Are you kidding me? I am very passionate about my brisket and I can assure you that I would NEVER do the things done in this video. Trim the fat before smoking? If you are cooking brisket, obviously you are over the fact that it's not the healthiest thing ever. So keep the fat on during cooking and remove after. It permeates the meat and adds flavor. Lots of it! Also, it prevents the brisket from drying out, when using any other smoker besides a water-type smoker. I definately suggest using mustard! It's not about making the rub stick... it's about creating a great "bark" which the mustard does. (just dont use tooo much.) "Not much to making a brisket", you say? I disagree wholeheartedly. For someone willing to put 10 - 16 hours into smoking a meat, should really have a respect and love for what they have done.
This is becoming an common occurence for me lately. And thanks for the freezing tip... although I will probably not be using as butter for mine... :D
Sweet! I'll be checking for durian since I live next to Oakland. I always thought they were not available in the US.
Yeah. that's true, it definately isn't necessary, but it's a whole lot easier. To be honest I dont even use a knife.. I just scrape using something metal and I get the nicest edge that way. no little flaps and nothing to smooth out in the end. I think using a knife on grip tape is just asking to be cut... :D
Yeah. that's true, it definately isn't necessary, but it's a whole lot easier. To be honest I dont even use a knife.. I just scrape using something metal and I get the nicest edge that way. no little flaps and nothing to smooth out in the end. I think using a knife on grip tape is just asking to be cut... :D
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