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KANSAS CITY BBQ TAKES ON AUSTIN
 | August, 2008 - After months of talking about our mutual love of Kansas City BBQ, KC born Kevin Collins and myself got together and decided we should
make our own Kansas City styled brisket and burnt ends. After a few weeks of delays, our schedules finally came together and Kevin picked up a 15 pound brisket, I found a knockoff recipe of my favorite sauce in the world -Arthur Bryants - and we were off into the unexplored territory of slow cooking a brisket. |
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Kevin and I got to the task at hand and I mixed up the ingredients for the brisket rub. After applying a liberal rub to the brisket, we took to the grill, where the brisket slow cooked over a hickory fueled fire for fifteen hours, turning, flipping and checking on the beef over regular intervals throughout the night.
When it was time for the party, the sauce, which started out with a bit too much paprika, was tweaked to make an excellent stand-in for the real thing. The brisket was tender and cooked well, and the burnt ends, in all of their fiery charred beauty, soaked up the sauce with aplomb and were the hit of the day.
| With all of our resources culled from the internet and our combined inexperience, this whole affair could've ended in disaster, but after a couple of burnt end sandwiches washed down by a brisket sandwich with a huge amount of sauce dripping all over the meat and my face, the evening ended in the same fashion every Kansas City meal I've ever enjoyed - me on the verge of a meat induced coma.
BBQ Brisket and Burnt Ends recipe |
15 pounds of brisket
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1/2 CUP BALSAMIC VINEGAR
1/2 CUP RED WINE VINEGAR
1 CUP WATER
1/3 CUP PAPRIKA
1/3 CUP YELLOW MUSTARD
1/8 CUP BROWN SUGAR
1/8 CUP SALT
1/8 CUP WORCESTERSHIRE SAUCE
1 TABLESPOON ONION POWDER
1 TABLESPOON GARLIC POWDER
1 TEASPOON BLACK PEPPER
1 TABLESPOON HOT SAUCE
adjusted from the original on this site |
secret knock off sauce
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