naamanf

Brisket tacos

Serviio Edit: guess I should read more. I did have my PS3 streaming wireless over G and it didn't work so good for hi-def content.

Turned out pretty good, but a little more time might have been good. It didn't have much of a fat cap so it might have dried out if I did it much longer. Pics or it didn't happen.

Brisket, about 10 hours in.

$149 for a goat sounds pretty good to me.

I would do a wheat of some sort

I wonder if she is from here in Manhattan, since we just had Wine in the Wild which by chance featured a red wine. Hmmmm.....

I smell a rat.

Happy birthday!!!

Happy Birthday!!!!

Yeah had a couple dozen whole (peeled) cloves of garlic thrown in. Got lucky and the ones I picked up had huge cloves which made for easy peeling and good eating.

Good idea. Sounds like a good possibility. Trick is I think we might be coming to the end of the crawfish season, but seeing as I plan on doing this again next year it's definitely a possibility. www.lacrawfish.com

It was a really good time, definitely something I want to repeat. I think pig roast is next It is, amazing how fast they grow up.

Did my first, hopefully annual, crawfish boil yesterday. It was a busy day of cooking, 140lbs of the little buggers, but tons of tasty fun. Good call on the limes Dan! Cleaning them up Ready to cook Cooking Time to start eating Don't bother me when I'm stuffing my face Our sole survivor. Found him crawling toward the liquor cabinet.

Just refied both my houses. No points and no cost refi saving about $500 between the two. Plan on rolling that right back into the principal. Should shave off some serious time on the loan.

RIP to a legend.

Could also start with a pork butt. Smoke it until it's 140 then finish it in the oven. Pretty easy and almost impossible to mess up.

Agreed.

I normally do the cannibals which are done with that method, but figured I would try something else. Definitely quicker, and super tasty that way. Strangely enough I have not seen St Louis style here which I guess I could just do myself with some spareribs. Normally the baby backs I get are not as meaty as these were so I just wasn't expecting the long cook time.

Happy Birthday!!!!

Turned out pretty darn good. Probably the meatiest ribs I have ever done so it took an extra 3 hours and could have used another one or two.

The Vs are awesome!

Slathered in a spice/mustard sauce, smoking with grape vine. Spraying down every half hour with apple juice. We shall see.

I think it would have come across better in Portuguese.