Becca Profile - (13814219)

cook's profile


Home Town: Bullard, Texas, USA
Living In: Tyler, Texas, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Camping, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Recipe Reviews 5 reviews
Corned Beef and Cabbage I
A bit salty for our taste but I blame the product, not the recipe. Next time I will simmer 30 mins by itself and drain the salty water off and then continue with the recipe. I used a 22oz Guinness Extra Stout and then enough water to cover the meat. I also added a bay leaf, I usually do with long simmer cooks of just about anything. Along with the carrots and potatoes, I added a large parsnip prepared the same as the carrots and a little bit of garlic. When adding the veggies I took the meat out and placed on a roasting pan in a 300* oven. When adding the cabbage 45 mins later I wrapped the meat in foil and took it out of the oven. Very good overall.

0 users found this review helpful
Reviewed On: Mar. 17, 2014
Pork Brine
As Amber said in '08 this is Alton Brown's recipe and is very good. However, the recipe as listed here leaves out some important instructions, hence the 3-star rating. Alton calls for 1 lb of ice, the brine should be very cold when adding the pork, with even a few icecubes remaining after chilled. Then marinate NO MORE than 2 hours in the brine. Lastly, this is a brine not a marinade... discard the brine after use and rinse the pork well under cold running water then pat dry. Season your chops as you usually would without salty products (the brine takes care of that) and grill as you normally do. I like to use an herb blend or chili powder rub before grilling indirect @ 300-350º until the internal temp hits 110º, then grill direct until its done to your liking... at least 145º.

14 users found this review helpful
Reviewed On: Mar. 7, 2012
Budget Jungle Juice for a Crowd
Waaay more affordable than the real Jungle Juice. We mixed the alcohol with some melon balls and sliced kiwi the night before and put it in the freezer to chill then added the juices and soda just in time for the party to start. You still may want to provide ice nearby as it was closer to warm later on in the evening. If the recipe is followed exactly you will have a punch that is very close to 8% ABV (or about the equivalent of two lite beers per 12oz cup). Add a 750mL bottle of Everclear to bring it up to 10.5% ABV. Very tasty!

99 users found this review helpful
Reviewed On: Dec. 27, 2011

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