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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:Overnight Soaked Beans Still Good?Plan of Action Making Steak Interesting... Hello from Tennessee My style is so yesterday :( New Orleans Hello all... Want to be a chef Paula Deen back to the kitchen Steamed Rice!!! Politicians at Farmer's Markets..... G'Day all foodies Happy Birthday, Katbalou! from Moscow with love... Yeast Risen Donuts - Problems with rising Celebrity Cooking Showdown what do you call this dish? Possible Position change place change a mind Bay scallops...any ideas? Influence of nutritional trends Diced Meat? Newbie Hello! Hello Vegan Wedding fried chicken? Hello from Indiana Hi Weird and interesting fun stuff Blooming Onion Happy birthday Nicko Professional Chocolate Certification please.... how to build box lunch business Chef job on cruise ship? Fruit Pate I wish someone would make.... Hello from a new member Italian Chef de Cuisine Does this count as cooking equipment? Info about Chef's Clogs...? Steamer Re-Planning my trip...Need a little help Restuarant School at Walnut Hill Hello from Georgia English Muffins - HELP beef tenderloin canapes- temperature? |