"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mike Cotter's Barbeque and Beans Recipe

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This recipe for Mike Cotter's Barbeque and Beans, by , is from The Crawford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Cotter
Added: Friday, May 19, 2006


4 to 5 pound Brisket
Mix and pour over brisket
1 tsp celery salt
1 tsp onion salt
1 tsp garlic salt
1/2 c Liquid Smoke
1/2 c Worcestershire Sauce

3 c dry pinto beans
9 c water
1/4 lb salt pork (diced)
1/2 tsp Season-All
2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp celery salt
1/4 tsp minced garlic
dash of onion powder
dash of garlic salt.
1 large tomato, peeled & chopped
1 Tbsp Worcestershire Sauce
1/2 onion, chopped
1/4 tsp Tabasco sauce
1/4 c brown sugar
salt to taste

Cover tightly and marinate overnight. Turn brisket several times.
Place in a covered pan and bake at 275 for 5 hours.
Uncover and drain, discarding liquid.
Refrigerate, covered, several hours. Uncover and slice.
Pour 6 ounces Barbecue Sauce over brisket and sprinkle with brown sugar. In covered pan, warm for 1 hour at 275

Soak dry pinto beans in water overnight. Cook with seasonings until done. If pressured, cook for 30-45 minutes. If cooked in open pan, cook until done and add water as required.




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