-
Judy Keegan ha publicado una actualización
hace 2 semanas (editado)
Brisket in the smoker. Hopefully it will be delicious.
I am following Bryan’s Brisket recipe. The beans and macaroni and cheese will be sides and i will prepare them later. I am loving learning about American bbq. Its a bit different to the classic Australian Bbq, which I think you guys call it grilling. No shrimp on the barbie here!
Lana Mihajlović, Ezra Origuella y2 más5 Comentarios-
Level:
Scoolinary Team
Oh, Judy! There’s something truly special about stepping into a new culinary tradition — it’s like learning a whole new language, but with fire, smoke, and flavor. 🔥🇺🇸 The fact that you’re diving into American BBQ, while bringing along your Aussie roots, is exactly what makes food such a powerful connector.
Every brisket smoked, every side dish prepped, is a little act of cultural exchange — and the best part is, you get to taste it. 🍖🫘🧀
Keep exploring — your curiosity is the best ingredient you’ve got.1 -
Level:
Stagier
This looks like it’s going to be a feast! 🔥 I like how you’re going all-in with Bryan’s recipe and planning the proper sides too.
1-
@lanamihajlovic all or nothing! Thats my motto
1-
Level:
Stagier
@judyrusselllive-com-au Same here 😁
-
-
-
Level:
Stagier
En España es igual… Aunque se dice barbacoa… No se suelen preparar barbacoas al estilo americano, sino grill.
Eso sí, aquí sí cocinamos gambas al grill1
-
