BRADYS SMOKED BRISKET

1 UNTRIMMED BEEF BRISKET
GET ONE OF THOSE BRISKETS THAT IS ON SALE AROUND 4TH OF JULY
IF YOU PAY MORE THAN $15, THAT IS WAY TOO MUCH.
I USUALLY GET A 12 TO 14 POUND BRISKET FOR LESS THAN A DOLLAR
PER POUND
DO NOT TRIM ANY OF THE FAT OFF THE BRISKET. YOU CAN DO THAT
ONCE THE BRISKET IS COOKED.
RUB THE BRISKET DOWN WITH YOUR FAVORITE SPICES. I NORMALLY
USE A CREOLE SEASONING LIKE ZATARANS.
PLACE THE BRISKET ON THE SMOKER FAT SIDE DOWN.
DO NOT WRAP THE BRISKET IN FOIL, JUST PLACE IT BARE ON THE RACK.
KEEP YOUR SMOKER TEMPERATURE AT 200 TO 225 DEGREES.
YOU WILL COOK THE BRISKET ON THE SMOKER FOR 1 TO 1.25 HOURS
PER POUND, BUT NO MORE THAN 10 HOURS.
A BRISKET WILL ABSORB THE MAX SMOKE FLAVOR IN THAT 10 HOURS.
PULL THE BRISKET OFF THE SMOKER AND IMMEDIATELY WRAP IT TIGHTLY
IN ALUMINUM FOIL AND PLACE IN THE OVEN FOR ANOTHER 10 HOURS
AT 200 DEGREES
YOU WILL ENJOY THE MOST TENDER BRISKET YOU HAVE EVER EATEN.
TO TOP IT OFF USE MY FAVORITE BBQ SAUCE "SWEET BABY RAYS".

BEER MOP SAUCE
1 12 oz beer
1/2 cup cider vinegar
1/3 cup light oil
1 small onion, diced
3 cloves garlic, minced (or garlic powder)
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1 teaspoon pepper
1 teaspoon salt
1 teaspoon cayenne (or red pepper)
feel free to mix in anything else to your taste.

MIX ALL INGREDIENTS IN A SAUCE PAN AND COOK UNTIL
DISSOLVED. MOP OVER BRISKET EVERY ONE TO TWO HOURS,
WHILE ON THE SMOKER.

CHICKEN FRIED DEER STEAK

2 EGGS
1/2 CUP MILK
2 CUPS FLOUR
1 LB DEER ROUND STEAK TENDERIZED

PREHEAT OIL TO MED/HIGH IN AN IRON SKILLET.
BEAT EGGS AND MILK IN A SMALL BOWL.
MIX FLOUR WITH YOUR FAVORITE SPICES TO TASTE.
I USE A TONY CHACHERE'S CREOLE SEASONING
AND SOME BLACK PEPPER.

DIP ROUND STEAK INTO MILK/EGG MIXTURE AND THEN
INTO SEASONED FLOUR. MAKE SURE BOTH SIDES ARE
THOROUGHLY COVERED WITH FLOUR MIX.
REPEAT THE DIPPING PROCESS ONCE MORE. THIS WILL
GIVE THE MEAT A NICE THICK COAT OF BREADING.

PLACE THE DIPPED DEER STEAK INTO THE HOT OIL
AND FRY UNTIL GOLDEN BROWN ON BOTH SIDES.
ENJOY WITH YOUR FAVORITE CREAM GRAVY AND MASHED
POTATO'S.

KEVIN SAUCES FAMOUS RIBS

1 RACK OF PORK SPARE RIBS
1 32oz GATORADE BOTTLE
2 TABLESPOONS CRUSHED RED PEPPER(PIZZA PEPPER)
2 TABLESPOONS GROUND RED PEPPER
GINGER ALE
WHITE HEINZ VINEGAR
SALT

THE SPECIAL SAUCE
TAKE THE GATORADE AND DRINK IT OR DUMP IT OUT.
ALL YOU NEED IS THE BOTTLE. TAKE THE CAP AND DRILL
5 OR 6 1/4 INCH HOLES IN THE TOP.
FILL THE GATORADE BOTTLE 1/3 FULL WITH VINEGAR.
PUT IN THE GROUND AND CRUSHED RED PEPPER.
TOP OFF THE GATORADE BOTTLE WITH GINGER ALE.
BE CAREFUL, AND GO SLOW. THE GINGER ALE WILL FIZZ UP.

SALT THE RACK OF RIBS GENEROUSLY ON BOTH SIDES.
THIS WORKS BEST ON A GAS GRILL, BUT ITS BEEN DONE
ON BOTH TYPES.
IF YOU ARE USING GAS TAKE SOME HICKORY OR MESQUITE CHIPS
AND WRAP THEM IN FOIL. POKE A FEW HOLES IN THE FOIL TO ALLOW
SMOKE TO ESCAPE. PLACE THE FOIL POUCH SO IT IS NOT DIRECTLY
OVER THE FLAME.

SLAP THE RIBS ON THE GRILL. REMEMBER THE SPECIAL SAUCE?
WELL PUT THE TOP ON THE BOTTLE AND GIVE THEM A SPRINKLE.
COOK ON LOW HEAT FOR ABOUT AN HOUR, TURNING THE RIBS
ABOUT EVERY 5 TO 10 MINUTES.
SPRINKLE GENEROUSLY WITH THE SPECIAL SAUCE EVERY TIME YOU
TURN THEM.
ENJOY!