Food tips

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


    Safety in the kitchen

    Never fill a chip pan more than a third full of oil.
    • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
    • Don't run extension cables across the floor as they can become worn.
    • Is the electric kettle leaking? This can be dangerous.












Dwights Brisket Recipe
Dwights Brisket Category Beef Recipes 
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Ingredients And Procedures

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Everyone has their own way of doing things, this the way I do it. First of all you must know up front I am a LazyQ kind of guy, who wants consistency without a lot of effort. Brisket is my favorite of all Q. I usually buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the fat boys. Unwrap the brisket, wash it and while it is still wet apply a rub : 2 oz. of each of the following ingredients : salt,black pepper paprika, garlic powder, accent , chili powder. Add 1/2 oz. red pepper. Mix these up and you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland mellow guy like me, then apply lightly. After the rub is on, it will stick like glue due to the meat being wet, put brown sugar on as thick as possible. Place the brisket on the smoker, fat side up, hold about 200 or so degrees. Smoking time depends on the unit you have the wood you are using and so on, but a good rule of thumb is 6 hours. Once the meat is a dark color, cut into it to see if it has a ring like the brisket you buy in a restraunt, about 1/4" thick. At this point you have all the smoke you need but the brisket is far from done. Take it off the smoker, put it in the fridge, freezer, or go on to the next step. About 6 to 8 hours prior to serving place the brisket in a deep pan, add about 1/3 cup of water, seal the pan with a lid or tinfoil, place in the oven on the top rack, set the temperature at 190 - 210. Within about 5 or 6 hours the house will be consumed by this mouth watering aroma, driving the inhabitants into a frenzy. The weaker ones will go mad, so make sure your family is mentally stable with some degree of will power to wait on a good thing. If the meat is not tender to the point of almost cutting it with a fork, it did not cook long enough. Prior to serving trim off the fat, and you are now the genius that everyone will give advice on how to start a BBQ restraunt. Oh, by the way, expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked. Recipe By : Dwight

 
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