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Old 07-25-2004, 08:59 AM   #7
Quintessential Chatty Farker

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Join Date: 06-04-04
Location: St. Joseph, MI

Originally Posted by BBQchef33
All credit for presentaion goes to Greg!! While I was slicing and doing the fianl glazes.. he was prepping the turn-in containers. Going thru heads of lettuce for good leaves.. bunchs of parsley.. organizing.. Personally, i have the creative abilities of roadkill.
Phil the glaze on your brisket looks great. What did you use to for the glaze? Did you carmalize it with a torch? Inquiring bellies would like to know!
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

Old Country Over/Under, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, Brinkman Dual Zone Proffessional Grill, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 2 UDS's.
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