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Old 12-23-2012, 07:03 AM   #7
Hakadosh BBQ
Found some matches.
Join Date: 10-16-12
Location: Bronx, NY

Toss the for the prime, like said above the nose knows. The same happened in my commercial kitchen a year back but with 80lbs of beef brisket. In the end we brined the meat and went the corned beef route. If nothing else, dice it up and cook the bejezees out of it in a chili. Between the long cook and the hot spice you'll kill anything lookin to kill you and yours.
Exec Chef & Pitboss
Gemstone Kosher Catering
18ft "Stalker" Rig by Gator
3 Weber OTS
3 Converted Proofers / Upright Smokers

"from now on I'll connect the dots my own way" ~ Calvin 'n ' Hobbs
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