|Ken Hom's Illustrated Chinese Cookery|
|by Ken Hom|
A revised edition of Ken Hom's bestselling book on Chinese cookery, containing recipes for every course, including soups, meat, chicken, duck, gam...
Results 61 - 70 of about 840 for 8 lb brisket
Pour liquid smoke over brisket and rub on ... 5 hours at 275 degrees. Uncover meat and pour about 1/2 bottle barbecue sauce over it. Bake 1/2 hour more.
Put brisket on large piece ... open foil and add 1 cup of barbecue sauce. Return to oven 1 hour. When meat is hot, cut against the grain. Serve hot or cold.
Sprinkle brisket with liquid smoke, ... hour longer, covered with barbecue sauce in pan. Cover tightly with lid. Serve with barbecue sauce remaining in pan.
Mix all marinade ... and pour over brisket. Wrap in ... sauce and bake 1 hour at 350 degrees, lightly covered. Heat remainder of sauce and serve alongside.
Trim all fat off brisket. Put brisket ... freeze meat at this point. If frozen, thaw meat for 4-5 hours in foil. Bake meat in foil at 375 degrees for 1 hour.
Sprinkle brisket with liquid smoke, ... degrees. Unseal and drain off grease and juices; discard foil. Bake 1 more hour covered with sauce in dish. Combine.
1. Rub 1 ... each side of brisket. Wrap in ... blended. 5. Pour sauce over meat. Cover with foil. Bake at 350 degrees for 30 minutes. Serves 6-8 people.
Cover large 2 ... in pan. Place brisket on top. Cover ... degrees. Pour Open Pit over entire brisket and bake 1 hour more. Slice in thin slices on diagonal.
Sprinkle both sides of the brisket with the Adolph's ... brisket in heavy duty cooking foil and bake in a 200 degree oven for 8 to 10 hours or until tender.
Sprinkle brisket with celery salt, ... Bake at 275 degrees for 8 hours. Remove and drain. Mix: Mix and pour over meat. Bake at 375 degrees for 30 minutes.
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