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Chef To You

Renton, Washington

Member since Dec 2004

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Reviewed Northern California Smoked Brisket

Oct 2, 2010 in Food Network Community Toolbox on Food Network

To the reader that thought it was too dry: Your cooking temperature was probably too hot. To smoke it... Bring your smoker to about 275 degrees.
I have a green egg smoker and it came out perfect; Smokey, and juicy. Great rub

Reviewed Northern California Smoked Brisket

Oct 2, 2010 in Food Network Community Toolbox on Food Network

To the reader that thought it was too dry: Your cooking temperature was probably too hot. To smoke it... Bring your smoker to about 275 degrees.
I have a green egg smoker and it came out perfect; Smokey, and juicy. Great rub

Reviewed Northern California Smoked Brisket

Oct 2, 2010 in Food Network Community Toolbox on Food Network

To the reader that thought it was too dry: Your cooking temperature was probably too hot. To smoke it... Bring your smoker to about 275 degrees.
I have a green egg smoker and it came out perfect; Smokey, and juicy. Great rub

Reviewed Rioja Steamed Mussels with Chorizo

Oct 2, 2010 in Food Network Community Toolbox on Food Network

I have a similar recipe but use clams and white wine.
I want to try this recipe but I will be adding lots of garlic, about 1/2 half the red wine.
Also to the reviewer who didn't like the strong wine flavor... you might want to choose a lighter wine.

Reviewed Rioja Steamed Mussels with Chorizo

Oct 2, 2010 in Food Network Community Toolbox on Food Network

I have a similar recipe but use clams and white wine.
I want to try the recipe but I will be adding garlic, about 1/2 have the wine.

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