|
|
Posted on 07/02/2007 6:00:57 PM PDT by laurenmarlowe
|
|
Bwaahahahaha...what Tamar said.
That sure takes your mind off of food!
*HUG*
Thank you, BB!
;0)
Ms.B
Hey, if you're going to "waste" a beer, you might as well have it do double duty.
Actually, the funny part is that there's never any beer in the house and I had to buy a six-pack at the supermarket. I think I finished off the other five cans sometime before the following Super Bowl.
GREAT picture, saw that one yesterday. May they all get BBQ’d.
TS
"Tann! It's 1am!! What're you doing in the backyard??? And why do I smell sausage?
Mr. B is a lucky guy! What a cook!
Mmmmmmmm, okay, I can do that.
Sore and a little stiff, but otherwise hale and hearty!
I enjoy almost every hour I spend on the field, or in costume, or just writing about it!
I resemble that remark!
True...and he's actually gonna have BBQ!
I am looking forward to this meeting so much...along with seeing you again, NYT!
Hehehehe, usually don’t have to “purchase” beer here, my BIL seems to always keep plenty here in the fridge for when he and my sister visit.
There is a 12-pack that’s been in there since April? I think? Maybe I should put some of it to good use!
Not you, ya goof, the chicken! ROLF! :o)
Just deserts....but still a little underdone.
No.
TS
Sorry, I only buy my pizza from Da Vinci's or L&B Spumoni Gardens. I don't buy pizza from non-Italians. And I'm not even Italian. I will, however, accept the invitation to try an English muffin or mini-bagel pizza cooked by friends or family who at least know someone Italian.
Kids and their noses...I just don’t get it.
Barbecued Texas-Style Beef Brisket Recipe courtesy Emeril Lagasse, 2005
See this recipe on air Wednesday Jul. 04 at 3:00 AM ET/PT.
Show: Emeril Live
Episode: BBQ Across America
1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons kosher salt
4 tablespoons paprika
2 teaspoons granulated garlic powder
1 tablespoon granulated onion powder
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne pepper
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows
Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, kosher salt, paprika, granulated garlic, granulated onion, black pepper, cayenne pepper and cumin. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate for at least 6 hours or up to overnight. Remove the meat from the refrigerator and let come to room temperature.
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
Remove the meat from the refrigerator and let come to room temperature. Prepare a stove-top smoker according to the manufacturer’s instructions. Remove the plastic wrap and place the brisket on the rack over low heat. Close the lid and smoke for 2 hours.
Preheat the oven to 275 degrees F.
Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 3 to 4 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.
Serve with Barbecue Sauce
Kids..
At least I haven’t had them eating any creepy crawlies today.
Barbecue Sauce:
1/2 tablespoon vegetable oil
1/4 cup chopped yellow onion
1 teaspoon chopped garlic
1 cup ketchup
2 tablespoons dark brown sugar
1 1/2 teaspoons molasses
2 tablespoons apple cider vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot red pepper sauce
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
Yield: about 2 1/2 cups
Sounds good to me. It's not like he'll remember exactly how many cans were left in the fridge.
I am surprised. Most creepy crawlies are just kid-fodder!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
