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Welcome to our newest member, SmokyOkie
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  1. #11
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    You mean there's other ways than the smokie Okie method?

    I like to inject some Italian dressing. Learned that one from Ke_wl_Steve.
    Last edited by glued2it; 01-23-2008 at 06:07 PM.

  2. #12
    SmokyOkie Guest

    Default

    Quote Originally Posted by glued2it View Post
    You mean there's other ways than the smokie Okie method?

    I like to inject some Italian dressing. Learned that one from Ke_wl_Steve.

    Here's my question: How do you get the solids in the dressing to go thru the needle? Do you strain the dressing first?

  3. #13
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by SmokyOkie View Post
    Here's my question: How do you get the solids in the dressing to go thru the needle? Do you strain the dressing first?

    I use this injector.



    I got this one from bed bath and beyond for 9.99

  4. #14
    SmokyOkie Guest

    Default

    I'm there

  5. #15
    Join Date
    Jan 2008
    Location
    Just South of Atlanta
    Posts
    49

    Default

    That's an unusual recipe there, Smoky, for briskets.

    Now my Momma, she made the best briskets. She always used self-rising flour (2 cups), 1/4 cup lard, pinch a soda, and 3/4 cups buttermilk. Baked in a 450F oven 12 minutes till brown. Delicious!

    Last edited by Red Apple Guy; 01-24-2008 at 03:12 PM.

  6. #16
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by Red Apple Guy View Post
    That's an unusual recipe there, Smoky, for briskets.

    Now my Momma, she made the best briskets. She always used self-rising flour (2 cups), 1/4 cup lard, pinch a soda, and 3/4 cups buttermilk. Baked in a 450F oven 12 minutes till brown. Delicious!

    Those briskets look like biscuits
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  7. #17
    SmokyOkie Guest

    Default

    Quote Originally Posted by Red Apple Guy View Post
    That's an unusual recipe there, Smoky, for briskets.

    Now my Momma, she made the best briskets. She always used self-rising flour (2 cups), 1/4 cup lard, pinch a soda, and 3/4 cups buttermilk. Baked in a 450F oven 12 minutes till brown. Delicious!

    Can I get her briscuit recipe? those look like good briscuits!

  8. #18
    Join Date
    Jan 2008
    Location
    Just South of Atlanta
    Posts
    49

    Default

    Last edited by Red Apple Guy; 01-25-2008 at 01:47 PM.

  9. #19
    Join Date
    Jan 2008
    Location
    Just South of Atlanta
    Posts
    49

    Default

    Quote Originally Posted by glued2it View Post
    Those briskets look like biscuits
    OH!............................................... ...................nevermind.



  10. #20
    Join Date
    Jan 2008
    Location
    Central Oregon Coast
    Posts
    16

    Default

    Glad to see this made a Sticky. It's a classic and will be referred to constantly. At least until you print it out and put it in your book, like I did!!

    Thanks, Tim.
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