BobBrisket
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:tsk:
Brisket UN-appreciation thread
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Babbling Farker
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You can only get so much fat in burgers...it generally cooks off with high heat. Waygu seems like such a waste for ground beef. Each to their own...but I'd never do that.
You don't eat Waygu, or Kobe, for the flavor of their "meat". You eat it for the flavor of their "fat". If you're going to grill burgers and render all the fat away, what are you left with?
You don't eat Waygu, or Kobe, for the flavor of their "meat". You eat it for the flavor of their "fat". If you're going to grill burgers and render all the fat away, what are you left with?
landarc
somebody shut me the fark up.
He is, but, I have had Wagyu brisket burgers and they are very tasty.
Groundhog66
Babbling Farker
So I've been told
Nothing personal Mr Brisket :wink:
A killer burger, all the fat will not be rendered out.
I'll be sure to shoot you an invite :thumb:
deguerre
somebody shut me the fark up.
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I want one.:becky:
Groundhog66
Babbling Farker
You got it Guerry, open invite.
Johnny_Crunch
Babbling Farker
This doesn't suprise me, you ever try smoking granola?
deguerre
somebody shut me the fark up.
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I just KNOW this seance is gonna channel Ann Richards...:shocked:
Groundhog66
Babbling Farker
I'm not from CA, but nice try :heh:
She probably didn't like brisket either :becky:
landarc
somebody shut me the fark up.
Actually, it is not bad with a little honey, cinnamon and whole milk. I prefer the ones with dates and raisins, as they soften up real nice.
Johnny_Crunch
Babbling Farker
I figured someone would have tried it, a few beers and god only knows what ends up on the smoker.
A whole eggplant doesn't do well in the smoker. Trust me. :tsk:
chad
somebody shut me the fark up.
You talking about granola or Californians? Oh, wait, you can always tell a Californian but you can't tell 'em much? <rimshot> :-D
If you live there and talk crazy talk about loving roast beef, I mean tri-tip and hating brisket...sorry, I'm calling BS on not being Californian!!
:twisted:
El Ropo
Quintessential Chatty Farker
Wow, I hate to admit it, but I can't disagree with anything said there. Fat is flavor. All the folks who love tri-tip over brisket seem to be the same ones who swear by trimming all the fat off their tri-tips BEFORE cooking :crazy:
Groundhog66
Babbling Farker
If you live there and talk crazy talk about loving roast beef, I mean tri-tip and hating brisket...sorry, I'm calling BS on not being Californian!!
Not sure where I said I hate brisket, perhaps you can bring me up to speed on that. And since when do Floridians know squat about tri-tip :laugh:
landarc
somebody shut me the fark up.
If you get a wagyu around A4 grade, grind it yourself and cook to medium rare, it is exceptional. Just rendered enough to liquify the fat a bit, not rendered out.
chad
somebody shut me the fark up.
"I think a brisket flat is one of the most overrated meats in the BBQ world. Even when done properly,..." sure doesn't sound like brisket love...
Oh, and this Floridian spent most of his adult life traveling courtesy of the Air Force.
Sorry I put a twist in your drawers.
Oh, and this Floridian spent most of his adult life traveling courtesy of the Air Force.
Sorry I put a twist in your drawers.
Groundhog66
Babbling Farker
Yeah well, traveling doesn't mean you know squat about tri-tip :roll: And I still don't see where I said I "hated" brisket, you are correct when saying I have no "love" for it, but hate is quite a stretch :crazy:
Oh, and there is no twist on my end...It would take more than someone disagreeing with my opinion to make that happen :laugh:
B
bigdstyron
Guest
Gotta agree... Swine is fine.
OakPit
is Blowin Smoke!
Why all of the California bashing? I've gotta chime in - name a beef cut that is worse than brisket...No other cut chews up more fuel, time and rub to come out only marginal. I cook them cuz I have to - not cuz I want to. Almost every other cut is both more flavorful and easier to prepare. This is not a regional thing to me, it is generally accepted that brisket is a low grade cut of meat. And the idea to cook something for its "Fat" is interesting, Why not just get a lump of lard and season it up?
Please give me any other cut from the cow...especially a nice plump Tri Tip even with all the fat left on...still better in my mind.
A respectful .02 to those who love brisket, just not my preference.
Please give me any other cut from the cow...especially a nice plump Tri Tip even with all the fat left on...still better in my mind.
A respectful .02 to those who love brisket, just not my preference.
