Place brisket in large glass baking dish.
Sprinkle meat with tenderizer.
Combine all remaining ingredients except Barbecue Sauce and rub on meat.
Cover and refrigerate the brisket overnight.
Bake at 250\u00b0 for 5 hours, covered.
Add water if liquid is needed.
Pour Texas Barbecue Sauce over brisket and cook 1 hour longer.
Let stand for 15 minutes, then slice thinly across the grain.
True Texas barbecue starts with a large brisket which is smoked over hickory or mesquite wood for 24 hours at low temperature.
Personally, I don't like to sit up all night babysitting a fire, so I simplified the method.
Layer ribs in pan.
Cover with foil.
Bake at 300\u00b0 for 3 hours.
Take out of oven and drain juice from pan.
Use Open Pit barbecue sauce and add brown sugar.
Pour over ribs.
Cook 1 hour longer.
Use by itself or add Texas Barbecue Sauce.
Sprinkle lean side of brisket with 1/2 teaspoon liquid smoke. Rub in 1/2 teaspoon each of the salts.
Place lean side down in large pan.
Score fatty side.
Rub in rest of liquid smoke and salts.
Cover tightly.
Refrigerate overnight.
Before cooking, sprinkle each side with Worcestershire sauce, salt and pepper. Place fatty side up in roasting pan.
Wrap in foil.
Bake at 225\u00b0 for 1 1/2 hours for each pound (9 hours for 6 pounds).
Last hour of cooking, uncover and pour over barbecue sauce.
Leave uncovered.
Place meat in a foil pocket and pour liquid smoke over meat. Cover with minced onion and sprinkle with garlic powder.
Close foil pocket.
Place pocket in crock-pot on low. Cook 12 hours. Remove meat from foil. Discard juices.
Refrigerate meat for 12 hours. Slice meat thinly and return to crock-pot.
Pour barbecue sauce over meat and cook on low 6 to 8 hours.
low cooker; pour in the barbecue sauce, apple cider vinegar, and
Melt margarine in sauce pot.
Add sugar and vinegar.
Bring to boil.
Add remaining ingredients except Texas Pete.
Add black pepper to taste.
Add Texas Pete to taste.
Some like it hot, some like it mild.
Bring to boil, stirring constantly.
Reduce heat; simmer until served.
Cook the pork by frying it.
Chop up the meat.
Then put the meat in the oven to dry it out.
Then add it to the beans.
Add the bottle of barbecue sauce, Texas Pete, salt and pepper.
Cook 30 minutes to an hour on low heat.
Boil ribs until tender.
Flake meat with a fork, removing fat and bones.
Mix barbecue sauce and water in a cup.
Pour mixture over flaked meat.
Bake at 350\u00b0 for 30 minutes.
Serve on hamburger buns with a dash of Texas Pete.
nd how much horseradish with barbecue sauce you want.
To
Cut deer meat in small chunks or pieces.
Cook in pressure cooker for approximately 30 minutes or in regular pot 1 1/2 hours until very tender.
Pour most of broth off.
Take a fork and pull apart meat until stringy.
Mix in barbecue sauce, one part regular to two parts hot and spicy.
Cook for approximately 30 minutes with lid on.
Add chopped onion, pepper and salt; cook on low heat, stirring often.
Place peas, onion, water and salt in a large saucepan.
Cover; bring to a boil.
Reduce heat and simmer 30 minutes.
Add rice and continue simmering until rice is tender, 20 to 25 minutes. Stir occasionally.
Cook bacon; remove from skillet.
Combine pea mixture, barbecue sauce, half of bacon, pepper and bacon drippings.
Place in greased 2-quart casserole.
Top with remaining bacon.
Bake in moderate oven approximately 350\u00b0 for 30 minutes.
Makes 8 large Texas servings.
at drippings.
Baste with barbecue sauce and cook long and
Coat a skillet with cooking spray and heat the beef and onion in a skillet until the beef is brown and the onion is soft.
Drain off the fat and return the skillet to the stove.
Stir in barbecue sauce and hot pepper sauce; simmer while preparing crust.
Separate dough into 10 biscuits, place in and ungreased 13 X 9-inch pan, and press together over the bottom to form a crust.
Spread the meat mixture over dough.
Sprinkle with the cheddar cheese.
Bake at 375\u00b0 15-20 minutes.
Cook stew beef until tender.
Cool and trim excess fat.
Put apart.
Drain.
Add stewed tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, vinegar, onions and Texas Pete.
Mix up and cook 3 to 4 hours. Add water if it gets too thick.
Use for sandwiches.
This mixture makes enough for a half dozen chickens or thick steaks.
Rub meat well with salt and pepper.
Daub on the mixture with a mop made by wrapping a rag around a stick.
Baste almost continually as the meat is turned.
Use the surplus to pour over the meat for gravy.
Barbecue slow and easy.
Cook the meat only over live coals burned down to where they are covered with a layer of white ash.
Combine all ingredients.
Pour over brisket and let marinate overnight.
Fresh onion and celery can be added before baking. Remove celery, but bake in marinade.
Bake at 250\u00b0 for approximately 5 hours.
Drain liquids.
Pour on 8 ounces of your favorite barbecue sauce on top.
Bake, uncovered, for 1 hour. Slice thin and serve on rolls.
Combine all ingredients for a fantastic barbecue sauce.
Melt butter or margarine.
Add vinegar, water, tomato catsup, Worcestershire sauce and lemon juice.
Mix mustard, chili powder, cayenne pepper, salt, sugar and bay leaves; add to other mixture. Add cloves of garlic and onion.
Cook together for about 10 minutes.
Makes about 2 cups, enough to swab 4 to 5 pounds of meat.
erving.
Serve hot with Texas barbecued beef.*