Texas beef barbecue2
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Texas beef barbecue2
  Texas    Beef    Sauces    Herbs  
Last updated 6/12/2012 1:26:26 AM. Recipe ID 60840. Report a problem with this recipe.
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      Title: Texas beef barbecue2
 Categories: Bar-b-q, Beef, Sauces, Main dish, Herbs
      Yield: 12 Servings
  3 1/2 lb Beef Brisket -- In 1 Piece
      1 c  Catsup
    1/2 c  Cider Vinegar
    1/4 c  Worcestershire Sauce
    1/4 c  (1/2 Cube) Butter
      3    Ribs Celery -- Finely
      1 md Onion -- Finely Chopped
      2    Cloves Garlic -- Minced
      1 md Fresh Or Canned Green Chile
           Seeded And Minced -- OR
      2 ts Chili Powder
      1 ts Paprika
    1/2 ts Salt
    1/2 ts Freshly Ground Black Pepper
  When the fire has burned down to hot coals, spread to provide
  moderate heat and fit a drip pan in front of in the center of the
  coals. Place the brisket, fat side up, over the drip pan. Cover the
  grill and adjust the dampers to maintain slow steady heat. While the
  meat is cooking, in a sauce pan combine all of the other ingredients,
  blending well, and simmer for 10 minutes. After 1 hour, baste the
  meat lightly with the sauce and turn the meat as needed to cook
  evenly. Replenish the fire as needed, but don't pile the coals, as
  the brisket should cook slowly. Cook 4 to 5 hours total until the
  meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips,
  that have been soaked in water, over the coals. Cover the grill or
  enclose the top of the meat in a sheet of foil, tucked around the
  bottom edges of the meat and let the hickory smoke the meat for 10 to
  15 minutes. Remove the cover and brush the meat with the sauce. Place
  the meat on a plat! ter and slice. It will crumble. Serve the meat
  and the remaining sauce on split and buttered sandwich buns. Any
  leftover sandwiches can be frozen and reheated in a Microwaveor
  conventional oven, or the shredded meat and sauce can be frozen
  together to reheat later for sandwiches.

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Recipe ID 60840 (Apr 03, 2005)

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