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Recipe Source Archives ( 1 ) for Great BBQ

Recipe Source Archives ( 1 ) for Great BBQ
( 1 ) BBQ Brisket:
1 cup white wine
3 cups apple cider
1/4 cup honey
2 tablespoon Dijon mustard
1/4 cup soy sauce
2 tablespoon brown sugar packed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon whole coriander
2 sprigs fresh thyme
1 brisket of beef (2 1/2 lb)
COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.
( 2 ) BBQ Cheesburgers:
1 pound lean ground beef
1/4 cup onion  finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce split
Tomato  sliced
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2 inch thick patties. Place patties on grid over medium ash covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
( 3 ) Bubba's Fajitas:
1 pound beef skirt steak
1 centiliter garlic chopped
juice from 1 large lime
1 teaspoon cumin
1 medium yellow onion sliced in rings
1 teaspoon liquid smoke
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon chopped fresh cilantro
pepper to taste
green and yellow peppers
refried beans
Mexican rice
warm flour tortillas
Those self appointed guardians of Texas cuisine, Bubba and Billy Joe, stopped by the other day and saw a request for fajitas so Bubba asked me to post his version. Serves 4 regular people or two hungry Texans. Trim fat from steak. Pound lightly to tenderize. Place meat in non metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. (At this point he says to go out and just party, party, party  just forget about these tasty fajitas 'til tomorrow.) Next day or whenever you find your way back home, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring. You gotta do this on a grill  it's not the same in a broiler. Meanwhile, sauté the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sautéed veggies and of course, warm flour tortillas to hold it all together. Bubba uses handmade tortillas he gets from a nearby restaurant. They're much better than store bought. Hint: I think this recipe is even better with chicken, but don't tell Bubba I said that, 'cause he thinks real men eat beef, and only sissies eat chicken! Thanks again Bill, Bubba and Billy Joe.
( 4 ) Char-Broiled Rib Eyes:
6 rib eye steaks 1" thick
1/2 pound butter
1 lemon
hot sauce to taste
1 pound mushrooms sliced
white onions sliced
bell peppers sliced
tomatoes sliced
salt and pepper to taste
Prepare ahead of time lemon sauce by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and turning frequently. When almost done, Move to coolest area of grill surface. On hottest part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon sauce and turn over. Grill for another 5 minutes for rare (total 10), 10 minutes for medium (total 15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please. Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve.
( 5 ) BBQ Chuck Roast:
1 3 lb. boneless chuck roast
2 teaspoons seasoned meat tenderizer
1 cup red wine vinegar
1/4 cup olive oil
3 tablespoon lemon juice
1 tablespoon instant minced onion
2 tablespoon dried thyme leaves
1 bay leaf crushed
1 teaspoon medium grind black pepper
Sprinkle one side of roast with 1 tsp. meat tenderizer. Pierce deeply with a fork and turn over. Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish, combine vinegar, oil, lemon juice, onion, thyme and bay leaf. Add roast and turn to coat. Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill. Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled. Sprinkle meat with pepper and place in same dish. Cover again and microwave on high 5 minutes. Turn roast over and microwave on high 5 minutes more. Immediately, grill over hot coals for 30 to 30 minutes for medium doneness. Slice meat diagonally, serving juices with meat.
( 6 ) Chicken Fried Steak in Jalapeons:
2 pounds round steak cut 1/2 inch thick tenderized
1 cup liquid from pickled jalapenos
2 eggs
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable shortening
Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow non-reactive dish, and pour 1 cup of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture from the surface. Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour, then dip it in the egg, and back in the flour. Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in it during the frying. Warm the fat over medium heat. Add carefully, turn once, until the meat is fully cooked through and the crumb coating is brown and crisp, about 8 minutes total. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy from the drippings. Place the steaks on separate plates, add French Fries and cover both generously with the gravy.
( 7 ) Cowboy Steaks:
1 cup plus 2 tablespoons olive oil
1-1/2 cups Creole seasoning
4 steaks  rib, Porterhouse, T bone
2 cups julienne assorted exotic mushrooms
1 cup julienne onions
1 large onion, cut into rings, about 1/8" thick
1/4 cup Tabasco sauce
1 cup flour
oil for frying
1 cup mashed roasted root vegetables
2 cups mashed potatoes
salt and pepper
Preheat the grill In a shallow bowl, combine the olive oil and Essence, to make a paste. Smear each steak with the rub, covering the entire steak completely. Marinate the steaks for about an hour. Place the steaks on the grill and cook for 3 minutes. Remove from the grill and each steak on a cedar plank. Toss the mushrooms and onions with salt and pepper. Mound the vegetables on top of each steak and place back on the grill. Cook the steaks on the plank for 4 minutes for medium rare. Toss the onion rings in the Tabasco. Dredge the onions in the flour. Fry the onions until golden brown, about 3 minutes. Remove from the fryer and season with salt and pepper. In a sauce pan, combine the roasted vegetables and mashed potatoes together.
