Did a brisket yesterday and what a tasty piece of meat this was. (But, is anyone else getting tired of smoked flavor??? – I’m going to lay low for a little while now)
I used Tom Douglas’ rub for the brisket (thanks Maryann) and let it marinade two days (not on purpose, ran out of time), rinsed and smoked it for 9 hours and cut a little chunk off for dinner and put the rest in a slow oven with some of the Carolina sauce for two more hours. After that, it was just melt in the mouth tender.
I read so much about the pros and cons of the three (major) sauces, decided to make all three and see which we liked best. Past making of the Carolina sauce, it was always too vinegary for us, but this one turned out delicious. The three I made – Carolina, Kansas City and Texas.
Kansas City BBQ Sauce –
Here’s the whole recipe - http://www.epicurious.com/recipes/food/v...IBS-242246
3 tablespoons vegetable oil
1 medium-size onion, minced
1 clove garlic, minced
1/4 green bell pepper, cored, seeded, and minced
1/2 cup ketchup
1/2 cup tomato sauce
3 tablespoons cider vinegar, or more to taste
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons pineapple juice (optional)
1 teaspoon of your favorite hot sauce, or more to taste
1/2 teaspoon liquid smoke, or 2 tablespoons meat drippings
2 tablespoons molasses
3 tablespoons dark brown sugar, or more to taste
2 tablespoons prepared mustard of your choice
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Salt
1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, garlic, and bell pepper and cook until softened but not brown, about 4 minutes.
2. Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little more water.
3. Remove the barbecue sauce from the heat and taste for seasoning, adding salt to taste and more cider vinegar, hot sauce, and/or brown sugar as necessary; the sauce should be highly seasoned.
4. Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.
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Carolina BBQ Sauce –
Here’s the whole recipe - http://www.epicurious.com/recipes/food/v...HES-101803
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
Stir all ingredients in small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate.)
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Texas BBQ Sauce –
Here’s the whole recipe - http://www.epicurious.com/recipes/food/v...KET-101806
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder
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I’m so glad I made all three – we loved all three of them! But, I think the Carolina sauce would be best on a sandwich. (our whole dinner was just a tasting menu really and fun)
There are some rubs and mopping sauces connected with the above recipes that sound like fun to make. Oh, I used mesquite chunks.
Now, I’m going to stay away from smoking a little bit – until one of you comes up with something I can’t pass up.
I used Tom Douglas’ rub for the brisket (thanks Maryann) and let it marinade two days (not on purpose, ran out of time), rinsed and smoked it for 9 hours and cut a little chunk off for dinner and put the rest in a slow oven with some of the Carolina sauce for two more hours. After that, it was just melt in the mouth tender.
I read so much about the pros and cons of the three (major) sauces, decided to make all three and see which we liked best. Past making of the Carolina sauce, it was always too vinegary for us, but this one turned out delicious. The three I made – Carolina, Kansas City and Texas.
Kansas City BBQ Sauce –
Here’s the whole recipe - http://www.epicurious.com/recipes/food/v...IBS-242246
3 tablespoons vegetable oil
1 medium-size onion, minced
1 clove garlic, minced
1/4 green bell pepper, cored, seeded, and minced
1/2 cup ketchup
1/2 cup tomato sauce
3 tablespoons cider vinegar, or more to taste
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons pineapple juice (optional)
1 teaspoon of your favorite hot sauce, or more to taste
1/2 teaspoon liquid smoke, or 2 tablespoons meat drippings
2 tablespoons molasses
3 tablespoons dark brown sugar, or more to taste
2 tablespoons prepared mustard of your choice
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Salt
1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, garlic, and bell pepper and cook until softened but not brown, about 4 minutes.
2. Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little more water.
3. Remove the barbecue sauce from the heat and taste for seasoning, adding salt to taste and more cider vinegar, hot sauce, and/or brown sugar as necessary; the sauce should be highly seasoned.
4. Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.
------
Carolina BBQ Sauce –
Here’s the whole recipe - http://www.epicurious.com/recipes/food/v...HES-101803
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
Stir all ingredients in small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate.)
-----
Texas BBQ Sauce –
Here’s the whole recipe - http://www.epicurious.com/recipes/food/v...KET-101806
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder
-----
I’m so glad I made all three – we loved all three of them! But, I think the Carolina sauce would be best on a sandwich. (our whole dinner was just a tasting menu really and fun)
There are some rubs and mopping sauces connected with the above recipes that sound like fun to make. Oh, I used mesquite chunks.
Now, I’m going to stay away from smoking a little bit – until one of you comes up with something I can’t pass up.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
