Gorean Talk Radio The One... The Only... Voice of Gor!!!

For the next day or so I will be upgrading the site. All though things should work just fine, you just never know.

It's been a while since I updated My blog, so I figured I was past due. lol. Well, I went on vacation, and claimed what is Mine, and I couldn't be happier with My decision. My vacation was too short; but extremely pleasurable. Now, I find Myself back in My college studies, and working hard again. The public school year has started again, so I'm back to driving My school bus. 4 days into the school year, and I've already had to deal with the shenanigans of the kids who ride! This may be a looooong year. lol. I'll post again later.

Honor
Malkcontent

Greetings, Masters, Mistresses and slaves,

well, it's a challenge alright -- and i do mourn the loss of our carefully crafted playlists. still, it is TALK radio! and this has pushed us to focus on that very issue.

i've spent a good deal of time scouring the net for public domain music and had surprising success. i'll gladly share the results with all tsh's, of course, and have with several already. everything from vintage to classical, rock to experimental techno, it's out there and some of it is even good!

there's more to be found, i'm sure, and i encourage everyone to seek. i promise that if you find something that looks promising and let me know about it, i will gladly spend the time researching it and downloading anything that fits the criteria. i know many of you don't have the time that i have available to do so. please feel free to use me! heh. well, for this anyway.

in service and wishing all well,

End result: an impressive and tender slab of brisket--an excellent recipe for those summer occasions when large brisket slabs go on sale!

Ingredients:

1 large slab of brisket in cryovac (10 to 16 pounds)
1 bottle Claude's Brisket Marinade
1 7" strip of duct tape or quality mailing tape (Yes, you read this right)

Two days ahead:

cut a slit in the cryovac packaging and pour in about half the bottle or so of Claude's Brisket Marinade.

seal with stip of duct tape or mailing tape

refrigerate overnight or up to 24 hours

One day ahead:

Calculate total cooking time (Pounds X 20 minutes) and divide in half.

roast brisket, fat side UP for one half of total cooking time at 375 degrees.

Wrap well and pour remaining marinade over, refrigerate overnight or up to 24 hours.

Several hours ahead:

Prepare grill with coals

Roast brisket other half of cooking time, lid closed, fat side down.

Turn out on large platter and let rest for at least 15 minutes.

Join Wicken as he discusses various interesting topics!