[Sca-cooks] Period gifts in jars
Sue Clemenger
mooncat at in-tch.com
Fri Nov 26 17:17:34 PST 2004
Creole mustard? How does that differ from other mustards?
--maire, who's done some nummy pork ribs in barbeque sauce and bourbon
Chris Stanifer wrote:
> --- Bill Fisher <liamfisher at gmail.com> wrote:
>
>
>> Mmmm.....beer...mmmm..whiskey....mmmm....scotch
>>
>> Scotch makes a real interesting meat marinade, so does whiskey.
>>
>
>
>
> Ever brined a brisket in Creole Mustard and Bourbon??? MMmmmmm....
> nummy.
>
> I've done this on occassion, and then slow cooked the brisket over
> Pecan wood chips and charcoal.
>
> Delicious.
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