Ah, the dumbass names grocery stores come up with for cuts of meat.
It's a flat cut brisket. I've never cooked one of these on the grill
before. What would you do to that son of a gun, cook-wise? I'm
undecided and there's plenty of time to go to the store. It's not
going to be a trazillion degrees here today, but grillin' would still
be my top choice (er....)

TammyM (maybe they call it 'Texas' because it's so big. You know,
EVERYTHING is bigger in Texas....)

On Jul 8, 10:17 am, (TammyM) wrote:
> Ah, the dumbass names grocery stores come up with for cuts of meat.
> It's a flat cut brisket. I've never cooked one of these on the grill
> before. What would you do to that son of a gun, cook-wise? I'm
> undecided and there's plenty of time to go to the store. It's not
> going to be a trazillion degrees here today, but grillin' would still
> be my top choice (er....)
>
> TammyM (maybe they call it 'Texas' because it's so big. You know,
> EVERYTHING is bigger in Texas....)

Best bet would probably be to put a rub on it and grill it using
indirect heat. Take it out when it hits 180 to 190 degrees.

...fred

(TammyM) wrote in news:4690f14c.342083369
@news.ucdavis.edu:

> Ah, the dumbass names grocery stores come up with for cuts of meat.
> It's a flat cut brisket. I've never cooked one of these on the grill
> before. What would you do to that son of a gun, cook-wise? I'm
> undecided and there's plenty of time to go to the store. It's not
> going to be a trazillion degrees here today, but grillin' would still
> be my top choice (er....)
>
> TammyM (maybe they call it 'Texas' because it's so big. You know,
> EVERYTHING is bigger in Texas....)
>

Grill???

You don't grill Brisket. You BBQ it long and slow at temps of 325F at the
most with lots of smoke, rubs and basting liquids involved. BBQ brisket
can take upwards of 10 hours or more to cook, not counting brines and rub
times.

Grilling is a high heat, fast method of cooking, similar to broiling. BBQ
requires low heat and plenty of time.

I am in too much of a rush most of the time to BBQ, so I grill stuff
mostly.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

TammyM wrote:
>
> Ah, the dumbass names grocery stores come up with for cuts of meat.
> It's a flat cut brisket. I've never cooked one of these on the grill
> before. What would you do to that son of a gun, cook-wise? I'm
> undecided and there's plenty of time to go to the store. It's not
> going to be a trazillion degrees here today, but grillin' would still
> be my top choice (er....)

You don't grill brisket, not unless you grill it by indirect heat long
and slow, kinda like bbq. I don't think the flat cut makes for good
bbq anyway, much too lean. Flat cut brisket is best braised.

In article >,
(TammyM) wrote:

> Ah, the dumbass names grocery stores come up with for cuts of meat.
> It's a flat cut brisket. I've never cooked one of these on the grill
> before. What would you do to that son of a gun, cook-wise? I'm
> undecided and there's plenty of time to go to the store. It's not
> going to be a trazillion degrees here today, but grillin' would still
> be my top choice (er....)
>
> TammyM (maybe they call it 'Texas' because it's so big. You know,
> EVERYTHING is bigger in Texas....)

Long, slow, low temp smoking is how everyone around here does it. Nathan
does his for 14 hours at 225 in his smoker.

It's WONderful. ;-d

I don't want to take the time tho' to attempt to control the temperature
in my New Braunfels smoker for that long as I lack the experience. When
I finally go to do one, I plan to smoke it for 5 or 6 hours using
Mesquite, then transfer it to the oven so I can regulate the time and
temp better using a timer.

Nathan says that should work. (We are not talking about the Nathan on
a.b.f., N. Ellison is a local Redneck that is a very good friend of
mine.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
Sheldon > wrote:

> TammyM wrote:
> >
> > Ah, the dumbass names grocery stores come up with for cuts of meat.
> > It's a flat cut brisket. I've never cooked one of these on the grill
> > before. What would you do to that son of a gun, cook-wise? I'm
> > undecided and there's plenty of time to go to the store. It's not
> > going to be a trazillion degrees here today, but grillin' would still
> > be my top choice (er....)
>
> You don't grill brisket, not unless you grill it by indirect heat long
> and slow, kinda like bbq. I don't think the flat cut makes for good
> bbq anyway, much too lean. Flat cut brisket is best braised.

