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jlsm

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  • Re: Pretzel buns

    jlsmjlsm
    THESE ARE FANTASTIC! Just like the ones I had in Bavaria. I made one small change: I brushed with an egg white beaten with 1T of water before cutting. Thanks so much for this.
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  • Re: Rabbit?

    jlsmjlsm
    As Little Steven says, rabbit is best braised or stewed. I think direct grilling would produce stringy meat. Look up "Italian rabbit vinegar" for a classic Italian verision. 
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  • Re: Smallest Packer?

    jlsmjlsm
    I'd like one that size, too, though I'm sure all my friends and relatives would curse (they get the bulk of a brisket cook). 
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  • Re: Leg of Lamb & Brisket cook (lot of pics)

    jlsmjlsm
    Thanks, @R2Egg2Q. I haven't been happy with the last few briskets and this combo method might be the trick for me. My husband is begging for brisket this weekend, so Sunday it is. 
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  • Re: Leg of Lamb & Brisket cook (lot of pics)

    jlsmjlsm
    What a fantastic cook. So you cook low for two hours then fire it up to 350? If you get a boned leg, the meat is grouped into three muscle areas of about the same size. I cut them apart and cook roll…
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