4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
2 Tbls. olive oil
2 Tbls. red chili flakes
1 Tbls. ground cumin
1 Tbls. chili powder
1 Tbls. ground coriander
2 Tbls. ground paprika
1 Lb. coarse ground sirloin
l lrg. sweet white onion – chopped
3 Tbls. chopped garlic
(2) 15 oz. cans Mexican-style stewed tomatoes
15 oz. can pinto beans – drained
4.25 oz. can chopped black olives – drained
1/2 cup black coffee
1/2 cup burgundy OR other heavy red wine
1/4 cup chopped fresh cilantro
6 scallions – sliced
6 drops liquid smoke
hot sauce – to taste
Brown chili flakes, cumin, chili powder, coriander, and paprika in olive oil.
Add meat, onions, and garlic and brown.
Add remaining ingredients and simmer for 1 hour.
1 cup brown sugar
1/2 cup honey
1/4 teaspoon liquid smoke
1/2 cup distilled vinegar
1 (10 pound) salmon
Preheat a barbecue for a high heat.
In a small mixing bowl, combine brown sugar, honey, liquid smoke and vinegar. Mix well.
Brush one side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill. When the salmon is half finished cooking, baste the top portion of the salmon and flip the filet so the fresh basting sauce is on the grill. When the fish is almost finished cooking, apply the basting sauce and flip the salmon again. Baste and flip the salmon once more and serve. Be careful not to overcook the salmon as it will loose its juices and flavor if cooked too long.
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup distilled white vinegar
3 Tbls. molasses
3 Tbls. packed brown sugar
1 tsp. liquid smoke OR 1/2 tsp. hickory smoke powder
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. black pepper
1/8 tsp. paprika
1/8 tsp. garlic powder
Bring all ingredients to a boil in a saucepan over medium-high heat, stirring constantly.
Reduce heat and simmer, stirring occasionally, for 45-60 minutes, or until thickened.
Remove from heat and allow to cool.
Pour into a sealable container, cover, and keep refrigerated.