Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


July 2018

Super bowl Recipes

Vegetables Recipes

CranberryStuffed Acorn Squash

CranberryStuffed Acorn Squash Recipe
2 md Acorn Squash 1 Apple, chopped 1/2 c Cranberries, fresh or Frozen, chopped 1 Orange, peeled an...

read more

Texas Barbecued Beef Brisket Recipe

Texas Barbecued Beef Brisket recipe and other super bowl recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Texas Barbecued Beef Brisket recipe  PDF

10 pounds Beef brisket
2 cups All south barbecue rub see
2 cups Basic all american bbq sauce

Recipe by: The Thrill of the Grill by Chris Schlesinger 1. Rub the brisket thoroughly on all its sides with the barbecue rub, and allow it to come to room temperature.
2. In the pit of a covered grill, build a very small fire on one side as
far up against one wall as possible. Place the brisket on the grill on the side opposite from the fire so that none of the brisket is directly over the flame. Put the top on the cooker, pull up a chair, and grab the cooler.
This is where a person learns about the Zen of Barbecue. You gotta keep the fire going, but very quietly. If you've got a thermometer on your covered grill, you want to keep the temperature between 180 and 220 F. Remer, Slow and low is the way to go. You have to figure out your own personal refueling policy. The one I like is one handful of coals or wood chunks to every beer.
This goes on for about 8 to 10 hours or however long you can make it, the longer the better. Don't be scared by the darkening of the e terior, the outside of the brisket will be superdark my personal favorite part.
3. Upon completion, pull the brisket out, trim off any e cess fat, and
slice it thin. Serve with barbecue sauce on the side no pro would ever cover properly cooked brisket with sauce, he'd just dab on a touch.
Obviously the key here is a tremendous amount of patience and a day when you want to do nothing but sit around. But the end product is one of those great culinary events that results from spending a lot of time doing something that is rela ing and enjoyable. Make sure you have plenty of tall boys for eating this.
Accompanying commentary 20 In my estimation, beef brisket just might be why the barbecue process was invented. My research, sketchy as it is, shows that there was a strong German immigrant communitu in Te as around the turn of the century. It has some of these Germans working in the booming Te as cattle industry, and others working in butcher shops, what with their strong background in butchering and charcuterie. It being common knowledge that butchers are constantly trying to turn tough or ine pensive cuts of meat into a usable product that brings a higher cost (witness sausages and pates), it has these German butchers faced with the brisket. This cut of beef is particularly unwanted because of the huge percentage of fat that runs ont only on the surface, but throughout the cut. Traditional technique would braise or pickle this cut to tenderize it, but the brisket also has a lot of beef flavor. In my personal opinion, a vey smart German butcher who ws looking for a way to market this cut barbecued it. We're not talking here about the open pit roasting that was already popular in this area, but rather closed pit cooking, in which the cooking is done by convection ratherr than conduction. It is similar to braising in theory, with the smoke replacing the water. It is cooked at very low heat for a long period of time, and the high fat content protects the meat from drying out but also disappears through the 10 18 hour cooking process. What you are left with is very tender meat with little or no fat and a tremendous smoky beef flavor. I think the meat and the process were literally invented for each other.
Now, I don't think that you will get any disagreement from the professional barbecue industry when I say that brisket is the hardest to master but, hey, learning is half the fun. And, in the words of Remus Powers, famous barbecue aficianado, The best barbecue I ever had is the one on the plate in front of me. 20 These are guidelines for the closed pit barbecuing of brisket, a basic technique with many variables which is wide open for personal interpretations.
Chris Schlesinger

Texas Barbecued Beef Brisket recipe and other super bowl recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
369 people have voted
Last Reviewed on 2018-07-16

Monday, Jul 16 2018 Download & Print Texas Barbecued Beef Brisket recipe  PDF   Super bowl recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Curried Pumpkin and Banana Bread Abm

New Cooking Recipes

Lasagna Rolls with TomatoFennel
Lasagna Rolls with TomatoFennel Recipe

2 lg Garlic Cloves Minced 3/4 lb Mushrooms Sliced 1/2 c Diced Red Bell Pepper 1 ts Thyme 1/4 ts Salt, Pepper 1 (10 1/2 Oz.) Pkg. Firm Tofu Drained and amp Crumbled 1 c Thinly Sliced Green Onions 2 c Finely Chopped Fennel Bulb 1/2 ts Fennel Seeds, 1/4 ts Pepper 1 (14 1/2 Oz.) Can Whole Tomatoes Undrained and amp Choppped 1 tb Tomato Paste 8 Cooked Lasagna Noodles 1 1/2 c (6 Oz.) Shredded Mozzarella Cheese Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Garlic Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt and a...

Cooking Magazines: Lasagna Recipes » July 2018   Lasagna recipes RSS   New

Dish Of The Day

Asparagus and Crab Meat Soup Mang Tay Nau Cua

Asparagus and Crab Meat Soup Mang Tay Nau Cua Recipe
4 c Chicken broth 1 tb Plus 2 teaspoons nuoc mam (Vietnamese fish sauce) 1/2 ts Sugar 1/4 ts Salt...
read more

Category: » Asparagus Recipes

View more dishes