Honey Mustard Roasted Chicken Thighs
Linguine with Caramelized Onions, Bacon and Olives
Mac and Bacon Cheeseburger Casserole
Mizithra Cheese and Browned Butter Spaghetti
Oven Barbecued Country Style Ribs
Pressure Cooked Corned Beef and Cabbage
Pressure Cooked Country Style Ribs
Pressure Cooked Linguine with Clam Sauce
Shrimp Fettuccine with Boursin Cheese
Swissed Ham and Noodles Casserole
The Italian North Village Sub Sandwich
The Vegetarian North Village Sub Sandwich
"Nelda Fey Style"
3&1/2 lbs. | Beef Brisket, trimmed |
3 Tbsps. | Liquid Barbecue Smoke® |
Celery Salt | |
Onion Salt | |
Garlic Salt | |
Salt | |
Pepper | |
3 Tbsps. | Worcestershire Sauce |
18 ozs. | Barbecue Sauce |
Pour Liquid Smoke over meat and generously sprinkle both sides with Celery, Onion and Garlic Salts. Cover and refrigerate overnight.
Do not drain meat. Sprinkle with Salt, Pepper and Worcestershire Sauce. Cover with Barbecue Sauce (rinse bottle with a little water and pour over top).
Cover and bake at 250 degrees for 5 hours, basting every hour or so.
Remove from the oven and allow to cool 10 to 15 minutes. Remove the meat and slice thinly across the grain. Cover the slices with the sauce and serve.
Nelda Fey used an electric knife to slice it and that became my reason to buy my first electric knife.
Source: Nelda Fey Honea, my friend Keith's mother, from Rio Vista, TX.
Times:
Preparation: 0:20
Roast: 5:00
Total: 20:00
Yield: 2 pounds
Servings: 8
Nutrition Facts per Serving:
673 Calories
54g Fat (73.3% calories from fat)
35g Protein
9g Carbohydrate
1g Dietary Fiber
145mg Cholesterol
721mg Sodium.
Exchanges per Serving:
5 Lean Meat
7 1/2 Fat
1/2 Other Carbohydrates.
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