Braised????

<gag>

Slow BBQ/smoking, untrimmed, fat side up.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"hahabogus" > wrote in message
...
> (TammyM) wrote in news:4690f14c.342083369
> @news.ucdavis.edu:
>
>> Ah, the dumbass names grocery stores come up with for cuts of meat.
>> It's a flat cut brisket. I've never cooked one of these on the grill
>> before. What would you do to that son of a gun, cook-wise? I'm
>> undecided and there's plenty of time to go to the store. It's not
>> going to be a trazillion degrees here today, but grillin' would still
>> be my top choice (er....)
>>
>> TammyM (maybe they call it 'Texas' because it's so big. You know,
>> EVERYTHING is bigger in Texas....)
>>

Read it here. If Danny says it (about any kind of BBQ and most meats) then
you can believe it.
http://www.dannysbbq.com/recipes.asp?rid=75
He's not from Texas, though, Carlesbad, N.M.
>
> Grill???
>
> You don't grill Brisket. You BBQ it long and slow at temps of 325F at the
> most with lots of smoke, rubs and basting liquids involved. BBQ brisket
> can take upwards of 10 hours or more to cook, not counting brines and rub
> times.
>
> Grilling is a high heat, fast method of cooking, similar to broiling. BBQ
> requires low heat and plenty of time.
>
> I am in too much of a rush most of the time to BBQ, so I grill stuff
> mostly.
>

Make more time. Or get a "set-it-and-forget-it" type of pit. You won't be
sorry.

BOB

TammyM > wrote in message
...
> Ah, the dumbass names grocery stores come up
> with for cuts of meat. It's a flat cut brisket. I've
> never cooked one of these on the grill before.
> What would you do to that son of a gun,
> cook-wise? I'm undecided and there's plenty
> of time to go to the store. It's not going to be
> a trazillion degrees here today, but grillin' would
> still be my top choice (er....)

Grill it using indirect heat: the coals along the outside of your
grill, a foil pan surrounded by said coals, centered to catch the
fat droppings, and then cooked low-and-slow until the internal
temperature of the brisket reaches 180°F. It'll take all day,
though... Glad you're not going anywhere. <G>

I've always cooked it fat-side up; this way the collagen melts
"through" the meat making it tender and "juicy."

The Ranger

The Ranger said...


> I've always cooked it fat-side up; this way the collagen melts
> "through" the meat making it tender and "juicy."
>
> The Ranger


Do you tenderize (jaccard?) brisket or not?

Andy

On Jul 8, 10:41?am, Omelet > wrote:
> In article . com>,
>
> Sheldon > wrote:
> > TammyM wrote:
>
> > > Ah, the dumbass names grocery stores come up with for cuts of meat.
> > > It's a flat cut brisket. I've never cooked one of these on the grill
> > > before. What would you do to that son of a gun, cook-wise? I'm
> > > undecided and there's plenty of time to go to the store. It's not
> > > going to be a trazillion degrees here today, but grillin' would still
> > > be my top choice (er....)
>
> > You don't grill brisket, not unless you grill it by indirect heat long
> > and slow, kinda like bbq. I don't think the flat cut makes for good
> > bbq anyway, much too lean. Flat cut brisket is best braised.
>
> Braised????
>
> <gag>

For someone who's never cooked one or even knows one cut of brisket
from another and disparages the cut name no less you sure are
opinionated... how can you be so opinionated about something of which
you are totally and absolutely ignorant.

Omelet wrote:

> In article . com>,
> Sheldon > wrote:

> > You don't grill brisket, not unless you grill it by indirect heat
> > long and slow, kinda like bbq. I don't think the flat cut makes
> > for good bbq anyway, much too lean. Flat cut brisket is best
> > braised.
>
> Braised????
>
> <gag>
>
> Slow BBQ/smoking, untrimmed, fat side up.

For once, Sheldon is making sense. Nothing wrong with braised brisket,
and if the cut is the one I'm thinking of, it's not a good candidate
for Q, far too trimmed.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Andy" <q> wrote in message
> The Ranger said...
>
>
> > I've always cooked it fat-side up; this way the collagen melts
> > "through" the meat making it tender and "juicy."

