trimmed" briskets in the ten to twelve pound category. The smaller briskets don't have enough fat to tenderize them, and the larger ones could have come off of a tough old range bull that no amount of cooking will ever tenderize. Avoid closely trimmed or "value packed" brisket pieces. The fat that was cut off to make 'em pretty is the very stuff that would have made them tender! All briskets have a fat cover on one side. Ignore this! Squeeze the thick end with both thumbs. When you've found the brisket with the smallest fat kernel, that's the one for you. Take it home and build your fire. While your fire is getting going--I build mine out of a mixture of mesquite and oak--rub your brisket with a dry "rub." [See Red's Dry Rub recipe] Make sure that the meat is thoroughly coated. This helps seal the meat, and adds a flavorful crust. Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well. Sprinkle dry rub generously all over the brisket, rubbing in well. Make sure that the brisket is entirely covered. When the wood has burned down, move the coals to one side of the pit, place the meat away from the direct heat, fat side up (let gravity and nature do the basting), and close the pit. Some people add a pan of water near the coals to provide added moisture, but I don't. Now, don't touch the meat for 12 hours. Just drink a few beers, cook a pot of beans, and tend your fire. You'd like to hold the cooking temperature around 210F. in the brisket cooking area. Since "helpers" usually show up at the first whiff of smoke, you probably ought to put some of your leftover rub on a couple of racks of pork ribs and toss them on the pit, in the hotter end, and baste and turn 'em for four and five hours, just to keep the animals at bay. Meanwhile, see Red's Prize Winnin' Pintos recipe to keep you busy. Back at the pit, after the twelve hours are completed, generously slather the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in aluminum foil, and return to the pit. [See Red's Basting Sauce recipe] Close off all of the air supplies to the fire, and allow the meat to "set" in the pit for three or four hours. This really tenderizes the meat. Serve your brisket with beans, coleslaw, jalapenos, onions, pickles, and plenty of bread. Cold beer or iced tea are the traditional beverages of choice. You'll find that a ten-pound brisket will yield about 8-16 servings, depending on the individual brisket, and the size of the appetites of the guests. NOTES : Red Caldwell is a freelance cook and food writer based in San Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and Skillet, has just been released by Corona Publishing of San Antonio, Texas. Posted to the BBQ List by Garry Howard, Cambridge, MA Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red's South Texas Fajitas Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 jalapeno peppers -- pierced 3 tablespoons chili powder 1 teaspoon cayenne pepper 1 8 oz bottle herb and garlic oil-bas -- salad dressing 1 can beer 1 1/2 teaspoons garlic powder 4 small Mexican limes -- juiced 2 teaspoons cumin powder 1 large onion -- minced 2 tablespoons cilantro -- minced 1 tablespoon Worcestershire sauce 1 bay leaf 3 pounds skirt steak About twelve to fifteen years ago, fajitas were "discovered." since then, an awful lot of good meat has been wrecked, and skirt steak--once a "grinder" item--has risen sharply in price. Because skirt doesn't come from a "tender quadrant" of the carcass, some care is needed to turn it into good food. First, it needs to be marinated to tenderize and flavor it. Mix all the ingredients together, except the meat, to make a marinade. Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasionally for six to eight hours. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat--mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 - 15 minutes per side, basting with the marinade. Figure about a half pound of meat and 3 to 4 tortillas per person. When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way. If you'll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you'll find that the fajitas are much more tender! Serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice that I didn't say anything about chicken fajitas--that's a contradiction in terms. Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. NOTES : Red Caldwell is a freelance cook and food writer based in San Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and Skillet, has just been released by Corona Publishing of San Antonio, Texas. