If you plan to cook your beef on a smoker, I suggest that you put the rub on the meat, rub it in well and wrap in plastic wrap and put in your refrigerator for at least 4 hours, overnight if possible. Then, before placing the meat in the smoker, let it sit on the counter unwrapped for 30 minutes so it loses a bit of its coldness before being placed on the smoker. Once on the smoker, it really up to you. Some people choose to leave it alone and do nothing but cook, others like to occasionally swab the meat with apple cider vinegar, apple juice or their favorite fluid. If you are just going to grill a steak, burgers or other cuts, I recommend that you simply sprinkle the rub on to the meat and grill it to your liking. It adds a wonderful flavor to burgers when you mix it into the meat as well.
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Wild Al's Famous Beef Brisket (Basic Rub, Memphis Red BBQ Sauce)
- 4 to 8 lb beef brisket (untrimmed)
- Wild Al's Basic Rub (enough to cover brisket well - more rub= more crust)
- 2 8 oz. cans to 1 litre Coca-Cola (can use Dr. Pepper in a pinch)
- Cook at 250 degrees or internal meat temperature is 165 degrees
- SLOW COOKING IS ALWAYS PREFERRED FOR BRISKET - COOK IT FAST & YOU RUN THE RISK OF YOUR BEAUTIFUL BRISKET TURNING TO SHOE LEATHER - a crock pot works great, too
- Slice or chop to your preference (pull apart with forks if using crockpot)
- Enjoy with Wild Al's Memphis Red BBQ Sauce
Stuffed Poblano Peppers (Fajita Rub)
- 4 large poblano peppers
- 2 tsp canola oil
- 1/2 of an onion, chopped
- 3 garlic cloves, minced
- 1/2 lb lean ground beef
- 2 tsp Wild Al's Fajita Rub
- 3/4 cup canned black beans, rinsed and drained
- 3/4 cup cooked brown rice
- 1 cup mild green salsa
- 1/4 cup shredded Monterey Jack cheese
- Roast the peppers: preheat broiler. Place chiles on baking sheet or broiler pan lined with foil, broil about 5 inches from heat. Turn frequently with tongs until the skins blister - about 10 to 15 minutes. Remove from broiler, wrap loosely with foil, and allow to cool. When cool enough to handle, peel the blackened skin off the peppers. Using a sharp knife, cut along one side of the pepper and remove the seeds and membranes. (Leaving seeds will add heat)
- Preheat oven to 375 degrees, spray an 11x7 baking dish with non-stick spray.
- Heat oil in a large non-stick skillet (medium high heat). Add onion and garlic, cooking until soft. Add beef and Wild Al's Fajita Rub, cook until browned. Remove from heat and add beans and rice and mix well.
- Divide mixture in 4 parts and gently fill each pepper. Carefully put peppers in baking dish and top with salsa and cheese. Cover loosely with foil and bake 20 minutes. Remove foil and bake for another 10 minutes, until lightly browned.
Bourbon Molasses Meatloaf (Bourbon Molasses Sauce)
- 1 lb ground beef
- ½ c. plus 3 Tbs Wild Al’s Bourbon Molasses Sauce (see note below)
- ½ c. shredded Colby jack (or cheddar or whatever you like) cheese
- ½ of a small yellow onion, diced
- 1 small red sweet bell pepper, diced
- 2 T olive or canola oil
- 2/3 c. dried plain bread crumbs
- 1 large egg
- Skip step #1 if you don’t mind crunchy onions & peppers in your meatloaf
- For more mild meatloaf, you can cut back to 1/4 c. of sauce in the meat mix or leave off the 3 T of sauce on the top
- In medium skillet, heat oil and add in onion and pepper. Heat on medium heat (or medium high if you’re going to stay there and keep and eye on it so it doesn’t dry up and burn). When onions and peppers are soft, remove skillet from heat and allow to cool some.
- Preheat oven to 350˚F.
- In a large bowl, combine meat, 1/2 c. Bourbon Molasses Sauce, cheese, bread crumbs, egg, and peppers & onions. (It’s easiest to just get your clean hands in there and mix things up – a lot easier than a spoon.)
- Press beef mixture into bread loaf pan (approx. 8” x 4” inches). Spread remaining 3 T. of Bourbon Molasses Sauce evenly over the top.
- Bake, uncovered, for about 1 hour or until a meat thermometer in the center reads 160˚F. Allow to rest for about 10 minutes before serving.
Wild Al's Easy-As-Pie Beef Roast (Basic Rub)
- Approximately 2 lb chuck roast
- 5-6 Idaho or russet potatoes, scrubbed & sliced in 1/2 in slices (or quartered, if you prefer) - skins optional (we like to leave 'em on - it's easier that way)
- 2 celery stalks, scrubbed, a couple rough chops and toss 'em in
- 2 15-oz cans diced tomatoes with juice (undrained)
- 2 medium carrots, scrubbed, sliced or small chopped so they'll cook easily
- Optional - 1/2 of a medium onion, sliced, chopped, or quartered if you like 'em
- Wild Al's Basic Rub
- Preheat oven to 250 degrees F
- Combine all ingredients (except Rub) in roasting pan or Dutch oven
- Sprinkle liberally with Rub all over the top of the ingredients. Leave as it is or mix in if desired.
- Cover and cook until internal meat temperature reaches 165 degrees
Wild Al's Brisket Burgers (Basic Rub)
To make some of the most awesome burgers that you have ever had, you will need to be able to find a butcher shop that can grind whole cuts of meat for you. At my butcher, I purchase a brisket in the packers trim variety. These are the big giant slabs of brisket you might see at your local wholesale clubs, they have none of the fat trimmed off of them. Get your butcher to grind it up into a ground meat texture. My butcher runs it thru their grinder 3 times to make sure all the meat and fat get mixed together well.
Mix 1lb of ground brisket with 1 tablespoon of my Basic Rub. With your hands mix the meat and rub mixture together, but do not overwork the meat. You will have to experiment with how much Basic Rub you want, remember the more rub, the spicier the burger. Form your patties and cook on your gas grill, charcoal grill or even a frying pan. Cook until your desired doneness, and top your burgers with your favorite toppings.
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