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FangsNfeet -> RE: Recipes (9/14/2007 9:23:17 PM)
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Like any good born and raised Texan, I'll go with a brisket smoked for over 16 hours between 175 - 200 degrees. Mesquite and 100% oak charcoal is initally used followed with Jack Daniels Oak Barrel chips during the last hour.
Prior to smoking, the brisket has been marinated and well treated with a hefty coat of Mustard and Dry Rub. I allow about one hour for the brisket to hit room temperature before going into the smoker. My briskets go in the smoker Fat Side up. After six to eight hours of smoking, my briskets are treated with an aditional brush coating of an original robust BBQ sauce. Once done, I allow my brisket to stay warm in the oven at 150 degrees untill time to serve.
Brisket is served with potato salad, cole slaw, BBQ sauce. Choice of drink can be a dark beer, Burgandy Wine, or optional Southern Ice Tea.
If the smoker is still going strong, I'll put in some pork ribs as well. I'll add an abundance of wood chips and toss in some smoke pellets. Pork is where the real smoking begins.
Now for desert. Belive it or not, there is a recipe for Key Lime Jalapeno Vanilla Ice Cream that's to die for. It may sound like an abomination but when mixed right, you're tasting a slice of heaven. If that's to bold of a chance for you to take, then try a Pineapple cake topped with mushed pineapple and chocolate iceing. Chocolate Pineapple Cake is good stuff.
Most of my Smoking and BBQ ideas come from this site:
http://www.barbecuen.com/index.htm
Have fun.
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