It felt more like a visit to the deli. I simmered a brisket flat today with
onions, garlic, salt, black peppercorns, a few allspice berries, and a couple
of cloves, until it was meltingly tender. Meanwhile, I grated fresh
horseradish, added a pinch of sugar, a bit of kosher salt, and a splash of
white vinegar, and made some potato salad.

Served up were mounds of chopped brisket on onion rolls, the potato salad,
and the fresh horseradish and half-sour pickles on the side. I made the
pickles last week.

We're skipping dessert!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Wayne Boatwright" > wrote in message
...
> It felt more like a visit to the deli. I simmered a brisket flat today
with
> onions, garlic, salt, black peppercorns, a few allspice berries, and a
couple
> of cloves, until it was meltingly tender. Meanwhile, I grated fresh
> horseradish, added a pinch of sugar, a bit of kosher salt, and a splash of
> white vinegar, and made some potato salad.
>
> Served up were mounds of chopped brisket on onion rolls, the potato salad,
> and the fresh horseradish and half-sour pickles on the side. I made the
> pickles last week.
>
> We're skipping dessert!
>
> --
> Wayne Boatwright *¿*

We did a brisket, too, but we smoked it over hickory and cherry. Pix posted
by my hubby, TFM®, on alt.binaries.food. This has GOT to be the best
brisket we've done by far. Absolutely awesome smoke ring, juicy and tender.
I made TFM® a salad, but after 3 slices of brisket, I was too full to eat
any more. I'm thinking a brisket taco today for lunch. :~)

kili

On Mon 31 Oct 2005 04:31:23a, kilikini wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> It felt more like a visit to the deli. I simmered a brisket flat today
>> with onions, garlic, salt, black peppercorns, a few allspice berries,
>> and a couple of cloves, until it was meltingly tender. Meanwhile, I
>> grated fresh horseradish, added a pinch of sugar, a bit of kosher salt,
>> and a splash of white vinegar, and made some potato salad.
>>
>> Served up were mounds of chopped brisket on onion rolls, the potato
>> salad, and the fresh horseradish and half-sour pickles on the side. I
>> made the pickles last week.
>>
>> We're skipping dessert!
>>
>> --
>> Wayne Boatwright *¿*
>
> We did a brisket, too, but we smoked it over hickory and cherry. Pix
> posted by my hubby, TFM®, on alt.binaries.food. This has GOT to be the
> best brisket we've done by far. Absolutely awesome smoke ring, juicy
> and tender. I made TFM® a salad, but after 3 slices of brisket, I was
> too full to eat any more. I'm thinking a brisket taco today for lunch.
> :~)
>
> kili

Sounds delicious, kili! I don't have a smoker or I would give it a go. My
news source doesn't support binary groups, so I can't look at it. Brisket
is one of my favorite cuts of meat. I use it for pot roast, too, if I have
the time for cooking. I had a brisket flat that weighed about 5 pounds,
and I simmered it very slowly for about 5 hours. I think we'll have briket
again tonight.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Wayne Boatwright" > wrote in message
...
> On Mon 31 Oct 2005 04:31:23a, kilikini wrote in rec.food.cooking:
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >> It felt more like a visit to the deli. I simmered a brisket flat today
> >> with onions, garlic, salt, black peppercorns, a few allspice berries,
> >> and a couple of cloves, until it was meltingly tender. Meanwhile, I
> >> grated fresh horseradish, added a pinch of sugar, a bit of kosher salt,
> >> and a splash of white vinegar, and made some potato salad.
> >>
> >> Served up were mounds of chopped brisket on onion rolls, the potato
> >> salad, and the fresh horseradish and half-sour pickles on the side. I
> >> made the pickles last week.
> >>
> >> We're skipping dessert!
> >>
> >> --
> >> Wayne Boatwright *¿*
> >
> > We did a brisket, too, but we smoked it over hickory and cherry. Pix
> > posted by my hubby, TFM®, on alt.binaries.food. This has GOT to be the
> > best brisket we've done by far. Absolutely awesome smoke ring, juicy
> > and tender. I made TFM® a salad, but after 3 slices of brisket, I was
> > too full to eat any more. I'm thinking a brisket taco today for lunch.
> > :~)
> >
> > kili
>
> Sounds delicious, kili! I don't have a smoker or I would give it a go.
My
> news source doesn't support binary groups, so I can't look at it. Brisket
> is one of my favorite cuts of meat. I use it for pot roast, too, if I
have
> the time for cooking. I had a brisket flat that weighed about 5 pounds,
> and I simmered it very slowly for about 5 hours. I think we'll have
briket
> again tonight.
>
> --
> Wayne Boatwright *¿*

I posted the pix of the brisket on Yahoo. I've never used this utility
before, so I don't know if it's gonna work or not.

http://pg.photos.yahoo.com/ph/ahuiho...c=ph&.tok=ph_R
L3DBJRyKietQ

Sorry for the long link. I really need to experiement with tinyurl.

