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Discussion in 'Strength & Conditioning' started by Eyescream, Jan 10, 2010.
mmmm.... i just drooled.
Brisket makes me happy. Even happier that tonight's supper had about 150 grams of protein in it.
Yum, hope you saved me some.
I got five more pounds in the freezer resting in rub that I didn't feel like messing with. When I put it in I'll let you know, yeah?
Yum. What's your recipe? I don't ever recall making a brisket. Yes, I know; I'm lame.
I thought that was Ted Kennedy's liver.
I started with this and liberally added cayenne, cumin and this chili powder my wife gets at the Mexican store that's got lime in it. For the mop sauce I added about four tablespoons of honey and used balsamic vinegar instead of apple cider vinegar.
Then I put it in the oven for an hour and fifteen minutes per pound.
I hear liver's good for you; but it tastes so bad I'll never find out.
Thanks... I'll have to give it a try some time.
It's good stuff. The original recipe calls for putting bacon on it while it cooks, but I didn't have any bacon.
No smoke?!? I wonder if that's why they recommend the bacon.
Anyway, at what temperature do you cook?
Yup. Real food for real people wanting real muskels.
I would've smoked, but it was 20° outside this weekend, and I'm a big wuss about that.
I cooked it at 275°.
I always take a picture of everything I smoke. I always put a freshly poured pint in the picture for size reference. You used red pens.
It didn't occur to me that they'd be useful for a size reference, but there you go. Good eye. lol
Oh yeah, todays rows reminded me that HB squats or front squats help with rowing.
I'm down with that. Does rowing, conversely, help with squats?
I did not mean to post about squats and rowing here, Don't know how I screwed that up.
Just run with it, bro.