Category: Recipe_Test

Texas-Style Brisket Recipe Description: A juicy, tender Texas-style brisket with a savory, Maillard-rich bark, achieved through an extended 8.5-hour smoke, low-temperature roasting at 190°F, a brief 275°F finish for browning, and a 2–3-hour hold for optimal texture and flavor. The bark is softer but flavorful, prioritizing nutty, roasted notes over crispiness. Servings: ~20–25 (assuming ½–¾…

Notes: This was an iterative process with Q&A via Grok AI. I would put a temperature probe in the meat and an additional ambient temperature probe in the roaster to verify roaster temperature settings. Roaster dials may be off by up to 20 degrees. The original recipe is for a Texas Style brisket with SPGO…

INGREDIENTS (Pork Loin & Bacon): INGREDIENTS (Injection): INGREDIENTS (Under Bacon Rub): INGREDIENTS (Outer Marinade): INSTRUCTIONS:

From a Facebook Reel: INGREDIENTS: INSTRUCTIONS:

From Diva Q’s on Thermoworks (with tweaks): INGREDIENTS: INSTRUCTIONS:

Notes: The original recipe is great. This recipe is simplified and reduced to smaller portions. The original recipe can be found, here. Basic Phylosophy: In any recipe chicken should taste like chicken. You should want to eat it by itself before you add it to the recipe. This is one of the reasons why people…

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I pulled this off a web page and cleaned it up. I have not tried it yet. You could also substitute ground turkey for the ground sausage. Sage Flavor Breakfast Sausage INGREDIENTS: Hot Breakfast sausage INGREDIENTS: Maple breakfast sausage INGREDIENTS: Regular (Plain) INGREDIENTS: INSTRUCTIONS:

This recipe is based on the King Arthur Pain de Mie but I couldn’t find potato flour so I had to make substitutions. You need a Pain de Mie or Pullman pan to make this recipe. The pan has a sliding lid that makes the bread perfectly square. Prep – Time 20 minsBake – 35…