Wednesday, June 1, 2011

My baby boy is one today; he deserves brisket!

Happy Birthday Tippy!  He’s made it to one year old, and deserves whatever he wants; he loves mama’s brisket.   The vet estimated that Tippy was 4 months old when I found him; abandoned, he had been wandering the streets of a neighboring town.  His breed is primarily Australian Shepherd with another breed mixed in, but can’t be sure which one.

The poor little guy was only 17 lbs., had stopped making red blood cells and was in the first stage of Parvo; he was given an 85% chance to live. His treatment was supposed to take two weeks, but surprisingly it only took one week before he was home once again.

Today, Tippy is a very happy, healthy dog; weighing in at 70 lbs, muscular and a wonderful bundle of love. He has deep brown eyes that can quickly put anyone under the spell of absolute cuteness. He is protective of his family and home; and his growls warn anyone to stay away if not invited. Yet, he is gentle with the cats, and lets our little Basenji, Nefertiti, roll him onto his back while she playfully mauls him; she’s only 15 lbs.

Tippy is my baby boy, but daddy’s buddy; you’ll always see Tippy sitting by Roy’s feet, or walking by his side.  Every night, when Roy comes home, he has to lift Tippy up onto his lap, and cuddle him like a father would his small child.  Yep, Tippy is one of the best little creatures that has come into our lives, and we love him dearly.  Happy Birthday Tippy, Love from Mommy and Daddy.

Now when I made the brisket, the weather kept me from using one of my smokers. Instead, I set my gas oven to 225F; seasoned a 4 lb. brisket with my homemade All Purpose Rub for Grilling and Smoking, previously posted on April 21, 2011, and wrapped it in aluminum foil. I placed it on the rack, inside a roasting pan, put it in the oven, and just let it do its thing for 8 hours. The next day, in 30F weather, I had the brisket on the barbeque, high heat, getting a good char on both sides and basted with my homemade barbeque sauce. Only took me about 15 minutes for the whole process, and the cold hands was worth it.

All Purpose Barbeque Sauce

2 Tbsp peanut oil (if not available, use canola oil)
1 small onion, diced
1Tbsp minced garlic
1 ½ cups crushed tomatoes
1 (6oz) can tomato paste
½ cup apple cider vinegar
½ cup water
1/3 cup brown sugar
3 Tbsp chili powder
1 Tbsp ground horseradish
¼ tsp ground cayenne pepper
1 tsp each salt and ground black pepper
¼ cup Worcestershire sauce
¼ cup dark molasses

In a large saucepan, heat oil on medium-high heat; sauté onion and garlic till softened; be careful not to burn garlic. Add in remaining ingredients, stir together and bring to a boil. Reduce heat to low and let simmer for 30 minutes; sauce will thicken. Stir occasionally to keep from sticking or burning. If sauce thickens too much, stir in a tablespoon of water until desired consistency is achieved.

Use warm or cold; store in refrigerator in airtight container; will keep for up to 2 weeks.

Makes 2 cups.

Mary Cokenour