Mario_Fpolis Posted June 16, 2017 Report Posted June 16, 2017 Crumbs, Aracacha (or peruvian parsnip) pure, Tzatziki, capers and leek deglaze, and a cunk of meat 5
grawk Posted June 16, 2017 Report Posted June 16, 2017 family drove up today, so I was getting dinner ready for when they arrived
cetoole Posted June 17, 2017 Report Posted June 17, 2017 155F/24hr/lots of salt and pepper, oven at 300F for 2 hours on a wire rack. 1
swt61 Posted June 17, 2017 Report Posted June 17, 2017 2 hours ago, cetoole said: SV Brisket Every time the brisket fairy sheds a tear someone wants to use it to boil a brisket. It's a self-fulfilling abomination. Sorry you had to see this brisket fairy! 2
Voltron Posted June 17, 2017 Report Posted June 17, 2017 If it were boiled in Brisket Fairy tears, would that make it better?
Dusty Chalk Posted June 17, 2017 Report Posted June 17, 2017 5 hours ago, Voltron said: If it were boiled in Brisket Fairy tears, would that make it better? A little salty...IIRC, BFB is usually not that salty.
Augsburger Posted June 20, 2017 Report Posted June 20, 2017 (edited) I am proud of all of youse guys! Edited June 20, 2017 by Augsburger
cetoole Posted July 8, 2017 Report Posted July 8, 2017 (edited) Burgers. I derped when making the buns, but they still tasted good. I need to use my grinder more often, the fresh beef was delicious. https://imgur.com/a/og41c Edited July 8, 2017 by cetoole 4
Grahame Posted July 8, 2017 Report Posted July 8, 2017 (edited) 6 minutes ago, cetoole said: I need to use my grinder more often, the fresh beef was delicious. FTFY Topping ( and process) approved Edited July 8, 2017 by Grahame 3
n_maher Posted July 9, 2017 Report Posted July 9, 2017 Looks good, G. Much less water and process involved in what I've got going on. 7
EdipisReks1 Posted July 10, 2017 Report Posted July 10, 2017 On 6/16/2017 at 8:09 PM, cetoole said: SV Brisket Nice Shigefusa.
crappyjones123 Posted July 11, 2017 Report Posted July 11, 2017 Where did you get a cut of lamb that thick, Dan?
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