There are a million places to get brisket, and 95% of it tastes exactly the same.
Slat the brisket liberally then brown for 7 to 10 minutes on each side.
Broccoli Beef Brisket (fat-laced slabs of brisket and Chinese broccoli, doused in garlicky smoked-oyster sauce).
Fisher also tells stories around the campfire after each weekend's ribs-and-brisket barbecue at a cabin up the hill.
Servers at Barbie's Q ( www.barbiesq.com) proffer samples of juicy grilled chicken and silky beef brisket, served either North Carolina-style or St.
Tucked away on winding, oak tree-lined roads or in one-traffic-light towns, bastions of smoked brisket have lured the palates of many discerning carnivores.
Dottie made a brisket with some of our leftover Port and we ate it with a dry Portuguese red and, well, wow.
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Between raving recommendations for the best smoked brisket, fried catfish and grilled rib eye, I was left lusting after a lonely side dish of cheese enchiladas.
"Last weekend, I did a beef brisket, asparagus wrapped in pancetta, spicy chicken wings and roast potatoes for 12 people all in the smoker, " he says.
Texas has its brisket and Kansas City its conflagration-level red sauce.
Folks there were throwing a barbecue lunch with brisket and sausage.
When the brisket is done, remove it from the pan and place it on a cutting board with a lip, so the juices will not run off.
He first tried the high-tech version three years ago, and was gratified that guests were actually engaged and not itching to get to the matzo ball soup or the brisket.
Some 2.5 tons of beef brisket and 20, 000 pounds of shrimp will be served in the hotel's main ballroom, which is decorated with dangling silver stars and cowboy figures.
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In San Francisco, for instance, you get guys like Ryan Ostler, at Hi-Lo BBQ, putting smoked brisket and house-made spicy Thai sausage into a Vietnamese-style pho steeped with smoked marrow.
Among the standards, brisket, ribs, chicken and pulled pork, the pork ribs were my favorite, almost too tender, but really capturing the smoke and dry rub flavor without being too dry.
Shortly after it opened in 2005, businessmen and suburbanites started travelling to the city to join the locals in a perpetual line to sample the pulled pork, brisket, ribs and excellent craft beer selection.
The most common is beef brisket -- with a combination of patience, experience and skill, a seasoned pit boss can transform this notoriously tough meat into a perfectly smoked, tender slab of heaven.
Good ribs are all over the place, but the best brisket is in Texas, and to me that means The Salt Lick, a rock-your-world temple of fire, smoke and meat outside Austin.
The dining room is the main attraction, but they also have full service restaurants at the golf courses, and in summer, a wide variety of festive events and barbecues, including genuine Texas-style brisket.
Each is divided for wholesale into eight primals (major portions): the chuck (shoulder and upper ribs), the rib, the loin, the sirloin (hip), the round (upper leg), the brisket (breast), the plate (belly), and the small flank.
No pulled pork, no brisket, no sausage.
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The Salt Lick actually serves up the best beef ribs imaginable, my personal favorite, but their most popular item is brisket and thanks to the size of the cut and the care they take, it loses little in translation.
The owner told me that the mail order version gives 95% of the eat-in taste, which is a fair estimate, and believe me, 95% of the Salt Lick brisket is better than 100% of whatever you have in your neighborhood.
The barbecue is quite good, especially for New England, and she uses all pedigree meats: natural chicken, Berkshire pork, natural brisket from Great Northern meats, and all are served Texas-style, meaning emphatically unsauced, with three house made sauces on the table, sweet, spicy and Carolina-style, with vinegar.
He hits the quintessential barbecue dishes, pork ribs and beef brisket, but also planked camembert cheese, soft-shell crab sliders, bacon wrapped prunes stuffed with gouda, porchetta, Thai chicken skewers, Korean beef tacos, lobster, shrimp, oysters, Cambodian style chicken, Argentinean, Brazilian and Peruvian dishes, even grilled Angel food cake.
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Lest you think I'm one of those injustice-collecting urban paranoids with a tinfoil hat and a plastic bag containing a brisket and a manifesto in tiny handwriting, a New York crazy who has a problem with everybody and everything, I should mention that I grew up with -- and adored -- a dog of my very own.
But no matter how strong your feelings about regional styles or particular places, I can tell you exactly where you can find the very best barbecue in existence (By BBQ I mean the collection of smoked ribs, pulled pork, chicken, brisket and related items that Americans collectively refer to as barbecue, not the global definition which includes everything from Argentineans skirt steak to Korean kalbi).
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