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9 Unique Grilling Recipes For Memorial Day
02.06.2017 04:20


A visit to Memphis brings several "don't miss" tourist site suggestions - Elvis Presley's Graceland, Sun Studios, Mud Island and Beale Street. Through media exposure, Memphis also has its share of destinations for food-loving tourists.

Pick'N Save's ad, good through March 16th, has corned beef brisket for $2.79 a pound, and has the green cabbage to go with that corned beef, at 39 cents a pound. They've also got a 10-pound bag of russet potatoes for $2.88, or a 5-pound bag of red potatoes for $2.29. They also have a 12-ounce jar of Ma Baensch's herring for $4.50-- it's locally made, and it's the best! The ad expires on March 16th, and you'll need your Pick'N Save card to get most discounts. They, too, will give you a nickel back if you bring your own bag.

I use extra virgin olive oil with a bit of freshly squeezed lemon juice, cracked peppercorns, sea salt and some chopped garlic. I then add whatever fresh herbs I have on hand, my favourite being marjoram. Usually some thyme, parsley and basil.

Most meats need eight hrs of cooking on LOW. Try less expensive cuts of meat - not only do you lower your expenses, but these kinds of meats are better in the slow cooking brisket. Much less expensive cuts of meat have a lot fat, making them far more suited to crockpot cooking. Moist, longer cooking periods lead to very juicy meat.

What I do is mix some good quality store bought barbecue sauce with a little beef broth to thin it a bit. I like to use a smoke flavored barbecue sauce. To give it a little more smoky flavor, I also add a few drops of liquid smoke. This makes a very tasty braising liquid.

At the first sips the Sangiovese is wine showed a solid, nice acidity with a decent length. I first paired it with a Middle-Eastern specialty called kubbe (or kibbe), ground beef in crushed bulghar jackets in a tomato sauce accompanied by sliced potatoes. The wine tasted of tobacco beef brisket dry rub oven black cherries. It didn't have much tannins but did have good acidity. This was a hearty wine for a hearty food.

At the first sips these fermented grapes were sweet and harsh. I tasted some plums. The initial meal featured slow cooking beef. The new liquid offered expressive but not excessive acidity and not a lot of fruit. When paired with the accompanying potatoes our Abruzzi friend's acidity soured, dominating everything. The other side dish was leeks sauted in olive oil. In response this wine mellowed and I got a burnt taste in the background. Then I doused the meat with Louisiana hot sauce. But the wine remained raw.

Tasting Note: Medium garnet with ruby color; big nose of black current, plum and spice with earthy notes; dry, medium to full bodied, with ripe black fruit and vanilla flavores and a lingering finish. Serving Suggestion: Roast beef, grilled lamb or chicken. And now for my review.

Voted the Best Steaks in the County for the past five years, Alamo Steakhouse is a steak lover's paradise. The kitchen uses a real oak fire to add deep smoky flavors to their hand cut steaks. Also on the menu is savory chicken and seafood cooked to perfection. Enjoy after dinner drinks or a few pre-dining beers in the attached saloon. This is the perfect location for a romantic dinner for two or a family outing.

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