- Put Brisket in pan or cooking bag fat side up
- Season with your favorite rub or seasoning (Note: our personal favorite is a mixture of coarse salt and pepper rubbed abundantly over the fat side of brisket)
- Pre-heat oven to 300 degrees F. and place brisket in the oven covered (Note: some like to place a little water or beef broth in the bottom of pan when cooking, we do not but you sure can if you prefer)
- Cook low and slow with the brisket covered @ 300 degrees F for approx. 3-4 hours until meat temperature reaches 190- 200 degrees F.
- Remove from oven and let brisket set for approx. 10-15 minutes and then slice the brisket across the grain. This is very important or meat will be tough to chew!
- Figure approximately 45-60 minutes total for cooking time. (based on a 4-6 lb tenderloin)
- Cook uncovered at 425 degrees F.
- During cooking check meat with meat thermometer
- Remove meat at desired temperature:
140 degrees F. Rare
160 degrees F. Medium
170 degrees F. Well
- Meat will continue to cook, approx. 10 degrees per hour after cooking is complete.
Note: Meat can be marinated or not marinated, Rubs of all kinds can be applied before cooking, depends on preference of the chef. Approximate cook time depends upon size of roast but you can figure approximately 45-60 minutes unless you desire to cook at a slightly lower temperature. (i.e. 300 degrees F. will take approx. 50-90 minutes).
4 boneless porkloin chops cut 1¼” thick
1 ¾ cups of water
1 ¾ cups of stout dark beer
3 tablespoons of coarse salt
2 tablespoons of mild flavor molasses
4 cloves garlic, minced
- Place chops in a resealable plastic bag set in a shallow dish.
- For brine: in a large bowl, combine water, stout beer, salt and molasses; stir until salt dissolves.
- Pour brine over chops, seal bag.
- Marinate in refrigerator for 8 to 24 hours, turning bag occasionally.
- Drain chops, discarding brine. Pat chops dry with paper towels
- In a small bowl, combine pepper and garlic.
- Sprinkle pepper mixture evenly over both sides of each chop, rub in with your fingers.
For charcoal grill, arrange medium-hot coals around a drip pan in a grill with a cover. Test for medium heat above pan. Place chops on the grill rack over the pan. Cover and grill for 30-35 minutes or until chops are slightly pink in center and juices run clear (meat temperature of 160 degrees F.), turning once halfway through grilling.
For a gas grill, preheat grill, reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.
- Marinate loin overnight or use selected rubs or spices
- Preheat oven to 300 degrees F.
- Cook loins fat side up and un-covered in pan for approximately 1.5-2 hrs. at 300 degrees F. or until meat temperature reaches 160 degree F.
- Once meat reaches 160 degrees F. either take out meat and slice & serve or shut off oven and cover pan with lid or foil and leave in oven until ready to serve.
1 beef tenderloin
Garlic salt to taste
Lemon pepper to taste
- Pre-heat oven to 500 degrees.
- Coat cold tenderloin with mayonnaise, sprinkle generously with garlic salt and lemon pepper.
- Place on a baking sheet. Do not cover.
- Bake 15 minutes for rare (140 degrees F.), 20 minutes for medium-rare (150 degrees F.), 25 minutes for medium (160 degrees F.) or 30 minutes for well done (170 degrees F.)
- Turn off oven. Do not open oven!
- Let tenderloin stand in closed oven for 1 hour.
- Figure approximately 20 minutes per pound of meat for cooking
- Cook Fat side up and uncovered at 275 or 300 degrees F.
- During the last hour of cooking check meat with meat thermometer (Roast to 10 degrees F below doneness. Meat will continue to cook, approx. 10 degrees per hour)
- Remove meat at desired temperature:
- 140 degrees F. Rare
- 160 degrees F. Medium
- 170 degrees F. Well
Note: Meat can be marinated or not marinated, Rubs of all kinds can be applied to fat side before cooking depends on preference of the chef. Approximate cook time depends upon size of roast but you can figure approximately 3-4 hours.
1½ cups Apple cider vinegar
½ cup Hot water
2 Tablespoons Brown Sugar
1 Tablespoon. Paprika
1 teaspoon. Cayenne
1 teaspoon Salt
1 teaspoon Black pepper
- Stir the brown sugar into the hot water. Continue stirring until the sugar is completely dissolved. Add the remaining ingredients and heat on low for a few minutes.