I'd like a good explaination of exactly how this works. Do your research
carefully now.

> >
> > The Ranger
>
>
> Do you tenderize (jaccard?) brisket or not?
>
> Andy

Not hardly. Cooked low-and-slow in a moist environment, brisket can be
moist and tender without mechanical or chemical tenderizing.

BOB

On 2007-07-08, BOB > wrote:
>
> I'd like a good explaination of exactly how this works. Do your research
> carefully now.

Yeah, me too. While you're at it, throw in an explanation of brining
that makes any kind of sense. :\

nb

"Default User" > wrote in message

> Omelet wrote:
>
> > In article . com>,
> > Sheldon > wrote:
>
> > > You don't grill brisket, not unless you grill it by indirect heat
> > > long and slow, kinda like bbq. I don't think the flat cut makes
> > > for good bbq anyway, much too lean. Flat cut brisket is best
> > > braised.
> >
> > Braised????

Why not?

> >
> > <gag>

You do that a lot. See a doctor.

> >
> > Slow BBQ/smoking, untrimmed, fat side up.

Why up? Do you think that the fat will somehow magically melt into the
meat? Actually run in between the tissues?

>
> For once, Sheldon is making sense. Nothing wrong with braised brisket,
> and if the cut is the one I'm thinking of, it's not a good candidate
> for Q, far too trimmed.
>

Exactly.

BOB

BOB > requested in message
...
>> The Ranger said...
>> > I've always cooked it fat-side up; this way
>> > the collagen melts "through" the meat making
>> > it tender and "juicy."

> I'd like a good explaination of exactly how this works.

The way I've done it the last six times:
Set the meat into the center of the grill, fat-side up. Place the
kettle lid over meat. Walk away for two hours. Come back after two
hours, add more briquettes, close lid for another two hours. Come
back after second two-hour set, check temp of meat. Check for
"tenderness." Add more briquettes. Close lid and walk away again.
Adjust last chunk of time accordingly. The longer I've allowed it
to cook, the more fall-apart it's been.

This has produced consistent (tender and juicy brisket) results.

The Ranger

notbob > wrote in message
. ..
[snip]
> Yeah, me too.

The way I've done it the last six times:
Set the meat into the center of the grill, fat-side up. Place the
kettle lid over meat. Walk away for two hours. Come back after two
hours, add more briquettes, close lid for another two hours. Come
back after second two-hour set, check temp of meat. Check for
"tenderness." Add more briquettes. Close lid and walk away again.
Adjust last chunk of time accordingly. The longer I've allowed it
to cook, the more fall-apart it's been.

This has produced consistent (tender and juicy brisket) results.


> While you're at it, throw in an explanation of brining
> that makes any kind of sense. :\

I don't brine meats so I wouldn't want to provide anything on
that.

The Ranger

On Sun, 08 Jul 2007 14:17:17 GMT, (TammyM) wrote:

>Ah, the dumbass names grocery stores come up with for cuts of meat.
>It's a flat cut brisket. I've never cooked one of these on the grill
>before. What would you do to that son of a gun, cook-wise? I'm
>undecided and there's plenty of time to go to the store. It's not
>going to be a trazillion degrees here today, but grillin' would still
>be my top choice (er....)

I just checked on line, and I'm sorry to say that it appears that
Woody's Cook-In Sauce is no longer being made. That would be my first
choice for this cut, absent a smoker set up. Good Texas style
barbecue brisket is smoked at 225F for 15 hours or more till it is
tender. Woody's is (was) a decent imitation barbecue that you did in
the oven in a foil covered pan at 325F for about four hours, if I
recall correctly. That temperature may be wrong.

Here's a list of Woody's ingredients: Ingredients: .1% sodium
benzoate, anchovies, carmel color, FD&C RED No. 40, flavoring, hickory
smoke, onions, potassium sorbate, salt, soy sauce, soybean oil,
spices, sugar, tamarinds, tomato paste, water, white and wine
vinegars, xanthan gum.
>
>TammyM (maybe they call it 'Texas' because it's so big. You know,
>EVERYTHING is bigger in Texas....)

