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Ingredients

  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • ¼ cup kosher salt, plus more
  • 1 8–10-pound untrimmed flat-cut brisket

Recipe Preparation

  • Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and ¼ cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.

  • Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.

  • Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.

  • DO AHEAD: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.

Nutritional Content

Calories (kcal) 490 Fat (g) 21 Saturated Fat (g) 7 Cholesterol (mg) 180 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 64 Sodium (mg) 2060Reviews Section

Recipe: Slow Cooker Beer-Braised Brisket

Everyone loves brisket, a Texas staple. Texans — Tejanos — are especially obsessed. My beer-braised brisket is fork-tender, perfect for a crowd, and requires no babysitting. Place it in the slow cooker and go about your day. Your family will love it, and football fans will adore it!

Why Beer Is Liquid Gold for Braising

Using beer as the braising liquid immediately adds flavor to the meat — meaning you can get away with fewer ingredients total. In fact, this brisket requires just five: onions, tomatoes, dried oregano, garlic, and the beer. Full-flavored Modelo is a great choice, but any Pilsner-style lager will work in its place.


What You Will Need to Cook Beer Braised Brisket

Because braising is a combination technique of high dry heat heat and low moist heat you will begin cooking your beer brisket on the stove top and transition to the oven or a crock pot.

To do this you can use any of the following:

  • Braiser – the ideal solution – you can both sear and braise the brisket in the same pot.
  • Large, deep skillet + roasting pan – start with the skillet then cook low and slow, tightly sealed with foil in the roasting pan.
  • Large, deep skillet + large crock pot – start with the skillet then transfer to the crock pot to braise.

The ingredients you will need are:

  • Brisket. Use flat brisket with the fat cap only. (Braising flat and point together results in uneven cooking.) Trim excess fat, about 1/4 inch uniform thickness is ideal. The typical flat brisket weighs about 6 to 8 pounds. Divide an 8 pounder in two (you can always parallel cook both pieces) or carve out as much as fits in your braising equipment (hopefully 4-5 pounds) and save the rest for beef brisket stew.
  • Dry rub. We use a simple mix of salt, pepper, garlic, onion powder and paprika. Feel free to use your favorite dry rub or mix your own.
  • Cooking oil.Vegetable or olive oil to sear the brisket in.
  • Onion.Use whatever you have on hand. Red, yellow, sweet onions all work well.
  • Garlic.No braising liquid is complete without it.
  • Beer.The backbone of the braising liquid – adds roasty, toasty notes. See below for tips on what style to choose (besides a stout).
  • Beef stock.The other key component of the braising liquid – deep umami.
  • Brown sugar. Balances the savory and acidic ingredients and lends caramel like sweetness.
  • Balsamic vinegar. Contributes a sophisticated earthy tanginess.
  • Worcestershire sauce. Adds umami depth and tanginess. Alternatively use soy sauce, Maggi liquid seasoning or Bragg’s liquid aminos).
  • Bay leaf and thyme. Both are very complementary when beef and beer are concerned.

*A National Bison Association Recipe Winner*

Brisket improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, and then cover surface with parchment paper or wax paper and then the pot with foil. Refrigerate. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.

Servings: 10-12

Serving Size: 4-6 oz

Prep Time: 45 Minutes

Cook Time: 3-3 1/2 Hours

Ingredients:

  • 1 Boneless Trimmed Bison Brisket (Approximately 3 lbs)
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 2 lbs Onions, Halved Lengthwise and Thinly Sliced Lengthwise (6 cups)
  • 1/2 Bay Leaf
  • 1 Bottled Beer (12 oz.) Not Dark Beer or Ale)
  • 1 Beef Bouillon Cube, Crumbled
  • 1 tbsp Balsamic Vinegar

Instructions:

Preheat oven to 300 degrees.

Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot, but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.

Cook onions with bay leaf in oil remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.

Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.

Transfer brisket to a clean cutting board. Season with salt and pepper. Slice meat across the grain and serve with sauce. Garlic mashed potatoes and your choice of mixed steamed or roasted vegetables rounds out this tasty, nutritious dish.


