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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 09-15-2006, 12:04 AM   #16
nonthink
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This tread came just in time. I’m strongly considering doing my 1st brisket for the Rosh Hashanah weekend seeing that my mother-in-law is coming up from Fla. She’ll be very impressed with her goy son-in-law. Not that she isn’t already.
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Unread 09-15-2006, 05:12 AM   #17
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Thanks everyone for the input. I have many Ideas now to start with.
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Unread 09-15-2006, 07:55 AM   #18
Bigmista
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Quote:
Originally Posted by nonthink
goy son-in-law.
Goy?? Please tell me this is Yiddish and not a misprint.

Although explaining a gay son-in-law could be entertaining for those watching...
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Unread 09-15-2006, 08:15 AM   #19
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Quote:
Originally Posted by Bigmista
Goy?? Please tell me this is Yiddish and not a misprint.

Although explaining a gay son-in-law could be entertaining for those watching...
Yep... Yiddish...

http://en.wikipedia.org/wiki/Goy

Back OT... The last two briskets I cooked were injected with a mix of low sodium beef broth, worcestershire, some garlic juice (from a jar of pre-chopped garlic) and some of my brisket rub, ground fine so it would mix in better. I heated this to just below boiling, let it steep for a bit, cooled it strained it to get out any bits, and injected the brisket until it wouldn;t hold any more. They came out great!
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