Re: [gardeners] Gardens and kids

George Shirley (
Tue, 28 Apr 1998 07:50:39

At 10:44 PM 4/27/98 -0400, you wrote:
>>Gotta go, need to baste the brisket cooking in the oven. This one has
>>another hour at 350F then 8 to 10 hours at 125F. Got a good mopping sauce
>>I'm laying on this one. Sleepy Dawg is licking her chops and whiffing the
>>air stream coming from the direction of the kitchen. Shoulda named her
>>Minnie the Moocher!
>>George, Life is good
>Would you care to share the whole recipe, George? Erich loves brisket.

It's pretty simple. I take a trimmed brisket, most of the fat cut off, put
black pepper, red pepper, garlic on it and let it sit covered overnight.
Next day put it in the oven at a preheated 350F for three hours. I
generally do this late in the afternoon. Then I leave it at 125 to 200F,
depends on thickness and weight, overnight. Baste it several times with any
good basting sauce, ie one without tomato sauce as the tomato sauce will
burn generally. I really like it done with a good mustard sauce but each to
his or her own. Got the recipe off Food TV's Emeril show. Alternatively you
can do a small brisket in the two or three hours at 350F and it tastes
pretty good. I usually make a dipping sauce for use with the meat if I
haven't used a mustard basting sauce. The dipping sauce will have tomatoes
in it.

>We had a frost last night and the edges of things aren't looking so hot.It
>was only a light frost and I'm afraid we aren't finished with the
>phenomenon yet. The cranesbill looks like a wilted salad. Bergenia,
>bleeding hearts, forget me nots looking okay and we are a day or two away
>from phlox divaricata blooming next to blue parrot tulips. Nice.
>Cheryl Schaefer
>Zone 5 in the fabulous Finger Lakes of NY
It was in excess of 80F here yesterday, trying to hold out until May 1 to
turn the air conditioning on. Right now we're getting the refrigerator
repaired, the thermostat went out on it, that's why I'm cooking the
brisket, it started to thaw.