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I can already tell that you shouldn't be allowed to post in this thread.I can see halibut working with a basil puree. I wouldn't normally think of interchanging halibut for black cod, though. One is very delicate, the other is quite *****.
This thread is for posting recipes you would like to share and also for requesting recipes from members.
Given all the brisket that was cooked last week, and that I plan to smoke a brisket next weekend and then in the beginning of November for a tailgate, I would first like to share the recipe I use for smoking brisket.
Hope people enjoy this recipe.
Tried the carrot soup recipe last night. It came out wretched. Kwilk, two questions: is a "medium carrot" proportionally equivalent to a "medium Midwesterner?" Second, is your thumb the size of a bottle cap?
Tried the carrot soup recipe last night. It came out wretched. Kwilk, two questions: is a "medium carrot" proportionally equivalent to a "medium Midwesterner?"
I've never heard of using a liquid marinade on a brisket. Typically, I apply a dry rub and refrigerate 24hrs. Let us know how it turns out.
Oh, this is not something I'm proposing to try. I've used it many times and everyone always loves it.
That looks quite good. The lighting in the last photograph is especially nice.