63DH8
Well-known member
BEEF!!!
My younger daughter and I like it pure. Either with salt and pepper or with Johnny's seasoning salt.
Roast/BBQ Brisket
Brisket is a tough chunk of meat. However, it's a very tasty and tender piece of meat if roasted properly. The secret is to roast it at a low heat for a long time. There is a very tough tendon/fat fiber that holds the meat together. To break down this toughness, you have to cook the meat at a low temperature, around 200-220 degrees, for one hour per pound. You'll have to know how to adjust the heat in your BBQ to maintain your temperature. Once you figure this, it's a cakewalk to cook good brisket.
You can use your favorite rub or simple use seasoning salt. Some people enjoy the taste of pure meat without any other flavoring other than the smoke. First, start your fire early in the morning, around 7-8 AM. This depends on the weight of the brisket. I start with a 10lb slab of brisket, so I figure for a good ten hour for BBQing. If you have a smaller chunk of brisket, adjust your cooking time. Once you get under two pounds of meat, I'd switch to 45 minutes a lb. Get your coals good and ashed over first. I prefer to sear the outside of the brisket first to keep the juices in, so I take advantage of this period to sear the brisket. I do not use starter fluid, so I can sear right away. You may want to wait until all the lighter fluid is cooked off before you sear if you use lighter fluid. I get the outside of the brisket good and brown afer the coals are ashed. After the brisket is good and brown, I move it to the other side of the BBQ with the fat side up. I leave the coals piled on the other side of the BBQ. I found it's actually better if I spread the coals out a little, but keep them away from the brisket. This will help keep the temperature of the fire down. Also, I place an aluminum baking pan full of water under the brisket to help keep a moist heat in the BBQ. When the meat is half way done, I wrap it in aluminum foil to keep the meat from drying out. (I place the fat side up so the fat will travel through the meat and keep it moist. I don't honestly know if this works, but it makes sense to me.)
In some parts of the country, BBQ brisket is "pulled". This means it's cooked a little bit longer so the meat falls apart when you pull it with a fork. You have shredded meat. If you prefer the meat "cut" and not pulled, don't cook the meat quite as long. About a pound an hour to a pound an hour minus an hour is good. This means for a ten pound brisket, ten hours to ten hour minus one hour is nine hours. Around the US, BBQers have different dipping sauces to dip the meat. Some places use a tomato based sauce and other places, a garlic and lemon sauce/marinade. Some people like cooking with a tomato based BBQ sauce cooked into the meat. If you wish to do this, paint the sauce on about fifteen minutes before you're done cooking or the BBQ sauce will burn. I recommend trying all of these sauces! You may find a type you like better than your old one. There is no wrong way to cook a BBQ other than the way that doesn't taste good to you.
If you are not having pulled brisket, you'll want to slice it across the grain. That is, widthwise across the brisket.
Enjoy and good BBQing!
BTW… You could roast the brisket in your oven, but you wouldn't have the charcoal BBQ flavor and the neighbors drooling.
My BBQer is the size of a 55 gallon drum with a five gallon drum bolted on the side for the coals.
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SOS
2 through 5lbs of hamburger
One onion (size depending on how much onion flavor you like. If you don't like the taste of onions, use a small one. Not using an onion will make the SOS taste like it's missing something)
Lotsa flour!
Gallon of milk
First, chop your onion into fine pieces, then sauté your onion until it's clear.
Next, add your hamburger into the onions and fry until the hamburger is brown. While frying, add several good shakes of Worcestershire sauce. Drain most of the juices from the pan.
Add flour by the heaping tablespoon to the mixture while cooking over a low heat. When the hamburger won't take anymore flour, add milk until the texture is creamy, slightly on the runny side. This will firm up somewhat when the mixture heats up again. Stir while heating at a medium-high heat until the mixture starts to boil. Add Worcestershire sauce to taste.
I like using Johnny's Seasoning Salt when I brown the hamburger for this recipe, then add a little more about the time I add the last addition of Worcestershire sauce. How salty you want it is up to you.
This stuff tastes best when reheated. You can freeze for future use if you want. I make it by the 5 or 10 batch and freeze it in the single serving batch for my kids.
********************************************
Steak
A little salt and pepper. Grill until medium rare.
********************************************
Here's a tip for keeping hamburger from falling apart when grilling. fold and mix by hand until thourghly mixed. No need for eggs or other added ingredients.