( 8 ) Fajita: 1
4 pounds meat, pork, beef or chicken
12 ounces cheap beer, like Lone Star (thats Texas)
2 limes juice
3 tablespoon olive or canola oil
3 cloves garlic pureed
1 tablespoon each: cumin chili powder, coriander, turmeric
3 habanero peppers pureed optional
Marinate overnight in refrigerator. Grill over mesquite coals until done to your liking. Slice meat at a 45 degree angle to the grain of the meat.
( 9 ) Fajita: 2
1 skirt steak (about 2 1/2 pounds)
1 cup Coca Cola
2 teaspoons mesquite smoke seasoning
2 teaspoons fajita seasoning
flour tortillas
Trim steak of excess fat and membrane. Marinate steak in Coke, mesquite seasoning and fajita seasoning for 3 to 4 hours or overnight. Grill over high heat to desired doneness. Slice thinly across the grain and serve on flour tortillas with guacamole and pico de gallo.
( 10 ) Fajitas With Grilled Vegetables:
1 pound boneless beef top sirloin
steak 1 inch thick
3/4 cup salsa
2 tablespoon olive oil
2 tablespoon lime juice
2 tablespoon tequila
2 cloves garlic minced
1 large red bell pepper cut in half
1 large yellow bell pepper cut in half
4 slices red onion cut 1/4 inch thick
8 flour tortillas (7-inch) heated
1 cup Sargento Classic Supreme
shredded cheese for tacos
Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145F). Remove to carving board; slice beef and peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up
( 11 ) Tortialla Rib Eye Steak:
4 rib eye steaks or top loin cut 3/4" thick
2 tablespoon lime juice fresh
8 flour tortillas 6" size
1/4 cup Colby cheese  shredded
1/4 cup Jack cheese shredded
1 cup store bought Salsa or homemade
Place steaks in utility dish and sprinkle with half the lime juice. Turn steaks over and sprinkle with the remaining juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grill over medium coals. Grill steaks 7 to 9 minutes for rare (140~F) to medium (160~F), turning once. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of the cheeses. Serve with salsa and the tortillas.
( 12 ) Grilled Beef Ribs: 
5 pounds beef short ribs
3 cups bbq sauce
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove ribs from marinade and brush off excess sauce to avoid burning. Broil over medium coals for 10 minutes. Brush with marinade and cook 4-5 minutes. more. Heat remaining sauce and serve with ribs. (Ribs may be cooked in a covered pan in a 350F oven for 1 1/2 hours, if desired.)
( 13 ) Grilled Chuck Roast With Vegetables:
3 pounds beef chuck roast 2 to 2 1/2 inches thick
meat tenderizer
4 small potatoes
1 medium onion sliced
2 stalks celery cut into 3 inch pieces
2 medium carrots cut into 3 inch pieces
2 cloves garlic
1/3 cup water beer or tomato juice
1 teaspoon dried parsley flakes
1/2 teaspoon instant beef bullion granules
1/4 teaspoon dried thyme leaves
Preheat grill. Pierce roast several times with fork. Sprinkle both sides with meat tenderizer and pepper. Pound with meat mallet. Grill roast at medium with hood closed until well seared, about 20 minutes, turning over once. Place in grill safe baking dish or an 24x18 inch double thickness of heavy duty aluminum foil. Pierce potatoes. Arrange potatoes, onion, celery, carrots and garlic around meat. In small bowl, mix water, parsley flakes, bouillon granules and thyme. Pour over meat and vegetables. Cover or wrap in foil. Grill using indirect medium heat until roast is tender, 60-65 minutes.
( 14 ) Smoked Brisket:
2 briskets
dry rub see note
8 ounces apple cider
8 ounces beer
1/2 onion diced
2 garlic cloves minced
2 tablespoon brisket rub
Rub the meat with the Dry Rub a couple of times. Put the meat in a sealed container and refrigerate. Let the meat sit for 1 hour outside the refrigerator before smoking it. Prepare basting liquid. Smoke the briskets in a heavy hickory smoke at 180 to 200F. Smoke for 7 to 9 hours basting every hour.