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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-05-2004, 03:03 PM   #1
Samichlaus
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Default I'm Cookin' this Brisket RARE

Funny thing. I was at Smart & Final checking out the Cryovac meat. I saw this in the case.



So I tell some guy working there, " Hey, this isn't a brisket. It's a New York strip."

He says, " No, that's a brisket."

I say, " Look, the sticker next to the price tag says New York Strip."

He says, " I've stocked the meat dept for 3 years. It's a fat brisket."

So I say, "I'll take it."



10 1/4 New Your strip for $15.23. Too bad I have to cook it in the oven.

I'm using the Alton Brown Prime Rib approach. Cook real low to 118 internal. Crank the oven to 500 & crisp it up.

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Unread 12-05-2004, 03:21 PM   #2
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Holy COW! That's one mean lookin' brisket. Maybe the butcher was dyslexic! Were there more on the shelf like that? Too bad I live in So. Florida.
You cuting it into nice steaks or doing the whole thing in the smoker? WE should all be as lucky to find deals like that.
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Unread 12-05-2004, 03:52 PM   #3
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I hoped you checked all the brisket in that store!
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Unread 12-05-2004, 04:22 PM   #4
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I did check the rest of the meat. I was really hoping to score some $1.50 Tenderloin.
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Unread 12-05-2004, 04:57 PM   #5
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Sami, i do those in the smokers all the time. Search for my Prime rib recipe and do it the same way. Also search for my Shell steaks recipe(smae cut as NY strip).

Start out high 300+, let the temp drop to 275 and bring the roast to 130, pull it off and roll over real hot coals to char the outside, but leave the thermometer in it so it dont go to high. My family is a med-rare to med-well range, so i remove from the charring no higher than 140 and let it rest. They come out outstanding!!
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Unread 12-05-2004, 08:11 PM   #6
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Quote:
He says, " I've stocked the meat dept for 3 years. It's a fat brisket."
What a dumbass. Great score.
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Unread 12-05-2004, 08:56 PM   #7
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Turned out well. I'm sure it would have been better on a BBQ. Had a nice salad, green leaf lettuce with grape tomatoes, feta cheese, pine nuts, avocados & shallots. Served the meat with horse radish, some Danish bleu cheese & au jus. Picked up a nice loaf of Parmigiano-Reggiano bread from the Italian bakery.

About a quart of Stolichnaya too.



feeling no pain





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Unread 12-05-2004, 09:23 PM   #8
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Let me get this straight. You did say, "crank the oven up to 500", and, "I'm sure it would have been better on a BBQ." Good thing you didn't pay full price for that piece of meat. I would have saved it until I was able to Q it and had PB&J until then.
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Unread 12-05-2004, 10:02 PM   #9
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I guess I'm showing my lack of experience, but I don't understand your point Neil.
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Unread 12-05-2004, 10:09 PM   #10
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Here's Alton's recipe. I had a New York strip, but I did the same thing.

What's wrong?



1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves

Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.


Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place a probe thermometer into the center of the roast and set for 118 degrees. Turn the oven to 200 degrees F and roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F. Recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.
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Unread 12-06-2004, 06:57 AM   #11
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Wow, I am never get that lucky! From what it seems like you tried to do the right thing and set them straight. But due to their arrogance you were the victor!

If my wife seen that pic she would not give up till I went out and bought either a Prime Rib or a few New Yorkers!

Looks great!
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Unread 12-06-2004, 07:28 AM   #12
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Quote:
So I tell some guy working there, " Hey, this isn't a brisket. It's a New York strip."

He says, " No, that's a brisket."

I say, " Look, the sticker next to the price tag says New York Strip."

He says, " I've stocked the meat dept for 3 years. It's a fat brisket."

So I say, "I'll take it."
Makes you wonder about the Smart portion of Smart & Final?

Nice find Dan! I hope it was half as good as it looks!
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Unread 12-06-2004, 08:20 AM   #13
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Quote:
Originally Posted by Samichlaus
I guess I'm showing my lack of experience, but I don't understand your point Neil.
The point is, he's jealous
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Unread 12-06-2004, 09:51 AM   #14
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That looks like a big brisket to me
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Unread 12-06-2004, 01:53 PM   #15
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I don't believe that's NY Strip. Give me some.
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