Text 14906, 103 rader
Skriven 2008-10-10 23:03:00 av Michael Loo (1:18/200.0)
  Kommentar till text 14808 av Hap Newsom (1:124/311)
Ärende: Q &c 36
===============
 -> Pork is wonderful in its way, but I can eat two or three
 -> pounds of beef at a sitting and maybe one of pork.
 HN> We're talking BBQ here, I like beef just as much
 HN> as anyone, but BBQ needs pork !! shredded, ribs
 HN> even my chili usually has some pork in it! I like
 HN> burgers, and steaks, and roast beest as well...

I loves me brisket. Can't do without it for an extended
period ... of course, pork crackling is one of the great
pleasures, too.

=

 HN> Yep, amazing what they can do! 
 HN> "So Simple a six year old can do it!" 
 HN> (six year old not supplied in package!!)

Kid charged me 50 smackers for fixing two laptops. I gave
him an extra 25 because it was his 16th birthday earlier
in the week. I was going to give him more, but the ATM card
didn't behave, and that was all the cash I had. The ATM
card worked later in the day, though.

 -> This new box seems to be working okay now, but who knows if
 -> that n+1th shoe will drop.
 HN> Hold your breath and go on faith!

When the ATM refused me, I thought maybe that was the next
shoe; but I guess the stock market is perhaps it, even though
I am not highly exposed (having spent all my money).

=
 -> Interestingly, the guys I met in SZG tower were
 -> incredibly laid back. Of course, they only had to
 -> control a dozen aircraft apiece, so I suppose that
 -> that might have contributed to the feeling.
 HN> That may be part of it, and the other part
 HN> might be that the management "behaves"
 HN> when witnesses are present. (grin). They
 HN> do that in the Postal Service too.

Not sure that they have a routine, as they don't normally
allow lay observers. This was kind of a special occasion,
sort of like visiting where Richie Sexson used to park
his truck.

 HN> Might be stopping in at the Manilla diner
 HN> today, I'll be in that area around lunchtime.
 HN> Or may stop by Uncle Thurms just to pick
 HN> up some greens "to go" on my way home!

Thing about greens is that I can make them myself,
whereas smoking stuff and frying stuff are way beyond me.

Beef Brisket
cat: text only, beef, BBQ
yield: 1 text only

We made a good brisket in the oven over the July 4th weekend.  It was
too hot to cook outdoors, so I decided to try one inside for the first
time (at least the kitchen is air conditioned).

I began with a 3-4 lb. hunk of very lean brisket (cut and de-fatted it
myself from a primal cut brisket we'd gotten at a bargain price).
Marinated the thing for 3-4 hours in a mixture of half liquid smoke
marinade (Figaro's) and half Worcestershire sauce, turning
occasionally.

I then cut slits in the brisket, and inserted thin strips of green
onion and serrano chili peppers (a trick I picked up from one of the
good folks on the echo).  Rubbed it down very liberally with a mixture
of lemon pepper seasoning and sweet paprika, and wrapped it drug-store
style in heavy duty aluminum foil.

I placed the brisket in a rimmed baking dish (actually a cast-iron
skillet) and cooked it in a preheated 250 degree (F) oven for 16 hours.
About an hour before the meal, I opened the foil package, and grabbed
some of the juices that had formed inside.

Mixed the juices with about the same quantity of catsup, some more
liquid smoke, some garlic powder, a little vinegar, a good-sized shot
of Tabasco, and just a hint of brown sugar, and simmered this whole
mess together for a barbecue sauce.

The brisket was wonderful.  The peppers and onions had melted into the
meat, leaving it nice and moist, and so tender it could be cut with a
fork.  The only thing I'd do differently next time is that I believe
I'd rouse myself to build a small, VERY smoky fire with a lot of soaked
hickory or mesquite chips outdoors, and cool-smoke the meat for maybe
30 minutes just to give it a more pronounced smokey flavor.

I've cooked on a competition barbecue team that managed to place at the
World Championship Barbecue Cook-Off at the Houston Astrodome, and I
can say without reservation, that this was one of the best, most
hassle-free briskets I've yet produced.

Kathy in
Bryan, TX

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