  • 6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded
  • 1 14-ounce can diced tomatoes, preferably fire-roasted
  • 1 large onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 cup Mexican lager, such as Corona or Dos Equis
  • 1 tablespoon canola oil
  • 2 pounds trimmed flat, first-cut brisket, (see Shopping Tip)
  • 1 15-ounce can pinto beans, rinsed

Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.

Preheat oven to 350 degrees F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.

Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chile sauce over the meat and bring to a simmer.

Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.

Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Shopping Tip: &ldquoFlat, first-cut brisket&rdquo is a far better choice for healthy eating than the fattier point cut. If the briskets at your store aren't labeled as such, ask the butcher to help you select the right cut. You'll need 2 pounds of brisket after it's been trimmed of fat.


Reviews

Made this for Christmas Dinner (lockdown demands comfort foods!) and it was a complete success and will certainly become a go-to brisket recipe in this house. Did prep a day ahead and didn't use quite as much liquid as per recipe but was left with a rich reduction that went very well with garlic mashed and Yorkshire pudding. I used a local brewery winter chai porter and it was perfect. I also was quite liberal with the malt vinegar which I felt was the most amazing finishing touch.

Love the bones of this recipe, but yeah - went rogue. I used apricots instead of prunes and brandy instead of porter. Allspice instead of sage and tarragon in lieu of thyme. Nothing wrong with the original. I wanted a little sweet and a touch less bitter. Not a huge porter or stout fan.

Excellent! Followed the recipe exactly and had, for the first time ever, tender delicious brisket. I had a 5.5 lb brisket and there are just the two of us, so I plan to freeze most of it (unsliced) with the braising liquid for a group dinner next month. I'll cook additional carrots and mushrooms in the liquid before reheating the sliced meat.

I'm going to make this for every Christmas dinner until I die. It was well worth the extra time and effort to cook the brisket ahead of time. I followed the original recipe, but then I put all of the meat and vegetables in a lasagna pan and added some extra porter and stock, covered it with puff pastry, and put it back in the oven to let the puff pastry cook. It made a fantastic meat pie!

Super delicious. And though a ton of steps, it has straightforward ingredients. By consensus acclamation, it's now our Christmas dinner.

This is a fussy and time consuming recipe, but it is worth all the effort! I am glad I followed the recipe exactly instead of going rogue, like I normally do. I would not change a thing. I made this for my mother's birthday and every one of the 10 guests raved about this brisket. It was even better reheated for lunch two days later!

This is a fabulous recipe! It took three days to make, but everyone had seconds and thirds and wanted leftovers. The only thing I did differently is after I cut up the cold brisket, I put it in my slow cooker. I have one oven and needed it for popovers. This recipe is a definite keeper. Great flavor!

This is my favorite brisket recipe, hands down. I make as written, but vary the stout. I've especially liked Hangar 24 Chocolate Porter, and the time I used Goose IslandBourbon County stout, aged in bourbon barrels, with "intense aromas of charred oak, vanilla, caramel and smoke." Boom!

This is really good but definitely time consuming. I made it 2 days ahead with a 2.75# brisket. It made plenty for the 4 of us. It probably didn't need to cook quite as long because there were some areas that were a little dry. It could really use more mushrooms (I used half cremini and half white). For half recipe I used 1 can of broth right away and added a second can with the veggies. I had to thicken the sauce to make a gravy for mashed potatoes. Good Holiday weekend dinner.

Fantastic! Followed the directions and it came out perfectly. Everyone in the party wanted the recipe. No left overs!

This took the better part of a day to make, but it was so worth it. My family loved it. Everyone came back for more. I did use a stout instead of porter, as that was what I was able to purchase one bottle of and didn't want to buy a six pack. I'll definitely be making it again.

As many other reviewers noted, this is rich and delicious though takes quite a bit of time. I made it as part of a German dinner party menu and all the guests had seconds. The meat is moist and tender and the vegetables have absorbed all the delicious flavors. I used more prunes than called for and it was spectacular. Will definitely make this again for a group.

4 Forks definitely. Rich, complex, delicious and a great do-ahead recipe for a large group. I reviewed it below but forgot to rate it originally.

