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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
  • How Long to Cook Brisket Or Misconception of the 1 to 1. 5 hours per . . .
    A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors A lot of cooks use the toothpick test, when the toothpick slides in like butter with no resistance its ready
  • First brisket on the 26 | The Virtual Weber Bulletin Board
    The small Weber rack is actually too narrow to work good for ribs imo, because they flop all over the place but it works decent for supporting a big brisket In spite of this shortcoming the 18 does an admirable job with briskets of any reasonable size
  • Brisket secret: mustard and pickle juice? | The Virtual Weber . . .
    I've read, in more than one discussion, that one of the "secrets" supposedly used by brisket maestros in Texas is to slather the meat with a thin coating of mustard and pickle juice, then apply the rub (the exact ingredients being open to speculation ) But in all the discussions I've seen, no
  • Traeger Ran Out of Pellets (Brisket) - Smoking Meat Forums
    Smoked a brisket on the traeger last night Put it on at 11PM @ 225 and woke at 6AM Smoker still running, IT was around 165, however, the hopper was out of pellets and only pellets in the auger remained Traeger ended up shutting off and when restarting, I had a backburn I took brisket off
  • Brisket on UDS - Smoking Meat Forums
    Rick, its your first brisket on a UDS Please tell me you are going to post some pics I need all the help I can get of meat on a UDS so I'll be pushed over that last ledge and finally build mine All of you with a UDS are sure gaining in popularity
  • Spicy smoked brisket boudin - Smoking Meat Forums
    I concocted this recipe, using indaswamp’s boudin recipe as a base Started off with a 7 lb brisket point, rice, green red peppers, garlic, celery, onion, chicken livers, parsley green onion I smoked my brisket on Saturday, and got up Sunday morning and put everything together The smoked
  • Brisket: Holding vs Resting Discussion and Advice
    Scattered across numerous forums, I have seen people equate use interchangeably the terms resting and holding when referring to allowing the internal temperature of a brisket to drop post-cook These terms are not the same as resting refers to the period where you allow the temperature to drop
  • How Long to Cook a Brisket or The Misconception of the 1 to 1. 5 hour . . .
    A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors A lot of cooks use the toothpick test, when the toothpick slides in like butter with no resistance its ready
  • Knives for Brisket, straight vs curved; flexible vs stiff, serrated vs . . .
    New to smoking brisket and wanted to pick up a couple knives for the fat trimming and slicing Looking online, I wasn't able to figure out which factors of the knife would be best for trimming, straight vs curved and flexible vs stiff Also, how do you determine what length you want the blade





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