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Ingredients: 3 Pound(s) Beef brisket, trimmed 3 Quart(s) Water 24 Ounce(s) Nonalcoholic beer 1 Tablespoon(s) Liquid smoke 1 Tablespoon(s) Red-hot pepper sauce 1 Tablespoon(s) Low-sodium worcestershire 1 Tablespoon(s) Garlic powder 1 Tablespoon(s) Onion powder 1 Tablespoon(s) Chili powder 1 Tablespoon(s) Paprika 3 Tablespoon(s) Cider vinegar 1/4 Cup(s) Molasses 2 Tablespoon(s) Dark brown sugar 1 Teaspoon(s) Ground cumin 1 Teaspoon(s) Freshly ground black pepper 1 Teaspoon(s) Ground red pepper 2 Cup(s) Barbecue sauce, low-sodium 1/4 Cup(s) Worchestershire sauce 1 Teaspoon(s) Louisiana hot sauce 1/4 Cup(s) Blackstrap molasses 1 Chipotle chili pepper, dried Directions: Sauce: Combine all Blast of Taste-Baste ingredients in a large (8 qt) soup pot. Bring to a simmer over medium-high heat. Yields 1 gallon Note: After your beef brisket takes a nice long simmer in this spicy broth, use it to mop, or baste, your brisket every 10 minutes while it grills. Note: "Liquid smoke" introduces that flavor we all love but with none of the potentially carcinogenic compounds in real smoke. Rub: Combine all rub ingredients in a small bowl. Yields 2/3 c (enough to rub both sides of one whole brisket or two 2 1/2- to 3-lb brisket pieces). BBQ Sauce: Combine all BBQ sauce ingredients in a saucepan. Stir to blend thoroughly. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Remove and discard chipotle pepper (if used). Spoon sauce over beef brisket slices. Yields 1 cup. Meat: Step 1 In a large soup pot over medium-high heat, bring "mop" "Blast-of-Taste Baste" to a boil. Submerge a 3-lb trimmed beef brisket (choose a square-end piece over a pointed end, it has less fat content) in the spicy broth. Reduce heat to low and simmer 3 hours. Add water as needed, just to cover meat. Step 2 Remove brisket from mop to large platter. Let brisket cool 5 minutes. Using your fingertips, press 1/3 c dry rub into both sides of the warm brisket, covering all surfaces. NOTE: Store any remaining rub in an airtight jar and refrigerate or freeze. Step 3 Preheat a covered gas barbecue grill on high for 1 minute, lighting both sides. Turn off burner on right side of grill. Carefully lift right cooking grid, using pliers or fireproof glove. Place a disposable baking pan (8 1/2 x 12-in.) under right grid and lower grid back into place. Place rubbed brisket onto right grid, directly over pan. With a spoon, lightly baste meat with simmered mop. Close grill lid. Reduce heat on left side of grill to medium. Roast brisket for 30 minutes, basting with mop every 10 minutes. Turn brisket over and roast for 30 minutes more, again basting every 10 minutes. Step 4 Remove brisket to a cutting board and let stand 5 minutes, to redistribute juices. Using a long, sharp knife, slice brisket thinly across the grain (approximately 1/8-in. slices). Serve 3 oz of sliced meat on a multigrain roll and slather with "Tom's Own Quick Barbecue Sauce". Yields 8 sandwiches PER SERVING (WITHOUT BBQ SAUCE): CAL 309, FAT 7.4 g (22% of cal), SAT. FAT 0 g, CHOL 94.3 mg FIBER 2.1 g, PRO 35.3 g, CARB 24.3 g, SODIUM 276 mg
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Return ribs to c Easy beef bake Preheat oven to 350 degrees.In a medium bowl,combine soup mix,water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie pan.Bake @ 350 degrees for 40 minutes. Ginger-beef stir-fry Sauce: Combine sherry, soy sauce, 7/8 teaspoon ground ginger and 1/3 cup water. Set aside. Stir-fry: Preheat wok or large skillet over high heat; add oil. (Add more oil as necessary during cooking). Stir-fry garlic and 1/8 teaspoon ground ginger in hot oi Barbecued beef sandwich 1. cook ground in its own fat in steam jacketed kettle or roasting pan until beef loses its pink color , stirring to break apart. drain off excess fat. set aside to be used in step #2. 1a. combine onions, peppers, tomato past, chili powder, pepper, brow Barbecued chicken on a bun Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub seasoning mixture underneath skin. 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