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Posted at June 28, 2013, 6:59 pm: Subject: Grand Prize Winning Corned Beef (Recipe Now me and another fella said all this one time seems like. It be muy bueno or staleener etc. TQ is short for Mortons Tender Quick for them who dont know **** from Shineola. bigwhee > Well while yall have been busy dreaming of hams and pulling your puds..o > whutever I have been busily in action sipping Franzia Chillable Re vin > in the big box while concocting a prize winning Corned Beef Recipe (thank > for all the various inputs and assistances). It goes something like this > > Bigwheel's Grand Prize Winning Corned Bee > > 2 big severely trimmed jpacker brisket > 2 gallons Foat Wuth tap wate > 2 cups pickling sal > 1 3/4 cup brown suga > 1/2 cup T > 1 1/2 cup Amespho > 1/2 cup dried minced onyawn > 1/4 cup garlic powde > 1/3 cup coarse grind black peppe > 2 T. dry mustar 2 T. ground corriande > 1 T. ground Thym > 1 liberal sprinkle ground Allspic > 1 chintzy sprinkle ground Clove > 4 or 5 or 6 of Joe Ames good tasting bay leave > > Got the brine sweltering in the MH at room temp in the cheap 16 qt. SS po > with a lid as we speak so to let all them flavors blend for a day or two > Then I gonna cool it off in the icebox. Gonna lay a brisket in the botto > of 2 double bagged non-deodorized Glad tall kitchen garbage bags and pou > half the cold brine over the top. Force out the air and tie a knot in th > top..back in the ice box it goes and I will come back in about a week Thi > will be a double batch (2 briskets..one for each two bags) cuz I tole Mr > Fixit I would make him one too. Now it aint too late to add anything i > anybody got any good idears on something which is missing. Thanks > > bigwhee > > ----- Original Message ----- > From: "Kevin Cleek" <kjcleek@earthlink.net> > To: <sausage@thesmokering.com> > Sent: Sunday, March 20, 2005 2:46 PM Original of the message was taken from http://www.cheftalk.com/forums/ Replies:That sounds about right.Is there a substitute for Amesphos? Yeppers sure there is. Other Topics of Chef Talk:Wptc 2007 & 2008Hello from a new member Chocolate Fountains Experiences ice cream temperature Middle Eastern spice Blend for Rice Got Chicken!- What are some good chicken recipes? Chicago City Council Implements Ban on Foie Gras Bay scallops...any ideas? What goes with grilled lobster tail Cooking...hehehe... Can you grow mushrooms? Stainless cookware choices Lost Italian Market and bakery in Chicago Are line deserts considered pastry? New and Starting a Business Bread Advice.... Need help with Christmas buffet ideas please does the "Cordon Bleu" tittle make a difference? A Shy Hello to Everyone peeled baby carrot question Glassware for an event From British Columbia, Canada CIA Wine program Pink Pepper? Southern Foodways Conf Howdy I'm new Developing Global Cuisines Class chicken or beef tips for using mandoline Schools in Toronto and elsewhere in Ontario more info Need Boston Crem Pie Recipe Please interesting article Sugar Free Yellow Cake Ideas on duck sausage eclair problems ROCK> me <HARDPLACE hello everybody, how's it going? Your cleavers for everything. cooking for 30 people Oh Oh Enoki Strata...What is it? Hello all Gourmet Magazine |