On 10/13/2010 04:10 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 10/13/2010 10:53 AM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>>> OB on topic: Bought more lovely thick pork chops today for possible BBQ
>>>>> this weekend. Work's been a bitch with lots of overtime. Sometimes all I
>>>>> want to do on my days off is sleep. ;-p
>>>>>
>>>>> Those things cook up so well. ;-)
>>>>>
>>>>> <http://picasaweb.google.com/lh/photo...Q?feat=directl
>>>>> ink>
>>>>>
>>>>> After the pork spares, one of the techs at the Chiro's office has
>>>>> requested Brisket. I'll likely cook for them once per month so I have
>>>>> time to plan.
>>>>>
>>>>> I've only ever cooked brisket once so really need to check the archives
>>>>> and google as to how to do one right. I've eaten so much flavorless
>>>>> brisket at various BBQ's and even at BBQ restaurants, (including Salt
>>>>> Lick and Ironworks) I tend to despair of making a really tasty one. :-(
>>>>>
>>>>> It's one major reason I prefer ribs, chops and pork butt!
>>>>
>>>>
>>>> Those ones to the side have some nice color, just begging for some Jack
>>>> Daniels/honey/butter reduction glaze, imo...
>>>
>>> Oh yum! Nice idea.
>>> Or some type of fruity jam glaze...
>>>
>>> Mustard treatment for pork works well too, depending on your mood.
>>
>>
>> Split the difference and jack Daniels makes a real tasty Honey mustard ;-)
>
> Actually, Central Market in Austin carries a Jack Daniels mustard,
> pre-made. ;-)

That's the stuff I was referring to!

http://www.kmart.com/shc/s/p_10151_1...9470811 0001P


> To date, the only alcohol I've ever marinated meat in is Vermouth.
> I marinate myself in more of a variety...<g>
>

Lol, obligatory comments on tenderness, etc....