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Just a leetle reminder…

That over on my review page, you can enter to win a $100 Walgreens gift card and also enter to win a GE LED giveaway.

The gift card and LED’s are completely free, and the winner is chosen on an utterly random basis, so go enter! You’ve got as good a chance as anyone else. 🙂

Hmm. This is pretty boring without a picture, so here’s a photo of the beef brisket that’s currently in my oven. I’m using an Oven-Barbequed Beef Brisket recipe from a Cook’s Country cookbook that I’m borrowing from the library.

You put a spice rub all over the meat.

And then cover it with bacon and foil and cook it in a low oven for 4 hours.

I’ve never cooked a beef brisket in my life, but when you buy part of a cow, you get what you get! So, we’re trying something new.

Hopefully it’ll taste as good as it smells.

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Heather Anne

Tuesday 1st of March 2011

I'm wondering how this turned out. I have brisket in my freezer from slaughtering our last steer. I've never used it before - in fact, I've never eaten it. So let me know what you think and if you can share the recipe, that would be great!


Thursday 24th of February 2011

This looks delicious! How was it?

We always get some beef sizzlers in our side of beef, and I never know what to do with them. We cooked one up like a regular steak once, and it was so tough. If anyone knows what to do with these, I would love to know!


Thursday 24th of February 2011

For you and your family, the brisket will automatically know to be perfection!!! As soon as you picked it up in the store the brisket could not wait to get in the oven and be one of your masterpieces!!! It is one happy brisket to be chosen!!! And I am not being sarcastic!!! Whatever you cook is usually perfection!!! You are making women all over the world try harder and that is a good thing!!!


Thursday 24th of February 2011

Ymmmm, bacon. Between them, bacon and/or chocolate makes just about every food better.

Last night I hacked Cook's Illustrated Quiche Lorraine recipe into spinach and bacon quiche. Luxurious as the recipe is, with cream, milk, eggs, bacon, it was quite frugal-ish for me: it used up the cream I bought to make ice cream (which I made as an experiment, to use the apple syrup that resulted from a CI apple pie recipe) and happy eggs including an extra yolk (which I find I hoard these eggs - I don't like yolks but am reluctant to toss happy food, so I don't use the eggs enough), as well as the amazingly tasty bacon I get from Whole Foods. The only thing I had to buy was spinach, which was split between the quiche and a soup I made.

I slowly sauteed the bacon to maximize fat runoff and - of course - saved the fat for later use. Many recipes that call for bacon really need only the fat and in my household, the bacon usually gets eaten instead of being added to the recipe anyway. I've noticed something interesting about high quality bacon: it yields considerably less fat than supermarket bacon. Also, the bacon and the fat taste so much better that I no longer eat supermarket bacon. Ever. I use less bacon, too, because each slice is so much more flavorful. As a result I spend about the same amount on bacon, eat less (good for my health) and have more flavorful food - a win all around.

I wish I could post a pix of the bacon.


Thursday 24th of February 2011

OoO! Please let us know how it tastes! I have a brisket I have no idea what to do with and I'm pretty sure everything tastes good with bacon lol!

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