Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
Ingredients:
4 racks baby back ribs
1 1/2 cup water
1 cup white vinegar
1/2 cup tomato paste
2/3 cup dark brown sugar
1 tablespoon yellow mustard
1 1/2 teaspoon salt
1 teaspoon liquid smoke hickory flavor
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
SAUCE: Combine all ingredients except ribs over medium heat. Bring to a boil; reduce heat and simmer, stirring often 45-60 minutes until thick.
Preheat oven to 300*.
Brush sauce over entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil. Arrange packets on baking sheet with foil seam up. Bake 2-2-1/2 hours until the meat has pulled back from the cut ends of the bones about 1/2 inch.
Preheat grill to medium heat.
Remove ribs from foil. Grill on BBQ 4-8 minutes/side. Brush sauce on both sides a few minutes before removing from grill.
OMG! I just found the coolest website EVER!!! Zillions of copycat recipes that you have always been wishing for. First up my FAVORITE cheesecake on the planet. Can't wait to try this recipe out for hubby's birthday next week.
Cheesecake Factory`s Carrot Cake Cheesecake Recipe
Ingredients:
***Cheesecake:***
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
***Carrot Cake:***
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
***Pineapple Cream Cheese Frosting:***
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Directions:
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Note: Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did.
Here's what little leprechauns look forward to on St. Patrick's Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included.
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
| RAINBOW COLOR | DROPS OF FOOD COLORING |
| Purple | 9 red and 6 blue drops |
| Blue | 12 drops |
| Green | 12 drops |
| Yellow | 12 drops |
| Orange | 12 yellow and 4 red drops |
| Red | 18 drops |
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
Makes about 4 1/2 dozen
Preheat an oven to 400ºF. Butter 16 standard muffin cups.
In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.
Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.
