Brisket of course! Here's my dad's recipe:

Barbequed Brisket

3-4 pound brisket
3-4 T. liquid smoke
1 t. garlic, powdered
1 t. onion, powdered
2 t. celery seed
1-1/2 t. salt
2 t. Worcestershire sauce
2 t. freshly ground pepper
2 T. soy sauce
1 cup barbeque sauce (your choice)

Cover both sides of brisket with a marinade made from all the ingredients except for the barbeque sauce. Place brisket in a 9x13 inch pan, fat side down. Cover and marinate meat in refrigerator overnight. The next day, cover pan with foil and bake in a slow oven (300 degrees) for five hours. Pour off liquid and reserve. Cool brisket. Slice against the grain, and fan the slices in the pan, adding a portion or all of the reserved liquid. Baste the brisket with barbeque sauce and heat for serving.

Baked Beans!

/tricia

Deanna, how about the 300 minute egg? :)
I actually wanted to give this a go soon.
The oven is supposed to be 220* though.

Here is a link that might be useful: 300 minute egg

These slow roasted tomatoes look good! "A month of summer experienced in one day."

Here is a link that might be useful: Slow Roasted Roma Tomatoes

Butternut squash for soup! Or acorn squash! Any of those big, tough skinned winter squash.

I'll have to see what I've got that might be close to brisket (wholesale cuts as opposed to retail).

I don't know..............'bout them eggs... I'd love to try it, but maybe just a couple. I'm concerned they might not come out very well if the oven is at 250*, based on the feedback from the blog.

Those tomatoes look great....just not sure I want to pay 'winter' prices. Romas are "on sale" this week for $1.99/lb. Yikes! Now summer might be another story.

I DO have one last acorn squash stored that I could toss in there. That will give me a side dish during the week too.

More meat!!!

Too low for the pork ribs? I thought maybe covered for the first 3 hours or so, then uncovered. Brush on BBQ sauce the last 45 minutes maybe. It's a side of ribs so has the tough sinew between bones. I am going to try sliding the knife underneath and removing it if I can as was posted here (can't remember who, sorry.) Will post accordingly.

Keep 'em comin'.............
Deanna

I bake my ribs for 2 1/2 to 3 hours at 275. 250 might work fine if you cook them longer, maybe 3 1/2 hours? I wrap mine in foil packets with a spice rub or BBQ sauce. Make sure the packets are completely sealed. They puff up as the ribs cook. The ribs are done when the meat has pulled back from the cut ends about 1/2 inch. Be very careful when opening a packet to check if they are done. After they finish cooking I usually baste them with BBQ sauce and toss them back in a hot oven or on the grill to glaze. You can just do that later before serving.

bump

Deanna --

Oooh, I have been meaning to try that roast sticky chicken recipe, but haven't been able to bring myself to do it since it just seems so long I can't quite believe it doesn't dry out! Have you made it before? Let me know how it turns out please!

Emily

Deanna, I'd love to try the sticky chicken, too. I searched for the recipe and can't find it. Would you mind posting it? Thanks.

Sherry

PS What did you end up making?

I made the sticky chicken last week, and it' was wonderful - far from dry - but I did brine it first in sugar salt and water - overnight. Before the dry rub.

Roast Sticky Chicken-Rotisserie Style - cabogirl

Submitted by: Sue Rogers

Prep Time: 10 Minutes
Cook Time: 5 Hours
Ready In: 5 Hours 10 Minutes
Servings: 8

Overview:

"Ever wish you could get that restaurant style rotisserie chicken at home? Well, with minimal preparation and about 5 hours cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!"

Ingredients:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions:

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

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Deanna, you're sooo good - to even think about making use of the oven being on! What did you end up doing?

Oh, that looks good! I swore I'd never roast another chicken because mine always seem to have raw joints and dry breasts, but I can't resist this one. Thanks for posting.

Sherry

OH - and I basted after the juices started gathering in the pan - otherwise the poor thing looked so dry on top. But after one baste - it was beautiful..

and I had lots of wonderful drippings for gravy.

OK, you asked for it! LOL
Here's what I made on Saturday....

The Chicken with it's rub:
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And I seasoned some pork ribs:
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Then I seared a 7-bone Beef roast:
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And added some onion, celery, carrots and taters:
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Washed a winter squash too and got it ready. Then about 11:45 I put it all in the oven and went outside to plant trees (18 in all) with DH. I did sneak in and baste a couple of times.

In about 5 hours it looks like this:

The Chicken:
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The ribs:
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The beef and veggies:
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And here's all of it together:
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Oh yeah..........I made Ann T's Oatmeal bread too!
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I let it rest the first time, formed loaves and put them in the fridge all day. They rose slowly and I baked after I pulled all the other food out of the low oven.

I also made baked beans in the crockpot (no pic) and a small bowl of stuffing to go with the chicken (blue heart bowl).

I could barely move on Sunday. Went to church, came home and had a roast beef sandwich and took a 3 hour nap!!!
But........I won't have to cook all week!

The chicken was very good (cooked all the way to the bone and still juicy and tender). I am not 100% convinced it's worth the long cook time UNLESS you cook other stuff too.

High heat roast chicken is pretty darned good too and a LOT quicker!!

Low and Slow was really good for the Ribs. Nice and tender!
The beef was awesome too, but not THAT much different than using my crockpot.

So all in all, I am happy with the results, but the house sure was warm!!
Deanna

WOW, what a feast! It all looks great. You did a super job and congrats. to you for not having to cook for the rest of the week.

woo hoo - that is lots of food! Lucky you to have all that to fall backon!

Wow, I'm impressed! That looks like it was worth doing to me! Think of all the excess energy (yours and the oven) you saved by doing it all at once. I also hope you got all your trees planted and they're doing well, and will say I think you deserved a nap after all that!

OMG!!!!!!!!!!You won't have to cook all week and everything looks soooooooooooooooo gooooooooooooooooood.
What a great way to save on energy...

Linda P