1. Smoke the brisket roast in the grill with Mesquite chips or your favorite smoke flavoring for an hour or two at a smoky heat, but not at a high heat.
   
   
2. Place your brisket on a large piece of aluminum foil and season both sides. I like to use Grandma Chung's secret garlic sauce which has garlic, sesame seeds, soy sauce, hot peppers, parsley and green onions. One tablespoon per pound of roast is plenty of sauce. You can also use your favorite barbecue sauce as a seasoning. Leave the fatty side of your brisket on top and close the aluminum foil tightly so moisture cannot escape. Lay out another sheet of aluminum foil and again wrap tightly. This second layer is insurance against escaping moisture.
   
   
3. Place the brisket either on the grill or in the oven at 225 to 250 degrees F for 4 hours. You will want to put a pan underneath if cooking in the oven. After 4 hours, flip your brisket roast upside down so that the juices will run back through the meat. Let the meat continue to cook for 3 or four more hours depending on the size of the roast.
   
   
4. Pull the roast out of the grill or oven and cut into thin slices. Use additional barbecue sauce or other flavor enhancing sauces to suit your tastes.

3-lb brisket roast
smoker box
mesquite or hickory pellets
*note: this recipe uses a smoking method that will work in gas grills

Barbecue Rub:

1/4 cup apple cider vinegar
1 teaspoon garlic powder
2 tablespoons chili powder
1/4 cup brown sugar
1 teaspoon clove powder

Basting Sauce:

1/2 onion, chopped
2 cloves garlic, minced
1/8 cup vegetable oil
1/8 cup Worcestershire sauce
1 1/2 tablespoon apple cider vinegar
6 ounces beer
1/2 cup tomato sauce
1 tablespoon chili powder
1 chili pequin

BBQ Sauce:

KC or any BBQ sauce you like
tomato sauce
brown sugar
lemon juice

1. Combine the dry rub ingredients, brush the brisket with the vinegar and coat the meat thoroughly with the dry mix.
   
   
2. Let the meat soak in the rub, in the refrigerator, overnight.
   
   
3. When ready to smoke the meat, place a layer of pellets in the smoker box. Place the box underneath the grill somewhere it will come into contact with the flame. Turn the heat on medium, and when the pellets begin to smoke, lay the brisket on the grill, fat side up. Smoke for 3-5 hours, depending on how heavy you want the smoked taste to be. Add more pellets to the smoker if needed. The temperature of the grill should remain between 150 and 200 degrees while the meat is smoking.
   
   
4. When finished smoking, double-wrap the roast in heavy-duty aluminum foil. Place it in a roasting pan and bake, fat-side up, in a 200-degree oven for 8 hours.
   
   
5. To make the basting sauce, sauté the onion and garlic until the onion is transparent. Add the rest of the ingredients and simmer for 30 minutes. During the last 1 1/2 hour of baking, pour the sauce over the brisket and re-close the foil. During the last 45 minutes of baking, flip the foil package over so the juices can run back through the meat.
   
   
6. To make the barbecue sauce, warm up the basic sauce in a saucepan and add tomato sauce, brown sugar and lemon juice to taste.
   
   
7. When the brisket is done baking, the top of the foil can be cut open and the surface of the brisket broiled for not more than five minutes. This will give it a nice finish. Remove it from the oven and let it cool a while so it will be easier to slice. Be sure to slice across the grain, and serve with the warm barbecue sauce.

3 pound chuck roast, cubed
5 medium onions, coarsely chopped
3 cloves garlic, chopped
2 bell peppers
1 large can green chiles
1 large can diced tomatoes
1 bunch fresh cilantro, chopped
1 teaspoon red chile powder
2 jalapeño peppers (optional)
salt and pepper to taste
oil

1. Preheat oven to 400 degrees.
2. Place beef in roasting pan with enough oil to keep it from sticking. Add onions and bell peppers. Place pan in hot oven, turning beef occasionally, until well browned. Add green chile, tomatoes, jalapeños, chili powder and garlic. Stir well. Bake another 1-2 hours, adding cilantro at the very end. Serves twelve.

