sarashrugs

I've been looking at recipes and trying to figure out which to use. I want to make an old fashioned fruitcake wrap it in cheesecloth and lace it with brandy or rum or cognac between now and Christmas. Any fruitcake aficionados who would care to enlighten me on the essentials and finer points?

The tenderloins I've had were much too narrow to do as medallions, but my usual method is to marinate them with a little salt, pepper, rosemary and olive oil, then toss in a very hot preheated pan and give them a quick sear. They cook in around a minute, I think. Deglaze the pan with a little red wine, mount with butter, and voila! dinner is served. ← Thanks I did what you said and they turned out perfect.

Anyone have any simple preparation suggestions? I'm thinking of pan seared medallions.

After doing some googling I found a blog called foodite and it says that the restaurant is called So Kong Dong Tofu in Fort Lee.

Damn! I just got back from the store with a roaster. Thank's for the suggestion anyway.

Admin: merged threads. I've been using the recipe out of The Best Recipe cookbook and I was happy with it until I went to New Orleans and had it at Herbsaint. The flavour was amazing and the dumpling was like a baked pastry on top. Does anyone have any ideas or special tricks as to what I should/could? do to improve my results? The recipe starts out by sauteeing the hacked up neck, back and wings and onion for about 5 minutes till they lose their pink color and then simmering them for about 20 minutes until they give up most of their liquid. Then you add a 6 cups of hot water and poach the skinned legs thighs and breast of a whole bird with a little salt and a bay leaf for another 20 minutes. Then you toss out the neck, back and wings and remove the meat from the bones set it aside and I put the strained broth in the freezer so the fat will congeal and I can skim it off easily. Steam the onions carrots and celery and set aside. Make the dumplings set aside. The dumpling recipe is obviously completely different than what they served. Then you make a roux with reseved chicken fat and thyme add some sherry add 4 cups of the broth after the fat has been skimmed from it and add the chicken and vegetables back to the pot. then you add the dumplings and cover and steam them. Like I said I like this recipe but it just doesn't have the intense savory flavor of the other. any suggestions for ways I could get more flavor out of these techniques? I was thinking maybe if the chicken parts were cooked a different way? Maybe if the stock was done a different way? What do you think?

Thanks for your words of encouragement. It turned out to be the point after all. It's good cold but later I'm going to heat some more up.

It did turn out great! Unfortunately after my last post yesterday there was a torrential downpour and so I grabbed it wrapped it in foil and put it in the oven at 300 for an hour. It was great last night and I think I'll go try a little right now.

I'm thinking it's the flat. Since it's been on the grill for over 7 hours now, would a picture tell you much? I don't know how to post pictures anyway. I've been basting it with apple juice like you suggested to me the 1st time I posted about this subject. The internal temperature of the meat is now at around 156. I've gotten better at keeping the temperature steady inside the grill at around 230.

I just bought 1/2 of a whole brisket I'm not sure which end, flat or point. I wanted to get a whole one but it wouldn't have fit on the grill so i just bought 1/2.

O.K. I've got a half a 10lb brisket on my weber.I slathered it with mustard and then put a rub of paprika , salt, black pepper and cayenne on it. This is my second attempt at bbq brisket and while i enjoyed the first one alot, I thought I overcooked it a bit and that time I didn't season it. This one has been on the grill for 3 and 1/2 hours. I'm having trouble keeping the heat between 230 and 250 it keeps going too low. I'm hoping that this is just going to slow down the process, any helpful hints? I'm using lump charcoal in a 18 and 1/2 inch weber kettle. I'm keeping a chimney going with hot coals. I keep playing with the vents under the grill but I have a thermometer stuck through a cork in one of the upper vent holes so I can't adjust them.

Thanks for the suggestions, everyone . I went and bought paul Kirk's book and a 1/2 a beef brisket flat cut it only weighs 3.40 lbs so I don't know if this is suitable or not. It does have a nice 1/4 inch layer of fat so I'm going to give it a try tomorrow. I'm going to put a dry rub on it tonight and start smoking tomorrow morning.

I've been reading about techniques and I had such a rewarding experience with my bbq pork butt I can't wait to try this. Does anyone have any advice or suggestions.

Thanks I did that and it's perfect. i used a little molasses because i'd run out of brown sugar.

I didn't get my butt off the grill until 3 a.m. I really enjoyed the experience but I knew there was a reason people start smoking at dawn and from now on I will as well. Today I warmed it back up in the oven and then I pulled it and made the sauce. It's fantastic but the sauce is too spicy for the old folks does anybody have any suggestions?