Favorite recipe

[STYX&STONED]

and this weekend Drunken Chicken....

-P-

I'm tellin ya, This chicken ROCKS!!

 

[texasaggie]

My favorite, I am not trying to start any wars, everyone knows there's different religions of BBQ, I'm from Texas, and since we eat beef BBQ more than pork, and we think we're the best at everything , here's the definitive barbcue recipe for brisket that was given to me by the winner of the Worlds Champion BBQ cookoff here at the Houston Livestock Show and Rodeo:

One Beef Brisket, untrimmed
Garlic powder, black pepper, kosher salt, gunpowder(crushed dried jalapenos).
One wood smoking pit that will hold a perfect 245 degrees for at least 14 hours.

Make a suitable rub out of above ingredients that seems like too much, not too hot, too salty. Rub meat liberally, NO TRIMMING.

Place in pit, monitor temp and add wood/coals as needed, for at least 14 hours.
Take off pit, let stand for about 20 minutes, then cut two horizontal brisket's apart, trimming little of the fat off, that's the best part.
Slice against grain and serve with ABSOLUTELY NO SAUCE, the smoking took care of all the flavor needed.

IMNSHOTO (In My Not So Humble Texas Opinion) That's the best food one can eat and will keep you alive forever.

 

[STYX&STONED]

My favorite, I am not trying to start any wars, everyone knows there's different religions of BBQ, I'm from Texas, and since we eat beef BBQ more than pork, and we think we're the best at everything , here's the definitive barbcue recipe for brisket that was given to me by the winner of the Worlds Champion BBQ cookoff here at the Houston Livestock Show and Rodeo:

One Beef Brisket, untrimmed
Garlic powder, black pepper, kosher salt, gunpowder(crushed dried jalapenos).
One wood smoking pit that will hold a perfect 245 degrees for at least 14 hours.

Make a suitable rub out of above ingredients that seems like too much, not too hot, too salty. Rub meat liberally, NO TRIMMING.

Place in pit, monitor temp and add wood/coals as needed, for at least 14 hours.
Take off pit, let stand for about 20 minutes, then cut two horizontal brisket's apart, trimming little of the fat off, that's the best part.
Slice against grain and serve with ABSOLUTELY NO SAUCE, the smoking took care of all the flavor needed.

IMNSHOTO (In My Not So Humble Texas Opinion) That's the best food one can eat and will keep you alive forever.

Would that be TEXAS OUTLAW BBQ????


These guys are at our local Jazz and Rib Festival this weekend in Columbus, Ohio.

Had some of their BBQ Brisket last year and will be eating more of it Saturday night!!