Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
@Egglegal_Alien: Hey, nice to see a fellow egger from monterrey. I got it from COMRO which is the company that distributes Angus beef in mexico, they have a Little store in Ricardo Margain, I saw there SRF vacio argentino (flank steak) and managed t…
Well, brisket is now almost ready and it is only 7 am! At least 7 hours to go!
BUT looks amizing
Is back in the egg in butcher paper for at least an hour, some places the term marked 203, but others 194 and not as tender. I hope i dont screw it!
So, brisket torned out ok, it had good flavor and was pretty moist, but the crust was a bit dry and difficult to eat. Itmtook 19 hours to reach 200, then went ftc for 1.5 hours. I wonder what made the crust tough? I have a pic but i can upload it fr…
10:29AMfishlessman said:i find it in sausage form near the bacon and keilbasa, its the portuguese version chourico. slice in half the long way and fry til black and sticky or sliced for soups and pizza
I believe Botch is talking about Mexican choriz…
Thanks Griffin.Nola did respond! (I posted twice, rookie mistake)
My main concern was that maybe by re heating I could overcook them. I will cook them to desired temp, FTC and if needed re heat in conventional oven at 170.I'll send pics.