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Author Topic: Brisket: Lore and Recipies  (Read 2065 times)

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Offline Macabre

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Brisket: Lore and Recipies
« on: March 19, 2015, 06:37:02 AM »
Pastrami comes from brisket?  That is wild. 
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline GoingNuts

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Re: Brisket: Lore and Recipies
« Reply #1 on: March 19, 2015, 06:43:16 AM »
Yes Mac, it all starts with brisket.  I was trying to post a "how-to" in a spoiler so Mookie didn't have to see it, but for some reason my right click isn't working and I can't copy the links!

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Offline Macabre

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Re: Brisket: Lore and Recipies
« Reply #2 on: March 19, 2015, 06:45:44 AM »
For me, brisket is about barbecue and Texas. I was really surprised to learn it was part of Passover. I guess Jewish Texans have it lucky. ;)
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline Macabre

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Re: Brisket: Lore and Recipies
« Reply #3 on: March 19, 2015, 06:54:34 AM »
So DH is explaining to me why brisket would be a Passover thing. See, it doesn't make sense to me, since brisket is such a slow thing.

Spoiler (click to show/hide)
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline BensMom

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Re: Brisket: Lore and Recipies
« Reply #4 on: March 19, 2015, 07:27:39 AM »
I have never boiled a brisket, nor heard of anyone else doing that. Weird. I'm not sure how brisket became Jewish food. (I usually make one for Rosh Hashana as well as Passover.) It's cooked like any pot roast I think. Throw in some onions, potatoes, carrots, add some seasoning or onion soup mix.

Offline Macabre

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Re: Brisket: Lore and Recipies
« Reply #5 on: March 19, 2015, 07:29:38 AM »
Ah--I've never had it that way in my life.
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline hedgehog

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Re: Brisket: Lore and Recipies
« Reply #6 on: March 19, 2015, 09:50:46 AM »
I am surprised you never knew pastrami comes from brisket, Mac.  So does corned beef.  Very similar, But they use different spices and pastrami is smoked after brining. And I have heard of boiling brisket.  Yuck!  But a nice slow braise, OTOH  :yes: yum! 

I saw Chef a few months ago.  Food porn!
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Offline GoingNuts

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Re: Brisket: Lore and Recipies
« Reply #7 on: March 19, 2015, 10:34:15 AM »
 :tongue:
Ah--I've never had it that way in my life.
I'm on my phone now, but will post my brisket recipe in the cooking section. Lots of onions, garlic, wine and OJ. It's foolproof.
"Speak out against the madness" - David Crosby
N.E. US

Offline Macabre

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Re: Brisket: Lore and Recipies
« Reply #8 on: March 19, 2015, 10:49:21 AM »
Delis are probably not a key part of West Texas cuisine like they are elsewhere. ;)



Y'all--brisket is meant to be eaten as barbecue. I have eaten it no other way, save for corned beef, and that's been sliced and goodness--just a couple of times since I developed my sesame allergy in 2005.

My dad used to cook brisket outside in this giant smoker made from two horizontal oil drums.  It was probably five feet tall altogether. It cooked for three days. but it didn't taste artificially smokey.

That's it. I am going to Dickey's for lunch.
« Last Edit: March 19, 2015, 10:59:55 AM by Macabre »
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline Macabre

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Re: Brisket: Lore and Recipies
« Reply #9 on: March 19, 2015, 10:50:42 AM »
Maybe a separate brisket thread?  And we can break off this part of the thread for it.
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline Macabre

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Re: Brisket: Lore and Recipies
« Reply #10 on: March 19, 2015, 10:56:42 AM »
We've often used a dry rub, but I do really like this one bbq sauce my mom used growing up, and we have, too:  Claude's.

Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline Macabre

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Re: Brisket: Lore and Recipies
« Reply #11 on: March 19, 2015, 11:04:30 AM »
This has pictures of what bbq brisket looks like.  And also more information than i can actually stomach and eat brisket.  But I see it does talk about dry rubs. 
http://amazingribs.com/recipes/beef/texas_brisket.html
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline hezzier

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Re: Brisket: Lore and Recipies
« Reply #12 on: March 19, 2015, 12:10:50 PM »
All this talk makes me want a pastrami sandwich from Jacob's Deli in Boynton Beach, FL.
DS (13 yrs) TN
DD (16 yrs) cat, wasps and yellow jackets

NH, USA

Offline hezzier

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Re: Brisket: Lore and Recipies
« Reply #13 on: March 19, 2015, 12:12:08 PM »
This has pictures of what bbq brisket looks like.  And also more information than i can actually stomach and eat brisket.  But I see it does talk about dry rubs. 
http://amazingribs.com/recipes/beef/texas_brisket.html


This site is the holy grail for DH, he doesn't question a thing and just follows the instructions.
DS (13 yrs) TN
DD (16 yrs) cat, wasps and yellow jackets

NH, USA

Offline SilverLining

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Re: Brisket: Lore and Recipies
« Reply #14 on: March 19, 2015, 01:36:03 PM »
So DH is explaining to me why brisket would be a Passover thing. See, it doesn't make sense to me, since brisket is such a slow thing.

Spoiler (click to show/hide)

I have a corned beef brisket sitting in my fridge right now.  It will be boiled for dinner tomorrow night. Which reminds me....I need cabbage.
Truly, it should be no problem to delay. Republicans completely blocked the nomination of a highly qualified candidate for a year and a half. They wouldn’t even consider him. It was more than rude—it was an abdication of duty.

So why the rush here? ~~MC