- Joined
- Jan 14, 2006
- Messages
- 12,734
- Reaction score
- 15,624
- Points
- 113
- Location
- At home on the range in Wyoming
Last month I was asked to cook and freeze a brisket for a friend going out of state over the holidays. No problem, I have full thawing and reheating instructions and I triple wrap them in foil, and also provide some brisket juice to add if needed. Last week I mention this at happy hour and low and behold by buddy says "Well, as long as you have a fire going, will you do one for my wine and cheese party?".
Heheheeee. I'm always saying that.... as long as you have a fire going, throw on a couple of fatties..... or cook a whole loin instead of just a small roast,..... or a family pack of thighs instead of 4 thighs.
My only rule is, I pick out the meat, then you pay me back. This way, I'm in more control of the quality and size I like to cook. So I call the meat department at Sam's before leaving work and tell them I need 2 matching briskets (weight wise) and would like 4 to pick from. I gave him a 13 to 16 pound range. When I got there, they had 4 at 15 pounds in a box in back, there was less than 1/2 pound difference between them. These guy's did it again.
Heheheeee. I'm always saying that.... as long as you have a fire going, throw on a couple of fatties..... or cook a whole loin instead of just a small roast,..... or a family pack of thighs instead of 4 thighs.
My only rule is, I pick out the meat, then you pay me back. This way, I'm in more control of the quality and size I like to cook. So I call the meat department at Sam's before leaving work and tell them I need 2 matching briskets (weight wise) and would like 4 to pick from. I gave him a 13 to 16 pound range. When I got there, they had 4 at 15 pounds in a box in back, there was less than 1/2 pound difference between them. These guy's did it again.