All I can say is¿DELICIOUS!!

A winner - everyone raved! Followed the recipe exactly, but added (approx. 4 cups) more low salt chicken broth while it was cooking to keep it moist (perhaps due more to the size of my pan/brisket than to the oven temp/time). Cutting the brisket very thin was much easier when it was cold. The finished dish is very rich, so it's a crowd pleaser that goes far with just a few thin slices, with pan vegetables, sauce, and potatoes on the side. Like another reviewer below, most of the sauce (except 2 cups) was absorbed during cooking, so the only change Iɽ make next time is to make some extra sauce, cook it down, then reheat and pour or pass that at serving.

I made this recipe 3 years ago and my friends are still talking about it as the best brisket ever. Making it again this year!

Made this over the weekend for dinner party. Served with garlic mashed potatoes. Yum. I'm still getting compliments from my guests.

This is one of the most wonderful recipes I have ever made. I make it for company and the two - three days is takes to develop the flavor is worth every minute. All my guests give it the best meal they have ever had. Fabulous - just fabulous. I used Guinness beer and less stock for a thicker sauce.

I made this with a 3lb brisket. My initial plan was to halve the whole recipe, but a few cocktails while cooking got the better of me and I forgot to do so, and used the full amount of all the other ingredients (though slightly less broth and only 3 onions). The braising liquid still came to right where it needed to be on the brisket, and the end result was SO wonderful. A definite 4-forker from both my husband and me. I used goose fat in place of the bacon fat/olive oil as I had some in the freezer, and used Ninkasi Oatmeal Stout for the dark beer.

On this site now printing the recipe (two times) for dinner party guests I just served this to. Takes a fair bit of time, but not very much work - just plan ahead. Really tasty and tender. Will definitely make again.

What a tasty brisket recipe! I needed another beef dish to serve at an annual charity event we do every year at home, and saw this (and the great reviews), so I decided to "guinea pig" the guests with it. Nothing but rave reviews, and people were coming into the kitchen wanting the recipe! I used olive oil to sear the brisket, (I didn't have any bacon grease), and I added some parsnips to the carrots and mushrooms and onions, otherwise I followed the recipe (for once). Sooooo delicious! It was rich in flavor, and the brisket was so tender, but the dish was not too heavy. (The mustard and malt vinegar really do finish the sauce). Yes it was time consuming but so worth it. I made it on Tuesday, sliced the meat and finished the sauce on Thursday, then re-heated and served it on Friday. Definitely worth making in advance to get the depth of flavor. I can't wait to make this dish again and serve it to my "guinea pig" friends!

Wow. This was amazingly delicious. I thought at first that the temp was going to be too high, that the meat would be overcooked and dry, but I followed the directions exactly: I made it the day before our Hannukah Dinner, then the day-of, just sliced it, poured the finished sauce over it, covered and re-heated. It was falling apart tender & the sauce is delicious! Well worth the effort. Aunt Marsha even asked for the recipe! I didn't change a thing, and wouldn't.

Made this dish for a dinner party of 20. 8 pound brisket and used 1 1/2 the ingredients. It was excellent! Very high reviews from the crowd. Quarter baby bella mushrooms- they were fantastic and hold up well. I served cream cheese and chive mashed potatoes on the side and it was a marvelous fall feast.

Takes some serious time but it's well worth it!

I have made this several times and always for entertaining and EVERYONE loves it. It is incredibly flavorful, my husband says "off the hook" delicious. I like to make it on a rainy day, definitely let it sit overnight, and then the day you serve it it's so easy. I too use olive oil and not bacon fat. I probably don't use as much liquid as it calls for so I do get a rich gravy. I use a course german mustard and the malt vinegar which definitely makes it POP. So good, and will aways be in my recipe box!


What You’ll Need To Make Onion-Braised Beef Brisket


Butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The point cut has more marbling, while the flat cut (also called first cut or center cut) is lean but topped with a thick fat cap. This recipe calls for a first cut/flat cut brisket. Don’t let your butcher trim all the fat off! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough.