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rib Eye Express Barbequed Hamburgers Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BASIC HAMBURGER MIX*** 1 pound hamburger 1/2 teaspoon salt 1 tablespoon instant minced onions 1/8 teaspoon garlic Powder ***SAVORY BURGERS*** 1/4 teaspoon savory ***RED HOT BURGERS*** 1 teaspoon crushed hot red pepper ***ORIENTAL BURGERS*** 1/4 teaspoon ginger 1 teaspoon lemon zest 1 teaspoon soy sauce ***SESAME BURGERS*** 1/4 cup toasted sesame seeds ***HOT-N-TANGY BURGERS*** 1 teaspoon season all -- seasoned salt 1 teaspoon barbeque spice ***DILL BURGERS*** 1/2 teaspoon crushed dill seed 1/4 cup chopped olives OR Sweet Pickles ***HERB BURGERS*** 1/4 teaspoon marjoram 1/8 teaspoon thyme 1/4 teaspoon celery salt 1 teaspoon parsley flakes ***CHILI-CHEESE BURGERS*** 1 cup grated cheese 1/4 cup milk 1/2 teaspoon chili powder ***SPICE BURGERS*** 1/2 teaspoon dry mustard 1/4 teaspoon nutmeg -- ground The Basic Burger Mix will yield 4 burgers. Add the following herbs and spices to the Basic Burger Mix to create variations on the basic burgers. Place into smoker/cooker (I use a water cooker) with the water pan filled with cold water or ice. Allow the smoker to obtain cooking temperature, 180-250F. Smoke/cook approximately 1 hour per side.(Total cooking time is approximately 2-2 1/2 hours.) Slop with favorite BBQ sauce during the last 1/2 hour of cooking. We make up a weeks supply of these at a time. They are absolutely delicious. Posted to the BBQ List by Carey Starzinger on Aug 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rod's Steak Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dark sweet soy sauce 1 tablespoon olive oil 1 teaspoon Worcestershire sauce 1 teaspoon fish sauce 2 tablespoons lemon juice 2 centiliters garlic -- minced Mix ingredients together and marinade steak in a bowl or shallow pan for 2 to 4 hours, turning a few times to coat the meat. NOTES : Dark Sweet Soy Sauce is available in some Asian markets. Posted to BBQ List by rrip@goldengate.net on Feb 12, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ron's Beef Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy sauce 1 cup apple juice 1 cup water 1/4 cup brown sugar 2 tablespoons salt 1/2 teaspoon Tabasco sauce 1/2 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon liquid smoke flavoring 5 pounds roast sliced thin Marinade the meat overnight in the refrigerator. Dehydrate. Posted to BBQ List by christina on Feb 27, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Fe Beef Kabobs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds boneless beef -- top round, trimmed -- cut into 1 1/2" -- cube 2 tablespoons olive oil 2 tablespoons lime juice 1 tablespoon chile powder 1 teaspoon cumin -- ground 2 each cloves garlic -- minced Prepare a hot charcoal fire. In a large bowl, combine beef cubes with remaining ingredients, tossing to coat evenly. Thread meat on skewers and grill, turning several times, four to six inches above ashed coals until meat is browned outside and tender, pink and juicy inside, about 10 minutes. Note: If you are using bamboo skewers, soak the skewers in water for one hour or longer to prevent burning. Source: Best Barbeque Recipes by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Jul 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Maria Barbecued Tri-Tip Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beef tri-tip ***SANTA MARIA MARINADE*** 2 pounds Salt 1 pound Black pepper 1/2 pound Paprika 1/2 pound Garlic powder 1/2 pound Onion powder I happened to be talking to my son-in-law who is a chef in Santa Maria this afternoon and he gave me the following recipe. You can cut it down but he says that it keeps well and you do use a lot of it. It is a dry marinade. Remove all of the fat from the tri-tip. Pack on lots of the dried marinade and let it sit overnight in the marinade in the refirgerator. When ready to barbeque rinse off the tri-tip and pat dry with paper towels. Cook over oak or use wood chips (he prefers oak) of your choice. PLGOLD@IX.NETCOM.COM (PAT GOLD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #098501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Simple Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** You can't mess a brisket up this way. Trust me. Have your butcher trim a full Brisket for you. Rub the Brisket with your favorite rub. Garlic Salt if nothing else. Place on Smoker at 185F + or - 10F for 3 hours. Take off smoker and wrap in wide foil sealing to hold in moisture. Lay Brisket FLAT in deep pan to catch grease. Place Brisket in oven on time bake for 4 1/2 hours at 200F. If you want to keep messing with your smoker place the foil wrapped brisket back on the smoker and hold your temperature at 200 for 4 1/2 hours. On slicing: Leave brisket in the foil until fully chilled. Usually overnight in the refrigerator. All meat retains moisture better if sliced after chilling. When warmed back up it will be juicer. If you have a hungry crew start 7 1/2 hours before meal time and chow down 7 1/2 hours later. Its that simple I have done well over fifty (50) briskets this way and every one has come out perfect. WARNING: This brisket will easily fall apart, extremely tender. