The first successful United States Pony Express run from Saint Joseph, Missouri to Sacramento, California begins.

The Pony Express was a mail service delivering messages, newspapers, and
mail using relays of horse-mounted riders that operated from April 3,
1860, to October 26, 1861, between Missouri and California in the United
States of America.

Operated by the Central Overland California and Pikes Peak Express
Company, the Pony Express was of great financial importance to the U.S.
During its 18 months of operation, it reduced the time for messages to
travel between the Atlantic and Pacific coasts to about 10 days. It
became the West's most direct means of east-west communication before
the transcontinental telegraph was established (October 24, 1861), and
was vital for tying the new U.S. state of California with the rest of
the United States.

Despite a heavy subsidy, the Pony Express was not a financial success
and went bankrupt in 18 months, when faster telegraph service was
established.

Nevertheless, it demonstrated that a unified transcontinental system
of communications could be established and operated year-round. When
replaced by the telegraph, the Pony Express quickly became romanticized
and became part of the lore of the American West.

Its reliance on the ability and endurance of individual young, hardy
riders and fast horses was seen as evidence of rugged American
individualism of the frontier times.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pony's Barbecued Beef Brisket
Categories: Beef, Vegetables, Sauces, BBQ, Chilies
Yield: 5 servings

5 kg Beef brisket *
Deep-fried Brussels sprouts
Grated fresh horseradish

MMMMM-------------------------SPICE RUB------------------------------
2 tb Garlic powder
2 tb onion powder
1 tb Paprika
1 tb Black pepper

MMMMM-------------------------BBQ SAUCE------------------------------
250 ml (1 c) red wine
250 ml (1 c) tomato ketchup
250 ml (1 c ) barbecue sauce
125 ml (1/2 cup) malt vinegar
2 Star anise
Tabasco sauce

To make the spice rub, combine all the ingredients in a
small bowl. Rub all over the brisket, then place in a
bowl, cover and refrigerate overnight.

Set a fan-forced oven to 95┬║C/200┬║F.

Heat a char-grill to medium- high. Season the brisket
with salt and cook the brisket for 5-6 minutes or until
browned on all sides. Pour a little water into a baking
tray, then place a rack on top of the tray and place the
brisket on top of the rack. Cover tightly with foil,
then bake for about 12 hours or until very tender.
Remove from the oven and rest for 20 minutes before
carving, reserving all the juices in the pan.

To make the barbecue sauce, pour all the reserve juices
into a small saucepan. Add all the remaining ingredients
and simmer over medium heat for 15 minutes or until
reduced and thickened.

Serve with crispy fried Brussells sprouts and grated
fresh horseradish.

* Ask your butcher for the pointy end; it runs up
towards the front of the animal and is generally
larger and leaner than the navel end.

Makes 4 to 6 servings

RECIPE FROM: https://www.sbs.com.au

Uncle Dirty Dave's Archives

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... A feature is a bug with seniority.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)