Hi there from Big Al. I'm sharing some of my own recipes and some from my family, using Big Al's Texas Rubs. Share a Big Al's Famous Beef Brisket or Robin's Cowboy Burgers with your family and friends. I'd love to hear from you if you have a minute to let me know your Big Al's Texas Texas Rubs favorites!
If you experiment in the kitchen like I do, share how you have either changed some of my recipes or share your own original recipes. I'll post your recipe, with your name, to share with everyone that visits Big Al's Texas Rubs website.
Once a month we will choose a winner of the Best Big Al's Texas Rubs Recipe and send you a gift pack of Big Al's Texas Rubs. So, start cookin'!
Thank you for visiting Big Al's Texas Rubs, and please let me know if you have any comments or suggestions, or if you just want to say HOWDY!
Big Al's Famous Beef Brisket Recipe
One 8-12 pound untrimmed beef brisket (for the moistest, most tender beef.DO NOT TRIM!)
Coat meat with your favorite flavor of Big Al's Texas Rubs (add the s to Rub)
Allow brisket to rest for 15-30 minutes while you prepare your smoker. Big Al prefers mesquite charcoal and mesquite wood to give that authentic "Texas" brisket flavor but any wood that has a good flavor will work.
*Here is a little secret: The longer the rub is on the meat, the more intense the flavor. Try putting the rub on 24 hrs. before cooking. Rub the brisket down, put it into a clean plastic trash bag and refrigerate until ready to smoke.
Place brisket on smoker rack fat side up and biggest end toward the firebox. Adjust smoker temperature to 250 to 275 degrees F and smoke for 1 hour per pound.
Remove from smoker, wrap in aluminum foil and allow wrapped meat to rest for 15 minutes.
Slice against the grain.
*Here is a little secret: The smoke ring is established on the meat in the first hours of cooking. After cooking at least 4 hours on the smoker, take off the smoker and wrap in foil and finish in the oven at 300 degrees F for 3 hours longer. This is called using the "Texas Crutch" (aluminum foil). I don't care what you call it---your family and friends will call it GREAT!
Mama Shay's Meatloaf Recipe
Serves 6-8
350 degree F oven
3 pounds ground chuck
6 slices day old bread torn into small pieces
3 T. Big Al's Texas Rub Original Flavor Seasoning
1 cup catsup divided
1 T. Worcestershire sauce
1 small chopped onion (at least ½ cup.more if you like onion)
2 eggs
Combine all ingredients, using half of the catsup in the meat mixture in a large bowl and mix well. Clean hands work best for this process!
Shape mixture into loaf on a baking sheet. Pour remaining catsup over the top. Bake for one hour or until outside is crispy and interior temperature is 160 degrees F. Allow loaf to rest for 15 minutes before slicing. Grease in the pan may be drained before serving.
Robin's Cowboy Burgers Recipe
Makes four 1/3 pound hamburgers.
1 1/3 pound ground chuck
4 t. Big Al's Texas Rubs Hickory Flavor Seasoning
4 oz. Package Bleu cheese
4 slices thick-sliced bacon
4 hamburger buns
Hickory flavored barbecue sauce
Mayonnaise
Cut bacon slices in half and fry until crisp in skillet. Set aside.
Mix ground beef with Big Al's Texas Rubs Hickory Flavor Seasoning. Use clean hands to thoroughly incorporate seasoning. Shape meat mixture into four patties of desired thickness. Fry or grill burgers to desired doneness. Top with bleu cheese shortly before removing from cooking surface to allow cheese to melt.
Spread bun bottoms with mayonnaise and place burger on bun. Top with two pieces of bacon and 1-2 teaspoons of barbecue sauce then add bun top. Add lettuce, tomatoes and dill pickle slices if desired.
