/ck/ - Food & Cooking

>>5181955
Yeah, I can see the grain on it. I keep the fat on the top of the slices, though, unless I've misunderstood you partially.

CHEESE DIP, cont:
Once you have bechamel, add a big tablespoon of Mrs. Renfro's Ghost Pepper Salsa and mix it through; it should turn the bechamel a nice pink. Then take handfuls of shredded cheddar cheese, one at a time, and stir in over the heat until the cheese melts. It takes... what, about a pound or so of cheese to saturate the dip. Then remove it from the heat and put in a microwave-safe container, and enjoy. When it cools down, it stiffens up a bit; toss a splash of half-n-half onto it and microwave it for about 1 minute at a time, stirring it vigorously, to bring it 'back to life.'

Pictured, washed out because of the flash, is the very tip of the brisket which I turned around. Note the smoke penetration.

It's almost time!