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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)
  • Tips for small brisket - Smoking Meat Forums
    The brisket is really on the small side, just over 8 5 pounds and is quite a bit smaller than any briskets I’ve ever smoked before, usually I’ve done ones that are 12-15 pounds I wonder if anyone here has any special tips or considerations to keep in mind as I smoke such a small one
  • Brisket - Simplified and Reliable Dinner Timing
    7:20-7:30 Prep smoker chamber temp 265 and rub dress the brisket: 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…
  • Brisket for 30 . . . for Christmas - Smoking Meat Forums
    Brisket; yes, absolutely full packer, I mean after it's cooked and rested and cooled in the fridge THEN slicing The only reason I think about that is so I can make the slices a little more equal as it's easier to slice than when it's warmed up No reason for start time besides letting it do a bit of the cooking while I get some sleep!
  • Bottom of my brisket keeps getting burnt! - Smoking Meat Forums
    It’s a smaller or mid-sized grill and set up just like Treagar It was a great grill but when doing slow and low with brisket and butts I had the same dry jerky problem on the bottom of the meat Rotating didn’t work because the grill surface was to small, this was worse for brisket and better for butts but still the same problem
  • Brisket is dry and not very tender. . . what happened? (with pics)
    Brisket is a very uneven cut of meat and is difficult to get the same doneness throughout, this is why some people separate the flat and point end while part way through and continue cooking the point in some manner (such as burnt ends) I do foil brisket, usually around 160F when the stall starts, usually 7-8 hours in
  • Brisket - Wrap or no wrap - Smoking Meat Forums
    I usually wrap at about the half way point, or a little after For me, that's about 6 hours on an 11-12 hour smoke for a brisket that started out in the 12-13lb range The internal temp is usually around the 170 mark when I wrap The brisket will cook fastest when wrapped in foil, and slowest when not wrapped at all
  • typical brisket dimensions - Smoking Meat Forums
    typical brisket dimensions Thread starter gotbags-10; Start date Mar 19,
  • Burning question of the day . . . . beef ribs vrs brisket
    Brisket for me usually entails a decent point, cooked and squared into a gob of burnt ends Down here they're getting $8 99 lb for "average" plate ribs They look awesome in the display, but aa little less appealing with meat draw-back after the smoke ride still prefer them, if someone else is buying





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