Using Brisket Rub, rub seasoning on to brisket. Place brisket on grill in firebox and sear it well all over. (This seals the juices in. Avoid using a fork as much as possible.) Move meat to pit and cook at 250̊ for about five hours, depending on the size of the brisket. Wrap in foil and cook approximately two hours longer.
Have your butcher wrap your roast in thin strips of fat and tie it. It can be cooked without foil and is always juicy.
Season with Brisket Rub. Let stand for about two hours. Sprinkle with a small amount of Worcestershire sauce while cooking. Lyfe Tyme likes to use tenderized fajitas. They should be cooked quickly over hot coals.
Tenderized beef skirt (the longer and wider, the better). Season fajita using Brisket Rub.
Add thin layer of chopped onion, then add thin layer of chopped bell pepper. Season to taste with thin layer of cheese of your choice. Roll fajita starting with small end and skewer together. Place on grill, away from direct heat, at 250° for approximately 1-1/2 hours. Cut in ½ inch slices and serve.
A Delicious Taco
- 1 tomato
- 1 onion
- Cilantro (to taste)
- Jalapeno pepper (to taste)
Cook fajitas and chop into 1/4 inch cubes, set aside. Finely chop above ingredients and mix. Heat tortillas and place in covered dish. Spread meat on tortilla, spoon vegetable mixture on top and roll tortilla. This is also very good using boiled chopped chicken.
- Boneless sirloin steak
- Teriyaki sauce
- Large mushrooms
- Bell pepper (cut in ½ inch cubes)
- Small onions
- Small tomatoes
Cut steak in 1-1/2 inch cubes, salt and pepper, cover in teriyaki sauce and refrigerate for about four hours. Since cooking times vary for meat and vegetables, they can be cooked separately and incorporated. Place meat and vegetables on skewers and place close to firebox opening. Cook until color you desire is attained. Remove from heat and serve immediately.
- 3 pound chuck roast (ground to chili meat)
- 5 tablespoons salad oil
- 2 large onions
- 2 cloves garlic
- 3 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 4 cups beef broth
- 1 6 oz. can tomato paste
- 2 cans chopped tomatoes (optional)
In cast iron pot or large skillet, brown meat lightly in three tablespoons salad oil. Remove meat from pot leaving liquid. Add onions and garlic to liquid plus two remaining tablespoons salad oil. Saute until transparent. Turn off heat. Add chili powder, cumin and oregano, stir until onions are coated. Add beef broth, tomato paste, meat and tomatoes. Cover loosely and simmer for three hours, stirring occasionally.
Grilled Steak Bruschetta
- 4 crusty rolls, about 6 inches long, split
- 1/3 cup prepared Italian dressing
- 3/4 cup shredded mozzarella cheese
- 1 (0.7 oz.) envelope Italian salad dressing mix
- 1 well-trimmed boneless beef top sirloin steak or
- 4 tenderloin steaks cut 1-inch thick
- 2 cups thinly sliced spinach leaves, lightly packed
- 1 large tomato, chopped
- 1/3 cup thinly sliced fresh basil, lightly packed
Press dressing mix into both sides of beef steak. Place steak on grate over medium ash-covered coals; grill top sirloin, uncovered, 16 to 20 minutes (tenderloin 13 to 16 minutes) for medium-rare to medium doneness, turning occasionally.
Meanwhile, lightly brush cut sides of rolls with prepared dressing. Place rolls (cut sides down) on grid over medium ash-covered coals; grill, uncovered 1 to 2 minutes or until crisp and golden brown. Turn rolls, sprinkle with cheese. Grill an additional 1 to 2 minutes or until cheese just begins to melt.
In large bowl, combine spinach, tomato and basil; toss lightly. Place an equal amount of spinach mixture on each roll half. Carve steak crosswise into thin slices, arrange over spinach mixture and garnish as desired.