Saturday, August 26, 2006
Tombstone Outlaw
BBQ Cookoff at the OK Corral!
Bob's gonna fill them bandito's bellies fer good!
Come along fer the ride!
Listen to the show here!
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BBQ Bob and Miss Claudia
P.S.
Excuse our earlier download of this podcast, folks. Miss Claudia fell asleep at the switch. She accidentally uploaded the unedited version of me talkin' about my propane gasoline tank for beer!
She felt mighty bad. Excuse the faux pas!
BBQ Bob’s Tombstone Outlaw Beef Brisket Barbecue
8- to 10-pound beef brisket, untrimmed (it should have a thick layer of fat on one side)
The Johnny Ringo Rub,
Ike Clanton’s Wet Mop,
Curly Bill Barbecue Sauce
10 to 12 white sandwich buns, optional
Generously coat all sides of the brisket, particularly the fat layer, with the rub or salt and pepper. Cover and let the meat and stick in the reefer overnight.
In the wee hours of the mornin’ prepare a fire by lighting Mesquite wood or a combination of Mesquite wood and charcoal in the firebox of a cooker or at the end of a barrel smoker opposite the end with the vent or chimney. Or light the coals in a water smoker. Or preheat a gas smoker/grill.
When the fire has burned down to glowing embers or the coals are covered with gray ash, place the brisket on the grate but not directly over the coals(indirect heat). The fire should be low, 200 to 225 degrees.
Cover the cooker and smoke the brisket, turning every hour or so and use your Ike Clanton’s Mop Sauce, brush it on when turning the brisket or after tending the fire, until it is tender and the internal temperature reaches 180 to 190 degrees on an instant-read thermometer, 10 to 12 hours. Tend the fire by adding wood (or wood embers from a separate fire) or coals to keep it from going out and to keep the temperature inside the cooker between 200 and 225 degrees.
When the brisket is charred and tender (a fork should insert easily), remove it from the cooker and allow to rest about 20 minutes.
Trim off the fat layer and cut brisket in thin slices across the grain. Serve with warm barbecue sauce, if desired. Or stack several slices in a sandwich bun spread lightly with sauce. Add more sauce, as desired.
The Johnny Ringo DRY RUB
Use this rub to season brisket before barbecuing. It's also good on ribs, steak, and chicken.
2 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons paprika
2 tablespoons garlic powder
2 teaspoons cayenne pepper
In an airtight container with a lid, combine the salt, pepper, paprika, and garlic powder. Shake to mix well. Sprinkle over the entire surface of the meat, concentrating on the fat layer. Rub or press into the fat and meat.
Makes 1/2 cup.
Ike Clanton’s WET MOP
1 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon chili powder
2 teaspoons paprika
1/3 cup vegetable oil
4 cloves garlic, crushed
1 large (or 2 small) bay leaf
2 teaspoons red pepper sauce
1/2 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon soy sauce
3 1/4 cups beef stock
In a medium saucepan, combine the salt, dry mustard, chili powder, paprika and vegetable oil. Stir to make a paste. Add the remaining ingredients slowly, stirring all the while.
Place over medium heat and bring to a boil. Remove from the heat and allow to cool. Pour into a container with a tight-fitting lid and refrigerate until ready to use.
Makes 1 quart.
CURLY BILL BBQ SAUCE
1 1/4 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup lemon juice
1/3 cup packed brown sugar
1 tablespoon yellow mustard
1/4 cup water
1 clove garlic, crushed
1/4 cup ( 1/2 stick) butter or pan drippings from barbecue
Combine the ketchup, Worcestershire sauce, lemon juice, brown sugar, mustard, water and garlic in a medium saucepan. Place over very low heat and simmer, stirring occasionally, 1 hour. For really smoky flavor, place on the grill away from the heat source during the last hour of smoking.
Stir in the butter or drippings and cook 15 minutes longer. Pour into a container with a tight-fitting lid and refrigerate to store, up to 2 weeks.
Makes about 3 cups.
Note: To obtain pan drippings, place a drip pan under the brisket during cooking.