Yeah, you should see my fig tree.
http://i16.tinypic.com/4rcpy4k.jpg
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

"The Ranger" > wrote in message ...
> BOB > requested in message
> ...
>>> The Ranger said...
>>> > I've always cooked it fat-side up; this way
>>> > the collagen melts "through" the meat making
>>> > it tender and "juicy."
>
>> I'd like a good explaination of exactly how this works.
>
> The way I've done it the last six times:
> Set the meat into the center of the grill, fat-side up. Place the
> kettle lid over meat. Walk away for two hours. Come back after two
> hours, add more briquettes, close lid for another two hours. Come
> back after second two-hour set, check temp of meat. Check for
> "tenderness." Add more briquettes. Close lid and walk away again.
> Adjust last chunk of time accordingly. The longer I've allowed it
> to cook, the more fall-apart it's been.
>
> This has produced consistent (tender and juicy brisket) results.
>
> The Ranger
>
>

HOW does "the collagen melts "through" the meat making it tender and "juicy.""?

And a 6 hour brisket? That's not much of a brisket. You sure it's not a corned beef brisket?

BOB

"notbob" > wrote in message . ..
> On 2007-07-08, BOB > wrote:
>>
>> I'd like a good explaination of exactly how this works. Do your research
>> carefully now.
>
> Yeah, me too. While you're at it, throw in an explanation of brining
> that makes any kind of sense. :\
>
> nb


I can't explain it, but I *think* I understand. I'll post a link if/when I find a good one.

I could just use the ranger's explanation...because it works...

BOB

BOB > wrote in message
.. .
> "The Ranger" > wrote in message
> ...
>> BOB > requested in message
>> ...
>>> > The Ranger said...
>>> >> I've always cooked it fat-side up; this way
>>> >> the collagen melts "through" the meat making
>>> >> it tender and "juicy."

>>> I'd like a good explaination of exactly how this works.

> The way I've done it the last six times:
> Set the meat into the center of the grill, fat-side up.
> Place the kettle lid over meat. Walk away for two
> hours. Come back after two hours, add more briquettes,
> close lid for another two hours. Come back after
> second two-hour set, check temp of meat. Check for
> "tenderness." Add more briquettes. Close lid and walk
> away again. Adjust last chunk of time accordingly. The
> longer I've allowed it to cook, the more fall-apart it's
> been.
>
> This has produced consistent (tender and juicy brisket) results.

> HOW does "the collagen melts "through" the meat making
> it tender and "juicy.""?

Haven't a clue nor would I look a gift-horse in the mouth. It is
juicy and tender with most of the fat melted into the meat; it's
good enough for me and mine.

> And a 6 hour brisket? That's not much of a brisket. You
> sure it's not a corned beef brisket?

I adjust the time accordingly. It's never taken the 12-15 that
I've seen mentioned. As far as cuts; it's not corned beef. It's
brisket. Just not one that would fall outside my kettle. It's
enough to feed ten with plenty of leftovers for BBQ sandwiches
later.

The Ranger

On 2007-07-08, BOB > wrote:


> I could just use the ranger's explanation...because it works...

I was being facetious. I can do a brisket. But, I'm still waiting
for the brining thing ....by a few years.

nb

BOB > wrote in message
.. .
[snip]
> I could just use the ranger's explanation...because it works...

Do whatever you like. You were trying to pick a fight and you just
aren't worth it. You're now throwing your usual hissyfit when as a
result.

You promised to filter me prior. Please do so. It'll save you so
much angst when reading rfc and adfp.

The Ranger

"modom (palindrome guy)" <moc.etoyok@modom> wrote in message
...
> On Sun, 08 Jul 2007 14:17:17 GMT, (TammyM) wrote:
>
>>Ah, the dumbass names grocery stores come up with for cuts of meat.
>>It's a flat cut brisket. I've never cooked one of these on the grill
>>before. What would you do to that son of a gun, cook-wise? I'm
>>undecided and there's plenty of time to go to the store. It's not
>>going to be a trazillion degrees here today, but grillin' would still
>>be my top choice (er....)
>
> I just checked on line, and I'm sorry to say that it appears that
> Woody's Cook-In Sauce is no longer being made. That would be my first
> choice for this cut, absent a smoker set up. Good Texas style
> barbecue brisket is smoked at 225F for 15 hours or more till it is
> tender. Woody's is (was) a decent imitation barbecue that you did in
> the oven in a foil covered pan at 325F for about four hours, if I
> recall correctly. That temperature may be wrong.

