Memorial Day weekend is the unofficial start of summer. Summer is the official time of the Bar-Ba-Que (even though many of us use it all year long). I am sure that many of you are great cooks (not me, I have trouble boiling water). How about posting some of your favorite Bar-Ba-Que recipes.

The only condition is that the meal has to be capable of being prepared on the Bar-Ba-Que.

I am looking forward to some great eating!

 

I am, too, Rob!! As I mentioned elsewhere, we are having an Argentine BBQ at my parents' house. A carryover from my married life. My ex grew up in Argentina, where beef is king. And absolutely wonderful. Grilled cuts of beef and different kinds of sausages are a requirement! The marinade for the beef is called chimichurri. Basically a mix of olive oil, red wine vinegar, garlic and other spices. I'll try to find my recipe and post it.

Happy eating, everyone!

 

Does a recipe for doing brisket on a smoker qualify?

 

Absolutely.

 

Is there any other way???? I have converted all my friends and family to the texas way of cooking!!! in fact I just got two more for my big SACS2KDAYS III luau!! wore my other ones out.......of course, when you ask for a brisket out here, they just give you a blank stare....I will post my recipe later, easy, last time I went to houston, I brought home 6 frozens briskets in a cooler, had to unlaod them all infront of check in....got quite a cheer!!......

 

Sprinkle a 4 - 6 pound brisket with the following:

Onion salt
Celery salt
Garlic salt
Accent
Liquid smoke (I like the mesquite flavor)
Accent

(you can substitute regular spices in lieu of the salt version)

Refrigerate overnight in heavy duty aluminum foil

Before cooking cover in Worcestershire sauce.

Place on smoker (I like a mix of apple and mesquite woods. This works very well with a wet smoker). Cook for the first hour with the top open to get the maximum smoke flavor from the wood. Seal the top for the remainder of the cooking time. Cook on medium heat. About 1 hour for each pound of brisket.

After the first hour baste the brisket each hour there after with BBQ sauce. Reserve the balance to put on the brisket after cooking.

BBQ Sauce:

1 bottle BBQ sauce (smokey flavor I like Bullseye or KC Masterpiece)
1/2 cup ketchup (not catsup)
1/4 cup Grand Ma's molasses
tobasco sauce and liquid smoke to taste

I have been using this recipe for about 20 years and has not failed me yet.

This is great with slaw or ranch beans.

Ranch Beans:

Two large cans of baked beans (I like Bushes). Put beans into a caserole pot.
slice one full link of beef sausage. Cut slices into quarters
Cook until brown with chopped jalapeno peppers
When brown dump sausage and jalapenos into baked beans
Add liquid smoke, Grand Ma's molasses (about 1/2 cup), and tobasco sauce to taste

Just heat and serve. Best if made the night before so the flavors mix.

Hope you enjoy.

Just one more thing. If you want to cheat on the brisket you can do it just as above in the oven at 275. It is almost as good.

 

Nobody does charcoal anymore around here, it's all gas grills. Not the same to us Texans. Sorry Rob, I haven't barbequed in years.

 

A couple of points:

1) For us Southerners, you eat barbecue. You cook barbecue on a grill. I had an interesting discussion with a very Italian New Yorker about this, who couldn't grasp the concept.
2) And if you're from any of the Southeastern states, barbecue means pork, not beef! Just like "Coke" is the universal word for any soft drink. ("Gimme a Dr. Pepper co'cola.")

That said, when I get home tonight I'll post my recipe for Beer Can Chicken. (fooled ya!)

 

[QUOTE]Originally posted by jukngene
A couple of points:

1) For us Southerners, you eat barbecue. You cook barbecue on a grill.

 

[QUOTE]Originally posted by ralper