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Simple Pepper Steak Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 each 8-12 oz top sirloin steaks 3 tablespoons Black peppercorns -- coarsely ground. 1/4 cup Cognac -- warmed Salt to taste Pat steaks dry with paper towels. Using the palm of your hand, gently but firmly press crushed peppercorns into both sides of the meat. Grill steaks over hot mesquite coals until browned on both sides. Pour warm cognac over steaks and ignite (if the coals don't start it directly). The flame will burn for only a few minutes. Once the flame goes out, quickly scrape off the excess pepper, salt to taste and serve. Posted to the BBQ List by Carey Starzinger on Jul 11, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- hickory chips 1 10 pound beef brisket -- untrimmed Rustic Rub Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. Yield: 12 to 15 servings Posted to the BBQ List by gttracy@perigee.net (George Tracy) on Apr 25, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Hamburger Salami - Three Versions Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAMI #1*** 5 pounds hamburger 5 teaspoons curing salt*** 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 2 1/2 tablespoons pepper -- black, peppercorns 2 tablespoons mustard seed -- whole 2 tablespoons sugar -- brown 3 tablespoons wine -- dry red ***SALAMI #2*** 5 pounds hamburger 5 teaspoons curing salt*** 4 tablespoons wine -- white, dry 1 1/2 teaspoons garlic powder 2 1/2 tablespoons chili powder 1 1/4 teaspoons cumin -- ground 2 tablespoons sugar -- brown ***SALAMI #3*** 5 pounds hamburger 5 teaspoons curing salt*** 3 tablespoons wine -- dry, red 1 1/4 teaspoons garlic powder 2 1/4 tablespoons mustard seed -- whole 1 1/2 tablespoons basil -- ground 1 1/2 tablespoons oregano -- ground 3/4 cup Parmesan cheese 2 tablespoons sugar -- brown Mix all ingredients thoroughly then cover and chill 24 hours or more. Divide into 4 portions. Roll portions into 2 1/3"-3" diameter rolls and wrap with inexpensive large hole nylon net. Tie ends securely with string (net may be omitted, but rolls flatten out during smoking). Smoke in smoker for 8-12 hours with the fuel of your choice. This assumes a cold smoke. Adjust times accordingly, but make sure salami is done throughout. Remove from smoker- remove netting and dry thoroughly with paper towel. Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months. It is so easy to make you don't have to make large quantities and store. *** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared curing salt. Regular salt does not have the flavors, taste or nitrate added to the quick cure and will not bind the meat required to make these recipes successful. You may purchase prepared curing salts sold by Mortons, Lowry's and other companies. Check in your local supermarket near where they have the salt... Other sources would be butcher shops, wine stores and feed stores. Credit: Luhr-Jensen and others Posted to the BBQ List by Carey Starzinger on May 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Prime Rib Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** I like to hand rub the rib lightly in Shillings crushed garlic, if you don't want to mince you own, then rub with a mixture of equal parts of black pepper, paprika, red pepper, and salt. Easy on the salt, for I feel it can tend to pull out some of the moisture, but you got to have some for good flavor--add more salt after it is cooked, or let you guest do it. Smoke at about 225F(I just love that slow cooking), turn meat over after about half done--start out with fat side up. Take off between 150F for really pink, or up to 160 for just barely pink. If you are using cayenne pepper for red pepper, remember that cayenne is much hotter than red. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Prime Standing Rib Roast Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text only Rubbed lightly with Alpine Spice from Montana. Roast was removed from bone and cradled. Nice fat cap on top. Smoked with oak and cherry, some lump charcoal to keep the heat up (I started the smoker with the outside temp at about 12 degrees) and a couple stray pieces of Mesquite for about seven hours at 250 (average). Internal temp was close to 140 (wife will complain if it's too red inside) then pulled it and brought it inside. Served it on a platter atop the Yorkshire pudding. Posted to the BBQ-List by Vince Vielhaber on 26 Dec 1998 Preparation Ti