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Posted by Covv Tse-tung on 09/27/05 21:47
In article <0iiij1p91oq1oul97569cigfl4dful54e4@4ax.com>,
a6ahlyv02@sneakemail.com says...
> On Tue, 27 Sep 2005 08:24:04 GMT, Bookman <bookman@kc.rr.comNULL>
> transparently proposed:
>
> <sneck>
>
> >
> >But you gotta know your cuts. You try the low 'n slow with something
> >like flank or skirt, you'll just dry it out. With those, you wanna
> >sear it fast, keep it rare, and slice it across the grain. Plenty of
> >good flavor there, though.
> >
> >Still, for something like brisket or boston butt, your description
> >isn't bad at all. And braising is your friend, too - a nice combo of
> >searing & low&slow, good for pot raosts & such.
> >
> >ESL!
>
> HEATHEN!!!
>
> VERY Slow cooking, rubbed with your preference then 6-8 hours in a wet
> smoker until that sucker is smokey black on the outside. Tender enough
> to cut with a fork, juicy and MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
> good.
>
> And you being from someplace that supposedly knows BBQ *sigh*.
The best BBQ sauce going, from Alabama by way of Oakland:
http://www.super-que.com
What did you think of the Blues Festival? I think the guy
from the North Miss. Allstars that played the electric
washboard was great. It took me a while to figger out what
I was hearing - it reminded me of Hendrix as much as
anything.
--
"Tis an ill wind that blows no minds"
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