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It is summer and grillin and BBQ time!

John's Grill Rub Seasoning

1 cup kosher salt

3 tablespoons Coarse ground pepper

3 tablespoons ground garlic

1 tablespoon ground onion

1 tablespoon cayenne pepper

1 teaspoon chili pepper

Combine all ingredients thoroughly.

Smoking with a gas grill!

I use my gas grill, yes gas! To smoke. Buy a bag of wood chunks or grab out of the woods some hard wood pieces: oak, hickory, apple, and cherry, anything but pine. Put them in the grill, on the sides. Add a few pieces and more if they burn up as the bird cooks. Heat the grill on high; when hot, turn one side down as low as it will go and shut the other one off. You need the temp to be 200-250 max to BBQ. Close off all the vents, you can even block the back vents on the grill with foil to keep the smoke in.


 The dictionary defines a brisket as:"Brisket--[BRIHS-kiht] A cut of beef taken from the breast section under the first five ribs. Brisket is usually sold without the bone and is divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat. Brisket requires long, slow cooking and is best when braised. Corned beef is made from brisket."

 The ones I buy use both the 'flat' and the 'point', untrimmed of fat, known in the meat industry as the 'Packer's cut'. The typical full brisket weighs in at 8-12 pounds and is about 12-20 inches long and about 12 inches wide. The 'point' is the thicker end and the 'flat' is the thinner end. The deckle end is the 'point' end. 

How too barbecue a beef Brisket

The only way to make them good and tender is good slow cooking over good hardwood smoke. So here's the way to cook  beef brisket.

Smoking a Beef Brisket

Pick a well-marbled brisket--one where most of the fat is down in the meat and not all fat on the outside--but you do need a layer of fat on the outside too. Fat inside the meat will help keep it moist, so you still need some fat both on inside and outside, but remember selecting a good brisket is half the technique of good barbecue. Get one in a Cryovac package. I get mine from Davis Brothers Meats on Hall road. The cost is around $2 a pound and they may need order (1 day). You can also find trimmed brisket at Price Chopper, Sam's and BJ's at times, you will pay more.

Size of your brisket--a real good size is a brisket from 8 to 12 pounds. The size, big or small, will be more of a personal choice. Just remember slow cooking for 1 1/2 to 2 hours per pound is a pretty fair timetable for cooking a brisket at 225F. But first, you got to season it! Seasoning your brisket--there are as many ideas on the best way to season a brisket as there are brisket cooks. No two will do it the same and very few will do it the same way two times in a row.

Dry Rub---I use a mix of Garlic powder, black pepper, salt, cumin, red pepper and a little brown sugar, paprika But there's lots of good dry rubs out there on the market. Try them. Rub it in good, don't just sprinkle it on.

 Fire--it don't make a big difference on what or how you're cooking as long as you have a good, low, long-time steady heat. It may be wood, electric or gas. I still say you can cook good barbeque in anything, as long as you watch your fire. What you want is a good steady low fire with a temperature between 220/240F at the meat level.

Smoke-cooking the brisket--Put the brisket on the grill fat side up. I have found that I do better with my brisket if I cook it about an 1-1.5 hr per pound on a good low fire of hardwood and then wrap it in foil and put it in a picnic cooler or Styrofoam dry ice chest for up to eight hours (wrap it in some towels for more insulation, so it keeps warm longer). I slow cook the 12-24 larger brisket for 18/20 hours in the smoker if done that long they are dryer. Good smoke will have a sweet flavor and that is what you want, not a bitter flavor. You will get a smoke ring of 1/32 to 1/2 inch most of the time. The presence or absence of a smoke ring don't make a big difference in the taste of your brisket but do make a better looking brisket. Different seasonings will make a difference in the size of your smoke ring.

 Slicing and Presentation. Last but not to be overlooked, is the presentation of your brisket. I don't care if it just for your wife and kids or your mother-in-law or your boss. Always slice your brisket across the grain of the meat. This is very important, as it will make a more palatable and tender slice of meat. Remember, a good barbecued brisket doesn't need a sauce poured over it--serve it on the side.

