WOOD CHICK'S BBQ SMOKED BEEF BRISKET
Provided by Food Network
Categories main-dish
Time 15h55m
Yield 10 to 12 servings
Number Of Ingredients 33
Steps:
- Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
- Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
- Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
- After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
- Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
WOOD CHICK'S BBQ CHAMPIONSHIP BBQ RUB
Make and share this Wood Chick's BBQ Championship BBQ Rub recipe from Food.com.
Provided by Punky Julster
Categories < 15 Mins
Time 5m
Yield 1 cup
Number Of Ingredients 16
Steps:
- Combine salt and brown sugar in a food processor or blender, and process until well blended.
- Add all the remaining ingredients except granulated sugar, and process until well blended.
- Add granulated sugar and process until all ingredients are evenly distributed.
Nutrition Facts : Calories 674.1, Fat 8.4, SaturatedFat 1.5, Sodium 7311, Carbohydrate 159.2, Fiber 17.5, Sugar 132, Protein 7.7
BARBECUE CHAMPIONSHIP RIBS
The ribs that are prepared for the big cook-offs around the country are quite different than what you would normally cook at home or eat in a restaurant. Over the years of cooking, the barbecue pros have learned that making your ribs a little bit too tender and a little bit too sweet can get you a good score when they are judged.
Provided by Food Network
Categories main-dish
Yield Makes 4 to 6 servings
Number Of Ingredients 36
Steps:
- Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor.
- Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat-side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.
- Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat-side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.
- Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they're as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve.
- This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn't recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl.
- Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months.
- This is a big, thick, red barbecue sauce made with fresh ingredients and a lot of love in your kitchen. Every barbecue cook I have ever known has a mother sauce they've been working on for years and this would be a great place to start on yours. You can skip the liquid smoke if you like, but I think it adds a nice layer to barbecue sauce.
- In a medium saucepan over medium heat, melt the butter. Add the onion, garlic, and jalapeno and cook for about 8 minutes, stirring occasionally, until soft. Add the celery seed and mix well. Cook for 1 minute. Add the ketchup, vinegar, honey, mustard, apple juice, soy sauce, Worcestershire, hot sauce, tomato paste, liquid smoke (if using), salt, and pepper. Mix well and bring to a simmer. Cook for 20 minutes, mixing often, until thickened. Remove from the heat and serve or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.
WORLD CHAMPION BAR-B-Q CHICKEN
Steps:
- Apply rub liberally to both sides of the chicken, lightly wrap in plastic wrap and let marinate overnight in the refrigerator.
- Next day: Start an indirect fire in the grill - medium heat. An indirect fire is when the fire is made only under half of the grill.
- Place a drip pan filled with your favorite liquid under grill rack. Place the chicken on the grill, over the drip pan, skin side up. Cook for 50 to 90 minutes or until a thermometer reads 170 degrees F in the thigh.
- Turn and baste with BBQ sauce. Cook 10 minutes. Turn back skin side up and baste again with BBQ sauce. Cook until 180 degrees F in the thigh. Remove the chicken from the grill let rest 10 minutes. Cut into pieces and serve.
MAGIC DUST BBQ RUB
Given to us by my husband's co-worker. We have yet to try it. Posting for safekeeping. If you try it, let us know how it is.....
Provided by troseOR
Categories Low Cholesterol
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients and store in a tightly covered container.
Nutrition Facts : Calories 413.1, Fat 13.3, SaturatedFat 1.6, Sodium 14343.2, Carbohydrate 77.7, Fiber 23.4, Sugar 34.7, Protein 15.1
COWBOY BBQ RUB
this is a recipe that a friend gave me. It comes from the Pyramid Restaurant and Bar in the Fairmont Dallas where they know thier BBQ
Provided by MelanieL-Travel GAL
Categories Pork
Time 5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in large bowl, season brisket 12 to 24 hours before cooking on the grill or in the smoker. To help the dry rub adhere, lightly rub the meat with a little olive oil before shaking rub on.
Nutrition Facts : Calories 66.8, Fat 3, SaturatedFat 0.5, Sodium 2496, Carbohydrate 12.4, Fiber 6.4, Sugar 3, Protein 2.4
HOT & SPICY BBQ RUB
Make and share this Hot & Spicy BBQ Rub recipe from Food.com.
Provided by Sonya01
Categories Spicy
Time 2m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl. Spoon into a jar.
- To use: Using a pastry brush, brush steaks, pork chops or veal cutlets with olive oil. Sprinkle both sides with rub. Using your fingertips, rub over meat. Barbecue or grill meat until cooked to your liking.
Nutrition Facts : Calories 282.8, Fat 5.7, SaturatedFat 1, Sodium 229.9, Carbohydrate 63.1, Fiber 13.8, Sugar 39.8, Protein 6.2
BASIC BBQ RUB
Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman. This is my favorite rub to put on anything that I plan to cook over fire. I just love the sweet, smoky flavor- it adds to what you're cooking, rather than overpowering the natural flavor of the food. The author also uses jalapeno pepper powder in this, but I've never been able to find it, so I've left it out.
Provided by IngridH
Categories Vegan
Time 5m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl until well blended. Place in a sealed container until ready to use.
Nutrition Facts : Calories 390.5, Fat 3.7, SaturatedFat 0.5, Sodium 28108, Carbohydrate 93.8, Fiber 8.1, Sugar 79.1, Protein 4.3
BONE DUST BBQ RUB
I find myself opening the jar just to have a whiff of this every time I go past the spice cupboard! The recipe is from a cookbook by Ted Reader. It is excellent on all kinds of meat.
Provided by Just Call Me Martha
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Mix all ingredients together and store in a jar until ready to use.
- Rub on chicken, beef, or pork before barbequeing.
Nutrition Facts : Calories 278.9, Fat 9.2, SaturatedFat 1.5, Sodium 10769.2, Carbohydrate 56.4, Fiber 23.8, Sugar 17.4, Protein 11
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