Recipes
from Ranger Boats Co-founder Nina Wood
For
40 years now, most folks have identified the Wood family for our involvement
with Ranger Boats. But in more than a half-century of marriage to Forrest,
we’ve been keeping busy with plenty of different occupations. But one of the
mainstays for us has been the cattle business. Today, we still raise calves and
devote a significant portion of our time to the honest, hard work that comes
with providing beef for America’s families.
With
beef being such a large part of our life, it’s only natural that I share with
you one of my family’s favorite recipes. This oven-barbecued brisket recipe
comes courtesy of my daughter, Donna, and is a favorite this time of year. Like
all of you, we would love to be outside cooking on the grill or smoker, but
sometimes the weather just won’t cooperate. So this recipe is just the thing to
satisfy a large group (or a small one with plenty of leftovers) who wants to
sink their teeth into barbecue — but without standing outside in the cold.
OVEN BARBECUED BRISKET
7-9
pound beef brisket
Instant
Meat Tenderizer
1
1/2 C. hickory flavor barbecue sauce
1
1/2 T. Worcestershire sauce
1
tsp. minced onion
1
tsp. liquid smoke
Garlic
salt
Coarse
ground black pepper
Trim
excess fat and pierce sides of brisket with a fork. Sprinkle with meat tenderizer.
Place in an ovenproof pan large enough for meat to lie flat. Blend remaining
ingredients and pour over brisket. Cover tightly with a lid or plastic wrap,
refrigerate at least six hours (preferably overnight). Remove plastic wrap and
cover with aluminum foil or tight-fitting lid and bake at 300 degrees for five
hours or until done. Slice across the grain of the meat to ensure tenderness.
Ranger
Boats co-founder Nina Wood has compiled some her own favorite recipes and
recipes from family and friends in a cookbook titled “Nina’s Favorite Recipes.”
Copies of the book are available for $9.95 plus $2.50 shipping. To order, call
the Forrest L. Wood Outdoor Sports Gallery at (870) 453-3210.