Space Pirate
Join Date: May 2004
Location: Atlanta
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I had some indescribably delicious brisket tonight and I want to know more about where this incredible cut of meat originated. Are any of you up-to-speed on your cuts of meat? What makes brisket so tasty and what else should I be on the lookout for, meatwise?
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Senior Member
Join Date: May 2004
Location: Atlanta
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I recommend the loin. Slowly stroke it to release the juices. Dip it in your wive's gravy. And share it with your friends.
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Rest In Peace
Join Date: May 2004
Location: Atlanta
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um, maybe it's the drugs, but is there some deep metaphorical figurative shit going on, or are you guys really talking about meat as in a dead animal?
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Member
Join Date: May 2004
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Grill.
Charcoal. Wild game. Accept no sustitutes. (also find some "Montreal Steak Seasoning", any grocery store should have it, grab a couple of T-bones, or anything close on the animal, and make sure they are AT LEAST 1-1/2" thick. season the meat, grill it 3-5 minutes a side on a F**KING HOT charcoal fire) bon apitite When the Christian faith is not only felt, but thought, it has practical results which may be inconvenient. -- T. S. Eliot, "The Idea of a Christian Society" |
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