hitchedpumpkin
Laughter is an instant vacation
- Joined
- Jun 21, 2003
- Messages
- 151
I have really enjoyed alot of the recipes posted here so I thought it was time I shared one or two with the rest you. I have made both of these a couple times and they always comes out great!
BBQ Beef Brisket
This recipe came from Allreceipes.com
4 lbs lean beef brisket
2 tablespoon Liquid Smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
Place brisket on a double layer of aluminum foil. I recommend placing the foil inside a baking dish then placing the brisket on top of the foil.
Pour Liquid Smoke over beef
Rub brisket with onion salt and garlic salt.
Roll brisket in foil and refrigerate at least 4 hours; preferably overnight.
The next morning place foil packet into crock pot. Cook on low 8-10 hours.
Remove foil packet from pot. Drain and reserve the juices.
Let brisket cool then slice. Return sliced brisket to crockpot to keep warm. Add some of the liquid to keep moist.
While brisket cools prepare the BBQ sauce. I am sure you could use a bottle of your favorite but this is really good and mixes up really quickly.
1 1/2 tablespoon brown sugar (I usually add more)
1 cup ketchup 3 tablespoons butter
1/4 cup water
1/2 celery salt
1 tablespoon Liquid Smoke
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
In a medium saucepan, mix all ingredients. Stir and cook until boiling.
Serve the brisket topped with the BBQ sauce either as a sandwich on a roll or as an entree, pairedup with with cole slaw and some baked beans.
The other receipe that I make that never fails me is for Pulled Pork. Not sure where I got this recipe from possibly Fix it and Forget it.
Pulled Pork with Rootbeer Sauce
3 lb Pork Sirloin Roast
2-3 tablespoons veg. oil
Salt and Pepper
1 large onion roughly chopped.
1 can rootbeer soda
2 tablesppon minced garlic
Sauce:
2 cans rootbeer soda
1 bottle chile sauce
1/4 teaspoon rootbeer concentrate (optional and I have never used this)
Hot Pepper Sauce - to taste
Trim fat from meat if necessary. Pat with paper towels.
Season pork with salt and pepper.
In a large skillet or dutch oven, brown meat on all sides in hot oil.
Drain fat. Transfer meat ot crock pot.
Add onions, 1 can root beer and garlic.
Cover and cook on low 8-10 hours on low or 4-5 on High
Meanwhile for sauce, in a medium sauce pan combine the 2 remaining cans of rootbeer and the chile sauce. Bring to a boil, reduce heat. Boil gently, uncovered, stirring occasionally about 30 minutes or until mixture is reduced to 2 cups. Add rootbeer concentrate and Hot Pepper Sauce, if desired.
Transfer roast to cutting board. Using slotted spoon remove onions from cooking juices and place on a serving platter. Reserve 1/2 - 1 cup of the cooking juice; discard the rest.
Using 2 forks, pull meat apart into shreds (it should be falling off the bone).
Mix shredded pork with the sauce and keep warm in crockpot . If you do this I reccommend adding some of the juice to keep everything moist, depending on how long it will remain in the pot. The juice has a lot of flavor and really seems to add to the taste.
If you prefer, serve pork immediatly on rolls and top with the sauce as desired.
Enjoy!
BBQ Beef Brisket
This recipe came from Allreceipes.com
4 lbs lean beef brisket
2 tablespoon Liquid Smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
Place brisket on a double layer of aluminum foil. I recommend placing the foil inside a baking dish then placing the brisket on top of the foil.
Pour Liquid Smoke over beef
Rub brisket with onion salt and garlic salt.
Roll brisket in foil and refrigerate at least 4 hours; preferably overnight.
The next morning place foil packet into crock pot. Cook on low 8-10 hours.
Remove foil packet from pot. Drain and reserve the juices.
Let brisket cool then slice. Return sliced brisket to crockpot to keep warm. Add some of the liquid to keep moist.
While brisket cools prepare the BBQ sauce. I am sure you could use a bottle of your favorite but this is really good and mixes up really quickly.
1 1/2 tablespoon brown sugar (I usually add more)
1 cup ketchup 3 tablespoons butter
1/4 cup water
1/2 celery salt
1 tablespoon Liquid Smoke
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
In a medium saucepan, mix all ingredients. Stir and cook until boiling.
Serve the brisket topped with the BBQ sauce either as a sandwich on a roll or as an entree, pairedup with with cole slaw and some baked beans.
The other receipe that I make that never fails me is for Pulled Pork. Not sure where I got this recipe from possibly Fix it and Forget it.
Pulled Pork with Rootbeer Sauce
3 lb Pork Sirloin Roast
2-3 tablespoons veg. oil
Salt and Pepper
1 large onion roughly chopped.
1 can rootbeer soda
2 tablesppon minced garlic
Sauce:
2 cans rootbeer soda
1 bottle chile sauce
1/4 teaspoon rootbeer concentrate (optional and I have never used this)
Hot Pepper Sauce - to taste
Trim fat from meat if necessary. Pat with paper towels.
Season pork with salt and pepper.
In a large skillet or dutch oven, brown meat on all sides in hot oil.
Drain fat. Transfer meat ot crock pot.
Add onions, 1 can root beer and garlic.
Cover and cook on low 8-10 hours on low or 4-5 on High
Meanwhile for sauce, in a medium sauce pan combine the 2 remaining cans of rootbeer and the chile sauce. Bring to a boil, reduce heat. Boil gently, uncovered, stirring occasionally about 30 minutes or until mixture is reduced to 2 cups. Add rootbeer concentrate and Hot Pepper Sauce, if desired.
Transfer roast to cutting board. Using slotted spoon remove onions from cooking juices and place on a serving platter. Reserve 1/2 - 1 cup of the cooking juice; discard the rest.
Using 2 forks, pull meat apart into shreds (it should be falling off the bone).
Mix shredded pork with the sauce and keep warm in crockpot . If you do this I reccommend adding some of the juice to keep everything moist, depending on how long it will remain in the pot. The juice has a lot of flavor and really seems to add to the taste.
If you prefer, serve pork immediatly on rolls and top with the sauce as desired.
Enjoy!
