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goji berries caloriesBeef Brisket- One Tough Customer

Texas ranchers thought it would be funny (and profitable) to send the toughest cuts of meat East at prime rates while they kept the more tender steaks and roasts for themselves.

They pictured their brothers in the East gnawing away on shoe leather while they enjoyed tender and juicy steaks. Boy, were they mistaken!

Since the price of the brisket was SO outrageous, people started talking about this wonderful Texas import and then they began visiting Texas looking to try some authentic beef brisket for themselves.

With that, the Texas ranchers sure had their work cut out for them. They had to figure out how to make shoe leather taste great or risk losing all their credibility with their buyers back East.

Using their natural barbecue instincts, the Texans cooked up the brisket the only way they knew how, low and slow, adding rubs and sauces along the way, and when they were done, they made a magnificient discovery - the beef brisket was even better than their roasts and steaks!

The relationship with their fellow Americans was saved, a second Civil War was averted, and they all lived to barbecue another day!

Just goes to show that those Eastern boys sure know their meats and those Texas boys can barbecue just about anything, even the soles of their shoes!

So if ever you�re up to trying your own hand at smoking up some great brisket, here's the recipe for Texas Style Beef Brisket from the book, "Barbecue Secrets Revealed!," available at ...

http://www.Barbecue-Secrets.com

Texas Style Beef Brisket

12 -15 pound Brisket
Cajun seasoning or dry rub
Your favorite BBQ sauce
Salt and pepper

Begin by mixing together the Cajun seasoning, salt and pepper and rub into the brisket.

Get the charcoal going in the smoker and add a large chunk of hickory wood, which has soaked in water over night.

Put the meat on and keep the temperature between 150 and 250 degrees during the entire smoking cycle.

Put a water pan under the meat and add quartered potatoes, celery, onion and carrots to the water.

Cook the meat for about 3 1/2 hours in the middle of the smoker and then turn the meat so the other side is towards the firebox. Continue cooking for another 3 1/2 hours.

After seven hours of total cooking has elapsed, baste both sides with barbecue sauce and wrap the brisket in aluminum foil. Continue cooking the meat another 4 hours.

Do not let the smoker get too hot! A long cooking time at low temperatures (150-250 degrees) is what will turn that tough piece of meat tender and juicy.

After cooking for a total 10-12 hours, remove the meat and let stand for 10-15 minutes. Carve or gently pull the tender meat and it�s ready to impress your guests!

In case you're in need of a favorite Cajun rub and BBQ sauce, here are two of my favorites from the book:

Cajun �Take No Prisoners� Spice Rub

1 cup Sweet paprika
1 tsp Paprika
1 tbsp Black pepper
1 tbsp White pepper
3 tbsp Cayenne
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Salt
1 tbsp Rosemary

Blend spices together and rub into meat.

Amazing All Purpose Barbecue Sauce

1 cup Catsup
1 tbsp Worcestershire sauce
2 dashes Bottled hot pepper sauce
1 cup Water
1/4 cup Vinegar
1 tbsp Brown sugar
1 tsp Salt
1 tsp Celery seed
1 tbsp Minced onions

Combine ingredients in slow-cooking pot. Cover and cook on low 2 to 3 hours.

Makes 2 to 2 1/4 cups sauce.

And that ought to do it!

Happy smokin'! Dusty

Dusty Patterson learned so much from Randy Pryor's book "Barbecue Secrets Revealed"! How to Barbecue Like A Barbarian And Grill Like a Grand Chef!" that he convinced Randy to let him spread the word! For killer BBQ recipes, tips and tricks, sign up for their free newsletter at http://www.Barbecue-Secrets.com

Healthy Snacks for Kids - Understanding the Food Labels

Are the snacks you�re buying for your children really healthy? It�s time to start scrutinising those labels.

One thing�s sure when you�re buying snacks for your children � you can�t trust what you read on the label. Manufacturers are well-versed in the art of seducing parents with words, to make us believe that we�re buying something that�s good for our kids.

• A product claiming to be �nutritionally equivalent to a portion of fruit� could also contain a huge range of additives, including sugar and fat, and is likely to clock in at 6 or more times the number of calories of a piece of fresh fruit.

• Labels that trumpet �Reduced fat/salt/sugar� should also be regarded with suspicion. If levels are mega-high to start with, then they�ll still be too high, even when reduced. Look for �low � or �no� salt etc on the label, instead.

• Words like �pure and natural� are nothing but empty rhetoric. Industry guidelines, that govern wording on packages are consistently abused by manufacturers, who label cheap, low-quality, additive-ridden food with adjectives like �farm fresh�, �light�, �country goodness� and so on. Ignore.

• �No added sugars�. Sounds good, eh? But there�s more than one way to add sugars � manufacturers simply slosh in fruit juice, which is high in sugar and damaging to teeth. Or else they sweeten the product with artificial sweeteners, which some experts believe should not be given to children.

• Watch out for �fruit flavoured� � these products don�t have to contain any fresh fruit. �Fruit drink� is another deceptive term, often used on products that masquerade as pure juice � until you inspect the small print. Along with the juice, which may not form a very large proportion of the drink, you�ll also find lots of sugar/sweeteners, and possibly other additives as well. Seek out pure juice instead.

Once you are wised up to labels, you�ll find they make interesting � if disconcerting � reading. The bottom line � never believe the claims of a label, until you�ve taken a good, close look for yourself.

Elizabeth Martyn is webmaster at http://healthy-eating-made-easy.com, where she provides information, tips and recipes on using seasonal, fresh ingredients to feed the family healthily and without hassle.

For a free chart of Healthy Kids Snacks, subscribe to Eat Healthy!, my free ezine, which comes with a free healthy eating download every month.

This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.

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