Monday, December 14, 2009

Cheater BBQ Brisket and a Giveaway!

Cheater Basic Dry Rub
1/4 cup paprika
2 tbls kosher salt
2 tbls coarsely ground black pepper
1 tbl garlic powder
1 tbl dry mustard

Combine all ingredients.

Nashville Crossroads Cheater Q Sauce
1 small onion, grated
2 tbls vegetable oil
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup brown sugar
2 tbls Worcestershire sauce
1 tbls bottled smoke (optional, but awesome)
1 tsp kosher salt
1/2 tsp cayenne pepper, or to taste

Cook the onion in the oil in a small saucepan over medium heat until tender, about 5 minutes. Stir in the remaining ingredients. Simmer for a few minutes until thickened and smooth.

For the brisket:
Rub a 4-5 lb brisket with the rub, place it in a rimmed pan lined with enough foil to wrap the brisket tightly. Pour about 1 cup of sauce over it and wrap it up tight. Put it in a 250 degree oven for 6-8 hours or until ~190 degrees. Chill in the fridge for several hours before slicing, then reheat it, wrapped in foil (with a little more sauce, if you like) for 30 minutes at 350.

recipes are from Cheater BBQ by Mindy Merrell and RB Quinn


I love free stuff. I admit it, it's part of the reason I started food blogging, I'm not ashamed. Heh. I also love BBQ, even though I keep living in places where I can't have a grill, let alone a smoker. So when I got an email asking if I wanted to try out a cookbook called "Cheater BBQ" which is about indoor barbecuing I was all over it.

See in my new apartment I can't have a grill. Even though I have a porch. When we asked our landlord about it his response was "grills burn down houses". I really wanted to argue with him, but I restrained myself since we wanted to get the apartment. Heh. So I have to make do with other methods. Now I've done indoor barbecue a few times before, I've made bbq pulled pork, pulled chicken, pulled beef and spare ribs, so I'm not really a stranger to these kinds of things. But I have had some issues making my own barbecue sauce and with, you know, details. Like time and temperature and little things like that. This book helped a lot with all that. But enough rambling, it's time for brisket.

The cookbook has a couple different methods, one for the oven and one for a crockpot. I don't have a crockpot that would fit a brisket, so I opted for the oven. It's wicked simple, but first you need a brisket. See this? That's the fat cap. You want that. I know, fat is bad, but the only reason a brisket without one would help you lose weight is because no one would want to eat the dried out, tasteless thing. So, if you're going to be spending 6-8 hours doing this, you might as well do it up. Right? Right. Now, all you have to do is take your rub and rub it in there. I picked the basic rub, it sounded good and was nice and simple. Plop the brisket down on enough foil to wrap it up in and pour on some of that sauce. Oh, you do have to make the sauce it first, but it's also really easy. You could use bottled, but this was really good, a great balance of tart, sweet and smoky. Good times. If this book has done nothing else, it showed me what was wrong with all the bbq sauces I was trying to make. Not enough anything. Good to know. Anyway, wrap it up and toss it in a 250 degree oven for 6-8 hours, until it's about 190 degrees inside. I had a 4.5 lb brisket and it took almost exactly 6 hours to cook. It was wicked, wicked good. Don't let the nice neat slices fool you (you get that by cutting it after chilling it for a while, makes it much easier), we cut this stuff with a fork it was so tender. The flavors of the rub mixed with the sauce was just awesome. I actually have half of it left in the freezer, waiting for a day when we need a little taste of summer.

Now, I've heard some people voice concerns about liquid smoke, but there is no need to be afraid of it. Allow me, if you will, to quote Cheater BBQ:

"Liquid smoke is exactly that- smoke from smoldering hardwoods or fruitwoods, condensed in water with impurities and carcinogens removed. It is not chemical or synthetic. It is safe, consistent, time saving, economical and environmentally friendly smoke in a bottle."

Embrace liquid smoke people. It's a good time.

Want to try this stuff for yourself? One of you lucky kids can get your own copy of Cheater BBQ! Just leave a comment and you're entered. Want another chance? Mention this giveaway on your blog and leave another comment telling me you did. That's it, I'm keeping it simple. I'm going to give you guys until Friday. Good luck!


Hungry Dog said...

Awesome post! The brisket looks incredible. I've never BBQed anything...we don't have a grill either. I'm dreaming of leftover sandwiches with this. OK, consider me entered in the contest!!

tom said...

