1 brisket
1 adolph's meat tenderizer
1 garlic salt
1 liquid barbecue smoke¨
1 worcestershire sauce
1 prepared barbeque sauce
Directions
Pierce brisket all over with meat fork. Sprinkle Adolph's meat
tenderizer on both sides of meat. Let stand one hour at room
temperature. Sprinkle on garlic salt. Place meat inbaking dish or zip
lock bag. Pour 2-4 oz. liquid smoke over meat (depending on how big
brisket is). Cover and refrigerate overnight. Turn over in the
morning. Five to eight hours before serving add 5 tablespoons
Worchestershire sauce. Cook covered in a 225ˇ oven. The last hour of
cooking, pour about (9 oz) one half bottle of barbecue sauce (Kraft
original or your favorite kind) over meat. If desired the sauce can
be thickened with a little cornstarch-water paste. Slice thin and
serve. The meat will not burn, but it will become tender and fall
apart the longer it cooks. Enjoy the smell while it's cooking and the
compliments when you serve it!
Recipe By :
Servings: 6 servings
Barbecue Brisket Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
Written recipes as a concept can be tracked far back into ancient history, in fact as far as the early Egyptians, and maybe even further. Interesting though that maybe, these, old recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the early Romans used a wide range of spices, including a few you will know for example bay, fennel and dill. As our culinary historical trip moves to more modern times there were two books dating from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that we all know today, but instead recipes for the types of food on the menues of the nobility of that period. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices led to an eruption in recipe books, the majority of which are now in private libraries. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Barbecue Brisket recipe.
