oftt

Thom's Beef Brisket Barbecue

by Lisa
Print Email

thoms-bbq-brisket.jpgThe barbecue was brought to Virginia in 1700 from Haiti, but soon became a Southwest favorite.  The word could mean "from snout to tail" as in roast pig or "a framework of sticks" as in grill. I really do like this recipe. It has a taste of real Texas BBQ Brisket.

5 pounds beef brisket, well trimmed
1½ teaspoons salt
½ cup catsup
¼ cup vinegar
½ cup onion, finely chopped
1 tablespoon Worcestershire sauce
1½ teaspoons liquid smoke flavoring
1 bay leaf, crumbled
¼ teaspoon pepper

Rub meat with salt. 

Place on 20x15-inch piece of double thickness heavy-duty aluminum foil.

Stir together remaining ingredients; pour on meat. 

Fold foil over meat and seal securely. 

Place on grill 5 inches from medium coals. 

Cook, turning once 1½ hours or until meat is tender.

 

Courtesy of Thom Hackett 

 

restaurant news

Bludso's BBQ: A Joint Even Veggies Will Love
Los Angeles
by Annie Stein

bludsologoThis is like an April Fool’s Day joke; a BBQ joint write up by a vegetarian! There is a method to this madness. After all there’s more than one way to come at anything!

Here’s the theory; there are...

Read more...
Dinner and a Show
Michigan
by Ann Nichols

ujai01.jpgThe second of my eating out experiences this week took me to Ukai, a Japanese restaurant in Okemos, Michigan. Chosen by my 11-year-old nephew as the site of his birthday dinner, Ukai occupies a...

Read more...
Fredy's in Monaco
Europe
by Laura Johnson

ranierkelly.jpg I have been a news junkie since I was a child, probably because we only had one TV with rabbit ears. Every night after supper, I sat with my dad and watched the CBS Evening News with Walter...

Read more...
What's Cooking in New Orleans
Southern States
by David Latt

img 2790Mention New Orleans and anyone who's been says, "The food's so great. And the music. If you go, you'll love it."

With so few days in town, I asked for suggestions on Facebook and Twitter, read...

Read more...