Thursday, June 26, 2008

Hey Ya'all from Fort Worth, Texas

I can't wait to get home to try making some of the great Tex-Mex cuisine we have been enjoying down here. I thought I would share the joy of BBQ once again with you before the 4th of July. Rob thought you would like the Baked beans, and I thought the lucky get both! Enjoy and let me know what you think.

3 bacon slices
1 cup chopped onion
1 green or red pepper chopped
6 teaspoons minced garlic
1 8-ounce can tomato sauce
1 cup water
1 cup (packed) dark brown sugar
6 tablespoons dark molasses
3 T Worcestershire
6 tablespoons apple cider vinegar
1 teaspoon dry mustard
1 t cumin
1 15-ounce can white beans, rinsed, drained
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 15- to 16-ounce can pinto beans, rinsed, drained
Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Chop bacon; reserve. Pour off all but 2 teaspoons
drippings from skillet.
Heat drippings in same skillet over medium heat. Add onion and pepper and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add tomato sauce, 1 cup water, sugar, molasses, vinegar, cumin and mustard and bring to boil. Reduce heat and simmer 5 minutes, stirring often. Stir in all beans and bacon and bring to boil. Pour beans into a heavy baking dish and cover with foil. Bake for at least a half an hour at 375 degrees. If you want to bake longer reduce temperature to 300 and bake up to three hours. Season with salt and pepper.


2/3 cups veg. oil
1 can beer
5 Tbsp.Worcestershire
1 cup cider vinegar
1 lemon juice and zest
3 cloves garlic, crushed
2 Tbsp. ginger
2 Tbsp.mustard
1 can of beer

Combine all ingredients in a saucepan and bring to a simmer.


1/4 cup paprika
3 Tbsp. garlic powder
3 Tbsp. ground black pepper
3 Tbsp. coarse salt
3 Tbsp. sugar
2 Tbsp. chili powder

Combine all ingredients together and rub generously on brisket.


Preheat oven to 250 degrees. Rub Brisket thoroughly with prepared rub and place fat side up in a heavy roaster. Slop he mom sauce over the meat every half an hour or so. Cook for about 8 hours until brisket is about 185 degrees. Adjust heat to 400 degrees and brush BBQ sauce on the brisket. Cook until BBQ sauce bubbles on the brisket. Remove from oven and let sit for 20 minutes. Cut meat against the grain.


Following manufacturer's instructions and using natural lump charcoal, start fire in BBQ or smoker.
When charcoal is ash gray, scatter the charcoal. Bring smoker or grill to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
Place brisket, fat side up, on rack in smoker.
Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature. Brush brisket with chilled mop in pan each time smoker or grill is opened. Transfer brisket to platter; let stand 15 minutes.
Thinly slice brisket across grain.

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