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Brisket with those latkes? The secret is the right cut, slow cooked
LA Daily News ^
| 12/14/11
| Elizabeth Karmel
Posted on 12/14/2011 1:58:04 PM PST by DemforBush
click here to read article
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To: DemforBush; Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; boadecelia; freeangel; ...
41
posted on
12/14/2011 3:33:54 PM PST
by
libertarian27
(Check my profile page for the FReeper Online Cookbook 2011)
To: Gettin Betta
Originaly being from Texas , I have a smoker and make my own pastrami . I also make turkey pastrami . Good stuff .
To: jrd
Someone mentioned French Dip. Best is Brennan and Carr in Brooklyn.
I found a ready to cook corned beef at Sams Club. It’s the brisket with pickling spice. Three hours in boiling water. Delish.
Brisket is cooked two different ways. The Texas way and the NYC way. Everything else is a poor imitation.
43
posted on
12/14/2011 3:39:04 PM PST
by
EQAndyBuzz
(To fix government, we need a rocket scientist. Oh, wait we have one!)
To: Vinnie
Yes , corned beef is made from the brisket cut .
To: RobertClark
I wish I could have my sciatic nerve removed. Causes enough pain for two people.
45
posted on
12/14/2011 3:44:14 PM PST
by
Randy Larsen
(I'm backing out!)
To: KittenClaws
“Caster sugar” is british for “superfine”. I just use granulated.
46
posted on
12/14/2011 3:46:14 PM PST
by
Eepsy
To: Red_Devil 232
Yum. That looks like my cousins brisket. I love a well cooked brisket. Famous Daves has good brisket.
47
posted on
12/14/2011 3:46:43 PM PST
by
sheana
To: EQAndyBuzz
French Dip sounds really good forgot about that way ...
48
posted on
12/14/2011 3:53:07 PM PST
by
jrd
To: youngidiot
I smoke mine at 200 , low and slow . I only smoke for 5-6 hours , pull and wrap in foil with extra rub ,Jack Daniels , maybe some left over mop , and put it in the oven at 190 for several hours . After that I do the FTC treatment , Foil , Towel , Cooler . I line a cooler with a beach towel , and preheat the cooler with a teapot . I then wrap extra foil to the meat to make sure juices don’t leak out , place in cooler , and wrap with towel , shut lid and forgrt about it . I have hauled brisket , pork butt , ribs , over the rockies and to parties serving juicey , hot meat at my liesure . Works every time .
To: DemforBush
For smoked brisket, NOBODY beats Oklahoma Joes in KC... While their brisket is incredible, 3 days a week they offer THEIR take on "Burnt Ends." Rather than the typical burnt ends you find most places, after the full brisket is done (dry rub and 10 - 12 hours in the smoker) they separate the point from the flat. They serve the flat as their brisket... However, the point gets ANOTHER coating of their dry rub, and then it's back into the smoker for another 6 - 8 hours!
So amazingly smokey, tender, and juicy!!!!
BTW, celebrity chef & professional a$$h*le Anthony Bourdain rated OK Joes as one of the ten restaurants on planet earth you must eat at before you die.
Mark
50
posted on
12/14/2011 4:24:40 PM PST
by
MarkL
(Do I really look like a guy with a plan?)
To: Blood of Tyrants
51
posted on
12/14/2011 4:41:07 PM PST
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: JoeProBono
There is nothing like that served up on some butcher paper and some onions and a bowl of beans!
52
posted on
12/14/2011 4:43:34 PM PST
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Red_Devil 232
Oh, yes. The laxative is like drinking lemon flavored oil.
53
posted on
12/14/2011 4:46:33 PM PST
by
Blood of Tyrants
(Never believe anything in politics until it has been officially denied.)
To: Blood of Tyrants
Been there a couple of times. Nasty stuff - for some reason I can never get the last glass of that crap down. Have to have a beer or two instead. Never had a problem with the test. They just asked me if my bowl movement was clear.
54
posted on
12/14/2011 4:59:40 PM PST
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Blood of Tyrants
55
posted on
12/14/2011 5:17:52 PM PST
by
tubebender
(I always wanted to be somebody, but now I realize I should have been more specific.)
To: tubebender
56
posted on
12/14/2011 5:22:41 PM PST
by
Blood of Tyrants
(Never believe anything in politics until it has been officially denied.)
To: libertarian27
Interesting, I am glad to read this.
57
posted on
12/14/2011 5:56:10 PM PST
by
Joya
(http://www.angelsonassignment.org/why_aoa.html)
To: doorgunner69
To: PJ-Comix
Just a frame of reference for the picture in the mind example.
I have no doubt Philippe’s is superior.
59
posted on
12/14/2011 6:29:50 PM PST
by
grame
(May you know more of the love of God Almighty this day!)
To: DemforBush
One of the best brisket recipes I’ve ever made involved ketchup, grape jelly, onion soup mix, pepper, and the brisket. In the crock pot, it about falls apart, and I’ve yet to meet anyone who doesn’t like it.
I’ll admit I never ate brisket until I lived in Oklahoma for over five years. What can I say, I was raised a Yankee!
60
posted on
12/14/2011 6:33:48 PM PST
by
Hoosier Catholic Momma
(How long till my Arkansas drawl fades into the twang of southeast Ohio?)
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