3 1/2 lb beef brisket -- in 1 piece
1 cup catsup
1/2 cup cider vinegar
1/4 cup worcestershire sauce
1/4 cup (1/2 cube) butter
3 ribs celery -- finely
1 chopped
1 medium onion -- finely chopped
2 cloves garlic -- minced
1 medium fresh or canned green chile
1 seeded and minced -- or
2 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
A Recipe for
Texas Beef Barbecue2
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
This Recipe for Texas Beef Barbecue2 is one of thousands in the Recipes-to-go Beef Cookbook.
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Food Tip |
This is a recipe for Texas Beef Barbecue2 from the recipe cookbook of Recipes-to-go (Beef)
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
Food Tip |
Never eat more than you can lift. |
| Miss Piggy |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
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.
Recipe By :
Serves: 12
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