My brother is a huge Woody's fan and uses it with his BBQing (as a marinade
ingredient for his chicken--he has a catering business and competes in BBQ
cook-offs). About a year and a half ago, he found out the Cook-In Sauce was
being discontinued and asked me to pick up a case of it and send it to him
(he lives in Bethlehem, PA and couldn't locate any in his area; I lived in
TX then and could find it in the stores there). So I did. Grabbed up every
bottle I saw in every store and gave them to him (he still has some left).
Then, after I moved to Baltimore, I saw the sauce in a store here (a couple
of months ago). I told him about it, and he was very surprised, as the
company that makes Woody's told him over a year ago that they were going to
stop making the sauce. He told me to once again to buy all the bottles I
could find for him. I haven't looked recently; need to do that the next time
I go grocery shopping.

Mary

MareCat said...

> My brother is a huge Woody's fan and uses it with his BBQing (as a
> marinade ingredient for his chicken--he has a catering business and
> competes in BBQ cook-offs). About a year and a half ago, he found out
> the Cook-In Sauce was being discontinued and asked me to pick up a case
> of it and send it to him (he lives in Bethlehem, PA and couldn't locate
> any in his area; I lived in TX then and could find it in the stores
> there). So I did. Grabbed up every bottle I saw in every store and gave
> them to him (he still has some left). Then, after I moved to Baltimore,
> I saw the sauce in a store here (a couple of months ago). I told him
> about it, and he was very surprised, as the company that makes Woody's
> told him over a year ago that they were going to stop making the sauce.
> He told me to once again to buy all the bottles I could find for him. I
> haven't looked recently; need to do that the next time I go grocery
> shopping.
>
> Mary


Geez... nothing else even comes close to Woody's?? Nobody's cloned this
wonder?

What's gonna happen to your brother's BBQ career when the supply dries up?


Andy

Andy <q> asked in message
...
> Do you tenderize (jaccard?) brisket or not?

Heaven ferbid! Never a brisket...

Other meats: jaccard 'em-you betchya. Love my mini-jaccard.
24-bladed palm tool. Best outlet purchase ever.

The Ranger

The Ranger wrote:

> Other meats: jaccard 'em-you betchya. Love my mini-jaccard.
> 24-bladed palm tool. Best outlet purchase ever.
>
What meats benefit from being cut so? I've heard of it with London
Broil, but that is the only one I know of?
Wouldn't you lose desired juices by cutting into good cuts of meat?

Goomba38 wrote:
> The Ranger wrote:
>
>> Other meats: jaccard 'em-you betchya. Love my mini-jaccard. 24-bladed
>> palm tool. Best outlet purchase ever.
>>
> What meats benefit from being cut so? I've heard of it with London
> Broil, but that is the only one I know of?
> Wouldn't you lose desired juices by cutting into good cuts of meat?

"Which meats" I should have said.... pardon a moi!

"The Ranger" > wrote in message
...
> BOB > wrote in message
> .. .
> [snip]
>> I could just use the ranger's explanation...because it works...
>
> Do whatever you like. You were trying to pick a fight and you just aren't
> worth it. You're now throwing your usual hissyfit when as a result.

What-in-the-hell are you talking about? This is the second time you've said
that. I rarely read any of your posts because most of them are off-topic
"novelettes".
You must have me confused with someone else.
>
> You promised to filter me prior. Please do so. It'll save you so much
> angst when reading rfc and adfp.

Ah...You haven't been paying attention. I have no idea what (nor do I care)
"adfp" is.
You *do* have me confused with someone else.

>
> The confused Ranger
>

BOB

Goomba38 > wrote in message
...
> Goomba38 wrote:
>> The Ranger wrote:
>>> Other meats: jaccard 'em-you betchya. Love my
>>> mini-jaccard. 24-bladed palm tool. Best outlet
>>> purchase ever.
>>>
>> What meats benefit from being cut so? I've heard
>> of it with London Broil, but that is the only one I
>> know of? Wouldn't you lose desired juices by
>> cutting into good cuts of meat?
>>
> "Which meats" I should have said.... pardon a moi!

