Barbeque


	SLOW ROASTED BBQ BEEF ROAST · 5 pounds boneless rump roast · 2 cloves garlic, sliced · 1 teaspoon Spanish paprika · 1 teaspoon salt · 1 teaspoon pepper · 1/4 teaspoon dried rosemary · 1/4 teaspoon dried thyme Prepare an outdoor rotisserie grill for medium heat. Cut slits on all sides of the roast, and insert garlic slices. In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast. Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

	SIMPLE BBQ GRILLED RIBS 2 racks of ribs salt and freshly ground pepper, to taste 1 bottle honey bbq sauce water 1/8 cup olive oil aluminum foil grill Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed). Simmer in oven for 1 to 1 1/2 hours or just until tender; (don'’t try to cook them too fast or they will become tough). When ribs are finished in the oven, drain them, start grill on medium and allow to heat. Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining. Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce. If ribs become somewhat dark, that's ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done. Grill 5 more minutes to finish cooking bbq sauce, then serve. If they stick a little it is ok, that is what the oil and foil is for!

	BBQ BEEF BRISKET 3 oz. bottle liquid smoke 5 to 6 lb. beef brisket 1 bottle "Cooks BBQ sauce" Celery salt Onion salt Garlic salt Salt and pepper Meat tenderizer (optional) Worcestershire sauce Pour liquid smoke over brisket and rub on all sides. Sprinkle with celery salt, garlic salt, onion salt and meat tenderizer. Place brisket in refrigerator covered with foil. Leave overnight. When ready to bake, sprinkle both sides of beef with salt, pepper and a little Worcestershire sauce. Bake covered 5 hours in 275 oven. Uncover meat and pour about 1/2 bottle BBQ sauce over it and continue baking 1 hour uncovered. Remove meat; remove fat from juices. Add flour to thicken the juice. Then add more BBQ sauce, if desired. Serve with the sliced brisket. Allow brisket to cool before slicing; slice thin across the grain. Slices may be reheated when ready to serve or wrapped and frozen.

		BBQ SAUCE 2 tbsp. butter 1 c. water 1 c. ketchup 2 tbsp. vinegar 1 tsp. salt (optional) 1/4 tsp. pepper 1/4 c. onion, finely chopped 2 tbsp. Worcestershire sauce 2 tbsp. lemon juice 2 tbsp. brown sugar 1 tsp. dry mustard powder Melt butter. Saute onion until soft. Add remaining 9 ingredients. Simmer for 20 minutes. Makes about 2 cups of BBQ sauce.