英文字典中文字典


英文字典中文字典51ZiDian.com



中文字典辞典   英文字典 a   b   c   d   e   f   g   h   i   j   k   l   m   n   o   p   q   r   s   t   u   v   w   x   y   z       







请输入英文单字，中文词皆可：

brisket    音标拼音: [br'ɪskət]
n. 胸部,胸肉

胸部,胸肉

brisket
n 1: a cut of meat from the breast or lower chest especially of
beef


请选择你想看的字典辞典：
单词字典翻译
brisket查看　brisket　在百度字典中的解释百度英翻中〔查看〕
brisket查看　brisket　在Google字典中的解释Google英翻中〔查看〕
brisket查看　brisket　在Yahoo字典中的解释Yahoo英翻中〔查看〕

安装中文字典英文字典查询工具!


中文字典英文字典工具:
选择颜色:
输入中英文单字

































































英文字典中文字典相关资料:


  • The Beginners Foolproof Guide to Perfect Brisket EVERY TIME!
    The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence Maybe you have ruined a brisket or two and are scared to try again
  • Brisket in freezer for 2 years - should I toss it out?
    A few weeks back someone gave me a brisket that they were no longer planning to cook, during the time they had it they stored it in a deep freeze (I'm assuming a chest type freezer, they specifically said deep freeze leading me to think something more than your average kitchen freezer)
  • Tips for small brisket - Smoking Meat Forums
    The brisket is really on the small side, just over 8 5 pounds and is quite a bit smaller than any briskets I’ve ever smoked before, usually I’ve done ones that are 12-15 pounds I wonder if anyone here has any special tips or considerations to keep in mind as I smoke such a small one
  • Brisket for 30 . . . for Christmas - Smoking Meat Forums
    Brisket; yes, absolutely full packer, I mean after it's cooked and rested and cooled in the fridge THEN slicing The only reason I think about that is so I can make the slices a little more equal as it's easier to slice than when it's warmed up No reason for start time besides letting it do a bit of the cooking while I get some sleep!
  • Brisket is dry and not very tender. . . what happened? (with pics)
    Brisket is a very uneven cut of meat and is difficult to get the same doneness throughout, this is why some people separate the flat and point end while part way through and continue cooking the point in some manner (such as burnt ends) I do foil brisket, usually around 160F when the stall starts, usually 7-8 hours in
  • Bottom of my brisket keeps getting burnt! - Smoking Meat Forums
    It’s a smaller or mid-sized grill and set up just like Treagar It was a great grill but when doing slow and low with brisket and butts I had the same dry jerky problem on the bottom of the meat Rotating didn’t work because the grill surface was to small, this was worse for brisket and better for butts but still the same problem
  • Best Flavor pellets for Brisket - Smoking Meat Forums
    100% Mesquite pellets are by far the best for brisket and beef in general The problem is that unless you are in North Texas, you won't be able to get 100% Mesquite Lumberjack stopped making 100% Mesquite and it breaks my heart
  • How Long to Cook a Brisket or The Misconception of the 1 to 1. 5 hour . . .
    Beef needs to rest after it is cooked so the juices can redistribute before cutting A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors
  • Do you measure temp in the flat or point for brisket?
    Lots of us separate the two cuts when making brisket I know I prefer to do that But if not, use the flat portion as your temp guide But try to think of it like this Wrap when it stalls When the temp climb just dies, it's time to wrap Pull when it's TENDER Start checking about 195 ish and don't panic if you're not happy with the
  • Brisket - Smoke one day and oven the next? - Smoking Meat Forums
    Left the whole and put them in the fridge overnight Next day put them in a 200° oven for 4 hrs, then sliced the brisket, put it in a foil pan with hot ajus over it, and back into the oven for 2 more hours Pulled the pork, put it in a foil pan, dumped hot finishing sauce on it, and it joined the brisket for 2 more hours as well





中文字典-英文字典  2005-2009