Brisket with BBQ Sauce

Brisket with BBQ Sauce

Ingredients
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

Directions
1.Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.

2.Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.

3.In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.

4.Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Barbequed Marinated Flank Steak

Barbequed Marinated Flank Steak


Ingredients
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak

Directions
1.In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
2.Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
3.Preheat grill for high heat.
4.Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.

Southwest Chicken Barbecue

Southwest Chicken Barbecue

1 cup ketchup
5 tablespoons unsalted butter, if available
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot chilies
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces

1. To prepare the sauce: in a 2-quart saucepan combine all the
ingredients and all the sauce to simmer, uncovered over medium
heat for 10 to 15 minutes. Set aside until you are ready to
barbecue.

2. To barbecue the chicken: when the fire is ready, position the
rack 5 inches above the heat source.

3. Place the chicken pieces on the hot rack, skin side down. When seared, turn and grill the pieces bone side down, until light
golden.

4. Remove the chicken from the grill and cover the grill with a
layer of heavy-duty aluminum foil. Puncture the foil to make
plenty of ventilation holes.

5. Place the chicken on the foil, skin side down, and generously
spoon on the barbecue sauce. Grill until the sauce is set. Then
turn the pieces over, sauce the skin side and grill bone side
down.

6. Continue saucing and turning until all the pieces are done, about50 to 60 minutes. To test to doneness, insert the tip of a sharpknife into the largest piece of chicken breast. If the juices runclear, it's done

Makes 1 1/2 cups sauce, serving 3 to 4 people.