Reviews

Not all that flavorful given the ingredients. Used half the salt, so perhaps that's where all of that flavor is coming from? Not bad by any means, but just not as good as I would have hoped for. I think Epi has a few other brisket recipes that might be a bit better.

The forks and review are based on the rub---we followed it exactly, overnight for about 14 hours, and then cooked the brisket on our Traeger--following those directions. It was perfect, and this rub is fantastic.

Haven’t made it yet, but would also appreciate the sauce recipes.

I cut back on salt and cooked it in a slow-cooker for 6.5 hours

I made this brisket recipe today in my slow cooker. I cooked it on low for 6 1/2 hours. I put it under the broiler for six minutes then covered it lightly with foil and let it rest for 10 minutes. I did cut the Salt in half. When cutting it the meat was very tough and unpleasant to eat. I had planned on using this for fajitas and French dip. Is there anything I can do to fix it or should I just toss it?

Fabulous. Just added beef broth and more onion.

Very good. I made three brisket recipes at once, and this one was a close second. Definitely cut way back on the salt. I also added some beef broth to keep the liquid level up. I used an Oktoberfest beer.

This is a delicious recipe and I made it when it was originally published in Bon Appetit where it included the recipes for the sauces. Now that I want to make this again I cannot find the sauce recipes. Can you provide the link?

Delicious and I will probably make this my go-to brisket for Rosh Hashana. The rub marinade is perfect for a 3.25 lb brisket, I had no problems with the salt (especially when marinating overnight). I seared the brisket in the BBQ for 6 minutes on each side, then place it with the lager and onions at a low temp in a slow cooker for 6 hours (the liquid does not need to be covering the entire brisket): PERFECTION. flavorful, moist, tender.

I mostly followed the recipe. I used 2 European size bottles of German Marzen beer (oktoberfest style) for the braising liquid. The results were phenomenal, though I did pull the meat early to achieve a medium to medium rare temp. I sliced the beef thin and poured off some of the braising liquid, skimmed it, and made gravy with it. A added a bit of maggi wurze to the gravy. Served sliced beef with gravy and German potato salad. It was awesome. I had no issues with the salt.

Great recipe! Cut the salt (not really that much needed, if at all) and I cooked it at 225 for a longer time - for a 10lb brisket, about 6 1/2 hours (checking every so often).

Good, but too much salt. Next time Iɽ half the salt (or maybe use 2/3). Otherwise delicious!

My husband would give this 4 stars, but I am going with 3 because the seasoning, especially the salt, was too much for me. And I agree with other reviews we used a brisket half the size but still needed at least 12 ounces of lager, could have possibly even used more.

Fantastic recipe and cooking method. I used only a 2lb cut and 1/2 the rub (but still used a full bottle of Blue Point's Toasted Larger). It was enough liquid for my well sealed roasting pan. I added 1 tsp of liquid smoke but a smoked stout could also work. Watch your salt - Since my cut was so small, even with 1/2 the rub, the onions were crazy salty and couldn't be used. I ended up simply slicing against the grain for a traditional serving. Will absolutely make this again - might even put my smoker away.

Great recipe . the meat was very tender and flavorful. I also has a 3 lb brisket , but made the rub as listed and used up all the rub . I did not make the cole slaw that accompanies the recipe just used store bought . Since it was a smaller piece of meat also reduced the cooking time by half.

Tender and delicious. My brisket was 3 lb., but I used the full rub recipe. It was far too salty, but that's the only ingredient I would cut down on. I also used 2 bottles of lager, and would add another sliced onion next time. We shredded. And topped with cole slaw on kaiser rolls. Will definitely make this again!

Made this today for the 1st time just as stated in recipe. Cumin was overpowering and will delete it completely next time. Also used 3 bottles of lager to keep a fluid level while baking. Very tender, flavorful and easy to make. This was so much better than when we made brisket on the grill.

We made this yesterday. The flavors are fantastic. One warning, though, there is not enough liquid in the 12 oz lager to cook for 5 hours. The next time we will add a cup of broth and check it after 4 hours and 5 hours.


Beer Braised Brisket Recipe

Note: Brisket improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, and then cover surface with parchment paper or wax paper and then the pot with foil. Refrigerate. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.

