bryan

There may be some brisket in the freezer. Will check when the big boss gets home. Iknow there are 4 briskets in there but not grilled. Like those shrimp recipes. Boss drives past Joe Patti Seafood twice a day.

Will it sub OK?

Do you have any cooked brisket to make a test run?

I have some leather craft tools. One of the punches will work. Just need to still do eggs pancakes etc..

I have not tried this but..................What's the vote? Anyone care to try? (I did brisket last month before I had this recipe) Brisket Leftover ????? 3 tablespoons vegetable oil 1 pound small red-skinned potatoes, quartered 1 small red onion, chopped 1 jalapeno pepper, seeded and finely chopped Kosher salt 12 ounces leftover brisket (from Slow-Cooker Barbecue Brisket, chopped 1 cup leftover brisket sauce (from Slow-Cooker Barbecue Brisket) 1 small bunch Swiss chard, stems removed, leaves chopped 2 ounces monterey jack cheese, thinly sliced 4 large eggs 1 avocado, cut into wedges Heat 2 tablespoons vegetable oil in a large cast-iron skillet: (over med-hi heat) Add the potatoes. COOK, undisturbed. (until they start to color, abt 5 min) Stir. COOK (until golden, abt 3 more min) Add the red onion and jalapeno; season with salt. COOK, stirring, 3 min. Stir in the brisket. COOK until heated through. Add 3/4 cup brisket sauce. COOK, stirring. (until absorbed, abt 3 min) Stir in the Swiss chard. (until just wilted, abt 2 min) Season with salt. Top with the sliced cheese. COOK until the cheese begins to melt. (abt 1 more min) Meanwhile: Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet. (over med-hi heat) Add the eggs and season with salt. COOK until the whites are set. (abt 3 min) Divide the hash among plates. Top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.

90% of my cooks are 200-220* so that will work for me But I am starting to look at 50-500* recipes.

Like you I don't like that grease problem. Wonder if it can be altered with small holes. Like you frog.

OK KKer's What do you think? I have not tried this. http://cookina.co/store/us/en/cookina/8-cookina-barbecue.html

Makes for nice things that is for sure. Two years ago I called all my G-Dau's together for a 1 week cooking class. Made up a training outline with recipes and the whole nine yards. (Kept them busy cooking from 9-5) Started with eggs (not scorched) Did Sous Vide in the middle and Ralph(KK) took over the last 2 days. At the end I gave them a clean outline and a certificate. They would not give up the original outline with notes. For Christmas I gave each of them one of these little stove top smokers.For birthdays I gave each one a Flip Pan and a Range Mate.microwave skillet. (Example = burger, freezer to mouth 5 Min) We did this cook week before any of them left home.

MacKenzie- Sure looks good. How would it work if you used individual onion layers? Would there be enough onion flavor? (I now have 2 of your recipes in my cookbook in the 10% chapter) OOps just found your last line.

Bought one of these for Christmas. What the heck the prive was right. Worked out nice. One of my best buy gadgets. I like the height over the others. 1-2 spoons of pellet size pieces of wood does the job. Guess what... NO house smoke. (Some fumes but no house smoke) http://www.qvc.com/Prepology-Stainless-Steel-Smoke-Oven.product.K40613.html

Chef-\ It's all about everything between me and GGrand kids. And the drum goes on. I wonder which one of the GG's will get Ralph. (unless I make it to a GGG) The youngest motivated cook should have the best tools?

I got a whole new belly. (Abt the size of an egg) Dr Lord was the Dr sitting on a medical boat off shore whenever there was a a possible need for surgical assistance for our troops. (Brilliant man)

Bariatric surgery. Used Dr. Lord @ Sacred Heart Hos, Pensacola, FL. He is ex Mil Dr. Has had no deaths involving Bariatric surgery. That is a good recomedtion.

From 340 lb to 190 lb. It has been a good trip (18 mos). Feel better than I have felt in over 30 yers. But.... There are a few problems.

Legal is as legal does, It's the thought that counts and that is for sure a good thought. I can now justify the small unit. How much is Dennis paying you?

Cookie - Thanks! Here the Blue and Green are really upset about yesterdy news. (I don't think I have ever cooked for anyone that ever appreciated it more than this local dept)

Have you a good recipe for the legs? The KK dome will keep them contained. Just can't watch them jump..................

Very interesting will have to try soon.

Now that is a Fattie. What time do we eat??

I just don't do good pictures. (I do good cooking on Ralph. A lot more than I could ever eat) There was a time when I donated to the phone request for police donatiobs. Then I found out that only 10% gets to the suggested destination. Now I do butts and other cooks every month and deliver direct to the local Sheriff Station. Here Fridays are the heavy beefed up shifts. The gal at the desh gives me the head count. Thanks for the pat. Most of my recipes are not my creations but to me they are top 10% cooks. Always looking for 10%er's to add to the cook list.

Gotta be proud of that one.

There are some nice Bass boats on Craigs list.

I know tthey charge abt 41 per mile for delivery. But they also seem to have some scattered around the country that they charge about half freight for. At leaste they have two close to me here in FL. I'm thinking about the 12 footer Fish & Go. With top and ladder.

Tinyfish - All good thoughts. I now have two older boats (Go Devil and a v-bottom) Due to medical reasons I have trouble getting in and out of these boats. I love fishing and am looking around for what will best work for now. Keep the thoughts coming they are a great help.