My eternal love affair with all things beef continues . . .

The weather around here is heating up (thank goodness!) and so is our electric smoker. We broke it out this weekend to smoke up a wonderful beef brisket.

If you love beef, I’m telling ya, you’d love this brisket.

We just put a garlic, salt and pepper rub on the brisket before putting it in the smoker at 200 degrees F for 10 hours. Ours was about 13 lbs. so it was pretty big.

We then put some hickory wood chips and a couple of charcoal briquettes in the wood box, closed the door and voila!

We use a SmokinTex model 1400 cuz it’s so easy. And we like easy.

We actually did it overnight. So, as we slept, our brisket was smoking. What a delight to wake up the next morning to the smell of a smoked brisket!

We wrapped it in foil and let it sit in the oven (we didn’t turn it on) until we were ready to heat it up and serve it. About 45 minutes before we were ready to eat we heated it at 250 degrees in the oven. Just to warm it up.

Oh. Yum. 

We whipped up some mashed potatoes, had a salad, poured some BBQ sauce over it and we were set!

But that’s not all. Tomorrow I’ll show you what else we made . . .

Want to put some zip in your steak?

Are you a bbq lover at heart?

Check out this awesome recipe for steak sauce – barbecue-style. It’s got Tabasco, cayenne and butter in it.

Need I say more?

Special Steak Barbecue Sauce

Ingredients

1/2 cup butter or margarine
1 cup water
2 teaspoons A-l sauce
1 1/2 tablespoons lemon juice
1 teaspoon Tabasco
2 teaspoons sugar
1 teaspoon salt
Few grains cayenne
2 teaspoons flour

How to make Special Steak Barbecue Sauce

Melt butter, add the water and other liquids.
Combine dry ingredients and stir well into the liquid.
Cook for 2 or 3 minutes, or until mixture thickens slightly.

Recipe courtesy of ifood.tv.

Lesley Pew
Lynn, MA

Barbecue Sauce

Ingredients:
1 Spanish onion, diced
1 tablespoon vegetable oil
7 oz tomato puree
20 ounces canned tomatoes with juice
5 ounces white vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon granulated sugar
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1 1/2 teaspoon chili powder
1 tablespoon molasses
4 tablespoon orange juice
1 1/2 tablespoon liquid smoke
2 tablespoon mustard

Directions:
In a heavy saucepan, saute; the onions over medium heat until golden brown.  Add the remaining ingredients.  Bring to a boil, then reduce the heat and simmer, uncovered on very low heat.  Puree when sauce has thickened, about 2 hours.  Keep warm in hot water bath at 150 degrees F., covered with plastic wrap.  Makes 1 quart.