BBQ Spaghetti

Here is something a little different.

2 cups of your favorite barbecue sauce
1 1/2 cups pulled, shredded, diced smoked pork butt
1 pound cooked spaghetti



In a sauce pan heat barbecue sauce and pork. Mix sauce with spaghetti. Garnish with some chopped onions or what ever.



Note: You could use diced smoke brisket in place of pork.

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How to trim a brisket

They trim off more fat than I would.

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Smoked Beef Brisket

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 4 pound beef brisket, trimmed
1 cup red wine vinegar
1 cup water
1 onion, sliced
2 cloves garlic, minced
8 whole cloves
1 tablespoon parsley
2 bay leaves
1 teaspoon celery seeds
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil

Place brisket in a shallow pan laying flat. Combine other ingredients and pour over brisket. Cover and refrigerate for 24 hours. Turn occasionally. Remove from refrigerator and allow to reach room temperature. Prepare smoker. You will want to smoke at 200-220 degrees F. If you are using a water smoker you can put the remaining marinade in the water pan to add flavor. Place brisket on smoker and cook until the internal temperature reaches 160 degrees F. Wrap in foil and return to smoker until internal temperature reaches 195 degrees.  Remove, rest for 20 minutes and slice across grain.

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Beef Satay

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For the marinade:

1		green onion, finely chopped
1/3		cup ketchup
1/4		cup light soy sauce
3		tablespoons dark brown sugar
3		tablespoons fresh lime juice
1		tablespoon peanut oil
1		teaspoon grated fresh ginger
1		teaspoon minced garlic
1/4		teaspoon crushed red pepper flakes
-1/2		pounds top round or beef tenderloin
1/4		cup creamy peanut butter

To make the marinade: In a small bowl whisk together the marinade ingredients with 1/4 cup water.

Cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

Remove the meat from the bag, reserving the marinade. Thread the meat onto skewers, leaving space between the cubes. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill the beef cubes over Direct High heat until medium rare, 3 to 5 minutes, turning once halfway through grilling time.

Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers.

(This recipe is from Weber.Com recipe section)

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Mojo Beef Kabobs

 

 

Ingredients:

1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

 

 Mojo Sauce:

1/4 cup fresh orange juice
1/4 cup fresh lime juice
   3 tablespoons finely chopped fresh oregano
   3 tablespoons olive oil
   2 tablespoons finely chopped fresh parsley
   1teaspoon ground cumin
   1teaspoon minced garlic
3/4 teaspoon salt Preparation:
1. Whisk Mojo Sauce ingredients in small bowl. Set aside.

2. Cut beef steak into 1-1/4 inch pieces; season with pepper.

3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

4. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.

5. Serve kabobs drizzled with sauce.

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Steak Kabobs

Ingredients:
1 12ounce can of beer
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon coarsly ground black pepper
1 to 1 1/2 pounds of beef in 1 inch cubes
12 to 18 pearl onions
1 green bell pepper (seeds, ribs, stem removed) cut into wedges

Preparation:
Combine beer, sugar, oil, soy sauce, garlic, vinegar and black pepper in a non-reactive bowl. Add the cubed beef and marinate over night in the the fridge. Remove beef, drain and save the marinade.
Put the saved marinade in a small saucepan and simmer for 15 to 20 minutes.
Thread beef, onions, and bell peppers on skewers. Brush with oil and sprinkle with salt and freshly ground pepper. Grill the kabobs over medium-hot fire for about 4 minutes each side, until beef is done.
Serve the simmered marinade on the side or drizzled over the kabobs.

Note: You could add a little heat if you want by adding some ground chipotle, cayanne, etc. pepper to the marinade or sprinkle chili powder on the kabobs right before cooking. You could also add a couple of dashes of the chipotle flavor Tabasco sauce to the simmered marinade.

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Spicy Grilled Brisket

1 4 to 5 pound brisket

1 Tablespoon cooking oil 

2 Tablespoons paprika

1 Tablespoon coarse salt

1 Tablespoon black pepper

1 teaspoon cayenne pepper

1 teaspoon dried thyme (crushed)

Sweet-hot BBQ sauce (see recipe at end) or 3 cups bottled BBQ sauce

4 to 6 cups mesquite or hickory wood chips

1) Soak wood chips for at least 1 hour.

2) Trim brisket of excess fat and brush with oil.

3) Mix together paprika, black pepper, cayenne pepper and thyme. 

4)Sprinkle evenly over all sides of brisket.

5) Rub seasoning into meat with fingers.

6) Drain wood chips.

7) Cook meat using the indirect method on covered grill with medium low heat until meat is tender.

8)  Add wood chips and charcoal every 45 minutes to maintain heat and smoke. Flip meat over when adding charcoal.

9) Prepare Sweet-hot BBQ sauce or warm bottled sauce over low heat.

10) Remove meat from grill when tender, tent with foil and let rest 10 minutes.

11) Slice brisket thinly across the grain and serve with sauce. 

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