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Discussion in 'Bad Dog Cafe' started by TheGoodTexan, Sep 20, 2019.
How can you say this !
This makes me upset hearing this from someone with a name like the good Texan
A native Texan with the confidence of his conviction. Refreshing.
Will it be like 14 hours of post oak? No. Will it be good? My money is on YES.
Not saying you don’t know what to look for but every time I try to get someone else to pick up brisket for me it ends up being corned beef brisket, gotta make sure you get the right brisket
If you don’t mind me asking how much does a brisket cost I’ve been wanting to get one from the butcher for a long time but always figured they were expensive
Cast Iron Skillet. A big one, and it is 40 years old, so if you are going new, make sure you read up on seasoning the pan...
Okay, put the Cast Iron on the burner and go right to high. Ten. Volcano. Whatever the hottest temperature you can muster, that is where to start.
Take the steaks out of the fridge and get them to room temperature.(two hours) Pat the steak dry, and make sure that is is totally dry. Paper towel, flip, more paper towel, you want that thing dry with all juice and blood off the outside.
Season with salt and pepper only, or if you must, dry rub spices of your choosing. Once the grill pan is good and hot, put a little bit (2Tbs) of high-flashpoint oil. We are talking Avacado, Peanut, Sesame, or even canola... leave the Wesson oil in the pantry for your brownies... No vegetable oil.
Set the steak down, and set the timer for two minutes. As soon as it goes off, flip it and set for two minutes and twenty seconds.
After that, turn the heat down to half, and get ready with a half stick of butter. Place the butter in the pan that you have set off to the side while waiting for the stove-top to heat-down to the half way mark.
As the butter melts, quickly ladle it on top of the steak, and tilt the pan, ladle, ladle,ladle.
Put the pan back on the medium-heat burner for three minutes, flip the steak, ladle, ladle, and another 2-3 minutes depending on how you prefer the meat. Two minutes for rare, three minutes for medium rare etc...
I like mine done so that a decent veterinarian would have a 50/50 chance of bringing it back to life!
High heat, cover the smoke alarms, and sear that meat baby!!!
Yeah.... I'm curious how this will turn out. But crockpot; I don't know..
I mean surely it couldn't be bad.
Indoors, I usually roast them in my gas oven. 400° for about 45min-ish, then cover and go at 225° for about 10hr.
LOL. You ever been to Texas?
I am fortunate to have two different butcher shops within about a five minute walk from my house, (in opposite directions). They diverge on price on a lot of things, but Brisket is generally $10-11 bucks a pound at both of them, so I'd say that is the going rate for quality brisket at a butcher shop.
That may hold true in your neighborhood.
Locally (as in Houston, Texas), at just a plain old grocery, brisket runs anywhere from a little under $3/lb up to $6-7/lb for special "Wagyu" brisket. The less expensive versions are full briskets, ranging from 10-15 lbs each (a $30-50 chunk of meat).
The smaller, butcher trimmed pieces (3 lbs or so) are more expensive per pound, but better for private home use.
the typical full brisket adventure is an overnight process, and prepared for friends and family. There are legends involved and some of them are true.
I'm sure that's true and not inconsistent - prices at the grocery stores around here are typically 1/3 to 1/2 of what the butchers offering locally sourced beef charge. I'm not sure I could get a 10-15 lb brisket at the local grocery store, but I would expect it to be a lot less than the butcher shop prices. If you have a local butcher shop offering natural/local beef, I would guess it is also 2-3x the prices at the grocery store.
I don't care what you call me, just don't call me later for dinner
Guess it's Subway's Brisket footlong for me
It is a well known fact that Subway sloooow cooks their brisket in a crock pot...
You can't be serious. I can eat BBQ without sauce.
There goes my invite...
I am serious, and don't call me Shirley.
put the crockpot in the oven to finish it off....
Well, then you're also wrong
The potato is....
This potato is amazing.
The brisket is resting. It’s had a long, hot day.
That tater looks real good!
How long did you cook the potato. That looks fantastic! I’m gonna be trying that tomorrow.
I did not make an attempt to sear it, or create a bark/crust. I’m in an apartment with indoor cooridors, and the last time I seared steak I set off the smoke alarm for the entire building. The bacon grease from the potato smoked some already, and I didn’t want to risk setting off the alarms.
The flavor? Tastes like roast beef, and that’s it. It’s really good, but in no way tastes like a real smoked brisket.
Interestingly, it did create a slight bit of bark on its own.