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This featured recipe is in honor of Food Holidays like National Beef Month and National BBQ Month and all holiday get-togethers that need a great meat recipe.  We honor all food holidays and hope that you will make this recipe a part of your own celebration.
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Amazing Sweet And Sour Brisket Recipe
Growing up on BBQ, there were times that I just couldn't find a good place for brisket. In fact more and more, you can't find it anywhere. This is when I started to just make it at home. The only problem was that I didn't always like to fire up the smoker. One day, a good friend of mine told me about a brisket that he makes in his oven and how amazing it was. I asked what his secret was and he said it was the sweet and sour that made it so good.
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Here is the recipe that he turned me onto. The secret ingredient is the cola. It has just the right amount of fizz to help break down the fat tissue and make this brisket melt into your mouth.
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Recipe:
  • 1 medium onion, peeled and quartered
  • 3 large cloves garlic
  • 1/4 cup Dijon mustard
  • 1/4 cup Italian dressing

  • 1 1/2 cups Cola
  • 2 cup BBQ Sauce (1 cup reserved)
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce

  • 1 tablespoon black pepper and kosher salt

  • 1 (6 to 7 pound) first-cut brisket, rinsed and patted dry.

Heat oven to 350F. Coat the brisket with all of the ingredients and let rest for 1 hour. Place in the oven and cook for 4 hours, turning every hour. Once cooked the meat should be fork tender. Remove the juices from pan and place into sauce pan. Add 1 cup BBQ sauce to the sauce pan and simmer for 10 minutes. Pour sauce over cooked brisket.
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Eat Well!
Chef Brian
http://htbbqsaucemix.com

Chef Brian is a trained Chef, and the creator of Herman T's BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.

In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.

For more recipes and to receive your free cookbook, visit his site. [http://htbbqsaucemix.com]

Article Source: http://EzineArticles.com/?expert=Brian_P_Lewis

Article Source: http://EzineArticles.com/5877581

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How To Enjoy this Recipe:
  • Party Planning: Host a Blonde Brownie party. Put on the pot of coffee and bake up a batch of blonde brownies and your well on your way to a great day of devouring blonde brownies. If coffee is not your thing then offer a pot of hot steaming tea and turn it into a blonde brownie tea party for the ladies.

  • Gift Giving: Make a batch, cut into square, wrap up with celephane and wrap with a bow. giggle~

  • Party Games: Play the ...? Well I don't know any games to play with meat.

  • Amazon Cookbooks: Let's Bake! Amazon is a great source for cookbooks that's perfect for the holidays and friendly get-togethers. They have a huge selection from baking to barbecue.

  • Ask the girls over and share recipes. Cook it up and divide with your friends at the end of the day.

  • Cook and serve this recipe for National Beef Month which is celebrated every May in the United States. Remember it in celebration of National BBQ month which is also celebrated in May.

  • Send Free Internet Invitations! - If your ready to get together with your friends don't forget to invite them by email with these fun Internet Invitations. They are always fun & FREE!
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Brisket Facts
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef prime cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs and connecting costal cartilages.

Method of cooking
Brisket can be cooked many ways. Basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket. The fat cap often left attached to the brisket helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin.

Popular methods in the United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. A hardwood, such as oak, pecan, hickory, or mesquite, is sometimes added, alone or in combination with other hardwoods, to the main heat source. Sometimes, they make up all of the heat source, with chefs often prizing characteristics of certain woods. The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variety of barbecue. Smoked brisket done this way is popular in Texas barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends. 

Featured Recipe:
Amazing Sweet And Sour Brisket
by: Brian P Lewis 
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Chocolate Toffee Blondies for dessert!


  • Parts of this article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/ article or photos /and other related pages. 

  • Top Photo credit: commons.wikimedia

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