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Non-Cattle Specific Topics
Recipes & Cooking
Thanks again Backhoe
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<blockquote data-quote="Jogeephus" data-source="post: 776587" data-attributes="member: 4362"><p>I made some tonight. You are right it gets better the more it simmers. I have about an hour in the simmer then turned it off. Got a brisket to cook tomorrow and plan on trying your sauce. It seems very mild yet subtley spicey. Shouldn't overpower the briskett at all. It should be delicious that is of course if I don't screw up the meat.</p><p></p><p>Maybe you've already said this but do you put the sauce on the meat or do you use it as a side for the meat once its cooked. I'll do a search and see but hopefully you can answer before I pull my hair out searching.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 776587, member: 4362"] I made some tonight. You are right it gets better the more it simmers. I have about an hour in the simmer then turned it off. Got a brisket to cook tomorrow and plan on trying your sauce. It seems very mild yet subtley spicey. Shouldn't overpower the briskett at all. It should be delicious that is of course if I don't screw up the meat. Maybe you've already said this but do you put the sauce on the meat or do you use it as a side for the meat once its cooked. I'll do a search and see but hopefully you can answer before I pull my hair out searching. [/QUOTE]
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Thanks again Backhoe
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