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12/25/2007 12:48:44 PM · #26 |
Originally posted by Bear_Music:
Originally posted by BeeCee:
Yeah, everyone knows opposites attract :)
Hmmm, I just said to hubby, "I'm going to marry Robert; he cooks."
Without even looking up from his WoW he said, "Go ahead."... |
Hey, she's SMART too! She got it! But "husband"? Snookered again, danggit!
R. |
Sowwyyyy... *sigh* ... my tastebuds are VERY sorry! |
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12/25/2007 02:03:22 PM · #27 |
Originally posted by BeeCee:
Originally posted by Bear_Music:
Originally posted by BeeCee:
Yeah, everyone knows opposites attract :)
Hmmm, I just said to hubby, "I'm going to marry Robert; he cooks."
Without even looking up from his WoW he said, "Go ahead."... |
Hey, she's SMART too! She got it! But "husband"? Snookered again, danggit!
R. |
Sowwyyyy... *sigh* ... my tastebuds are VERY sorry! |
You can bring him, too :-) Even if marriage is out of the question, we can still eat...
R.
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12/25/2007 06:03:33 PM · #28 |
| I'll definitely remember that if we ever make it to the east coast! :D |
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12/25/2007 07:02:15 PM · #29 |
So to update the brisket OP, my wife took over the duties of chef.
Now don't get me wrong. I have been with this woman for over 20 years, 17 of which are married.
I love this woman.
She is not that great of a cook.
Meat, potatoes, vegi, salad....very Midwestern in her cuisine. I like to experiment hence this thread. I wanted to do something special for Xmas. She just wanted dinner.
The brisket she made came from a cookbook that was given to us by her old boss from before we married.
The recipes in it are ok, but, nothing special.
The end result of this expensive meat was tasty from all the BBQ sauce that it cooked in, but as dry as the sand in the Sahara.
I love brisket. Hell, I am a carnivore, not a herbivore at all. I'll eat anything with scales, wings, or hooves.
I felt sorry for the cow that gave us it's brisket to enjoy. It was a darn shame.
Next year, (my new years resolution), I will cook the brisket.
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12/29/2007 07:04:06 AM · #30 |
[thumb]626804[/thumb]
Started smoking this morning. I love these days. Still pitch black out, cold but not freezing, and no rain. I won't bombard everyone with pics throughout the day but will give a critique on the end product. Thanks  pawdrix for the heads up on the corned beef. |
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12/29/2007 07:21:53 AM · #31 |
WTG!
Just remember when this new fad sweeps the nation where the idea came from. LOLOL.
I'm way too lazy to open a restaurant but I think a Smoked Corned Beef Reuben could be the cornerstone of a very fine business. Money in the bank...ka-ching!
[thumb]626812[/thumb]
That's a bad pic of me making my one millionth Won Ton and note the cup of tea. What the hell's that doing there...?
Message edited by author 2007-12-29 07:24:35. |
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12/31/2007 11:03:09 AM · #32 |
Originally posted by timfythetoo:
[thumb]626804[/thumb]
Started smoking this morning. I love these days. Still pitch black out, cold but not freezing, and no rain. I won't bombard everyone with pics throughout the day but will give a critique on the end product. Thanks pawdrix for the heads up on the corned beef. |
So?
How did it turn out? |
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12/31/2007 11:09:16 AM · #33 |
| Came out pretty good. A bit salty. What I may do next time is soak it overnight before smoking it. That may mellow out the saltiness a bit. But overall a very successful experiment. I will keep tweaking that recipe for sure.Thanks again! |
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12/31/2007 11:10:31 AM · #34 |
OK...here's my brisket recipe to throw in the mix.
Place brisket in turkey bag. Add 3 bottles of Bud Ice (do not substitute with other beer, I have tried many different beers on this, the Ice works best). Add crushed garlic, 1 tsp Ancho chili powder, 1 tsp ground red pepper, 1 tsp paprika, 1 tsp cumin, 1 tsp curry powder. Add salt and pepper. Place in the refrigerator for 2 days.
After 2 days (or 3), pull it out and make a rub of the same amounts of the spices and rub liberally.
Smoke for 8-10 hours with a mix of 2/3 mesquite 1/3 apple wood.
Enjoy!!!!!! |
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