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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…
  • Basic Brisket Smoke - Smoking Meat Forums
    Smoke that brisket to 170 deg Wrap in foil with a good splash of your spray mop-back into the smoker until it reaches 190 deg Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve
  • 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
  • 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
  • SPOG Recipe | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
    Here's my pre-mix blend that I use on Beef (brisket especially) 3 4c Course cracked Black Pepper 1 2c Kosher Salt 1 4c Garlic, Chopped (dried) 1 4c Garlic Powder 1 4c Onion Flakes 1 4c Onion Powder The course ground pepper, onion flakes, and chopped garlic give the seasoning a good textured look while it's on the meat But as you can see, I also like to add the powdered onion and garlic This
  • 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
  • Brisket is dry and not very tender. . . what happened? (with pics)
    The title gives away the outcome, but this past weekend I smoked my first brisket on my Masterbuilt 30" Electric Smoker The final product was not very tender (it "held together" too much) and was pretty dry I'm wondering what the problem was with this brisket (is it over- or under-done), and
  • Edited: Cook time on a 5-6lb brisket point - Smoking Meat Forums
    Got some friends coming over next week and I won’t have time to cook a whole brisket so I was thinking of separating the point and flat and if I had time cooking up the point for burnt ends Plan on eating at 6 so I’d have from noon to six to cook Enough time or don’t bother Gonna throw some wings on there too for a little app to eat





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