How To make Texas Beef Barbecue
3 1/2 lb Beef Brisket; In 1 Piece
1 c Catsup
1/2 c Cider Vinegar
1/4 c Worcestershire Sauce
1/4 c (1/2 Cube) Butter
3 Ribs Celery; Finely Chopped
1 md Onion; Finely Chopped
2 Cloves Garlic; Minced
1 md Fresh Or Canned Green Chile
Seeded And Minced; OR 2 ts Chili Powder
1 ts Paprika
1/2 ts Salt
1/2 ts Freshly Ground Black Pepper
When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes. After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly. Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly. Cook 4 to 5 hours total until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals. Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes. Remove the cover and brush the meat with the sauce. Place the meat on a platter and slice. It will crumble. Serve the meat and the remaining sauce on split and buttered sandwich buns. Any leftover sandwiches can be frozen and reheated in a Microwave or conventional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches.
How To make Texas Beef Barbecue's Videos
The 'Pit Master' shares his secrets of Texas-style barbecue at Blacks BBQ (Texas Eats)
Subscribe to Texas Eats on YouTube:
See a map of our latest Texas Eats stops here: ksat.com/texas-eats/
#texaseats #foodie #texasbbq
Texas’ Oldest Family-Owned Barbecue — Making Beef Links Since 1912
Patillo’s Bar-B-Q in Beaumont, Texas opened in 1912, making it the oldest family-run barbecue business in the state. In this video from Southern Foodways Alliance, Patillo’s owner Robert Patillo discusses the establishment’s staying power, and it’s local charm.
For more videos from SFA, click here:
— — — — — — — — — — — — — — — — — — — — — — —
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now!:
Check out more on Eater:
Eater on Twitter:
Lucas Peterson on Twitter:
Like Eater on Facebook:
Like Eater LA on Facebook:
View our full video catalog:
Visit our playlists:
Follow on Pinterest:
More at Eater Los Angeles:
More at Eater New York:
More at Eater Chicago:
Our Video Crew:
Texas Brisket Tacos Great Barbecue Recipe #beef #barbecue #brisket
Tacos are on the menu. This brisket was tremendous and everyone loved it watch the full video to see how I made these great tacos. #2023ultimatebeeflovingtexan @TexasBeefCouncil @KosmosQ @BeefForDinner @TexasStyleCuisine
SMOKED BEEF RIBS - Amazing Barbecue Recipe !!
SMOKED BEEF RIBS - This is one of the all time classic recipes for a barbecue session. Beef Ribs pack an awesome beefy flavor and are perfect combined with a good Texas Rub.
Total cooking time: 7 hours 00 minutes
Preparation time 0 hours 40 minutes
Cooking time 6 hours 20 minutes
Suggested tools USA:
Napoleon smoker -
Suggested tools GER:
ProQ smoker -
Ingredients:
Beef Ribs - 1 large cut
Olive oil - 2 tablespoons
Ground pepper - 2 tablespoons
Coarse salt - 1/2 tablespoons
Garlic powder - 1/8 tablespoons
Onion powder - 1/8 tablespoons
Mustard powder - 1/8 tablespoons
Celery powder - 1/8 tablespoons
How To:
07h00m - Start up your smoker and set it to smoke at 285 degrees Fahrenheit or 140 Celsius
06h40m - Trim the excess fat of the beef ribs
06h30m - Mix the spices and apply the olive oil (it will help to make the rub stick.) Then apply the rub.
06h20m - Place the beef ribs on your smoker and smoke them for around 5 to 6 hours. Use Hickory or Oak chunks.
00h20m - Take the ribs of the smoker when the core has reached 200 degrees Fahrenheit or 93 degrees Celsius. Let the ribs rest for about 20 minutes
00h00m - Enjoy !!!
X's social media
Follow me on instagram -
Share your pictures or ask me questions on my facebook forum -
Like my facebook page -
Follow me on twitter -
Music courtesy of Audio network
Royalty free music
Title: Sawdust Blues
Artist: Igor Dvorkin
American Street Food - PORK RIBS, BEEF BRISKET, PULLED PORK BBQ Bark Barbecue NYC
Pastrami Beef Ribs are Interstellar’s Spin on Classic Texas Barbecue — Smoke Point
At Austin’s Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a War Dog, put a spin on classic Texas fare. Using all of the kitchen skills and attention to detail he learned as a chef in high end restaurants, Bates plays up traditional ribs by rubbing them with a mole seasoning, serving them with a riff on mole sauce and cotija cheese, and makes other distinct offerings like pastrami beef ribs and jalapeño popper-stuffed sausages.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Director/Producer: Connor Reid
Camera: Connor Reid, McGraw Wolfman
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'Smoke Point,' click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now!