AMERICAN KITCHEN CLASSIC TEXAS STYLE SMOKED BRISKET BBQ
Texas BBQ has four different styles of BBQ. In the East Texas style, the beef is smoked over hickory wood and then the brisket is chopped into fine pieces, like pulled pork style. In the Central Texas style, the meat is smoked over pecan or oak wood and then the brisket is served sliced. In the West Texas style, the meat is smoked over mesquite wood and is also served sliced. The South Texas style depends on how far from the Mexico border you are. Barbacoa, a style of Mexican BBQ is cooked with mesquite wood and is the most common form of BBQ in South Texas. South Texas 'American Style' BBQ is more along the lines of the rest of Texas. All of these types are served with the sauce on the side so that it can be applied as the diner wishes. This recipe is for those who have a smoker to use and if you have the room, feel free to smoke more than one brisket. Freeze the others (leave in foil, just off grill) for later.
Provided by Member 610488
Categories Roast Beef
Time P1DT15m
Yield 1 beef brisket
Number Of Ingredients 15
Steps:
- Thoroughly combine all dry rub ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
- Allow brisket to come to room temperature, and then arrange in a smoker. Put the brisket on the grill fat side up.
- You want a good steady low fire with a temperature between 200/225 degrees F at the meat level with cooking time at about 1 1/2 to 2 hours per pound. There is a ratio to the smoking - total cooking time = smoking time + last eight hours wrapped double in heavy-duty aluminum foil over a smokeless fire.
- Remove wrapped brisket from smoker and let stand for at least 15 minutes before opening and slicing. If necessary, you can throw this in an ice chest immediately after coming off the grill and it will stay "Hot" for several hours. Slice diagonally across the grain and trim off fat. Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.
Nutrition Facts : Calories 5964.9, Fat 276.4, SaturatedFat 95.4, Cholesterol 2249.9, Sodium 10147.3, Carbohydrate 71, Fiber 21.8, Sugar 30.9, Protein 763.1
TEXAS-STYLE BARBECUE SAUCE
Provided by Food Network Kitchen
Time 1h15m
Yield about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving.
- Photograph by Andrew Purcell
AMERICAN KITCHEN CLASSIC TEXAS STYLE BBQ SAUCE
Texas BBQ has four different styles of BBQ. In the East Texas style, the beef is slowly cooked to the point that it is "falling off the bone", typically over hickory wood. The finished product is a brisket that has been chopped into fine pieces, like pulled pork style. In the Central Texas style, the meat is rubbed with spices and cooked over indirect heat from pecan or oak wood. The finished product is a brisket that is served sliced. In the West Texas style, the meat is cooked over direct heat from mesquite wood giving it a somewhat bitter taste. This is also served sliced. The South Texas style depends on how far from the Mexico border you are. Barbacoa, a cow's head cooked in underground pits with mesquite wood and served with salsa on tortillas is the most common form of BBQ in South Texas. American style BBQ is more along the lines of the rest of Texas. All of these types are served with the sauce on the side so that it can be applied as the diner wishes.
Provided by Member 610488
Categories Sauces
Time 1h10m
Yield 5 cups
Number Of Ingredients 15
Steps:
- Heat oven at 350 degrees F. Roast unpeeled garlic cloves on baking sheet for 30 minutes. Allow to cool then peel cloves.
- Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.
- Pour mixture into blender container. Process until smooth, scraping down side of container as necessary. Use as a table sauce, not as a basting sauce.
Nutrition Facts : Calories 407.8, Fat 19.6, SaturatedFat 11.9, Cholesterol 48.8, Sodium 1837.1, Carbohydrate 59.9, Fiber 3.2, Sugar 48.2, Protein 3.5
TEXAS BBQ SAUCE
This was in a magazine I get from my utility company about "down home" foods and I thought it looked really good!
Provided by CandyTX
Categories Sauces
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all ingredients and simmer for 15 minutes.
- If too thick, add small amount of water.
- Sufficient for two medium fryers, pieced.
Nutrition Facts : Calories 55.8, Fat 0.3, SaturatedFat 0.1, Sodium 653.2, Carbohydrate 13.4, Fiber 0.9, Sugar 10, Protein 0.9
TEXAS STYLE BARBECUE SAUCE
My DH loves BBQ sauce, so I am always trying different recipes...but I always seem to come back to this one! I truely am not a big fan of ketchup, so whenever I have to use it, I really have to mask it's taste (big time). This barbecue's main ingredient is tomato juice, so this sauce works very well for me! This sauce is excellent on all different types of meats, but is especially good on BBQ Chicken Pizza
Provided by Abby Girl
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Combine all the ingredients in a large saucepan and bring it to a boil. Simmer for 20 minutes.
- Remove from the heat and let cool. Puree the ingredients until the sauce is smooth.
Nutrition Facts : Calories 174.7, Fat 1.1, SaturatedFat 0.1, Sodium 3849.3, Carbohydrate 37.4, Fiber 2.9, Sugar 27.9, Protein 6.8
TEXAS-STYLE BBQ SAUCE
We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina
Provided by Taste of Home
Time 25m
Yield 1-3/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
WEST TEXAS BBQ SAUCE
This is a true West Texas recipe that goes back to the 1870s which chuck wagons were known to use on the Goodnight and Chisholm trails.
Provided by Paul
Categories < 30 Mins
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Steep star anise in warm sesame oil for 5-10 minutes, do not let anise fry then remove the Star Anise. (Chinese Railroad worker method).
- Combine onion in Star anise sesame oil under medium high heat and cook onion until starts to become clear.
- Add garlic and cook until the garlic becomes aromatic
- Add tomato paste and vinegar and cook for 2 minutes then reduce heat to simmer.
- stir every 10 to 15 seconds until done.
- add apricot or wild plumb jelly.
- Continue stirring.
- add sage.
- add salt and pepper to taste.
- add chili powder. You can add more or less depending on taste and heat desired heat ( add Jalapeno if desire hot BBQ).
- add Honey if desired for sweeter BBQ.
- add lime juice.
- continue to simmer while stirring until reduced to desired consistency.
- Use blender or immersion hand bender mixer to purify. Pass through fine sieve if desire extra smooth style texture like commercial bottled bbq.
- Goes best with Wild Foul, pork, Turkey or chicken. Plum version is better with Beef, Deer or Buffalo.
Nutrition Facts : Calories 370.7, Fat 13.6, SaturatedFat 5.2, Cholesterol 12.2, Sodium 728.8, Carbohydrate 64, Fiber 4.8, Sugar 46.9, Protein 4.7
ALL AMERICAN BBQ SAUCE
Make and share this All American BBQ Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 4h10m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in oil until soft and golden.
- Add everything else. Bring to a boil, then reduce heat, cover and simmer for 4 hours on the lowest possible heat.
- Puree sauce in batches when cool.
- Will keep refrigerated for up to 2 weeks, or you may freeze for later use.
Nutrition Facts : Calories 2338.2, Fat 53, SaturatedFat 7.7, Sodium 14558.5, Carbohydrate 445.5, Fiber 66.5, Sugar 300.8, Protein 46.8
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