Text 12895, 76 rader
Skriven 2014-05-03 04:30:00 av Dave Drum (76048.cooking)
  Kommentar till text 12877 av BURTON FORD (1:123/140)
Ärende: ML Eating Advenures
===========================
-=> BURTON FORD wrote to MICHAEL LOO <=-

 ml-> Precise measurement is seldom important to me at all.

 BF> I daresay it is in most everything other than Cooking.

Horseshoes, hand grenades, atomic bombs, life, and gummint work are all things
besides cooking where close is good enough. Farts, too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gas Grill Texas Beef BBQ
 Categories: Beef, Bbq, Rubs, Chilies
      Yield: 6 Servings
 
      5 lb Lean beef brisket
           Mesquite chips; soaked

MMMMM----------------------------RUB---------------------------------
           Garlic powder
           Onion powder
           Coarse ground black pepper
           Cayenne
           Paprika

MMMMM---------------------------SAUCE--------------------------------
    1/4 lb Butter
    1/2 tb Worcestershire sauce
      2 lg Onions; chopped
    1/3 c  Cider vinegar
      6 cl Garlic; minced
      1 c  Water
      2 c  Catsup
      1 ts (ea) Salt & pepper
      1 ts Chilli spice (Mexene)
      2 tb Brown sugar
      7 oz Beer; or more
 
  Closely trim fat from brisket and place in basket, lightly
  season both sides with black pepper, garlic & onion powder,
  cayenne, and heavily with paprika. Place in Rotisserie and
  turn both burners on as low as possible. Place a few
  mesquite chips right on the grill. Prop grill hood so the
  front is open a good 4 inches and let cook while preparing
  sauce.
  
  Texas BARBECUE SAUCE: By: Susana Montes, modified by Steve
  Shanker
  
  Melt the butter in a saucepan, add the onion and garlic, and
  cook over low heat for about 5 minutes. Add the remaining
  ingredients, except beer, and simmer for 15 minutes. Add
  beer, and simmer for another 15-20 minutes. Remove from
  heat, and use for barbecuing pork or beef.
  
  After grilling for about 30 minutes, generously coat meat
  with sauce. (I continued to cook sauce maybe another 10
  minutes longer after this) Continuing grilling (4 1/2 to 5
  hours total time), basting every 30 minutes or so. Add a
  few more mesquite chips every hour or so. Sauce will form
  a glaze on the meat keeping it from burning.
  
  Remove meat from basket and slice meat THINLY on a bias
  (meat should actually fall apart as it is cut)...serve
  with remaining sauce.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Tea Parties are for little girls with imaginary friends.
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