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FirefighterDon

FirefighterDon: Friends

FirefighterDon: Quiz Results

Performance_max80w

Stew Smith's Fitness Challenge taken about 6 years ago

You Meet Fire & Rescue Fitness Requirements

Don

Location:
Hudson, WI
Gender:
Male
Service:
Firefighter / Company Officer
Status:
Paid on call

Personal

Hobbies:
Fishing, Hunting, Patch Collecting, Cooking
Favorite Movies:
Ladder 49
Favorite TV Shows:
Hogan's Heroes
Favorite Music:
rock/country

Comment Wall

Add FirefighterDon as a friend to write on their Comment Wall.

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    JIM

    over 6 years ago

    Thanks for the invite.

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    JTekler

    over 6 years ago

    Thanks for the thought today. I hope you have a great day to. Stay strong and above all.....
    Be safe

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    FirefighterBBQ

    over 6 years ago

    Oh Yeah, Its a dog gone shame you don't have any FireFighters Barbecue sauce to serve on the side or a mop if you choose. Maybe next time bro- Chef Matt-

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    FirefighterBBQ

    over 6 years ago

    Don,
    This recipe calls for a 6-pound brisket. Smaller pieces of meat will cook more quickly than one large piece, which will make the meat tough. To find a tender brisket, pick up the meat and bend it. If the meat bends easily, the finished brisket will be more tender than a less flexible piece of meat. Also, look for a brisket with a 1/4- to 1/2-inch layer of fat. A little fat will help keep the meat juicy.
    FIRE MANAGEMENT- YOU SHOULD BE GOOD AT THIS! ;=)
    For perfect brisket, the cooking method has to be low and slow, which means cooking the meat at a low temperature for a long period of time. This technique is the most effective way to break down the collagen in brisket. The more collagen you break down, the more tender and moist the meat will become. In this recipe, you need to keep the temperature inside the grill at around 250°F for about 5 hours. Avoid lifting the smoker lid to check the temperature because that will allow heat to escape. When the temperature inside the grill drops to 225°F, carefully add a few more charcoal briquettes or wood. You can also control temps by using the vents on the bottom and top of your smoker.

    To pump up the flavor of the brisket, the meat should be smoked for the first few hours of cooking. For the ideal level of smokiness, you should see a steady stream of smoke coming out of the grill vent. If the smoke stops, add a few more soaked wood chips. The short answer is 5 hours and watch the heat. Sometimes I add bacon strips to the topp if the Fat Cap is light. Let me know how it comes out. -Chef Matt-

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    JTekler

    over 6 years ago

    Thanks for the invite Don. I hope you have a good weekend. Stay strong and above all.....
    Be safe

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    sonyainred

    over 6 years ago

    thanks 4 the brewsky ,have a great weekend.going north to a biker party a will drink a couple 4 u !!

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    christine

    over 6 years ago

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    weaver1436

    over 6 years ago

    have a great weekend

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    SF14

    over 6 years ago

    To new friendship..thanks for the invite. Have a wonderful weekend

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    kvfd120

    over 6 years ago

    thanks for the invited.. be safe god bless and have a wonderfull weekend

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    Edwin1

    over 6 years ago

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    FF43

    over 6 years ago

    Don, have a good weekend.

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    Account Removed

    over 6 years ago

    Thanks for the add.

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    Aims73

    over 6 years ago

    Hey there! Hope you're having a great week!

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    juboy05

    over 6 years ago

    Thanks for the add Stay Safe