3 T. oil
3 lb. chuck roast
3 medium onions, coarsely chopped
pepper, freshly ground
2 T. flour
1 can beef consommé
1 bottle Guinness ale (Fat Tire will work too)
3 T. brown sugar
2 T. apple cider vinegar

1. Preheat oven to 350°. Place 2 tablespoons of oil in a roasting pan and sear the roast. Transfer meat to another pan. Use roasting pan to sauté the onions. Season them with pepper and set them aside. In the roasting pan, make a roux with the flour and remaining tablespoon of oil. Add the consommé and stir until the mixture is smooth with no lumps. Return the seared meat and onions to the roasting pan. Mix the Guinness ale with the brown sugar and vinegar and pour the mixture over the meat. Cover the roasting pan and bake for 3-3 1/2 hours or until tender. Serve with boiled red potatoes and carrots. Add salt or other seasonings to taste.

One 3-4 lb chuck roast
One 16 oz jar picante sauce (med.)
1/4 cup flour
1/2 cup water
1 tablespoon garlic salt
Flour tortillas

1. Cube roast (while semi-frozen) into 3-4 inch cubes. Put in crock pot with picante sauce, water, and garlic salt. Cook on high for one hour. Turn down to low, cook for 3-4 hours.
2. Cool for 30 minutes. Add 1/4 cup flour. Stir until mixture thickens. Soften tortillas in microwave for 30 sec. Add mixture to tortillas, fold and heat for 1 minute in microwave.

2 lbs stew meat
1 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup oil
1 lb. Cherry tomatoes
1/2 onion
1/2 small bell pepper
1 cup water
2 teaspoons beef bouillon
1 package Sun-Bird Hot & Spicy Szechwan dry mix

1. Coat beef in mixture of flour, garlic salt, pepper. Cook in oil until browned. Add water, bouillon, Szechwan mix, onions and bell pepper. Simmer for 30 minutes. Add cherry tomatoes. Simmer for an additional 10 minutes. Serve on rice.

1 chuck, sirloin, or round steak, cubed
3 Italian sausages, sliced in 1/2 in. slices
1 large onion, diced
3 garlic cloves, chopped
2 T. basil
3 T olive oil
salt and pepper (optional)
1 large jar of your favorite spaghetti sauce

1. Brown beef and sausage in olive oil. Drain off most of the fat. Add onions and garlic and sauté until tender. Place basil, pepper, and spaghetti sauce in a crock pot. Add the meat, onions and garlic. Cook on low 6-8 hours. Add salt to taste and serve over pasta with freshly grated parmesan cheese.

2 1/2 pounds stew meat, cubed
2 cans (14 oz. each) beef broth
1 can (15 oz.) chickpeas, drained
1 can (14 oz.) diced tomatoes with garlic and onions, not drained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)

1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.)
2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired. Makes 6-8 servings.

1 boneless beef chuck shoulder pot roast or bottom round rump roast
1 envelope Italian dressing mix (Italian dressing in a bottle will also work)
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
2 red bell peppers, cut into 1 1/2 inch pieces
1/2 cup beef broth
2 zucchini, cut into 1/4 in. thick slices
2 1/2 T. cornstarch dissolved in 2 T. water
Salt and Pepper

1. Press dressing mix or dressing evenly onto all surfaces of roast. Place onions and garlic in 4 1/2 to 5 1/2-quart slow cooker. Top with roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until roast is fork-tender.
2. Remove roast and vegetables. Strain cooking liquid, skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
3. Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy. Mashed potatoes go well with this dish. Makes 6-8 servings.

1 1/2 pounds stew meat or chuck roast, cubed
1 tablespoon olive oil
1 cup of your favorite thick and chunky salsa
2 tablespoons packed brown sugar
1 tablespoon soy sauce
1 clove garlic, minced
1 large tomato, diced
1 large potato, cubed
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice

1. Heat oil in pot over medium heat. Brown beef in batches, pour off drippings.
2. Stir in salsa, sugar, soy sauce and garlic; bring to a boil. Add tomato and potato. At this point ingredients can be transferred to a crock pot and cooked for 6-8 hours. Otherwise, simply reduce the heat and continue to simmer on the stovetop for 1 3/4 to 2 1/2 hours. Add water if stew becomes too dry. When beef is fork-tender, stir in cilantro and lime juice.

