BAR-B-QUE BEEF BRISKET
Thanks to cooking this low and slow, the meat was so tender it shredded in a snap. Before I even tasted a bite, I knew it was going to be good from the aroma coming from my oven. This BBQ sauce is amazing too. It may become a staple in my fridge. All the flavors work so well together in this dish. Great for a cookout,...
Provided by Suzanne Larsen
Categories Beef
Time 5h
Number Of Ingredients 22
Steps:
- 1. MARINATE THE BEEF BRISKET: In a pan large enough to hold the entire brisket, add the liquid smoke, vinegar, onion, and celery seed. Mix well.
- 2. Place the brisket in the pan and cover with enough water to cover HALF the brisket.
- 3. Cover the pan with aluminum foil, stick it in the refrigerator, and keep it there for 24 hours.
- 4. The next day, preheat the oven to 275 degrees F.
- 5. Remove the brisket from the refrigerator, and drain the liquid.
- 6. Place a baking rack inside a dish large enough to hold the brisket and bake for FIVE hours.
- 7. Remove the brisket from the oven and trim off the excess fat.
- 8. MAKE THE BBQ SAUCE: Place all the ingredients in a large saucepan.
- 9. Turn on the stovetop to medium heat and cook the sauce for 30 minutes.
- 10. FINIISHING THE BRISKET: Slice the beef brisket into thin slices and cover it with the BBQ sauce.
- 11. If the brisket is very tender, shred the meat instead of slicing it and use it for sandwiches. Top off your sandwich with coleslaw, dill pickles, onion rings, or potato chips... or add them all!
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
BBQ STEAK
This recipe will yield the most tasty and delicious steak that you can ever imagine.
Provided by SILAU
Categories Meat and Poultry Recipes Beef Steaks
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
- Preheat the grill for high heat.
- Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.
Nutrition Facts : Calories 442.2 calories, Carbohydrate 5.3 g, Cholesterol 74.4 mg, Fat 35.3 g, Fiber 0.6 g, Protein 25 g, SaturatedFat 9.4 g, Sodium 2159.1 mg, Sugar 0.9 g
BARBECUED BEEF ROAST
Try this roast for baked-in barbecue flavor! My daughter makes it in the slow cooker and it turns out great that way, too. Leftovers? Shred and serve in buns. Luana Kempf-Ashley, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.
Nutrition Facts :
BAR-B-QUED BRISKET
Prepare a day ahead for easier slicing. Be sure to slice across the grain. To reheat, place in microwaveable dish, top with sauce and heat on high for 3-5 minutes or till warmed, or warm in the oven @ 350 degrees till sauce is bubbly. NOTE: I have also used a bottom round roast in place of the brisket (see photo). Any flavor bar-b-que sauce works well but Kraft Honey is delish!
Provided by dojemi
Categories Weeknight
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Sear brisket on all sides in a small amount of oil.
- Add the onions and cook till onions are browned (careful not to burn).
- Pour bottle of bar-b-que sauce over the roast.
- Fill empty sauce bottle with orange juice and pour over top of roast.
- Turn heat down to low and cook till knife goes through easily (approximately 4 hours for a 5# roast).
OVEN BAKED BAR-B-QUED RIBS
Very easy recipe since you can use your favorite bottled sauce. This is a Pampered Chef recipe that I "tweaked" to our liking. I use the PC deep dish baker with the baking bowl as the cover. But I'm sure that a covered roasting pan or tightly covered metal baking pan would work fine.
Provided by NC Gal
Categories Pork
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F.
- Cut ribs into serving size pieces (2 to 3 ribs).
- Place ribs in 9x13-inch pan and pour beer over top.
- Cover tightly and bake 1 hour 30 minutes.
- Remove ribs from oven and transfer to a platter.
- Drain grease and beer from pan.
- Place ribs back in pan and coat with sauce (as little or as much as you like) cover again tightly.
- Reduce oven temperature to 250°F.
- Bake additional 45 minutes.
- After cooking at a high temperature you may think that you have burned up your ribs, but after baking again at low temp with the sauce you will see how tender and juicy they turn out to be!
BARBECUED BEEF SHORT RIBS
For a real straight-from-the-chuckwagon beef meal, you can't rope a better recipe than this! This is the recipe I rely on when feeding a hungry group. The wonderfully tangy sauce is lip-smacking good.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.
Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1187mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 20g protein.
CROCK POT BBQ RIBS
This is my own finger licking good recipe that is a hit every time and you don't even have to fire up the barbie!
Provided by fitmama
Categories Meat
Time 7h10m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine rub ingredients mixing well.
- Rub on all sides of ribs.
- Place ribs meaty side up in crock pot.
- Cover; cook on low for 6 hours.
- Drain the grease from the crock.
- Place the ribs back in and cover with bbq sauce.
- Cook for another hour.
CROCK-POT BAR-B-QUE BEEF
Make and share this Crock-Pot Bar-B-Que Beef recipe from Food.com.
Provided by Merry Cook
Categories One Dish Meal
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim beef to remove fat; cut meat into large cubes about 2" x 2" (save fat & meat trimmings for latter).
- Coat the bottom of a large crock-pot cooker with a little olive or canola oil to prevent sticking, then place meat in the cooker with the onion, Cajun spice, and garlic.
- Mix together remaining ingredients (sauce) and pour over meat.
- Cover and cook on high for 4 to 5 hours, or until meat shreds easily - stir once or twice during cooking if you can.
- Remove the meat & onion from cooker with a slotted spoon and shred the meat with a potato masher or 2 forks, then pour about 1/2 cup of the sauce over the meat - serve with the remaining sauce on the side for those people that would like more sauce (or just save the extra sauce for other uses latter).
- If you not afraid of a few extra calories, boil the trimmed off meat & fat with a cup of water in the microwave (or on the stove) and then add just the "liquid" from that to the crock-pot. I like to trim the fat off the meat because not everyone likes fat in their sandwich, but the fat is full of flavor :).
Nutrition Facts : Calories 468.3, Fat 13.6, SaturatedFat 4.6, Cholesterol 174.6, Sodium 1004.4, Carbohydrate 29.1, Fiber 2, Sugar 24.2, Protein 59.1
TEXAS-STYLE BARBECUED BRISKET
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.
Provided by Steven Raichlen
Categories Graduation Backyard BBQ Kwanzaa Dinner Brisket Spring Summer Tailgating Grill Grill/Barbecue
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Rinse the brisket under cold running water and blot it dry with paper towels.
- 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
- 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
- 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
- 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
- 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
- Barbecue Sauce, the Texas Way
- The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
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