When In Kentucky…

Continuing on our Land That We Love Tour we are now in Kentucky. No photo worthy events on our trip from North Dakota to Omaha Nebraska and then from Omaha to St. Louis, Missouri. From St. Louis we drove to Kentucky and we had a surprise that I-64 east and west were closed this weekend in Louisville. We had to do some map maneuvering to get us past the closure and back onto I-64 to continue to Shelbyville and Georgetown. On that maneuver we were able to stop into Cave Hill Cemetery for a little while. I would have enjoyed staying there longer but we had a reservation to get to. The photo above is from Cave Hill.

For dinner Red State Barbecue in Georgetown was recommended to us. Since we were staying in Georgetown on Sunday night we decided to try it and are glad we did.

Brisket with a side of beans and corn pudding, delicious!!

Today, Monday, we are heading north a bit to the Ark Encounter in Williamstown, Kentucky. After our ‘Encounter’ we are heading south toward Tennessee with an overnight stop in Berea, Kentucky.

Long days on the road with little catch up time when we get to our lodging has limited my visiting time. Thanks for your understanding. I’ll come around when I can. Hope all is well…

Slow Cooked Brisket

Barbecue Brisket

This is a great recipe for a crowd!

1 (5-pound) brisket
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup chili sauce
1 cup water
1/4 cup fresh parsley, chopped
1 (10-ounce) bottle of beer
Fresh parsley

Preheat the oven to 325 degrees.

Wash and dry the brisket, cutting away most of visible fat.
Sprinkle the brisket with salt, pepper and paprika.
Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic.
Pour chili sauce on top of the brisket.
Slowly pour the water into the pan around the brisket. Sprinkle with the parsley.

Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket.
Do this slowly so it doesn’t wash off the chili sauce.
Cover the brisket and cook 3 hours longer or until tender.
Cool to room temperature. Place in refrigerator.
Remove any accumulated fat from the top.
Slice and reheat in the sauce.
Garnish with a sprinkling of fresh minced parsley.

Yield: 10 servings.

This recipe is from That’s My Home Free Recipes – Cattleman’s Barbecue Sauce

We served ours after baking it for 5 hours without refrigerating it. We cut it across the grain and shred it before serving also. We served it along with BBQ Sauce.

We also provided Potato Rolls for anyone who wanted to make it into a BBQ Sandwich. Yummy!

This is my big turkey roaster I cooked 2 – 5# briskets in here and all the extras fit in around them well for the baking time.

So the next party you have invite a crowd and let them bring the extras to go with the brisket. It will make for an easy breezy fun party for the hostess and guests!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.