2 pounds stew meat, cubed
1/4 cup all purpose flour
1 teaspoon pepper
1/2 teaspoon dried thyme leaves, crushed
3/4 cup beef broth
1/4 cup tomato paste
1/4 cup dry red wine
1 pound red-skinned potatoes (1 1/2-inch diameter), cut into quarters
8 ounces assorted mushrooms, such as shitake, cremini, oyster, and button, cut into quarters
1 cup baby carrots
Fresh parsley (optional)

1. Combine flour, salt, pepper, and thyme in small bowl. Place beef in 4 1/2 to 5 1/2­quart slow cooker. Sprinkle with flour mixture; toss to coat.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms an carrots; mix well.
3. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired. Serve with a green salad and bread. Makes 6 servings.

2 lbs beef stew meat
1 egg
2 tablespoons water
1 cup flour
6-8 crackers
1/2 tablespoon Garlic salt
1/4 teaspoon pepper
1 Tablespoon Parmesan
1 cup oil

1. Mix egg and water, set aside.
2. Mix flour, parmesan and finely crushed crackers, garlic, salt & pepper. Dip meat in egg mixture, then roll in dry mix. Fry in oil until golden brown.
   
   ** Sauces for Dipping - barbeque, hot mustard, or mayonnaise with horseradish.

1 pound ground beef
1 large can pork & Beans
1/4 cup chopped onion
1/4 cup ketchup
1/2 cup water

1. Fry hamburger in skillet with water. Add onions, cook until browned. Drain grease. Add pork & beans & ketchup. Simmer for 20 minutes.

2/3 cup Teriyaki Marinade & Sauce
1/4 cup chopped green onions
2 tbsp. Sugar
1 teaspoon vegetable oil
2 pounds chuck steak

1. Combine first 4 ingredients; remove and reserve 2 tbsp. mixture. Pour remaining mixture over steaks in large shallow pan. Coat both sides. Marinate 45 minutes. Grill steaks 5 minutes on each side. Use reserved sauce for additional flavoring if desired.

2 lbs. thinly cut beef skirt steaks
3 cups orange juice
4 oranges, cut into 1/2" slices

1. Cut meat into pieces the size you want to serve them. Place steaks in a bowl; pour orange juice over meat. Marinate in a refrigerator overnight. Grill meat and orange slices to desired doneness.

Bamboo skewers
Chuck steak or stew meat, either cubed or cut into strips
Vegetables: onion, bell pepper, mushroom, zucchini, etc. (optional)
Marinade

1. Marinate the meat. Slide cubes of meat onto the skewers, or thread on if using strips. Alternate with vegetables if desired. Grill approximately 10 minutes, turning often.

2/3 cup prepared Italian dressing
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon chili powder

• Combine all ingredients in small bowl.

2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 cloves garlic, minced

• Mix ingredients in small bowl.

2/3 cup defrosted orange juice concentrate
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons chopped fresh ginger
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon ground red pepper

• Combine ingredients. Add water if too thick.

1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
1/4 cup water
1/8 cup minced garlic
1/8 cup chopped ginger

• Combine ingredients; marinate meat overnight.

3 tablespoons fresh lime juice
3 tablespoons water
1 small jalapeño pepper, minced
1/4 cup chopped fresh cilantro
1 large clove garlic, minced
1/4 teaspoon ground cumin

• Combine ingredients.

1/4 cup soy sauce
1/4 cup finely chopped green onions
2 tablespoons water
2 tablespoons packed brown sugar
1 1/2 tablespoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon pepper

• Combine all ingredients in small bowl; stir until sugar is dissolved.

1/4 cup chopped fresh parsley
2 tablespoons Dijon-style mustard
1 tablespoon cracked mixed peppercorns (black, white, green and pink) or cracked black pepper
2 large cloves garlic, minced
1 teaspoon salt

• Combine all ingredients in small bowl.

2 teaspoons salt
2 teaspoons dried oregano leaves
2 teaspoons sweet paprika
2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground red pepper

• Combine all ingredients. Store in airtight container. Shake before using.