Matt Campbell wears his ballcap so tight I can't stand it. Also, I believe he's closer to Herman philosophically (like losing games he's not supposed to) than people realize. Do not want
Thanks I appreciate it. I think I was getting a little anxious and didn't know if leaving it on a bit longer would dry it out. Next time I'm just going to wait until I get even more of that gelatinous texture without worrying about the temp so much.
Follow Alton Brown's brine and cooking recipe. You're welcome.
I'm a big fan of Alton. I'll have to try his method but like the lot of us, succumbing to the horrid recipes of years past.
So I did this tonight. Passed the jiggle test but I felt it could've been "jigglier". Was very tasty and since it was my second brisket ever I thought it was ace and well received. Does anyone leave it on past 203 to maybe melt some more of the fat?
Frying is best, but as long as you brine there is no reason a roasted turkey has to be dry.
I will gladly make a plate AND say grace for the whole family if you can put a juicy turkey in front of me that that is roasted. I'm dead serious. I want to find the golden chalice.
Sam is a very good if limited QB who's been constantly hamstrung by a stubborn, moronic Coach that refuses to address shitty oline play or scheme to our talent advantages. Did I cover everything?