My second passion - FOOD

[jwilson]

I don't know - I tried using "manage photos" and "upload photo", but it didn't work. Anyone know what I did wrong?

I'll try again tomorrow - my wife thought I was nuts taking pictures of the lamb, roast and yorkshire pudding, but her thinking I'm nuts is nothing new - besides I think I'm nuts too.

[ChuckG]

More than likely the photo was too big. Try downsizing it. Some folks use other sites like photobucket to upload their photos to and then use the IMG command to insert "into" the thread. This is how I do it.

[jwilson]

Ok, here they are:

[ReefSilly]

[ChuckG]

Looks heavenly. I would love it. My wife wouldn't touch it, even when she is eating meat. Her meat has to be VERY WELL done. As in shoe leather done. I cringe everytime I have to overcook a choice cut of meat for her.

[jwilson]

I know how you feel - my wife used to like it "medium" but I've gotten her to move closer to the rare side. Once I was in a NYC steak house and my boss, asked for his Kobe steak well done and then asked for A-1 sauce when it was presented. Then he gave the waiter hell because he thought it was so rediculous that they didn't have steak sauce in such an expensive steak house.

[alane67]

LOL. I have one better than that~
When I was a teenager, I was a server at a 4 star restaurant. It was a wonderful experience and I learned so much about gourmet foods, and wines.
Anyway, the chef was very....opiniated, and had no qualms voicing it. (He also owned the place) If someone ordered one of his handcut prime meats, ESPECIALLY ribeye. He would go to the table! Dang, vision going off some, I hope to see you all tomorrow.
I foundd out II haaveto sell my horsee too dangerouus) fooor me

[primereefaquatics]

I want everybody to stick their nose outside and take a big deep sniff and smell my famous briskett a smokin'. I have 12 of them cockin right now.
Alane, I too am from KC and love those Chiefs. I will have to get you one of my smoked brisket some day. Chiefs over Vikings by 3. 13-10.

[ChuckG]

Frags for brisketts ?????

[primereefaquatics]

AHHH! Smoked frags-I mean brisket. My house smells heavenly. 15 hours at 180. Tender, full of juicy flavor add some smoked beans and home made potato salad? MMMMM.
I rub my brisket with my famous sauce. Poke numerous holes in the fatty side. slooow smoke with fatty side up. (By the way I use the flat cut brisket instead of the whole)

I have an electric smoker with wood bend on bottom to extract the smoke as the wood heats up. I put a pan of flavored water in the bottom just to help retain the moisture. Not sure if it does any good though. I have had meat to dry without it but it may have not been the lack of moisture pan.
When I take my first bite I will post on its flavor. Maybe I can post some pictures as well.