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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-08-2012, 08:01 AM   #16
Phubar
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Nicely done!
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Unread 10-08-2012, 08:56 AM   #17
javahog2002
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That's a new one for me : Brisket on Rye. After seeing that cobbler, I know I would have no room left for the brisket. Every thing looks great. Wow !!!
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Unread 10-08-2012, 09:15 AM   #18
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Quote:
Originally Posted by javahog2002 View Post
That's a new one for me : Brisket on Rye. After seeing that cobbler, I know I would have no room left for the brisket. Every thing looks great. Wow !!!
Yes, the brisket on rye is totally inspired by all the pastrami stuff I have been reading lately (pastrami in the works, scheduled for 20th/21st October). It is like a meat explosion in your mouth with that hint of sauce and the slight spiciness from the peppers.

BTW Half of the cobbler had to go into the freezer for next weekend, as said, I try to keep a strict diet during the week. Sadly (I mean "luckily") I seem to be the only one in the family appreciating cobbler at all. That one is my first try with apple and cinnamon, and I have to say it got absolutely extraordinary!
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