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What's everyone cooking this weekend?
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Hi-rise mesh bikini briefs?ed egli avea del cul fatto trombetta -Dante
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Hi-rise mesh bikini briefs?
I go with the Borat look. I find the ladies really dig itKeepin' It Weird in The ATX FBTX -
I got a Farmland 3-slab pack of baby backs from Costco.
I'm thinking of trying a 2-2-1 with a beer boat for the middle stage. It worked out pretty well for the brisket a couple weeks ago.
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Some of the fellows might too! )Hi-rise mesh bikini briefs?
I go with the Borat look. I find the ladies really dig it
I bought a 13.5 lb brisket earlier this week and I plan on smoking the point half on saturday, and the flat is brining till sunday for pastrami. I also ground a pound for burgers on tuesday that were quite tasty.
I ate a pastrami sammy at Hershels east side deli in Reading Terminal Market (philadelphia, pa) today, and although it was tender it didn't have quite the flavor as my last pastrami from the egg. (BTW my friends thought that Hershels pastrami was dilish)
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Nice. I'm sure you can do better pastrami at home. I can't wait to fire up my Charcuterie book! I also can't wait to dig a hole in the ground an bury a pig.
Some of the fellows might too! )Hi-rise mesh bikini briefs?
I go with the Borat look. I find the ladies really dig it
I bought a 13.5 lb brisket earlier this week and I plan on smoking the point half on saturday, and the flat is brining till sunday for pastrami. I also ground a pound for burgers on tuesday that were quite tasty.
I ate a pastrami sammy at Hershels east side deli in Reading Terminal Market (philadelphia, pa) today, and although it was tender it didn't have quite the flavor as my last pastrami from the egg. (BTW my friends thought that Hershels pastrami was dilish)As far as the Borat look on a beach in TX goes.....not sure dude in jacked up truck with rebel flags flapping from dual smokestack exhaust pipes (my only drawback about living in TX, but he is everywhere) is ready to see borat running down the beach. that would not end wellKeepin' It Weird in The ATX FBTX -
Did a pepperoni pizza on Friday night, will do a pork loin on Saturday...pics will be posted.
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@jwburns: I tend to post my cooks (few interesting ones these days) on the dreaded other forum, but have cross pollinated here too.
I did unwrap my prosciutto today to see how she was doing. 425 days at room temp (hence my impatience with people throwing out a steak after three days). Needs more time
I de-larded and rehung
Lamb ham gets smoke tomorrow. Bresaola got round two of the cure. All of this by the book and not at all due to my imagination
And, now that i think of it, none of it actually a 'cook'
ed egli avea del cul fatto trombetta -Dante -
And, now that i think of it, none of it actually a 'cook'
Glad you said it. I was ready to point it out.prosciutto MmmmmmBx - > NJ ->TX!!!All to get cheaper brisket! -
Ribeyes and Apple Pies in an apple on Saturday, not sure about Sunday yet.
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My calendar got jammed this weekend so I'm left with doing something relatively quick. It's always like this the last few weekends of summer and the whole month of December. Come on Labor Day!
Flint, Michigan -
The wife is begging for a pizza out of the egg...so I'm cooking a brisket. Just kidding. I'll be doing my first pizza on Saturday and some ribeyes on Sunday.
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Flap steak tonight, out tomorrow and lamb chops on Sunday. Egg Good!!!!George
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