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  • Brisket - Simplified and Reliable Dinner Timing - Smoking Meat Forums
    So step one is if you can get a point cut that is the best place to start… this one is a nice 12lbs If you can’t get a point cut or you want to do a full packer this method will also work… Step 2 trim to a 1 4” and it’s ok if you trim a few spots to the flesh… ie cause once it’s trimmed dress it with salt for a dry brine
  • brisket point only? - Smoking Meat Forums
    Has anyone ever cooked just a brisket point? A buddy is coming into town with his wife in a couple of weeks and wants me to do a brisket, however, we will be going out of town for a week the next day and I just can't justify cooking an entire brisket for it to go bad in the fridge
  • Big brisket -- cook it whole or cut it in half - Smoking Meat Forums
    I just bought a 13+ pound brisket at Walmart for 2 99 lb to smoke tomorrow But there is only 3 of us and we can't eat that much Would y'all recommend cooking it whole and freezing the leftovers, or cutting it in half and only smoking half at a time?
  • Perfect point but flat is really tough - Smoking Meat Forums
    Hey all, Today I tried my first full packer brisket The point came out just how I wanted it to but the flat is really tough When I pulled it the IT of the point was 203 the flat was around 199 I am guessing the simple answer is I should have left it on for longer but I was worried about the
  • Burnt ends - Separate point flat before, during, or after?
    A full Packer brisket is much more forgiving than trying to cook a flat by itself Just as Chris stated, all that extra fat helps keep the flat nice, moist and tender I'm much prefer to do the Packer and separate after for Burnt Ends
  • Brisket Point Pastrami - Smoking Meat Forums
    1 4 teaspoon Paprika A point is easier to cook and keep moist because of the higher amount of fat Foil, or a foil pan covered, or dutch oven works great for a wet finish Here is a snip from my pastrami article: COOKING METHOD #2 Wet Pastrami - Foil Finish Set up you cooker as described in method #1, using the same cooking temperatures and
  • When do you separate the flat from the point? - Smoking Meat Forums
    Here's my first separated brisket, where the right piece was flipped up and over Being able to cut with the grain and presentation-look were improved by working the separated parts
  • Corned Beef Brisket Point - Smoking Meat Forums
    So I bought one of these Blarney Stone packaged corned beef brisket points at the market You know they always have them around St Patrick's day What I would like to do is smoke it like a normal brisket point to super tender and just make succulent bites out of it Since I have never tried
  • point or flat for pastrami - Smoking Meat Forums
    As said the point has a lot of fat in it (very tasty though) and the flat is more what you would expect from pastrami and is also a lot leaner Also remember when cooking pastrami you don't need to bring all the way to 190 like you do with a regular brisket to achieve the same level of tenderness, the cure has helped to tenderize the meat already
  • Corned Beef Brisket | Page 2 - Smoking Meat Forums
    We have one by us, and the sneak peak ad for Mar 4th-10th says "Cattlemen's Ranch Fresh USDA Choice Corned Beef Brisket point cut $3 49 lb Do they typically have good quality meat? Generally I don't buy much meat from there mostly because selection is limited They have Smithfield pork products which I avoid for personal reasons





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