Governor's pardon presented.

Hmmm. I don't do it to many meats but tritip, balltip, and london
broil are three that we use a lot when grilling.

As far as losing juices... It might. I've never noticed it.

The Ranger

The Ranger wrote:

> Hmmm. I don't do it to many meats but tritip, balltip, and london
> broil are three that we use a lot when grilling.
>
> As far as losing juices... It might. I've never noticed it.
>
> The Ranger

Is the purpose just to allow the meat to lay flat??

"Goomba38" > wrote in message
. ..
> The Ranger wrote:
>
>> Hmmm. I don't do it to many meats but tritip, balltip, and london broil
>> are three that we use a lot when grilling.
>>
>> As far as losing juices... It might. I've never noticed it.
>>
>> The Ranger
>
> Is the purpose just to allow the meat to lay flat??


Mechanical tenderization.

BOB

The Ranger said...

> Andy <q> asked in message
> ...
>> Do you tenderize (jaccard?) brisket or not?
>
> Heaven ferbid! Never a brisket...
>
> Other meats: jaccard 'em-you betchya. Love my mini-jaccard.
> 24-bladed palm tool. Best outlet purchase ever.
>
> The Ranger


One o' these days I'll have to do a brisket only I don't have the smoker.

The jaccard has served me well, except on thin cuts the blades pierce the
meat into the cutting board and the blade tips have begun to bend,
rendering it a little harder to use. I only have the one row 15-blade model
that doesn't require that much force, but somehow I still manage! :|

Andy

BOB wrote:

> "notbob" > wrote in message
> . ..
> > On 2007-07-08, BOB > wrote:
> > >
> >> I'd like a good explaination of exactly how this works. Do your
> research >> carefully now.
> >
> > Yeah, me too. While you're at it, throw in an explanation of
> > brining that makes any kind of sense. :\
> >
> > nb
>
>
> I can't explain it, but I think I understand.

Here's some information on the subject. I only glanced at it, but it's
generally a good site.

<http://virtualweberbullet.com/brining.html>



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Andy" <q> wrote in message ...
> MareCat said...
>
>> My brother is a huge Woody's fan and uses it with his BBQing (as a
>> marinade ingredient for his chicken--he has a catering business and
>> competes in BBQ cook-offs). About a year and a half ago, he found out
>> the Cook-In Sauce was being discontinued and asked me to pick up a case
>> of it and send it to him (he lives in Bethlehem, PA and couldn't locate
>> any in his area; I lived in TX then and could find it in the stores
>> there). So I did. Grabbed up every bottle I saw in every store and gave
>> them to him (he still has some left). Then, after I moved to Baltimore,
>> I saw the sauce in a store here (a couple of months ago). I told him
>> about it, and he was very surprised, as the company that makes Woody's
>> told him over a year ago that they were going to stop making the sauce.
>> He told me to once again to buy all the bottles I could find for him. I
>> haven't looked recently; need to do that the next time I go grocery
>> shopping.
>>
>> Mary
>
>
> Geez... nothing else even comes close to Woody's?? Nobody's cloned this
> wonder?

LOL. Yeah, you'd think it was liquid gold or something.

I've never used it before, although I do have a bottle here. I'm thinking of
trying the oven brisket that modom mentioned (we've never smoked a brisket,
mainly because of the long time required).


> What's gonna happen to your brother's BBQ career when the supply dries up?
>

Oh, he'll survive, believe me. He wins awards with all of his meats--Woody's
sauced or not.

Mary

Steve Wertz > wrote in message
...
[snip]
> Looks like it has something to do with alt.peeves

Look it up in the FAQ.

> and those Kibology morons.

Not on a bad day with a gun to my head...

> So maybe that tell you all you need to know.

It says volumes more about you than me.

The Ranger

notbob > wrote in
:

> On 2007-07-08, BOB > wrote:
>
>
>> I could just use the ranger's explanation...because it works...
>
> I was being facetious. I can do a brisket. But, I'm still waiting
> for the brining thing ....by a few years.
>
> nb
>

Google past RFC threads. There was a LA Times article copied about
brining and how it works...K Hartman posted it...I think late 90's maybe
early 00's.

