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Beef Brisket- One Tough Customer
Texas ranchers thought it would be funny (and profitable) to send the toughest cuts of meat East at prime rates while they kept the more tender steaks and roasts for themselves.
They pictured their brothers in the East gnawing away on shoe leather while they enjoyed tender and juicy steaks. Boy, were they mistaken!
Since the price of the brisket was SO outrageous, people started talking about this wonderful Texas import and then they began visiting Texas looking to try some authentic beef brisket for themselves.
With that, the Texas ranchers sure had their work cut out for them. They had to figure out how to make shoe leather taste great or risk losing all their credibility with their buyers back East.
Using their natural barbecue instincts, the Texans cooked up the brisket the only way they knew how, low and slow, adding rubs and sauces along the way, and when they were done, they made a magnificient discovery - the beef brisket was even better than their roasts and steaks!
The relationship with their fellow Americans was saved, a second Civil War was averted, and they all lived to barbecue another day!
Just goes to show that those Eastern boys sure know their meats and those Texas boys can barbecue just about anything, even the soles of their shoes!
So if ever you�re up to trying your own hand at smoking up some great brisket, here's the recipe for Texas Style Beef Brisket from the book, "Barbecue Secrets Revealed!," available at ...
http://www.Barbecue-Secrets.com
Texas Style Beef Brisket
12 -15 pound Brisket
Cajun seasoning or dry rub
Your favorite BBQ sauce
Salt and pepper
Begin by mixing together the Cajun seasoning, salt and pepper and rub into the brisket.
Get the charcoal going in the smoker and add a large chunk of hickory wood, which has soaked in water over night.
Put the meat on and keep the temperature between 150 and 250 degrees during the entire smoking cycle.
Put a water pan under the meat and add quartered potatoes, celery, onion and carrots to the water.
Cook the meat for about 3 1/2 hours in the middle of the smoker and then turn the meat so the other side is towards the firebox. Continue cooking for another 3 1/2 hours.
After seven hours of total cooking has elapsed, baste both sides with barbecue sauce and wrap the brisket in aluminum foil. Continue cooking the meat another 4 hours.
Do not let the smoker get too hot! A long cooking time at low temperatures (150-250 degrees) is what will turn that tough piece of meat tender and juicy.
After cooking for a total 10-12 hours, remove the meat and let stand for 10-15 minutes. Carve or gently pull the tender meat and it�s ready to impress your guests!
In case you're in need of a favorite Cajun rub and BBQ sauce, here are two of my favorites from the book:
Cajun �Take No Prisoners� Spice Rub
1 cup Sweet paprika
1 tsp Paprika
1 tbsp Black pepper
1 tbsp White pepper
3 tbsp Cayenne
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Salt
1 tbsp Rosemary
Blend spices together and rub into meat.
Amazing All Purpose Barbecue Sauce
1 cup Catsup
1 tbsp Worcestershire sauce
2 dashes Bottled hot pepper sauce
1 cup Water
1/4 cup Vinegar
1 tbsp Brown sugar
1 tsp Salt
1 tsp Celery seed
1 tbsp Minced onions
Combine ingredients in slow-cooking pot. Cover and cook on low 2 to 3 hours.
Makes 2 to 2 1/4 cups sauce.
And that ought to do it!
Happy smokin'! Dusty
Dusty Patterson learned so much from Randy Pryor's book "Barbecue Secrets Revealed"! How to Barbecue Like A Barbarian And Grill Like a Grand Chef!" that he convinced Randy to let him spread the word! For killer BBQ recipes, tips and tricks, sign up for their free newsletter at http://www.Barbecue-Secrets.com
The Importance Of Healthy Choices At Your Restaurant
These days more people than ever before are trying to eat right. They understand the actions they take today will help ensure they are fit into the future. They will reduce their risk of heart disease and other ailments. They will also feel better and look their very best just by making good choices when it comes to the foods they consume.
Healthy eating isn't just something people do at home though. It is a lifestyle change that they commit to rather than a dieting phase they go through. You can help support their efforts by offering menu items that have the ingredients in them they are looking for. Even at many fast food restaurant locations you can replace the fries with a salad.
Children need to have healthy options as well. They can get slices of fruit and milk instead of greasy fries and soda. Make sure you take the time to ask what alternative choices are offered. Ideally though, a quality restaurant should have this information displayed for all to see.
One of the easiest ways to offer some healthy options is to feature several great salads to choose from. A chef salad with meat, grilled chicken salad, and shrimp salads go very well. Offer low calorie and low fat dressings as well. You may consider having a serve yourself salad bar put into place as well.
You can denote healthy food choices on your menu as well. Placing symbols such as a heart by them makes it very easy for customers to find them. It seems that the portions of meals at restaurants continue to increase as well. This is one area where people who are cutting back need your help. Try to offer some smaller portions of meals for those that don't want to have tons of left overs.
Dining out isn't all about eating until you are stuffed. The portion sizes at most restaurants are very large. Try to be considerate of those that want something small. Offer some of the more popular items in smaller sizes for adults cutting back as well as for older children. Your guests will really appreciate these types of efforts from you.
So many people choose to go out for a meal eat day, so you need to make sure your restaurant can meet their needs. Some people eat out because they are away from home and they have to. This doesn't mean they are going to blow their diet or just survive on junk for several days at a time. Other people want the atmosphere of a relaxing restaurant but they don't want to compromise their eating habits.
It does take some planning to make your restaurant menu more appealing to everyone. Yet it is a bold move that can definitely increase your volume of repeat customers. You can be sure more and more restaurants will be adding this type of benefit for guests too. You don't want to lose the business you have because you haven't continued to evolve in regards to your services.
Patricia Farnham is well known for her insight on creating a successful restaurant. Learn from this veteran restaurateur with real life examples of restaurant failure and success. She's uncovered many methods of starting a restaurant for very little money, and keeping it open. Check out her website for how to start a restaurant information, opinions and resources.
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