enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Baking this barbecue brisket makes it deliciously tender - AOL

    www.aol.com/lifestyle/baking-barbecue-brisket...

    Season both sides of the brisket and place meat on a foil-lined baking sheet. Cover the meat and the baking sheet with plastic wrap and place in the refrigerator overnight to season. Preheat oven ...

  3. Smoke ring (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoke_ring_(cooking)

    A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. [1] It is usually seen on smoked chicken, pork, and beef. There is some debate as to whether or not the presence of the smoke ring is actually an indicator of quality of the finished barbecue product but it is widely considered to be a desirable ...

  4. How to cook brisket to tender perfection - AOL

    www.aol.com/news/cook-brisket-tender-perfection...

    For premium support please call: 800-290-4726 more ways to reach us

  5. Make the best brisket, every time - AOL

    www.aol.com/news/best-brisket-every-time...

    For premium support please call: 800-290-4726 more ways to reach us

  6. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]

  7. Barbecue in the United States - Wikipedia

    en.wikipedia.org/wiki/Barbecue_in_the_United_States

    The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat, at temperatures 120-180 °F (50-80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at higher temperatures, often in the range of 250 °F ...

  8. Slow Cooker Brisket Recipe - AOL

    www.aol.com/food/recipes/slow-cooker-brisket

    Brown the brisket on the additional sides, about 1 minutes per. Remove to a plate. Add the cider and scrape up the brown bits from the bottom of the pan. Stir in the cumin, paprika, chili powder ...

  9. Burnt ends - Wikipedia

    en.wikipedia.org/wiki/Burnt_ends

    Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time.