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I’ve been meaning to do a post since last May that said the following: “Brisket…get one. Season it or don’t. Put it fat side up in a big ‘ol pan. Cover it with foil and cook it at 325 for an hour and then 275 for as long as it takes to soften up, …click to continue Brisket Tacos 
I love chili. I really do. I’ll eat practically any chili, but the chili that I make is Texas Chili. The distinction is, that Texas chili does not have beans. I appreciate the craft enough to not get caught up in the “real” games. Sans beans is just the way I like it. I …click to continue Texas Chili |
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Copyright © 2013 Kelly Dean Yandell - All Rights Reserved |
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