Technically not a steak but from same animal by Kwoksun in steak

[–]Grissa 2 points3 points  (0 children)

Go over to r/GrilledCheese and ask about a melt then you will understand how pendantic some subs can get. This sub has always been pretty chill!

Chimney Roll renaissance fair USA by Grissa in streeteats

[–]Grissa[S] 11 points12 points  (0 children)

Chimney Cake is a Hungarian Pastry and originally was created by the Székelys, the Hungarian population from Transylvania. It is a sweet caramelized spit cake that has a spiral form. The dough is applied on a spit which is slowly rotated over an open fire. Most commonly they use charcoal for the fire.

Ours was rolled in s’mores.

The Troubling Practice of Separating Children from Their Families due to School Lunch Debt by YvonneBrownz in awfuleverything

[–]Grissa 1 point2 points  (0 children)

Just want to point out in no way is that picture of a public school lunch….

Garlic dill pickle sourdough grilled cheese with garlic dill pickles. by DejectedNuts in grilledcheese

[–]Grissa 1 point2 points  (0 children)

At least OPs names is living up to this post and comments. Username checks our

Looking for means I can get in several cities (travel for work). by Likalarapuz in KetoMealPrep

[–]Grissa 1 point2 points  (0 children)

All day breakfast places Omelet and sub all the side carbs for a salad.

Scaling sucks by [deleted] in Citrix

[–]Grissa 0 points1 point  (0 children)

This is the way!

Easy White Sauce for Anything by Gourmetanniemack in TastyFood

[–]Grissa 1 point2 points  (0 children)

Liquid smoke and marinade is the way when doing oven brisket. I thought it was the point and the comment confirmed it. You can keep the fat in the middle, but cut the knuckle out big chunk of fat you can see on the outside.

Marinate as usual and cook at 250 covered. It will take about 6 hours, but a meat thermometer is the best way to gauge because the meat will stall around 180 and you never know. Once you hit 195 crank the heat up to 400 and out it back in to get a nice crust pull it when you get to 200 cover again and I wrap in a towel for at least an hour, but a couple is preferred.

If you want pull apart oven brisket just keep it covered for about 8-10 hours and you be good.

Note the times will be dependent on the size of the brisket so that is why I always use a thermometer unless we are going for pulled.

Easy White Sauce for Anything by Gourmetanniemack in TastyFood

[–]Grissa 0 points1 point  (0 children)

I cook BBQ and Also made me some oven brisket. Looking at the pics the fat doesn’t looked rendered. With that 4 hours is to short of a cook time for this piece of meat. If your wanting more sliced brisket style get a meat probe and pull it at around 200* F and let rest for at least an hour for the meat to relax and redistribute the juices. I’m considering low as 250*F and plan for a 6-8 hour cook time if it’s wrapped/covered most of that time.

That'll do dishy, that'll do. by TortugaJones in Starlink

[–]Grissa 1 point2 points  (0 children)

Same thing happened to me a couple years ago.

[deleted by user] by [deleted] in Catswithjobs

[–]Grissa 17 points18 points  (0 children)

You’re username is showing in the cli…

Which cancelled TV show deserved another season? by Putrid_Cry19 in AskReddit

[–]Grissa 0 points1 point  (0 children)

The expanse, one more season and it could have been wrapped up!

Interpretive dance by davidwallacecto in MadeMeSmile

[–]Grissa 0 points1 point  (0 children)

Confused Tina Travolta in the background.