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Posted by Aratzio on 09/28/05 03:19
On Tue, 27 Sep 2005 23:01:35 GMT, Bookman <bookman@kc.rr.comNULL> got
double secret probation because:
>On Tue, 27 Sep 2005 13:38:12 GMT, Aratzio <a6ahlyv02@sneakemail.com>
>wrote:
>
>>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 get good results with flank steaks with that? I've _never_
>heard of BBQ flank steak.
Flank, brisket, chuck any of the tougher cuts work very well in a wet
smoker. Don't know how thinner piece would work dry smoked.
>
>>
>>And you being from someplace that supposedly knows BBQ *sigh*.
>
>Not "supposedly", 'Ratz. Does. Just because I mentioned other viable
>"tough cut" processes, doesn't mean I shun teh 'Cue.
>
>ESL!
--
Pierre Salinger Hook, Line & Sinker - May, 2005
Hammer of Thor - July, 2005
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