Opinion please...

Hark! I heard [email hidden] say:

Quoted message said:

Katra said:

Brisket... ;-) It can be marinated in a very large, clean, trash bag. They are generally BBQ's
whole, or slow roasted.

Trash bags aren't food grade. Try a cooler, instead.

Or one of those Reynold's roasting sacks for turkey. They're food grade and not that great for
actual cooking...

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

paula said:

hmm, sounds good but i have not come across de-hydrators over here.thanks for your
response anyway.

It is too humid here in Texas during the summer to use the oven for dehydrating, but it can be done
during dryer weather like in the winter. :-)

You can try it then. Run the oven on low, if I remember correctly, mom used to do it at about 150
degrees? Anyone please check that temp. if you have done oven dehydrating???

You can order dehydrators on line quite easily!

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K.

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Katra said:

Nancy Young said:

Katra said:

Brisket... ;-) It can be marinated in a very large, clean, trash bag. They are generally BBQ's
whole, or slow roasted.

Trash bags aren't food grade. Try a cooler, instead.

nancy

Good idea... :-) I just posted that because it's what one of the guys at work suggested. His
brisket has been some of the best I've ever tried!

Oh, there is nothing like good brisket. I love it, corned or not. Speaking of which, Kay's Calling
All Cooks episode was on recently, I wonder if her recipe is on the FoodTV website.

nancy

j.j. said:

Hark! I heard [email hidden] say:

Quoted message said:

Katra said:

Brisket... ;-) It can be marinated in a very large, clean, trash bag. They are generally BBQ's
whole, or slow roasted.

Trash bags aren't food grade. Try a cooler, instead.

Or one of those Reynold's roasting sacks for turkey. They're food grade and not that great for
actual cooking...

--
j.j.

As I said, I just suggested it since Bob, one of my co-workers, told me that is what _he_ does. ;-)

I personally have a MONSTER sized stainless steel mixing bowl that I use!!! And a 40 cubic ft.
Hobart commercial refrigerator with a temp. monitor. <G> How else would I be handling this stupid
jerky load that I'm stuck with at the moment??? :-P Plus having someplace to store Titania's eggs
that I'm not hatching. I like emu egg, but I can only eat so much of it. It's EXCELLENT in egg drop
soup I've discovered! It "sheets" better than chicken egg as it's denser.

I cover the marinating meat with saran wrap to seal the air out and get excellent flavor
penetration, even if I'm doing brisket. :-)

K.

--

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Nancy Young said:

Katra said:

Nancy Young said:

Katra wrote:

> Brisket... ;-) It can be marinated in a very large, clean, trash bag. They are generally
> BBQ's whole, or slow roasted.

Trash bags aren't food grade. Try a cooler, instead.

nancy

Good idea... :-) I just posted that because it's what one of the guys at work suggested. His
brisket has been some of the best I've ever tried!

Oh, there is nothing like good brisket. I love it, corned or not. Speaking of which, Kay's Calling
All Cooks episode was on recently, I wonder if her recipe is on the FoodTV website.

nancy

How do you cook your Brisket when you make it? I usually slow cook over Mesquite. :-) At
least 6 hours.

K.

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Nancy Young said:

Oh, there is nothing like good brisket. I love it, corned or not. Speaking of which, Kay's Calling
All Cooks episode was on recently, I wonder if her recipe is on the FoodTV website.

(answering myself) This is Kay Hartman's great aunt's recipe:

Brisket Recipe courtesy Irene Wolpin Show: Calling All Cooks Episode: Holiday Show 1 See this recipe
on air Monday Dec. 22 at 9:30 AM ET/PT.

4 pounds beef brisket 1 onion, sliced
1/2 cup ketchup
2/2 cup chili sauce 2 tablespoons brown sugar 5 to 6 cloves garlic 1 (12-ounce) can beer

Season meat with salt and pepper and place in a 9 by 13-inch pan, and cover with onion. Combine
ketchup, chili sauce, sugar, garlic and beer and pour over meat. Cover with foil and bake at 300
degrees for 4 hours. Remove foil and bake uncovered for 35 to 40 minutes. Remove meat from pan. To
make gravy, with an immersion blender or a blender blend all liquid from the pan. Cook and stir
until thick. Cool meat and slice cross-grain. Lay in baking dish and reheat. Serve with gravy.

Nancy Young said:

Nancy Young said:

Oh, there is nothing like good brisket. I love it, corned or not. Speaking of which, Kay's
Calling All Cooks episode was on recently, I wonder if her recipe is on the FoodTV website.

(answering myself) This is Kay Hartman's great aunt's recipe:

Brisket Recipe courtesy Irene Wolpin Show: Calling All Cooks Episode: Holiday Show 1 See this
recipe on air Monday Dec. 22 at 9:30 AM ET/PT.

<snipped awesome sounding recipe>

That sounds yummy. ;-)

I usually use liberal lemon pepper and do a lemon and teryaki marinade with onions and garlic.

One nice thing about Texas is that mesquite is plentiful for smoking!

There was one time that brisket was rilly cheap, so we bought 3 of them and trimmed all the fat off,
and ran them thru the meat grinder to make burgers out of it. It had a very interesting texture and
LOADS of flavor.

K.

--

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Hark! I heard [email hidden] say:

Quoted message said:

(answering myself) This is Kay Hartman's great aunt's recipe:

<snip>

Quoted message said:

To make gravy, with an immersion blender or a blender blend all liquid from the pan.

What is an immersion blender -- is it like a stick blender? I used to have one of those, long ago,
but never used it...

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

j.j. said:

Hark! I heard [email hidden] say:

Quoted message said:

(answering myself) This is Kay Hartman's great aunt's recipe:

<snip>

Quoted message said:

To make gravy, with an immersion blender or a blender blend all liquid from the pan.

What is an immersion blender -- is it like a stick blender? I used to have one of those, long ago,
but never used it...

Yup, a stick blender. Excellent for pureeing soups, etc, without the huge mess of transferring it in
batches to a food processer.

nancy

j.j. said:

Hark! I heard [email hidden] say:

Quoted message said:

(answering myself) This is Kay Hartman's great aunt's recipe:

<snip>

Quoted message said:

To make gravy, with an immersion blender or a blender blend all liquid from the pan.

What is an immersion blender -- is it like a stick blender? I used to have one of those, long ago,
but never used it...

--
j.j. ~ mom, gamer, novice cook ~

Man. I use my Braun all the time! It's one of my favorite kitchen gadgets. :-)

K.

John Gaughan said:

PENMART01 said:

For pieces of meat so large that they can't be accomodated by the largest size standard Zip-type
bags then those pieces are not good candidates for marinating simply by soaking, those would be
too massive for penetration by mere soaking, therefore would be best served by needle injection.

That depends. If you had a large but relatively thin piece of meat, it might not fit in a ziploc
bag, but marination could still work.

But I do agree that marinade will not penetrate very deep in a thick cut of meat.

this is why god made chicken wings.

your pal, blake