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  2. Beef - Wikipedia

    en.wikipedia.org/wiki/Beef

    4.3.1.1 Internal temperature. 4.3.2 Frying. 4.3.3 Moist heat. 4.3.4 Raw ... the cut described as "brisket" in the United States is from a significantly different part ...

  3. Brisket - Wikipedia

    en.wikipedia.org/wiki/Brisket

    Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts , though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

  4. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

  5. How to Reheat Brisket (Without Accidentally Turning It into ...

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  6. Winter pot roast recipe is big game dish with 'tender' taste

    www.aol.com/winter-pot-roast-recipe-big...

    Note: If using beef instead of venison, choose a chuck roast or trimmed brisket. The only difference will be a shorter cook time, 2 to 3 hours. 1 1⁄2 cups whole milk. 1 teaspoon kosher salt.

  7. Brisket (Jewish dish) - Wikipedia

    en.wikipedia.org/wiki/Brisket_(Jewish_dish)

    Brisket has been eaten by Ashkenazi Jews in Europe for special occasions such as Passover, since at least the 1700s. [3] Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender. [4] Brisket became popular among Ashkenazi Jews due to its low cost; farmers would sell the expensive cuts and keep the cheaper ...

  8. 6 Essentials for Hosting a Hassle-Free BBQ Blowout - AOL

    www.aol.com/lifestyle/6-essentials-hosting...

    How do you host a simple BBQ? To host a simple BBQ, start small, especially if this is your first time hosting a BBQ. Choose 2-3 meats and 2-3 sides plus beverages.

  9. Tri-tip - Wikipedia

    en.wikipedia.org/wiki/Tri-tip

    To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare. [15]

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