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eating habits of our local friends
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that is the story of dogs and cats

How to make a truly great brisket ! !

follow instructions

Barbeque Brisket 4-5 pounds brisket, untrimmed black pepper, coarse grind 1-2 tsp. red pepper salt Start by warming up a gas grill or building a charcoal fire at one end of the grill. Season the brisket with the black and red peppers, hold the salt for later. Sear the meat over the hot flames then move the meat to the other side of the grill away from the flames. Use about 2-3 cups mesquite smoking chips wrapped in heavy-duty aluminum foil. Slit the top to allow smoke to escape. Place the foil on top of the flames and adjust heat to just allow the chips to smoke. Close the lid on the grill and check on it periodically. Don't allow flames to start under the meat! Add more mesquite chips as needed to smoke the meat for 2-3 hours. On the last hour, season with salt. When the brisket has absorbed the smoky flavor, place in a baking pan, cover tightly with aluminum foil, and bake very slowly at 200 degrees for about 8 hrs. After the first 2-3 hours, pour off enough meat drippings for about 1/2 to 1 cup of liquid without the fat. Put this aside to make the barbeque sauce. ------------------------------------------------------------------------ Barbeque Sauce 1/2-1 cup meat drippings (reserved) 1 1/2 cups catsup (Del Monte is good) 1/2 cup Worchestershire Sauce 1/2 cup FRESH lemon juice 1/2 cup brown sugar (I prefer the dark brown sugar) 1/3 cup finely chopped onion 1/3 cup water Your favorite brand of Hot sauce, season to taste Remove fat from the reserved meat drippings and dispose off. Put the remaining liquid in a saucepan and add the other ingredients. Simmer over low heat until onion pieces are tender and sauce thickens. Cook longer for thicker sauce. Add more water for thinner sauce. Slice the brisket across the grain and serve with the sauce. Do not use this sauce on the meat while it is being cooked. If you want to baste the meat use equal parts water and vinegar, seasoned with cayenne pepper, black pepper, and chilli powder. Baste the meat every hour while it's in the oven. When the brisket is ready it should be almost tender enough to cut with a butter knife! ------------------------------------------------------------------------ Back to the Recipe Index
enjoy ! ! ! ! !