#MeatTalkMonday Recipes RSS

Start with a trimmed packer style Brisket Pre-Heat the oven to 275 degrees. Dry rub 1/4 Cup Sugar 1/4 Cup Salt 3 TBSP Black Pepper 2 TBSP Garlic Powder 2 TBSP Onion Powder 2 TBSP Paprika 1 TBSP Ground Thyme 1 TBSP Lemon PeeL   Mix the dry rub together in a bowl Rub the brisket with the rub until top, bottom and sides are completely covered. Wrap Brisket in aluminum foil, so as not to loose any juices while cooking in the oven. Insert a meat thermometer into the thickest section of the brisket. Place brisket in oven. Cook for roughly 1 hour per pound. When internal temp has reached 155 degrees. Pull the brisket out of the oven,...

3-4 pounds short ribs In a large Mixing bowl: 1/8 cup Olive Oil - to lightly cover all the surface area of each short ribs 1.5 TSP for each short rib Add Salt and Pepper Mix all together until short ribs are evenly and equally coated. Slice veggies for stock in the pot, carrots, onions, and fresh herbs, rosemary, sage and bay leafs. Put short ribs in stock pot bone side down Dump 1/2 can of Adobo Chipotles into stock pot, over short ribs evenly. Add Veggies! Add Granacha until it covers the top of the short ribs ( about 1 bottle) Bring to a boil and then let simmer for 3 1/2 hours Check with a fork for tenderness....