Friendly Fred’s Barbecue Sauce
1 quart tomato catsup
¾ cup prepared mustard
1 teaspoon onion salt
1 teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt
½ cup Worcestershire sauce
2 cups brown sugar
½ teaspoon garlic powder
1 tablespoon paprika
¼ pound butter
1 cup beef consommé
1/3 cup Liquid Smoke
½ teaspoons chili powder
Mix together all ingredients, except: consommé, liquid smoke, and chili powder. Simmer for a half hour. Add remaining ingredients and simmer ten minutes more.
I always double this and store it in mason jars in the fridge. Makes a great gift too.
Add a bit more cayenne pepper for a big kick, or less for a little kick.
Momma’s Beef Brisket
(Yep, I’m the Momma!)
4 ½ to 5 pound beef brisket
1 tablespoon Liquid Smoke
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery seed
1 ½ teaspoon salt
2 teaspoons Worcestershire Sauce
Mix all ingredients together, except brisket. Rub on your meat and marinate overnight or longer.
Place meat in a jelly roll pan (or other shallow pan with sides) and cover tightly with aluminum foil.
Bake at 250 degrees for two hours.
Turn oven to 275 degrees and bake for two more hours.
Turn oven to 300 degrees and bake for two more hours.
Grill over medium coals while slathering with Friendly Fred’s Barbecue Sauce. You are not cooking your meat on the grill, only giving it that delicious char/crust. Serve with extra sauce on the side.
I use the same recipe for baby-back ribs, but reduce the cooking time. Ribs are done in the oven when they are fork tender and pull away from the bone. Then they go on the grill for a slather and char too!
I usually buy my brisket at Costco and they are larger than 5 pounds. Adjust your cooking time accordingly. Check your meat periodically anyway. It should be fork tender, but not falling apart.
I have used shredded brisket for big crowds. Cook it until it does fall apart, shred it, and serve it on fresh hamburger buns topped with Friendly Fred’s Barbecue Sauce.