Re: OT - Cat's BBQ

May 8, 2008

Cat,

You said:

" You can order anything you like, and it will miraculously un-appear for you

all! I'm going to enjoy seeing what y'all like for BBQ food, and side dishes and

such! "

I hope this is not too specific for you.

Texas Style BBQ Brisket

The hallmarks of Texas style barbeque beef brisket is a deep, robust smoke

flavor and a hearty tomato based barbeque sauce. To be at its best, the

eighty-year-old neighbor should be able to eat it without his dentures. Of

course, the key to creating the most pleasurable experience is time. Not just

time preparing the food, but also the time spent with loved ones throughout the

process.

In Texas barbeque is not a meal, it is an event. Begin by planning the event,

well in advance. Whether preferred leisure-time activities are literary

discussions, or throwing horseshoes, respect the preferences and expectations of

your guests. Also, spend time in advance of the cookout with a loved one,

gathering the appropriate provisions and the freshest ingredients.

Be careful to seek out the best quality brisket. Beef that is less than three

days old will have the strongest natural flavors. If your town still has an

old-fashioned butcher shop, call ahead to determine the day of the week they

butcher the beef. A conscientious host will plan for, generous portions,

unexpected guests, and guests desiring doggie bags afterward. Select one and

one-quarter pounds of well-trimmed brisket per guest invited. Despite society’s

fear of fat, a well-marbled brisket is more likely to be a tender brisket.

Besides, the slow smoking process used in Texas style barbeque heats the fat and

allows much of the oil to drain from the meat.

Of course, draining the oils from the meat requires that fluids be replaced.

Some Texans use beer for this purpose. But, since the beer more frequently

replaces the fluids in the cook than the meat, I recommend using fresh

vegetables. Naturally ripened vegetables produce a sweeter and smoother sauce.

These may either be from the local produce stand, or one’s own garden.

Onions have the ability to release moisture throughout the cooking process,

providing a natural baste for the meat. Select about one-third of a pound of

onion per pound of brisket. Firm yellow onions will caramelize easily. They also

absorb smoke flavor very well. The smoky sweet flavor will add character to the

sauce.

Tomatoes have been an integral part of Texas cooking since the arrival of

Spanish missionaries in the late seventeenth century. Select about one-third of

a pound of tomatoes per pound of brisket. One of the meatier modern varieties,

called Beefsteak Tomatoes, is good for making a thicker sauce. A tomato picked

from the vine fully ripe will be sweeter and easier to peel.

Sugar cane also dates back to the Spanish missionaries. The thick, heady

quality of ribbon cane syrup harmonizes with the other ingredients. Of course

all respectable Texas food must include a pepper, and a roasted bell pepper is

pungent without being fiery.

After obtaining all the necessary provisions and ingredients, rest as if you

are preparing for a marathon. For a noon meal, grill preparation should begin at

10 pm the night before. Inviting some good company to participate in leisure

activities through the night will make the process enjoyable. Many indoor

activities are also suitable as outdoor activities, even in lower light. The key

to a good time is to select activities that require low-levels of exertion.

Perhaps, even string up some hammocks for periods of planned inactivity.

The first step in the cooking process is preparing the grill. Green hickory

creates the heavy smoke and low heat necessary for slow smoking a brisket.

Building a small fire in the grill’s firebox two hours in advance of the cooking

process will create a good bed of coals. It will also allow one to regulate the

temperature to 200o F – 250o F.

Moist, tender slices of smoked brisket can not be beat. Secondary meat racks

ease the transfer of extremely tender briskets to the cutting board. Small grill

replacement racks, or pre-sized expanded metal, allow smoke to enter and the

oils to drain. Cover the surface of the brisket with slices of yellow onion to

keep it moist. Onion slices about ½-inch thick will provide a longer release of

juices than thinner slices or rings. Yet, evaporating fluids do little good. A

foil cap will help retain a humid environment around the meat. For the moistest

product replace the slices about six hours into the cooking process.

Reserve the caramelized onions for the sauce. The pureed mixture of peeled

tomatoes, roasted and peeled bell pepper, and caramelized onions, with a touch

of ribbon cane syrup, makes a hearty sauce. Tomatoes can be peeled easily. Just

blanche the tomatoes until the skin cracks. Peppers may be peeled easily also,

when roasted in a hot oven. When the desired consistency is achieved, heat the

mixture in a non-stick pot. A slow simmer will result in a thick sauce suitable

for serving on the side.

Both the sauce and meat should be ready to eat about 11 am, allowing the cook

time to rest and socialize before the meal. If one desires the meat to be basted

in sauce prior to serving, a good coating may be applied and allowed to cure, in

the smoker, until the meal is served.

Serve with iced tea, or lemonade, Texas style baked beans, potato salad, fried

rolls, banana pudding, and a Wild Tale.

Cat Triller wrote:

Smiles and regards

Cat

Recent Activity

3

New Members

Visit Your Group

Yahoo! Health

Healthy Aging

Improve your

quality of life.

Meditation and

Lovingkindness

A Yahoo! Group

to share and learn.

Biz Resources

Y! Small Business

Articles, tools,

forms, and more.

.

Wishing you the best,

Find me on the web at:

http://www.helium.com/users/402499

www.mywritersandauthors.com

http://mywritersandauthors.ning.com

E-mail:http://adminisratormywritersandauthors

May 8, 2008

I'm movin' to Texas

sorry about the not cropping, my program wont let me

Cat