deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Pics!
It was terrible Deguerrie - twice ground American Kobe. Santa Maria cooked Bacon. I have no excuses.
So, did you stop at seconds or have thirds?
Why on earth would anyone do that to a brisket? WTH is wrong with you people??
It was the beer...;-)
I've recently learned brisket may be a 2X4 preventative...
I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver. :-D
TIM
If you like Pastrami there may still be hope for you:becky: and you may come to appreciate the brisket flat, I do a dry cure similar to the one on the TVWB http://virtualweberbullet.com/pastrami.html it's goooood and gives you a completely different flavor profile from any smoked brisket.
Just one man's opinion here, but grinding up a beautiful Wagyu brisket to make burgers is a little like using lobster meat as bait to catch bluefish! OK, so maybe not a very good example, but...
Don't get me wrong, I really do enjoy a good burger, but a Wagyu brisket done right can be sublime! Just sayin'...