- Jun 11, 2014
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No & No. check your local Home Depot.Do you think I can use parchment paper?
Otherwise I have a brown paper bag but I bet that's too thick.
No & No. check your local Home Depot.Do you think I can use parchment paper?
Otherwise I have a brown paper bag but I bet that's too thick.
Again, I’ve never done on in the oven, only smoker. I trim and rub (salt & pepper) bring smoker to temp (200) let brisket get to room temp (~1 hour) and place on smoker when I go to bed. About 1 hour per pound, 15 pound = 15 hours. That puts it done around 2:00p wrap in towel and place in cooler for a couple hours.
Well... what are the details? How’s you do it?
Turned out tender but missing the authentic smoke flavor. I used liquid smoke. Still good.
Well... what are the details? How’s you do it?
And there goes CD again, flexing her white privilege.This is the only cheese I have for our all American homemade hamburger. So we throw it away in protest?
Nailed it. Sautéed the crab cakes in essence of pork and butter, so bacon :)Crab cakes,
Remoulade , squash, zucchini , red
Pepper and what looks like a strip of
Bacon . That cover it ?
That looks great. Especially after I put on my glasses. At first it looked like the bird was pimp-shakin’ behind two centipedes. Of course, I’ve been drinking...
Chicken and ribs gentlemen.
Kung Pao chicken with Asian slaw on the side. No photos of the dumpling appetizer as they were the frozen kind (though the dipping sauce was from scratch).
Hmmmmm, so just chicken and peanuts, eh?Looks good. Would b better without those red & yellow peppers as well as removing those green onions. Oh, and is that celery? Barf!
And rice and soy sauce. Maybe add some watercress in there. Those little Asian fried noodles on top would have been a nice touch as well. Can you say Asian fried noodles anymore?Hmmmmm, so just chicken and peanuts, eh?