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Challenge #95 - February 2021 - Beef - Entries here (Read 127 times)
 
Feb 1st, 2021 at 11:26pm

tadpole   Offline
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Joined: Mar 19th, 2016 at 7:11am
Last online: Feb 24th, 2021 at 10:06am

Pinjarra, WA, Western Australia, Australia

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As the only entry for our "Alcohol" challenge at the end of December, Tadpole has nominated "Beef" for our February challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=/

Entries open until February 28th 9pm WA time. The winner gets to choose our March challenge theme
 
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4 Ingredients

Reply #1 - Feb 13th, 2021 at 9:46pm

jclures   Offline
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Herberton, Queensland, Australia

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Smokey Pulled Beef Brisket
Ingredients
Beef Brisket
Oil
1 Onion
2 Garlic Cloves
1 tsp ground chilli
2 tsp ground cumin
I can crushed tomatoes
¼ cup Worcestershire sauce
1 tsp chipotle sauce
¼ cup apple cider vinegar
1 tsp honey
1 cup water
Salt and pepper.
Method
Heat the oil in the camp oven. Added the chopped onions and cook until caramelised. Then add the garlic and cook for a couple of minutes.
Add the chilli and cumin and cook until fragrant.
Add the tomatoes, Worcestershire sauce, chipotle sauce, apple cider vinegar, honey and water and season with salt and pepper. Then bring to the boil.
And the brisket and cover.
Slow cook for around two hours.
I used 12 heat beads on the bottom only for the first hour then a fresh 10 to finishing the cooking.
 

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Reply #2 - Feb 15th, 2021 at 1:43pm

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Feb 24th, 2021 at 10:06am

Pinjarra, WA, Western Australia, Australia

Gender: male
Mood:
Zodiac sign: Aquarius
Posts: 1209
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Low and Slow Beef Brisket

Ingredients
Beef brisket
Barbecue rub
Mesquite wood chunks (for the smoke)

Method
Apply rub to brisket, trying to cover as much surface area as possible. Leave meat out of fridge to start coming to room temperature. Light charcoal and start preheating smoker, ensuring water pan is full. Place a couple of chunks of mesquite on the charcoal and place the meat in the smoker. My smoker sat at around 110°C once closed up with meat on.
Check regularly and top up smoke wood, charcoal or water pan as required. When the internal temp of the brisket gets to around 70°, remove and wrap in alfoil or butchers paper. Place back in the smoker and continue to cook until internal temp gets to around 90°.
Probe meat for tenderness, if it's nice and tender, remove from smoker and place in an esky to rest for an hour or more. Carve and serve however you prefer.
All up my brisket went on at 4am, wrapped at around 10 or 11am and put in to rest at 3:30pm for a 5pm dinner
 
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