TIM BOYD'S BARBECUED BRISKET
Provided by Jason Epstein
Categories project, main course
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place powdered hickory in a Camerons smoker according to the manufacturer's directions. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
- To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
- Rub the brisket with the dry rub. Place the brisket into the smoker and slide the cover almost completely closed. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees. (Check the thermometer every half-hour.) Drain off liquid from the drip pan after the first, third and fifth hours.
- Preheat oven to 275 degrees. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
- Make the barbecue sauce by combining the ingredients in a pan and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
- To serve, remove brisket from the foil and place on a cutting board. Cut across the grain into thin slices. Liberally baste with sauce and serve with extra sauce.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 28 grams, Carbohydrate 49 grams, Fat 60 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 1121 milligrams, Sugar 36 grams
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
TIM BOYD'S BBQ BRISKET
Steps:
- Preheat the oven to 350 degrees. To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps. Rub the brisket with the dry rub. Place in a roasting pan or casserole just large enough to hold it. Bake, uncovered, 1 hour. Add 2 cups beef stock. Reduce oven to 300 degrees. Cover pan tightly with foil and cook brisket until fork tender, 3 to 4 hours, depending on size. Make the sauce by combining the ingredients in a sauce pan and mixing well. Heat to boiling, reduce heat and simmer 30 minutes. Remove the brisket from the oven and let stand, covered, for 20 minutes. Cut across the grain into thin slices. Liberally baste with sauce, and serve with extra sauce.
TEXAS BBQ BRAISED BEEF BRISKET
Provided by Food Network Kitchen
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
- Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
- For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
- Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
- Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
BBQ BEEF BRISKET SANDWICHES
Slow-cooked seasoned brisket shredded and prepared for tantalizing barbeque sandwiches. Enjoy on your favorite bread.
Provided by Gary
Categories Everyday Cooking
Time 9h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
- Cook on Low until beef is tender, about 8 hours.
- Transfer beef to a cutting board; shred into small pieces using 2 forks.
- Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
- Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.
Nutrition Facts : Calories 452 calories, Carbohydrate 22 g, Cholesterol 69.9 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 2011.2 mg, Sugar 16.3 g
More about "tim boyds bbq brisket food"
BOYD'S BRISKET AND BBQ - POSTS | FACEBOOK
From facebook.com
5/5
20 BARBECUE IDEAS | BARBECUE, SMOKER RECIPES, BRISKET RECIPES
From pinterest.com
20 pins13 followers
BOYD'S BRISKET AND BBQ - HOME - FACEBOOK
From facebook.com
5/5 (7)Phone (606) 748-1479Followers 777
WOULD RETURN FOR BRISKET - REVIEW OF TIM'S AWESOME BBQ ...
From tripadvisor.com
BOYD'S BBQ IN BOYD - RESTAURANT REVIEWS
From restaurantguru.com
SILICON VALLEY BBQ CHAMPIONSHIP FOSTERS COMMUNITY - THE ...
From svvoice.com
WHAT IS BRISKET - SOUTHERN LIVING
From southernliving.com
R/FOOD - BARBECUE BOARD FROM TIM BYRES' RESTAURANT SMOKE ...
From reddit.com
BARBECUE BEEF BRISKET RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
BRISKET RECIPES - NYT COOKING
From cooking.nytimes.com
BOYDS BAR-BE-QUE IN THE CITY BAINBRIDGE
From usa-food.worldorgs.com
HOW TO MAKE A TEXAS BEEF BRISKET WITH THE BBQ PIT BOYS ...
From meat-recipes.wonderhowto.com
THE PORKULATOR: BRISKET – TIM'S FOOD OBSESSION
From timsfoodobsession.com
TEXAS BRISKET SANDWICH - TIM'S BARBECUE
From timsbarbecue.com
BEST BRISKET IN BOYD RESTAURANTS, WINTER 2022 - RESTAURANT ...
From restaurantguru.com
HERBALIFE BOOSTED TEA RECIPES
From tfrecipes.com
HOW TO MAKE BARBECUE BEEF BRISKET - THE SPRUCE EATS
From thespruceeats.com
MIDLAND'S BEST IN BARBECUE
From mrt.com
SMOKED BARBECUE BRISKET RECIPE - FOOD NEWS
From foodnewsnews.com
BRISKET BOYS BBQ - SAN ANTONIO - ROAMING HUNGER
From roaminghunger.com
HOW TO TRIM BEEF BRISKET WITH THE BBQ PIT BOYS « MEAT ...
From meat-recipes.wonderhowto.com
HOW TO SMOKE TEXAS BEEF BRISKET BARBECUE TIM MIKESKA ...
From youtube.com
BIRD DOG BBQ (NOW CLOSED) - BRIARGATE - 28 TIPS FROM 387 ...
From foursquare.com
TFRECIPES - MAKE FOOD WITH LOVE
From tfrecipes.com
ALLIE WINKLEMAN ON INSTAGRAM: “BOYD’S BRISKET AND BBQ ...
From instagram.com
FOOD; COWBOY CUISINE - THE NEW YORK TIMES
From nytimes.com
TEXAS SMOKED WHOLE BRISKET BY OLD 300 BBQ - GOLDBELLY
From goldbelly.com
PRIME ANGUS BRISKET - TIM'S BARBECUE
From timsbarbecue.com
BOYD'S BRISKET AND BBQ | KENTUCKY TOURISM - STATE OF ...
From kentuckytourism.com
BBQ BRISKET RECIPE BY THE BBQ PIT BOYS – BBQ TEACHER VIDEO ...
From bbqteacher.com
@TIM_VS_FOOD | TWITTER
POOR MAN'S BURNT ENDS {RIVALS SMOKED BRISKET} - MISS IN ...
From pinterest.com
BEST BBQ BRISKET BURNT ENDS [RECIPE] - FOOD NEWS
From foodnewsnews.com
DELICIOUS LUNCH WITH AN OLD FRIEND - BOYD'S PIT BBQ & GRILL
From tripadvisor.com
SLOW & LOW TEXAS BRISKET ON A SMOKER VIDEO - JAMIE OLIVER
From jamieoliver.com
SQUIRREL COOKOFF COVERS EVERYTHING BBQ ACROSS THE US ...
From broadcastdigest.com
BRISKET - HOW TO TRIM A BRISKET FOR A BACKYARD BBQ - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love