BBQ Brisket Crockpot Recipe

BARBECUE BRISKET IN A CROCKPOT

Sometimes we don't have the time to throw a brisket on the smoker and let it cook for 18 to 20 hours. Although most of us love a bbq brisket when it's been cooked this way, sometimes we just want some bbq brisket and we want it now! (or PDQ). Here is a nice littel crockpot recipe for bbq brisket that might just get you over that craving until you can fire up the smoker!

The secret to obtaining different flavors for this recipe is the sauce. Try using one of my homemade barbecue sauce recipes or use this one here.

• 3/4 Tablespoon liquid smoke
• 2 crushed garlic cloves (to your taste)
• 1 large White onion chopped
• 2 Tablespoons apple cider venegar
• 1 Tablespoons loose brown sugar
• 2 Tablespoons fresh squeezed lemon juice
• 1-14 oz. bottle of ketchup
• 1/2 Teaspoon chili powder
• 3 Tablespoon Worchestershire Sauce
• 1 Tablespoon dry mustard powder
  1 cup water
• Salt to taste (about 1 teaspoon)
• Pepper to taste (about 1/2 teaspoon)
• 1 Tablespoon honey
  

Mix together and heat on range.

Start by purchasing a small to medium sized brisket that is already trimmed. Next, pour the homemade sauce over it and let it go on low. Cook until you can pull the meat apart easily. Shred the meat into tiny pieces and enjoy like Sloppy Joes or however you so desire!

Homemade TexMex Chili

Homemade TexMex Chili

There's nothing that is so comforting on a cold and rainy day than a steaming bowl of chili. Not even goulash will come close at times like these. But not any homemade chili will work though. You need a good old fashioned TexMex chili! This chili is great by itself or with cheese on top. I prefer mine with cornbread also, mmmm good!

• 2 1/2 pounds Lean ground chuck
• 1 pound lean ground pork sausage (for a different flavor, use Italian sausage)
  
• 1 cup finely chopped onion
• 4 finely chopped garlic cloves
  
• 1 can beer (12 oz.) - (the cheaper the better!)
  
• 8 ounces Hunt's tomato sauce
• 1 cup Water
• 3 tablespoons Chili powder
• 2 tablespoons Ground cumin
• 2 tablespoons beef-flavor instant
• 2 teaspoons Oregano leaves
• 2 teaspoons Paprika
• 2 teaspoons Sugar
• 1/2 teaspoon Ground coriander
• 1/2 teaspoon Louisiana hot sauce
• 1 teaspoon Flour
• 1 teaspoon Cornmeal
• 1 tablespoon Warm water
  

Cooking Directions

1. In large saucepan or Dutch oven, brown half the meat then pour the extra fat off.
2. Remove meat.
   
3. Brown remaining meat; pour off all fat and save 2 tablespoons
   
4. Add onion and garlic then cook until tender.
   
5. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
   
6. Bring to boil; reduce heat and simmer covered 2 hours.
   
7. Stir together flour and cornmeal; add warm water. Mix well.
   
8. Stir into chili mixture.
   
9. Cook covered 20 minutes longer.
   
10. Serve hot with crackers or cornbread.

Cooking Tip:

I highly recommend using a cast iron dutch oven and letting the Chili "simmer" all day on low heat. This gives the ingredients a chance to mingle and become full flavored. As the grease rises to the top, just stir it back in occasionally. Now slap the kids away and hide the rest from the spouse!