  • 1 boneless trimmed bison brisket (approximately 3 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons olive oil
  • 2 lb. onions, halved lengthwise and thinly sliced lengthwise (6 cups)
  • 1/2 Bay leaf
  • 1 (12 oz.) bottled beer (not dark beer or ale)
  • 1 beef bouillon cube, crumbled
  • 1 Tablespoon Balsamic vinegar
  1. Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot, but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
  2. Cook onions with bay leaf in oil remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
  3. Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
  4. Transfer brisket to a clean cutting board. Season with salt and pepper. Slice meat across the grain and serve with sauce. Garlic mashed potatoes and your choice of mixed steamed or roasted vegetables rounds out this tasty, nutritious dish.

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There’s this phenomenon that seems to happen during the colder months. Not so surprisingly, outdoor cooking doesn’t hold as much appeal in freezing temperatures, so I look to more indoor options. I mean as much as I love BBQ, I also hate being cold, and something has gotta give! In addition to my kitchen hibernation, I start leaning towards simple comfort food recipes that are at once easy to prepare and satisfying.

I love this particular recipe, because you’re simultaneously creating a BBQ sauce AND braising the meat. So the delicious beefy threads end up in a custom sauce you created! That’s SO much better than just dumping in a bottled sauce (which in many cases comprises primarly of corn syrup). This way, you build up the flavors and infuse the beefiness into the sauce as you go.

For all my braising, I like to use an enamelled cast iron pot like this one. The heavy base is perfect for browning the meat thoroughly before the gentle simmer starts, and the enamel is easy to clean without having to worry about traditional cast iron care.

When it comes to these so-messy-but-so-good sandwiches, a slice of American cheese is an optional addition. Cheese may be optional, but the type of bun you choose is a non negotiable. Trust me on this one. You need to track down potato buns/rolls, preferable Martin’s brand. No, this isn’t an ad, they just really are the best out there. Using the correct bun will make all the difference in the perfection level of this sandwich.

Tender Beer-braised Shredded Beef Sandwiches

Ingredients

  • 3 lb chuck roast (or brisket flat)
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 15oz crushed tomatoes
  • 2 cups beer (I used pilsner style)
  • 1.5 cups water
  • 2 tablespoon vegetable oil
  • 2 tablespoons Worcestershire sauce
  • ¼ cup molasses
  • 2 tablespoons brown sugar
  • salt to taste
  • 6 potato buns
  • FOR THE SPICE MIX:
  • 2 teaspoons chili powder
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • ¼ teaspoon cayenne
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt

Instructions

  1. Trim the chuck roast of any fat and sinew, cutting it up into 2-3 inch chunks.
  2. Combine all ingredients for the spice mix. Stir and sprinkle over the beef chunks, tossing to coat well.
  3. Place a heavy based pot (we used enameled cast iron) over medium high heat. Add 1 tablespoon of the oil.
  4. Place the beef into the pot to brown. You may need to do this in two batches to avoid overcrowding. Brown for at least 7-10 minutes per side, then remove from pot.
  5. Add remaining oil to pot, turn heat to medium. Add onions and garlic and sauté, stirring occasionally, until softened, about 5 minutes.
  6. Add the beer to the mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pan, that’s extra flavor!
  7. Add back the meat, plus the tomato and the water. Turn heat to medium low so that there is an active simmer/bubble, but not so much that it’s boiling.
  8. Place lid over pot and cook for three hours, stirring occasionally.
  9. Remove lid and allow to simmer a further 30 minutes, so sauce thickens.
  10. If your beef is not yet tender, keep cooking until it’s shreddable. You can add more hot water if you feel your liquid is getting too thick.
  11. Use tongs to remove beef pieces from liquid, and shred using two forks.
  12. Optional: Use a stick or immersion blender to blend the sauce that remains in the pot, so the consistency is smooth.
  13. Add the molasses, Worcestershire and brown sugar to the sauce, and cook a further 5 minutes.
  14. Return shredded beef to the pot and stir into the sauce. Taste, and add additional salt if desired.
  15. Pile the meat onto the potato buns and serve your sandwiches.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.



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