Posted by Bookman on 09/28/05 02:01

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.

>
>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!

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