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| | #1 |
| Member Join Date: May 2008
Posts: 2,134
Tokenz: 25,580 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | I have a Ziplock bag of leftover smoked briscuit from a party last night. Well I really want some, however the bag is like Silly Putty - congealed fat and meat lol. It's actually making me sick. How shall I prepare this? In a pot on the stove or in a dish in the oven? I dunno what to do here and I don't want to ruin it tia. |
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| | #2 | |
| Member Join Date: Jan 2008 Location: Caught between the moon and New York City
Posts: 1,603
Tokenz: 7,283 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Quote:
Put it in the oven at 250 for a couple hours. YUMMMMM | |
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| | #3 |
| Member Join Date: May 2008
Posts: 2,134
Tokenz: 25,580 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Yeah? So the block of lard and meaty goodness will melt down like a cheap candle and just pool in the bottom of the baking dish? |
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| | #4 |
| Member Join Date: Jan 2008 Location: Caught between the moon and New York City
Posts: 1,603
Tokenz: 7,283 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | That is collagen, its what makes brisket toughen when cooked. It has flavour, but most of the flavour should be in the meat. Its how it was cooked |
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| | #5 |
| Member Join Date: May 2008
Posts: 2,134
Tokenz: 25,580 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Smoker connoisseur? |
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| | #6 |
| Member Join Date: Jan 2008 Location: Caught between the moon and New York City
Posts: 1,603
Tokenz: 7,283 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | yep. I make a mean brisket, too |
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| | #7 |
| aka CB Join Date: Sep 2007
Posts: 11,313
Tokenz: 647 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Can I have one of the biscuits?
__________________ Yeah, there always after my lucky charms. What? Why does every one always laugh when I say that. They are after me lucky charms. What? |
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| | #8 |
| Member Join Date: Nov 2007 Location: Winslow, ME
Posts: 8,258
Tokenz: 31,057 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | use a baking sheet cove it with tin foil and put a grilling rack or cooling rack over the pan put the brisket on the rack and then cook it the fat will drip down without ruining the meat.
__________________ The road through life is rough... Buy a helmet! |
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| | #9 |
| Member Join Date: May 2008
Posts: 2,134
Tokenz: 25,580 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | It's already pulled apart. |
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| | #10 |
| Member Join Date: Jan 2008 Location: Caught between the moon and New York City
Posts: 1,603
Tokenz: 7,283 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Oh, well then heat it up in a pan at med low heat |
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| | #11 |
| Member Join Date: May 2008
Posts: 2,134
Tokenz: 25,580 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | So now you get a better idea of the Silly Putty bag. |
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| | #12 |
| Member Join Date: Jan 2008 Location: Caught between the moon and New York City
Posts: 1,603
Tokenz: 7,283 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | squeeze everything out into the pan |
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| | #13 |
| Member Join Date: May 2008
Posts: 2,134
Tokenz: 25,580 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Yeah ok it's just grossing me out. Like, I want to eat but the consistency of that bag is killing me. I'm having a rough time with this for some reason. Thanks for the help kidz. |
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| | #14 |
| Member Join Date: Jan 2008 Location: Caught between the moon and New York City
Posts: 1,603
Tokenz: 7,283 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Lets go out to eat. |
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| | #15 |
| Member Join Date: Nov 2007 Location: Winslow, ME
Posts: 8,258
Tokenz: 31,057 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | u can still use the same method... your just worried about all the congealed fat right?
__________________ The road through life is rough... Buy a helmet! |
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