Robert that sounds wonderful and something I would like to try...Question
though...No liquid at all in the crockpot????

RuthieG
My Web Page
http://home.talkcity.com/smileyst/ruthieguida/
----- Original Message -----
From: Robert McGlohon <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, January 22, 2000 8:05 PM
Subject: [P-F] Ray's barbecue sauce


> One of the reasons I started making triple batches of Ray's barbecue sauce
> was that I read an interview link posted to this list (Cordain?) in which
> the interviewee posits that the paleo way of cooking was slowly, in stone
> pits.  I don't know how true this is, but it got me to thinking and helped
> me develop a time-saver I thought was worth sharing.
>
> I got out my seldom-used crock pot and read the recipe book, then added a
> few twists of my own:
>
> Buy 1, 2 or 3 briskets from the grocers, about 3 to 4 pounds each.
> Tear off a piece of aluminum foil about 2 feet long and place one brisket
> smack dab in the middle.
> Season.  I use a multi-season and some garlic salt.
> Sprinkle liberally (unless you are Republican) with Liquid Smoke.
> Wrap tightly with the foil.
> Put the foil packages in the crock pot, fatty side up, and cook on low for
> 12 hours or so.
> Voila -- barbecue.
>
> I do this about 6 p.m. and have brisket with Ray's barbecue sauce for
> breakfast.
> It's about the laziest way I know of cooking, and brisket sells for a lot
> cheaper than steak.
>
> Robert