Tuesday, July 7, 2009

This is what's for dinner tonight (July 7th)

From "Diners, Drive-ins and Dives cookbook"

Beef Brisket

1 beef brisket (2-3 lbs)
garlic powder (or granulated garlic if you have it)
fresh ground pepper
MoGridder's Dry Rub Barbecue Seasoning (recipe follows)
MoGridder's Barbecue Sauce (recipe follows)

Season the brisked with garlic powder, pepper, and barbecue seasoning. Wrap the brisket in foil tightly seales so no juices can leak out. I lay one sheet horizontal and one sheet vertical and gather it together at the top. Bake for 6-8 hours (I prefer 8 hrs) on 225. Remove from oven and let rest. Serve with barbecue sauce.

Barbecue Seasoning recipe (makes about a cup...store the rest in a glass jar for later use):
2 1/2 tbsp paprika
2 tbsp kosher salt
2 tbsp garlic powder (again can use granulated garlic)
2 tbsp sugar
1 tbsp brown sugar
1 tbsp chili powder
1 tbsp fresh ground black pepper
1 tbsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme

Barbecue Sauce
1/2 cup sugar
1 tsp ground oregano
1/2 tsp dried thyme
1 tsp garlic powder
2 tsp kosher salt
2 to 3 tsp fresh ground black pepper
1/2 cup vinegar
1 cup molasses
1 cup ketchup
3/4 cup mustard
1/2 to 1 tsp cayenne pepper (optional...we like ours spicey so i put a full tsp but be careful)

Combine first 6 ingredients in a medium nonreactive saucepan. Stir in enough of the vinegar to make a loose paster. You will probably not use the whole amount. I ended up using about 1/4 cup. Combine the remaining ingredients and incorporate well. Bring the sauce to a boil, stirring constantly. Reduce heat and simmer for about 20 minutes or until thick. Enjoy!!
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