Thursday, November 13, 2008

Uncle Fats' Tasty Meal of the Week

Busy Day Barbeque Brisket & Western North Carolina Vinegar Barbeque Sauce

Recipes courtesy of

Busy Day Barbeque Brisket
Submitted by: Shannon :)
Prep Time: 10 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 10 Minutes
Yields: 8 servings

"Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through."


1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons freshly ground
black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed
of fat
1/2 teaspoon liquid smoke
2 tablespoons Worcestershire
1 1/2 cups barbeque sauce

1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
2. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.


Western North Carolina Vinegar Barbeque Sauce
Submitted by: OGREUGLY
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 2 Days 50 Minutes
Yields: 32 servings

"This is a Southern vinegar barbeque sauce with a splash of ketchup."


4 cups cider vinegar
1 cup brown sugar
1 1/3 cups ketchup
1/4 cup butter
2 tablespoons hot pepper
sauce (e.g. Tabasco™)
2 tablespoons fresh lemon
juice 2 tablespoons Worcestershire
2 teaspoons crushed red
pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black

1. Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
2. Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

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