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Pieced by Linda C
'Disappearing 9 Patch'
Vintage Rose Quilt Class
(Quilted by Linda)
1:00 - 5:00
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or contact Calla Lily
2921 Battleground Avenue, Suite E
Greensboro, NC 27408
Photo Quilt Pieced by Sherri for Vickie. Quilt for her grandson
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Edge to Edge Longarm Services 336-473-1765 or 336-754-3123
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December 2017 Newsletter
Pieced by Prudence
Lunch Ladies From Quilt Beginning Class
Editor - Alan "The Husband"
What is Christmas?
Pieced by Brenda
As many of you know, I am a professional BBQ Judge. I also instruct competition brisket, ribs and pork for the North Carolina BBQ Society. I am including how to cook a great brisket. You can cook in a smoker or inside in your home oven if you do not like smoke. The results are great either way.
Pieced by Gail
'QOV Presented toVeteran at Heart of the Triad Quild Guild'
PS: After Christmas, Linda is taking a week or wo to wok on projects that she hopes to enter in the Catawba Valley Quilters Guild Show held on Oct 12 & 13 2018, @ Hickory Convention Center, Hickory NC
Mark your Calendar
This is a fabulous Show
Pieced by Ruth
Pieced by Anna @ Calla Lily Quilts
Competition Brisket Recipe
Many people are not aware of difference in USDA Grades. Top of the line in grocery stores is USDA Certified Angus Beef or CAB. Actually USDA Prime is the best but normally you will not find in grocery stores. It is reserved for restaurants. You may get your butcher to special order but be ready to pay, pay, pay but will be worth the extra price. Next would be USDA Choice which can be found fairly easy. If you do not see the USDA seal with Choice, CAB or Prime, be aware it could be USDA Select. USDA Select should be avoided and only as last choice. These grades are determined by the animal's age, and the amount of fat between the 12th and 13th rib. Fat is good and the more intramuscular fat, the better taste. Select a brisket that is USDA Grade Choice, Prime or Certified Angus Beef. USDA Select would be your last choice due to less fat. DO NOT use Corned Beef which is cured with salt and other spices.
1. Day before cooking:
2. Cook day:
3. Calculate when you want to serve brisket and back your time up. You want it finished cooking 2-4 hours before serving.
4. Bring oven or smoker to 235°F (it will cool after adding meat), add Pecan wood. It will not overpower meat. Record time and temp on your cook log.
5. While cooker is coming up to temperature, inject brisket with regular beef broth about ½ C.
6. Apply Rub of your choice if not applied day before. In Texas brisket is seasoned with only salt and pepper (sometimes garlic powder).
7. Cook meat at 225°F-235°F or as per your cooker. Add wood once per half hour for two hours. No more wood after 2 hrs. Don't forget to check charcoal.
8. When internal temperature is 150°F - 165°F remove from smoker/oven, wrap in two layers of foil and add ¼ C beef broth. Seal as tight as you can.
9. Return to cooker until internal temperature is 200°F-203°F. Check by inserting a thermometer though foil and should slide in the meat like going into melted butter if done.
10. Let it rest in ice cooler, without ice, wrapped in towels up to 2-4 hrs until ready to serve. Do not open foil until ready to slice and serve.
North Carolina Barbecue Society offers "Cooking Bootcamps" in May, July and September. Click here for more information. Cooking Bootcamp makes great Christmas and Birthday gifts for someone that has everything
If you have questions, call Alan 336-754-3123