All praise due to the goddess of Smitten Kitchen for giving us Southwestern pulled brisket.
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southwestern pulled brisket
Now I can get down with that. Only get rid of that green thing and replace it with a sliced cherry tomato or two...
that looks good.
 that's easy enough.
 Yeah, I'm not a total rube... >;)
Working on shows for the Cooking Channel has opened my eyes to a lot of possibilities; I thought it was ironic because I'm one of the pickiest eaters I know. That might have rubbed some people the wrong way on one show, but on a couple of others it was actually a useful trait.
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