My younger daughter and I like it pure. Either with salt and pepper or with Johnny's seasoning salt.
Roast/BBQ Brisket
Brisket is a tough chunk of meat. However, it's a very tasty and tender piece of meat if roasted properly. The secret is to roast it at a low heat for a long time. There is a very tough tendon/fat fiber that holds the meat together. To break down this toughness, you have to cook the meat at a low temperature, around 200-220 degrees, for one hour per pound. You'll have to know how to adjust the heat in your BBQ to maintain your temperature. Once you figure this, it's a cakewalk to cook good brisket.
You can use your favorite rub or simple use seasoning salt. Some people enjoy the taste of pure meat without any other flavoring other than the smoke. First, start your fire early in the morning, around 7-8 AM. This depends on the weight of the brisket. I start with a 10lb slab of brisket, so I figure for a good ten hour for BBQing. If you have a smaller chunk of brisket, adjust your cooking time. Once you get under two pounds of meat, I'd switch to 45 minutes a lb. Get your coals good and ashed over first. I prefer to sear the outside of the brisket first to keep the juices in, so I take advantage of this period to sear the brisket. I do not use starter fluid, so I can sear right away. You may want to wait until all the lighter fluid is cooked off before you sear if you use lighter fluid. I get the outside of the brisket good and brown afer the coals are ashed. After the brisket is good and brown, I move it to the other side of the BBQ with the fat side up. I leave the coals piled on the other side of the BBQ. I found it's actually better if I spread the coals out a little, but keep them away from the brisket. This will help keep the temperature of the fire down. Also, I place an aluminum baking pan full of water under the brisket to help keep a moist heat in the BBQ. When the meat is half way done, I wrap it in aluminum foil to keep the meat from drying out. (I place the fat side up so the fat will travel through the meat and keep it moist. I don't honestly know if this works, but it makes sense to me.)
In some parts of the country, BBQ brisket is "pulled". This means it's cooked a little bit longer so the meat falls apart when you pull it with a fork. You have shredded meat. If you prefer the meat "cut" and not pulled, don't cook the meat quite as long. About a pound an hour to a pound an hour minus an hour is good. This means for a ten pound brisket, ten hours to ten hour minus one hour is nine hours. Around the US, BBQers have different dipping sauces to dip the meat. Some places use a tomato based sauce and other places, a garlic and lemon sauce/marinade. Some people like cooking with a tomato based BBQ sauce cooked into the meat. If you wish to do this, paint the sauce on about fifteen minutes before you're done cooking or the BBQ sauce will burn. I recommend trying all of these sauces! You may find a type you like better than your old one. There is no wrong way to cook a BBQ other than the way that doesn't taste good to you.
If you are not having pulled brisket, you'll want to slice it across the grain. That is, widthwise across the brisket.
Enjoy and good BBQing!
BTW… You could roast the brisket in your oven, but you wouldn't have the charcoal BBQ flavor and the neighbors drooling.
My BBQer is the size of a 55 gallon drum with a five gallon drum bolted on the side for the coals. +++++++++++++++++++++++++++++++++++++++++++
SOS
2 through 5lbs of hamburger
One onion (size depending on how much onion flavor you like. If you don't like the taste of onions, use a small one. Not using an onion will make the SOS taste like it's missing something)
Lotsa flour!
Gallon of milk
First, chop your onion into fine pieces, then sauté your onion until it's clear.
Next, add your hamburger into the onions and fry until the hamburger is brown. While frying, add several good shakes of Worcestershire sauce. Drain most of the juices from the pan.
Add flour by the heaping tablespoon to the mixture while cooking over a low heat. When the hamburger won't take anymore flour, add milk until the texture is creamy, slightly on the runny side. This will firm up somewhat when the mixture heats up again. Stir while heating at a medium-high heat until the mixture starts to boil. Add Worcestershire sauce to taste.
I like using Johnny's Seasoning Salt when I brown the hamburger for this recipe, then add a little more about the time I add the last addition of Worcestershire sauce. How salty you want it is up to you.
This stuff tastes best when reheated. You can freeze for future use if you want. I make it by the 5 or 10 batch and freeze it in the single serving batch for my kids.
********************************************
Steak
A little salt and pepper. Grill until medium rare.
********************************************
Here's a tip for keeping hamburger from falling apart when grilling. fold and mix by hand until thourghly mixed. No need for eggs or other added ingredients.
