My friend has three loves.
One: Kittens. Two: Chocolate. Three: BBQ Sauce
My task is to somehow create a hybrid of her loves … I’m still working on that one. (Any suggestions?) While I try to figure that out, she will just have to settle for some BBQ. My parents came up with this quick, simple meal. It cooks in a Crockpot all day, and leftovers are delicious. It goes great with mashed potatoes; however, my dad always made twice-baked potatoes as a special treat. We eat this all year round, but summers are especially wonderful for BBQ sauce. So here it is:
BBQ Brisket & Twice-Baked Potatoes:
the STUFF
Brisket (2 lbs)
Olive Oil
Fresh Ground Black Pepper
BBQ Sauce (1 bottle)
Consume (1 can)
Worcestershire Sauce (1/4 cup ishh)
Potatoes
Sour Cream
Fresh Ground Black Pepper
Garlic Powder
what TO DO
… in a skillet
heat olive oil
brown the brisket on all sides
(this should only take about 3 minutes)
… in a bowl
whisk together: BBQ sauce, consume, Worcestershire sauce, & black pepper
(if you like a thicker sauce, use less consume)
(If the sauce is thick now, that's okay, it will thin from the meat juices)
… in a Crockpot
place meat (fat side up) in the Crockpot
poke the meat with a fork
pour the BBQ mixture over the meat
cook on high for 3-4 hours
(Or let it cook all day. The longer it cooks, the more tender the meat gets)
… in the oven
bake the potatoes (almost all the way)
remove from the oven
use a knife to cut an oval on top of the potato, remove the top skin
scoop out the innards of the potato & place in a bowl
add a heaping scoop (or two) of sour cream for each potato
season with black pepper and garlic powder
mash (or whip)
spoon back into the potato shells
bake for another 10-15 mins.
This meal is wonderful with warm bread, baked beans, and/or corn on the cob
Enjoy!
| bbq_brisket.pdf |
| twice_baked_potatoes.pdf |
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