 John's Texas-Style Brisket BBQ Sauce

1/2 cup butter; 1 stick

2 cups minced onion

4 cloves garlic; or tbs of chopped garlic

2 cups ketchup

1 cups chili sauce (or extra ketchup)

3/4 cup brown sugar; packed

1/2 cup lemon juice

1/4 cup red wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon cayenne

 Heat the butter in a large saucepan over medium-high heat. Add the onions and garlic and sauté for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.

 EASY oven finished briskets

 Would you like to smoke briskets but need it to fit your schedule of when you want to serve for eating instead of when you have time to spend 1+ days smoking or just want to eat BBQ without having to eat all that smoke at the same time.

Want your BBQ simple and tasty?. The following is for a 10-12 pound briskets (1 or more). Adjust time for different sizes. You can use most any recipe or one above - there are many good ones.

Smoke: Ideally, I smoke, meat side down, at least 6 hours at 200F using oak and a little mesquite at the beginning and end of process. Just be careful not too let the wood smolder and get a bitter taste if you use all wood. Otherwise this method is pretty forgiving. Charcoal and wood chips a minimum of once an hour will do just as good. I think any grill or smoker that has a lid and enough room to offset the heat from the meat will suffice. Even if it gets a little too cool or warm once in a while the meat will survive.

Next Oven cook: Place the brisket on the foil with the foil sides sticking up. I cook overnight, 14 hours, at 200F. just cook 12 hours Terrific smell: The great aroma while cooking is just a free extra. If you do not fill your home with a light BBQ smell then you probably did not get enough smoke. Do not worry. It will be good any way.

Seasoning recipe: Mix seasoning ingredients in a snap or zip and seal plastic bag. Apply seasoning: Remove meat from oven 30 minutes to 2 hours before cooking time is complete. I cannot tell that timing is too critical. Pour off the grease and using the mitts turn the meat fat side down in pan, meat side up. Quickly as possibly sprinkle a heavy coat of the seasoning on the meat side. Be liberal with the seasoning. Finish cooking: Fold the foil edges over the meat. Remember, the brisket is meat side up now for the first time. Get a fresh piece of foil and place over meat and fold edges over pan. A perfect seal is not necessary. Just be sure the meat is not exposed. Place back in oven and finish cooking for the remaining time.

Done? Now Slice: Place some paper  on counter to soak up splattered or spilled grease and place cutting board on paper. Using mitts take brisket and place meat side up on board. Using a fork or knife, carefully check meat for tenderness. If it is not obviously tender, rewrap and cook 2 more hours. If it passes the tenderness test and you are ready to slice, turn meat fat side up. With a long knife or spatula scrape off the excess top fat, which should come off easily, and discard. Turn meat side up again, slice against grain with sharp knife only and serve now if you must.

Finish and hold: take half the brisket and slide it off the board onto a fresh piece of foil and wrap meat, (may take two pieces of foil). Do the same with the other half. Take and the wrap packages of meat and immediately place in a small insulated chest. It will keep warm for hours.

Super Dad Sandwich

My Favorite football Sunday family lunch.
Feeds 3-4

1 whole loaf of Italian Bread
1/4 lb of hard salami
1/2 ham
1/3 turkey
1/3 roast beef
1/4 provolone cheese (or your favorite)
Hot peppers
Italian dressing
2 Dark Beers
(or your favorite cold beverage)

Split bread in 1/2 and spread mayo and mustard on both. Layer Cheese and meats (use what you have or like) , then chop lettuce. Pile the other items till your happy and drip some dressing then combine the top and bottom of bread. Next cut in 2 pieces and very important place the largest of the 2 on one plate - YOURS. Then slice the other in 1/2 into 2-3 sandwiches for the family. Sit down and turn on the pre-game show, open beers and enjoy!

Veal Cardinal
fit for a king, King Henry that is....

3 onions, chopped
2 large cloves garlic
1/4 cup margarine
12 oz. mushrooms, chopped (fresh when possible)
2 pounds veal, pounded (we use veal chops and trim them)
1/2 pound sea scallops
1 pound shrimp peeled
1/4 cup milk
1/8 cup spaghetti sauce
3 tablespoons flour, or whatever needed to thicken
2 tablespoons sherry
1/4 cup Romano cheese

Option add a lobster tail cut up, to kick it up a notch!

