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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


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  • 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) I then
  • Brisket - Simplified and Reliable Dinner Timing - Smoking Meat Forums
    8:00 put the brisket and diced fat trimmings into the smoker 1:00 to 2:00 place in the foil boat, baste with rendered tallow fat and cover (not tight against the brisket) and back in the smoker…
  • Brisket wrap. . . paper, foil or covered tin pan? - Smoking Meat Forums
    I tried some brisket points last week and in an effort to get max bark, did not wrap or pan I got the bark I wanted but it came out a tad dry Saw a YouTube video where the author praised using a covered aluminum pan instead of wrapping His brisket looked great and jiggled like jello, but
  • Hot and Fast Brisket (5 Hours Total!) - Smoking Meat Forums
    Cook the brisket at 350 for 3 hours, basting every 30 minutes Wrap the brisket with some juice, beef stock, and or butter (or your favorite wrapping liquid) Cook wrapped for about 2 more hours or until your IT reaches approximately 205 or until a toothpick probe goes in like warm butter
  • The secret to good brisket - Smoking Meat Forums
    The brisket’s been on the smoker for 7 hours, at 225 degrees Currently, the temp is 183, I’m gonna let it smoke until it hits 203, then transfer it to a towel lined cooler
  • Brisket - There is no reason to cook over 8 hrs - Smoking Meat Forums
    I have been cooking briskets (6 lb) at 250* full dry rub both sides of brisket 1hr smoke time 2 hrs cook time exposed then 3 5 hours wraped in foil until internal temp is 180* I think you waste alot of time and money going any longer at lower temps Yes you can cook 200 - 225 for 10
  • Brisket - Smoke one day and oven the next? - Smoking Meat Forums
    Do you think this would work? -smoke the brisket one day for 4-6 hours and then put it in the fridge overnight -the next morning wrap it in foil or in a pan and bake it for 4-6 hours more, so that it's ready for the afternoon BBQ You see, we're planning an afternoon BBQ and I don't want to
  • How to properly smoke 2. 5 pound brisket - Smoking Meat Forums
    So I've given this a shot, smoking a 2 5 lb brisket, and haven't been successful I wanted to learn how to smoke a small brisket first since I'm pretty new at smoking (first year) I've been unsuccessful the last 2 times, and was hoping to get some guidance First time I smoked a small
  • Containers for brining brisket - Smoking Meat Forums
    Does anyone have a good recommendation for a container to use when brining a brisket? What I've been doing is just putting it in a giant Ziploc bag, which works, but also means I spend a week living in fear that I'll open the fridge and see that sticky brine water has leaked all over the place





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