Quoting Dave Drum to All <=-
Title: Motorcycle Club Hot Dog Picnic Casserole
1 lb Hot dogs; in bite-size pcs
2 lb Pork n beans; well drained
A wonderful combination from my childhood that I still like a lot.
3 sl Bacon; cooked, crumbled
2 tb Bacon drippings
Bonus!
3/4 c Catsup
2 1/2 tb Brown sugar
Way too sweet for my tastes
I'd use: 2 tb ketchup, 2 tb plain tomato sauce, 1 tb molasses and
1-2 tsps mustard and omit the sugar. Ketchup is pretty sweet all by
itself.
Here's another mustard, Wooster, sugar and molasses flavoured dish
that I'd dial back the sweetness on.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Denton Texas Style Barbecued Beef Brisket
Categories: Beef, Grill, Marinades, Fruit
Yield: 10 Servings
5 lb Beef brisket, trimmed
1 c Red wine vinegar
3/4 c Firmly packed browned sugar
3/4 c Pineapple juice
1/2 c Molasses
1/2 c Prepared mustard
1/2 Minced onion
3 cl Minced garlic
4 tb Worcestershire sauce
1 ts Chili powder
1/4 ts Hot sauce
Slap that big boy into a large zip-top bag or an oven bag. Mix up all
the above ingredients, stirring well until the mustard dissolves.
Pour it all into that bag. Seal it tight and refrigerate it for 8-12
hours in a shallow glass container. Turn that bag every time you go
to the fridge for a cold refreshing beverage.
Remove the brisket from the marinade. Save the marinade in a glass
container. Place the brisket on a drying rack while you prepare the
coals for the covered grill.
I laid it on a smaller 30 lb Weber and seared it over medium to hot
coals for about five minutes per side. Once the whole brisket was a
golden red. I covered it with the grill cover and cooked it evenly on
both sides for 15 minutes per side. Then, I Took it off the grill and
placed it in a heavy duty aluminum foil barge (like a boat only
bigger wider and flatter too), Leaving room on all sides for the
reserved marinade. I poured the marinade on, sealed it up tight, l
slit the top about one inch (so I could add more marinade later), but
closed the hole tightly until adding more marinade was required
(check it for leaks and drying at one hour). Two hours later that
brisket was done to tender perfection.
SIDE DISHES: Sticky round rice (not the long grain but the rounder
football shaped grain rice) and a Caesar Salad
Adapted from a recipe from the Meco Barbecue and Smoker Cookbook
Foster Johnson
Posted to bbq-l by Dan Gill
MMMMM
Cheers
Jim
... Grilling is the oldest cooking method; we're talking sticks & mammoths
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