Saute' onions, garlic and mushrooms in margarine. Add veal.
Simmer. Add scallops and shrimp. Stir in milk, spaghetti sauce and
flour. Add the sherry. Add Romano cheese in the end. Simmer.

Serve over linguine.

This dish is one of the finest meals you will every have and my personal favorite.

Sweet potato/pecan pie

(my, oh my, I love this pie)

1 lb yams or sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 14 oz can Sweetened Condensed Milk
1 tsp. each cinnamon, grated orange rind and vanilla
1/2 tsp. nutmeg
1/4 tsp. salt
1 egg
1 6oz Keebler Ready Crust Graham Cracker Pie Crust

Preheat oven to 425. With mixer, beat hot yams and butter until
smooth. Add remaining ingredients except crust and pecan topping; mix
well. Pour into crust.
Bake 20 minutes, meanwhile, make pecan topping. Remove pie from oven;
reduce oven to 350. Spoon pecan topping on pie. Bake 25 mins. longer
or until set. Cool. Refrigerate leftovers.
Pecan topping: Beat together one egg, 2 tbsp. each, dark corn syrup
and firmly packed brown sugar, 1 tbsp. melted butter and 1/2 tsp.
maple flavoring. Stir in one cup chopped pecans.

Hot & Smoky Baked Beans

6 bacon slices
1-1/2 cups chopped onion
1-1/4 cups BBQ sauce
1/3 cup dark beer
1/4 cup light molasses
1 tablespoons Dijon mustard
3 tablespoons packed dark brown sugar
2 tablespoons worcestershire sauce
1 tablespoon soy cause
5 teaspoons minced canned chipotle chilies
6 15-16 oz cans great northern beans, drained

Preheat oven to 350. Cook bacon in skillet, drain, transfer 2 1/2
tablespoons bacon drippings from skillet to large bowl. Finely cop
bacon, add to bowl. Add onion and next 7 ingredients. Whisk in chilies.
Stir in beans. Transfer to 13x9x2 casserole. Bake uncovered 1 hour

Mom's Famous Dessert
orange/pineapple cream

3 cups water
1 3 oz pkg orange Jell-O
1 3 oz pkg. tapioca pudding mix
1 3.4 oz pkg. instant vanilla pudding mix
1 15 oz can mandarin oranges, drained
1 8 oz can crushed pineapple, drained
1 8 oz carton cool whip, thawed

In a saucepan, bring water to a boil. Whisk in gelatin and pudding
mixes, stirring constantly; boil for one minute. Remove from the heat
and cool completely. Fold in oranges, pineapple and whipped topping.
Spoon into a torte bowl. Cover and refrigerate for 2 hours.

Meatballs - cocktail
easy and tastes great

1 lb sausage
1 lb ground chuck
1 teaspoon garlic salt
1 can water chestnuts, diced
3 eggs
1 onion, diced
3 tablespoons soy sauce
5 slices bread
1 cup milk

Combine all ingredients.
Bake for no more than 18 mins.

Crab cake appetizers
Kathy's best

1 cup shredded swiss cheese
1/2 cup mayo
1 package cream cheese, softened
1/4 cup Gray Poupon mustard
1 envelope Good Seasons Italian dressing mix
1 tablespoon lemon juice
1 6 oz pkg. crab meat
1 loaf cocktail pumpernickel bread

Combine swiss cheese, mayo, cream cheese, mustard, Good Seasons, lemon
juice and crab meat. Spread on small sliced cocktail bread. Broil
until brown.

Bananas Foster

SOURCE: New Orleans favorite

4 each Bananas
1 cup brown sugar
1/3 cup rum light or dark
1/4 cup butter or margarine
1 tablespoon Cinnamon

4 tablespoon banana liquor
Vanilla Ice Cream

In pan on high melt: butter, sugar, and banana liquor then cut
banana's in 1/2 and slit add to pan. Cook for 3 mins till tender then
add the rum. Now light the rum with long handle lighter and stand
Cook till flames go out and serve over a dish of Ice Cream. Great to
impress your friends with your cooking and tastes even better.

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