I miss Kate and her cooking.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Goomba38 > wrote in message
. ..
> The Ranger wrote:
>
>> Hmmm. I don't do it to many meats but tritip, balltip, and
>> london broil are three that we use a lot when grilling.
>>
>> As far as losing juices... It might. I've never noticed it.
>>
> Is the purpose just to allow the meat to lay flat??

No it's to cut tissue and fat in a uniform manner.

The Ranger

In article om>,
Sheldon > wrote:

> On Jul 8, 10:41?am, Omelet > wrote:
> > In article . com>,
> >
> > Sheldon > wrote:
> > > TammyM wrote:
> >
> > > > Ah, the dumbass names grocery stores come up with for cuts of meat.
> > > > It's a flat cut brisket. I've never cooked one of these on the grill
> > > > before. What would you do to that son of a gun, cook-wise? I'm
> > > > undecided and there's plenty of time to go to the store. It's not
> > > > going to be a trazillion degrees here today, but grillin' would still
> > > > be my top choice (er....)
> >
> > > You don't grill brisket, not unless you grill it by indirect heat long
> > > and slow, kinda like bbq. I don't think the flat cut makes for good
> > > bbq anyway, much too lean. Flat cut brisket is best braised.
> >
> > Braised????
> >
> > <gag>
>
> For someone who's never cooked one or even knows one cut of brisket
> from another and disparages the cut name no less you sure are
> opinionated... how can you be so opinionated about something of which
> you are totally and absolutely ignorant.

I've been around LOTS of BBQ'd briskets that friends have cooked at
local parties babe. There is WAY too much fat in a Brisket to braise it,
even if you trim the hell out of it.

On the other hand, it does make one helluva good ground beef. I've used
it for that more than once but lately, it's been prices too high.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article om>,
> Sheldon > wrote:
>
>> On Jul 8, 10:41?am, Omelet > wrote:
>> > In article . com>,
>> >
>> > Braised????
>> >
>> > <gag>
>>
>> For someone who's never cooked one or even knows one cut of brisket
>> from another and disparages the cut name no less you sure are
>> opinionated... how can you be so opinionated about something of which
>> you are totally and absolutely ignorant.
>
> I've been around LOTS of BBQ'd briskets that friends have cooked at
> local parties babe. There is WAY too much fat in a Brisket to braise it,
> even if you trim the hell out of it.
>
> On the other hand, it does make one helluva good ground beef. I've used
> it for that more than once but lately, it's been prices too high.
> --
> Peace, Om

So explain corned beef. Corned beef is a trimmed brisket and it's braised.

Ms P

On Sun, 08 Jul 2007 13:58:23 -0500, Omelet >
wrote:

>In article om>,
> Sheldon > wrote:
>>
>> For someone who's never cooked one or even knows one cut of brisket
>> from another and disparages the cut name no less you sure are
>> opinionated... how can you be so opinionated about something of which
>> you are totally and absolutely ignorant.
>
>I've been around LOTS of BBQ'd briskets that friends have cooked at
>local parties babe. There is WAY too much fat in a Brisket to braise it,
>even if you trim the hell out of it.
>
You don't remember Mimi Hiller. She must have left the group before
you arrived. Here's a recipe attributed to her:

Ingredients:
1 Whole brisket, fat scored in
x -large diamond pattern
Salt, pepper, to taste
Granulated garlic (much as you like)
3 Russet potatoes, scrubbed, cut
x -into quarters or eighths
1/2 lb Peeled baby carrots
2 lg Onions, peeled, ends removed
4 c Black decaffeinated coffee

Preparation:
Preheat oven to 300F. Place the meat in a large roasting pan, fat side
up. Sprinkle roast with salt, pepper and garlic. Spread the
vegetables around the meat. Pour coffee over vegetables. Cover
tightly with foil.

Place in preheated oven and roast for 3 hours. Remove foil and
continue to roast for another hour or until the meat is fork tender.
Transfer the meat to carving board and tent with foil for 15 minutes.

Slice meat and transfer to serving platter. Surround meat with
vegetables and serve. Pass au jus in gravy boat at the table.

Source: (Mimi & JB Hiller), rec.food.cooking

Mimi did a TV demonstration on cooking brisket as I recall.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com