Speaking of meat and mustard. I BBQ brisket with a rub and coated in plain yellow mustard. keeps the meat moist and you never even taste the mustard when it's done.
here's my tips. 1. Go to www.barbecuen.com and read about championship brisket. 2. bring meat to room temp. cold meat adds a lot to cooking times. 3. get a Ploder meat thermometer (timer/temp with probe) about $20.00 I use two, one for the temp of the meat and one to read the cooking temp. 4. Burn you wood down to coals before using, No raw wood in the fire box. I use my Weber kettle as a second pit and keep wood burning so as to have a supply of coals when needed to add to the fire box on the BBQer. If you use "hard wood charcoal" not briquets you can add directly to the fire. The smoke from unburned wood or charcoal briquets will give meat a bitter taste. There is plenty of flavor in red hot coals. There should be very little smoke coming out of your cooker. 5. be prepared to cook brisket for a good 10-12 hours. 6. Start basting every hour or so after it's been on for 3-4. 7. No BBQ sauce till just before serving. Burns to easy. 8. Allow meat to rest 10-15 minutes before slicing. 9. I save the well done ends/edges for beans 10. PM me if you have more ?'s
I liked the schnitzel. The first twenty times. Same goes for the dumplings. And yeah, I've had sauerbraten and weissbraten and blutbraten and all the bratens on offer in Munich and on the Rhine. But after a while I missed... seasonings. Spice, heat! Ya know?
Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators
Important Notices: By participating on this discussion
board, visitors agree to abide by the rules outlined on our Rules
page. Messages posted on the Democratic Underground Discussion Forums are the
opinions of the individuals who post them, and do not necessarily represent
the opinions of Democratic Underground, LLC.