Text 35247, 80 rader
Skriven 2016-01-18 10:19:56 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: kapowie 828
=======================
> Dale says that the dropped Hitler's Revenge came off of one of those
big-rigs. 
> That had to have been a rare occasion involving a specific and (hopefully) 
> unrepeatable alignment of circumstances.

Unlikely, one would hope. Those occasions threaten to
ruin someone's day. I wonder how many folks' reactions
are good enough to avoid an unexpected obstacle like
that one. I did witness (aurally, the others in the
car at the time visually as well) a car manage to evade
a boulder that came loose from a rock face and bounce
into the travel lane. We were a few hundred feet behind,
and for us it was an inconvenience only waiting for the
cops to figure this out and reroute traffic around the
mess after having cleaned off some of the stuff. The
car in fromt was not damaged, but I think some meadow
muffins might have happened there. That was approximately
20 years ago in the Olympic Peninsula.

> Actually the U-Haul tow dollies are pretty safe. Their corporate liability 
> lawyers wouldn't have it any other way. And much less costly than a full 
> trailer.

I'm wondering if the insurers of the A-1 Auto Hauling
companies of the world would have the same anxieties.
Think so.


12 Bones smoked beef brisket
categories: barbecue, NC, main
yield: 6 to 8 servings

1 flat cut brisket (6 to 7 lb)
1/2 c 12 Bones tomato Q sauce
1/2 c chicken stock
h - for the rub
1/2 c paprika
1/2 c granulated garlic
1/4 c granulated onion
1/2 c fine-ground black pepper
1 Tb cayenne
4 ts whole dry basil
1 Tb cumin
4 ts dark brown sugar
1/4 c Old Bay seasoning
4 ts dried sage
1/4 c English mustard
1/2 c iodized salt
8 ts chili powder

Combine paprika, garlic, onion, pepper, cayenne, basil, 
cumin, brown sugar, Old Bay, sage, mustard, salt and 
chili powder in a small bowl. Mix well.

Massage 2/3 c spice rub thoroughly into the brisket, 
covering all crevices and surfaces. Reserve the remaining 
spice rub for another use. Chill brisket, uncovered, for 
30 to 60 min. Meanwhile, soak the wood chips and prepare 
the grill or smoker for indirect heat at 225F to 235F.

Place brisket on the unfired side, and then close the 
lid. The temperature of the smoker should not go below 
220F or exceed 240F during the cooking time. Add more 
wood and coals as needed. Combine Q sauce and chicken 
stock to make mop sauce. Baste the brisket with the mop 
sauce and flip it over, then baste the other side and 
close the lid. Baste and flip the brisket every hour or 
so, until the brisket reaches an internal temperature 
between 195F and 205F. This should take about 6 hr.

Once cooked, remove brisket and allow it to rest at room 
temperature for 15 min. Slice meat against the grain in 
thin slices and only slice what you are planning to serve. 
Wrap leftover brisket and store it in the refrigerator. 
Reheat mop sauce, use leftovers to make Brunswick stew 
or pile it on bread to make a sandwich.

12 Bones, Asheville, via Charlotte Observer
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