kili

On Mon 31 Oct 2005 05:30:35a, kilikini wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 31 Oct 2005 04:31:23a, kilikini wrote in rec.food.cooking:
>>
>> >
>> > "Wayne Boatwright" > wrote in message
>> > ...
>> >> It felt more like a visit to the deli. I simmered a brisket flat
>> >> today with onions, garlic, salt, black peppercorns, a few allspice
>> >> berries, and a couple of cloves, until it was meltingly tender.
>> >> Meanwhile, I grated fresh horseradish, added a pinch of sugar, a bit
>> >> of kosher salt, and a splash of white vinegar, and made some potato
>> >> salad.
>> >>
>> >> Served up were mounds of chopped brisket on onion rolls, the potato
>> >> salad, and the fresh horseradish and half-sour pickles on the side.
>> >> I made the pickles last week.
>> >>
>> >> We're skipping dessert!
>> >>
>> >> --
>> >> Wayne Boatwright *¿*
>> >
>> > We did a brisket, too, but we smoked it over hickory and cherry. Pix
>> > posted by my hubby, TFM®, on alt.binaries.food. This has GOT to be
>> > the best brisket we've done by far. Absolutely awesome smoke ring,
>> > juicy and tender. I made TFM® a salad, but after 3 slices of brisket,
>> > I was too full to eat any more. I'm thinking a brisket taco today
>> > for lunch.
>> > :~)
>> >
>> > kili
>>
>> Sounds delicious, kili! I don't have a smoker or I would give it a go.
>> My news source doesn't support binary groups, so I can't look at it.
>> Brisket is one of my favorite cuts of meat. I use it for pot roast,
>> too, if I have the time for cooking. I had a brisket flat that weighed
>> about 5 pounds, and I simmered it very slowly for about 5 hours. I
>> think we'll have briket again tonight.
>>
>> --
>> Wayne Boatwright *¿*
>
> I posted the pix of the brisket on Yahoo. I've never used this utility
> before, so I don't know if it's gonna work or not.
>
> http://pg.photos.yahoo.com/ph/ahuiho....src=ph&.tok=p
> h_R L3DBJRyKietQ
>
> Sorry for the long link. I really need to experiement with tinyurl.
>
> kili

Thanks, kili. That looks super!!! As you said, nice smoke ring, and it
really does look juicy.

I didn't post any pics of mine. When you simmer brisket, it just looks
like boiled beef. :-) But it made delicious sandwiches.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:

> It felt more like a visit to the deli. I simmered a brisket flat today with
> onions, garlic, salt, black peppercorns, a few allspice berries, and a couple
> of cloves, until it was meltingly tender. Meanwhile, I grated fresh
> horseradish, added a pinch of sugar, a bit of kosher salt, and a splash of
> white vinegar, and made some potato salad.
>
> Served up were mounds of chopped brisket on onion rolls, the potato salad,
> and the fresh horseradish and half-sour pickles on the side. I made the
> pickles last week.
>
> We're skipping dessert!
>

Oh, man, that sounds good.

serene, catching up on thousands of rfc posts

On Wed 09 Nov 2005 10:45:15a, serene wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> It felt more like a visit to the deli. I simmered a brisket flat today
>> with onions, garlic, salt, black peppercorns, a few allspice berries,
>> and a couple of cloves, until it was meltingly tender. Meanwhile, I
>> grated fresh horseradish, added a pinch of sugar, a bit of kosher salt,
>> and a splash of white vinegar, and made some potato salad.
>>
>> Served up were mounds of chopped brisket on onion rolls, the potato
>> salad, and the fresh horseradish and half-sour pickles on the side. I
>> made the pickles last week.
>>
>> We're skipping dessert!
>>
>
> Oh, man, that sounds good.
>
> serene, catching up on thousands of rfc posts
>

I've missed seeing you. Where have you been?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:

> On Wed 09 Nov 2005 10:45:15a, serene wrote in rec.food.cooking:
>
>
>>Wayne Boatwright wrote:

<snip>

>>>Served up were mounds of chopped brisket on onion rolls, the potato
>>>salad, and the fresh horseradish and half-sour pickles on the side. I
>>>made the pickles last week.
>>>
>>>We're skipping dessert!
>>>
>>
>>Oh, man, that sounds good.
>>
>>serene, catching up on thousands of rfc posts
>>
>
>
> I've missed seeing you. Where have you been?

Thanks. I've been working 60-65 hours a week, so I've been having
trouble keeping caught up on Usenet. Also, I went to San Diego for a
week for alt.polycon (gathering of alt.polyamory folks). It was lovely.

I shall keep reading and see how y'all have been. Sounds like at the
very least, everyone's eating well. :-) And this is my final week of
working two jobs, so you may be getting way too much of me pretty soon.

serene, cleaning house before getting ready for work