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Joined Date: Mar 01, 2010
Reviewed Texas Oven-Roasted Beef Brisket
"I just made this brisket for the umpteenth time this weekend and got the same rave reviews as I always have! The meat is simply melt-in-your-mouth, and the rub adds this great spiciness - without too much heat! I actually only end up cooking the meat for an hour at 350 and two hours at 300 - and it's perfect every time. I also use the juices to ma"
"I LOVED this salad. I made it a couple weeks ago for a lunch with friends and we were all scraping the bowl for the last bits and pieces at the bottom. Made just a couple adjustments: used candied walnuts instead of plain, added a little bit of red wine vinegar to the vinaigrette (I like it a little tangier), and I throw in a big handful of pomegranate seeds. Big hit! Making it again this weekend!