With the snow outside its warming to read barbecue sutff right now, thanks. tom

Inspired by eRecipeCards said...

A wonderful post... not as much fun as starting a fire and smoking all night (grunt, grunt, grunt), but the idea of spreading great BBQ recipes so people are not afraid of the effort is a great idea!

ribs,,, almost anyway are god's perfect food!

Angie's Recipes said...

I have never bbqed a brisket....well, didn't know it could be this easy! Thanks, dude, for the recipe and instructions!

Jenn said...

That's too bad your landlord won't let you have a grill on the porch. Not even a tiny small one?

I feel like having a brisket sandwich all of the sudden.

Ramona said...

That looks delish! Thanks for showing us that we can do BBQ without a grill or smoker :)

NKP said...

I have a bottle of liquid smoke, but I don't think I have used it yet.
Beautiful brisket!

Unknown said...

Thanks for sharing. The recipes for the rub and sauce are about spot on for cooking outdoors. I did miss the beautiful smoke rings and bark on your brisket. But if you can't BBQ outside, you certainly have the next best thing!

Outdoor cooking Guild Member

Bob said...

Hungry Dog: Never bbqed anything?! Oh kiddo, you need to. If you can do it outdoors it's the best, but even indoor is the bomb.

Tom: No sweat. Heh, it was actually snowing here while I was making this.

Year on the Grill: Thanks! It's true, it's not as much fun as it is outdoors (something about standing around the stove with beer isn't the same as standing around a smoker...). But it's a great intro for people who either can't do it outside or who haven't done it before.

Angie: No sweat! You should definitely try it.

Jenn: Not even a gas one that would be off when I wasn't watching it. The man has no sympathy for my plight! Heh.

Ramona: Thanks! No problem.

Natashya: Liquid smoke is awesome. Put a tbl or two in almost anything you would want smoke flavor in. Meatloaf, steaks, seared chicken, toffee...

RaceyB: Not having the bark is the biggest drawback, IMO, to indoor bbq. I have a couple things I'm going to try next time though, we'll see what happens.

Karen said...

This looks really good! Is there a park close by that has a grill available? You could always go there if you wanted to have a beer outside ;)

Vicki said...

You know, if they started calling liquid smoke something different, like "eau de hickory", I might be more inclined to use it :)

The Duo Dishes said...

A wintertime brisket sammie could be just the thing to make the cold weather fly by! We'll take it!

mag02920 said...

this looks wicked good! Brisket is one thing I have never made... time to change that eh?

Heather S-G said...

Oh, I totally agree...embrace liquid smoke! This looks pretty flippin'amazing!! Bummer about no grilling, though :(

Sharon H. said...

Thanks for the brisket recipe! I cant wait to try it!

Anonymous said...

That bbq brisket looks awesome! Would love to have some for lunch! I still need to get some liquid smoke!

Wandering Coyote said...

You brisket looks totally awesome, Bob! I love the flavours in it!

Joanne said...

I don't have a grill either. And it kind of sucks. I have to make do with the George Foreman and the slow cooker. I bet this would be REALLY good in the slow cooker. Although it looks pretty damn delicious as is.

Kate at Serendipity said...

Bob, this looks absolutely wonderful. My only problem is that I can't get a brisket here--at least by that name. Is there another cut I can use?

(P.S. I have to take myself out of your giveaway because I live in Belgium.)

Skytalon said...

Sounds so delicious, so basically cook it one day, and then eat the next? I don't think I can take the waiting! NOM!

Unknown said...

That brisket looks so good! I don't have a grill because I live in an apartment that won't let me have one so this is great.

Goldie said...

Thank God for beef....and beef fat. That brisket looks spectacular. Great job!

Van said...

I love the rub, especially... no... well, all of it!

Bookmarked. Nice Bob!

Karine said...

Interesting post! Thanks for sharing :)

Unknown said...

I haven't made brisket in ages!! I really need to revisit the brisket. It looks fantastic!

cookeaze said...

Thanks for sharing this!!! I love this dish -- all time favorite for me!!!

Thistlemoon said...

That brisket sure looks good! Love that rub!

Kerstin said...

I love free stuff too :) Sounds like an awesome cookbook (we're in an apartment with no grill too!). The rub looks fantastic and now I'm craving BBQ!

Gabby said...

I'm all about bbq! Great giveaway!

tamilyn said...

Yummy! You will need to find a house to rent someday so you can have a BBQ!


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