Have you ever eaten at -
Moms View Message Board: General Discussion Archive: Archive October 2005:
Have you ever eaten at -
Famous Dave's?
We do ever once in awhile because it is so far away. But I love their Texas Brisket. If anyone out there knows how to make this type of Brisket would you let me know the secret. TIA
Yes, we eat there. And no I dont know how to make their Brisket. lol 
I made a Brisket following this recipe 2 weeks ago and it turned out good.
Place Brisket in pan with potatos, onion, and 1 or 2 bottles Sweet Baby Rays BBQ sauce, add a little water to pan. Cook at 270 for 10 hrs...
I would NOT put the potatos in nex ttime. We didnt even eat them. Not sure hwy the recipe called for them. We had sliced Brisket on Sunday and shredded it the next night for BBQ sandwhiches. And THEN on Tuesday I took the rest to my parents house with some Hamb buns and cole slaw and they ate the last of it! LOL I couldnt believe how much it made.
I'd love to see some other Brisket recipes to try.
I tried searching for you, but the only thing I could find of Famous Dave's was a bbq sauce recipe.
Famous Dave'S Legendary Pit Barbecue Ribs
Yield: 1
Ingredients
1 rib rub; (makes 6 cups)
2 c packed light brown sugar
1 c kosher salt
3/4 c sugar
1/2 c garlic seasoning
1/2 c chili powder
1/4 c lemon pepper
1/4 c onion salt
1/4 c celery salt
2 tb coarse ground black pepper
2 tb whole celery seeds
1 ts crushed cloves
1 tb cayenne
1/2 c mrs. dash original blend
1/4 c salt
------------------------------RIBS------------------------------------
2 racks spareribs; (4 to 5
-pound)
1/2 c italian salad dressing
1/2 ts coarse ground black pepper
1/2 c packed brown sugar
1 c minced dried onion
1 c rib rub
1 bottle barbecue sauce; (20
-ounce)
Instructions
First prepare rib rub by thoroughly mixing all rub ingredients. Store in
airtight container. The night before smoking, trim your ribs of all
excess fat. Place them in a large plastic bag and pour in Italian
dressing to coat. Seal bag well. Refrigerate for 4 fours, turning
occasionally. Remove and wipe dressing off. Sprinkle each rib with
pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
Wrap each rib in plastic and refrigerate overnight. The next morning
remove from wrap and wipe sludge off ribs. Generously coat front and back
of ribs with Rib Rub and using your hands, rub seasoning into meat and set
aside. The smoking process will take 6 hours. Using a chimney charcoal
starter get 15 briquettes red hot. Place coals on one end of the grill
and place 1 pound of green hickory around coals. Use watersoaked hickory
chunks if you can't get freshcut hickory. Keep internal temperature of
the grill at 200 to 225 degrees. Add more charcoal and hickory chunks
every hour as needed. Place ribs bone side down but not directly over hot
coals. After 3 hours, remove ribs from grill and wrap in aluminum foil.
Hold in covered grill at 180 to 200 degrees for 11/2 to 2 hours or until
fork tender. Next build a real hot bed of coals over the entire bottom of
grill. Be careful because this next step goes quickly. Place ribs back
on grill to add char flavor. When meat becomes bubbly it is done. Make
sure to char off bone side membrane until it becomes papery and
disintegrates. Slather with BBQ sauce. Let heat caramelize sauce. This
caramelizing along with the charring and slow smoking is the secret to
tender smokey ribs just like the Championship pitmasters used to do down
in the Deep South. There are no shortcuts to this timehonored way of
barbecuing.
Serves 5 to 6 servings.
I found this. I hope its as good as it sounds!!!
Secret Moppin' Sauce
3 (20 ounce) bottles Famous Dave's BBQ sauce
2 quarts water
1 cup beef stock base
1/4 cup Kahlúa
2 tablespoons yellow mustard
2 tablespoons blackstrap molasses
1 tablespoon liquid smoke
1 teaspoon toasted sesame seed oil
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
2 sticks (1 cup) butter
Beef
Whole brisket
1 tablespoon fresh minced garlic
1/2 cup Rib Rub
Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Yield: 1 gallon.
Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees F.
After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees F for 3 hours.
Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight.
Next day, re-smoke over indirect heat at 225 to 235 degrees F for 2 to 3 hours or until internal temperature reaches 160 degrees F.
Let stand for 15 minutes before slicing. Slice just before serving to preserve juiciness. Save the 'burnt ends' for yourself, they're the best part!
Servings: 12 to 16
http://www.recipegoldmine.com/ccF/CCf.html
Thank you so much Jewlz! I'm going to try it Cross your fingers!
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