How to Grill/BBQ Texas Style~Y'all!

4 pounds first cut brisket of beef
3 cloves garlic, slivered
3 cloves garlic, crushed
4 large onions, thinly sliced
1 cup apple cider vinegar
1 1/2 tablespoons bacon fat
1 cup strong black coffee
Salt and pepper, to taste
1/2 cup water

With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.

When ready to cook, preheat the oven to 350 degrees F.

Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion and vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter.

In the fat remaining in the skillet, saut the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour.

Reduce oven temperature to 250 degrees F and bake for an additional 2 hours or until meat is very tender.

Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use.

2 teaspoons bacon grease
1 large onion, finely chopped
2 cloves garlic, minced
1 cup ketchup
1 cup chili sauce
1/2 cup packed light brown sugar
1/2 cup lemon juice
2 tablespoons Worcestershire sauce
Hot pepper sauce; to taste

In a large saucepan, heat the bacon grease over low heat. Add the onion, garlic and cook, stirring, until the onion is softened, about 5 minutes.

Stir in the catsup, chili sauce, sugar, lemon juice, and Worcestershire. Bring to a simmer and cook, stirring often to prevent sticking, until slightly thickened, about 45 minutes.

Season with hot sauce to taste.

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www.bbqhooks.com and visit BBQ Sauces and Condiments!

When used for cooking, in the kitchen or on the grill, just barely touch the top of your meat, turn your wrist a quarter turn, lift straight up, then lay it back down & reverse a quarter turn out of it. That's all! Its extremely sharp, stainless steel hook doesn't penetrate enough to lose the natural juices. Unlike a fork, the meat will not fall off until you are ready to put it down, making it great for frying in a skillet (no oil splashed over you or your stove). It is absolutely the best tool ever for frying bacon!

The E-Z HOOK can also be used to get pickles, olives, or peppers out of a jar; dredging meat for double battering (eliminating pasty fingers); serving meat or fresh vegetables on your buffet or dining table; dipping strawberries, pretzels, candy in chocolate; and a dozen other uses we haven't even thought of yet (but you will!).

Our hooks are handcrafted at the family ranch in Texas and are available in "South-Paw" left-handed.

To order the E-Z Hook on line - Go to the link below~BBQ Hooks and More......

Visit the BBQ Contest Information Site for infomation on Sanctioned Contests
listed for ~ CBA*FBA*IBCA*KCBS*MBN*PNWBA*TGCBCA.

You will also find links, news articles, BBQ Forums from competition cooks and judges.