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Reviewed Texas Brisket

Jan 6, 2013 in Food Network Community Toolbox on

Made this brisket today on the weber smokey mountian smoker. A 7 lb brisket cooked at 220 to 250 degrees for 8 hours. Applied the rub the night beofre and let the brisket sit in the fridge overnight. The meat was very very juicy and tender but unfortunately it was way to salty. At first i thought I had misread the receipe but discovered I did not."

Reviewed Sweet Potatoes Glazed with Molasses, Pecans and Bourbon

Mar 19, 2012 in Food Network Community Toolbox on

FANTASTIC !! Made it for Thanksgiving in 2011 following the recipe exactly. Everyone, including the kids ages 8 and up, just loved it. I should have made more.""

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