Text 11115, 66 rader
Skriven 2014-03-20 08:44:22 av Dave Drum (1:261/38)
Ärende: Chile 5772
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Denton, Texas Style Barbecued Beef Brisket
 Categories: Beef, Bbq, Chilies, Fruit, Vegetables
      Yield: 6 Servings

      6 lb Beef brisket, trimmed
      1 c  Red wine vinegar
    3/4 c  Firm packed browned sugar
    3/4 c  Pineapple juice
    1/2 c  Molasses
    1/2 c  French's prepared mustard
    1/2    Minced onion
      3 cl Garlic; minced
      4 tb Worcestershire sauce
      1 tb Chilli spice mix
    1/2 ts Hot sauce

  Slap that big boy into a large zip-top bag or an oven bag.
  Mix up all the above ingredients, stirring well until the
  mustard dissolves. Pour it all into that bag. Seal it
  tight and refrigerate it for 8-12 hours in a shallow glass
  container. Turn that bag every time you go to the fridge
  for a cold refreshing beverage.

  Remove the brisket from the marinate. Save the marinade in
  a glass container. Place the brisket on a drying rack
  while you prepare the coals for the covered grill.

  I laid it on a smaller 30 lb Weber and seared it over
  medium to hot coals for about five minutes per side. Once
  the whole brisket was a golden red. I covered it with the
  grill cover and cooked it evenly on both sides for 15
  minutes per side. Then, I took it off the grill and placed
  it in a heavy duty aluminum foil barge (like a boat only
  bigger wider and flatter too), leaving room on all sides
  for the reserved marinade. I poured the marinade on,
  sealed it up tight, l slit the top about one inch (so I
  could add more marinade later), but closed the hole
  tightly until adding more marinade was required (check it
  for leaks and drying at one hour). Two hours later that
  brisket was done to tender perfection.

  "Mmmm, cooked in its own juices" (with a little help from
  that wonderful Denton pineapple molasses based marinate).

  Based on a recipe from the "Meco Barbecue and Smoker
  Cookbook"

  I made a few changes to it, to make it sweeter and more
  garlicky.

  Foster Johnson, Outdoor Cooking World

  Posted to the bbq list by Dan Gill

  Posted by Jim Weller to National Cooking Echo

  Uncle Dirty Dave's Archives

MMMMM

... Hunger finds no fault with the cookery. - Henry George Bohn

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)