RE: [DMCForum] Brought to you by Maker's Mark. Re: Dave Stragand to Florida

["Dave Stragand" <dave.stragand@xxxxxxxxxxxxxxx>]

If you do it right, they spend money on you. =)
 
Off the shelf, try McCormick Montreal Steak Seasoning.  Of course, you're
from N'orleans and I'm from Pittsburgh.  You tell me where people would
choose for culinary delights.
 
Dr. Pepper Beef Brisket  
 
Yield: serves 10-12 
 
Ingredients
2  cans Dr. Pepper  
2  beef boullion cubes, dissolved in 4 ounces water  
4  cloves garlic -- minced  
1  tablespoon Worcestershire sauce  
2  tablespoons lime or lemon juice  
12 ounces barbeque sauce, your favorite McCormick Montreal steak seasoning
freshly ground black pepper  
10-12 pound beef brisket (or tenderloin)
 
Instructions 
 
1.  Combine all the ingredients in a plastic bag. Marinate the brisket for 2
days. Early in the morning of the day you are going to cook it, remove the
brisket from the marinade and let it sit at room temperature while you get
the fire ready. Pour the marinade into a small saucepan and boil for at
least 10 minutes, cool, and put in a sealable bottle. (Ya' gotta boil the
remaining marinade to get it stickier and to kill any raw meat bacteria)
  
2.  Place the brisket in a smoker, or on indirect heat in a barbeque grill,
fat side up, and cook for 12 to 14 hours at 225° to 250°F. I usually start
about 7:00 or 8:00 in the morning and take the meat off the smoker at about
10:00 or 11:00 that night. Baste during the cooking with the marinade
(remember, it has to be boiled first). After 12 to 14 hours of cooking, the
brisket should be almost all black and look like you've burned it -- you
haven't. 
  
3.  Remove the brisket from the smoker, baste liberally with the marinade,
and wrap in heavy duty aluminum foil. Wrap it a second time. Place the
brisket in the foil in the smoker or in the barbeque and let it cook
overnight at 150°-160°F. About 1:00 or 2:00 the next afternoon, you got the
best-tasting, juiciest, and most tender brisket you have ever had. The
internal temperature should be around 160°-170°F. 
  
NOTE: If all else fails and it rains, or you can't use the smoker, you can
put the roast (uncovered) in a Pyrex pan or roasting pan in your kitchen
oven, set the temperature to 220°F , and cook for 10 hours. Add a pinch of
liquid smoke or Oregon Spice Company's Natural Mesquite smoke powder
(oregonspice.com) to your BBQ sauce and you'll be amazed at the results.  
 
I can't afford steak right now so I'll let you know how it goes substituting
hot dogs.
 
-Dave

-----Original Message-----
From: Farrar Hudkins [mailto:fhudkins@xxxxxxx] 
Sent: Friday, January 09, 2004 12:42 AM
To: DMCForum@xxxxxxxxxxxxxxx
Subject: [DMCForum] Brought to you by Maker's Mark. Re: Dave Stragand to
Florida


Actually, Dave, sometimes I wish I had a girlfriend. Then I think, why spend
money on a woman when I'm trying to save up for a car? ;)

So, do you have any suggestions for a good rub to put on my steak whil
you're at it? I can just get you the seasonings ...

Farrar

> -----Original Message-----
> Side note:
> Juley just came in and said, "Hey, we gotta work on your DeLorean
> too!  Can
> we work on it soon?"  Don't y'all wish you had girlfriends/wives that
> REMINDED and ENCOURAGED you to spend more time with your car(s)?  And who
> have their own tool sets to boot?  How did I get so lucky? =)



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