My grandma, Mary Lee Frier, was a rancher’s wife, an excellent homemaker who could play and piano and sing, and she was an out-of-this-world cook! Living over 20 miles from town out on the ranch, they didn’t eat fancy food, but the “meat and potatoes”-type meals she prepared were soooo good. I remember helping her bring in the groceries after she had been to town, and let me tell you – there was a ton of grocery bags!! When you lived out on a ranch like she did, you had to stock up! There are so many good things she made that it is hard to decide what to include on this site, but what I remember being family favorites were her Angel Biscuits, Barbecue Brisket, Pistachio Salad, and her famous Egg Custard. Everything she made was good, but those are the dishes that really stand-out in my memories.
I’m going to post all of the above-mentioned recipes, but I’ll start with her beef brisket and her own barbecue sauce. This recipe is cowboy-approved and rated 5 stars by all the friends and family who were lucky enough to be invited to a branding or delivery. I know there are bottled marinades out there that are very good, but this is true home cooking at its finest! It calls for a little planning ahead, but it’s worth every delicious, juicy, saucy bite! Try this way of cooking brisket, and you will not be disappointed.
Mary Lee’s Barbecue Brisket
1 brisket (trimmed of excess fat – you need to leave a little for flavor)
3 Tbs Liquid Smoke
1/2 tsp garlic powder
1/2 tsp onion salt
1/2 tsp celery salt
Directions: Sprinkle brisket with Liquid Smoke followed by the above dry seasonings and rub into meat. Wrap in foil and put in refrigerator overnight.
The next day, unwrap the brisket, sprinkle with pepper and 3-4 Tbs Worcestershire sauce. Put brisket in large pan and cover with foil. Bake for 5 hours at 275 degrees.
While the brisket is cooking, prepare the barbecue sauce.
Mary Lee’s Barbecue Sauce
1 cup ketchup
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup white vinegar
2 cups water
1 medium onion chopped
1 tsp salt
1 tsp celery salt
Directions: Mix ingredients in saucepan; bring to a boil and continue to boil for 15 minutes.
Remove cooked brisket from oven, let it rest a few minutes, and slice (this is when it is very handy to have an electric knife). Pour sauce over sliced brisket; cover and bake for 1 hour more.
The sauce thickens-up after being baked-on the brisket.
This is a tried-and-true, no-fail way to cook tender, tasty, and juicy brisket.