Home Made Sausage, Cured, and Smoked Meats

[Beckwith]

My wife got my two cooking related event for my upcoming bday. I have a 5lb brisket coming from Franklin BBQ and a zoom eating session with Aaron Franklin. Then I have a Superbowl tailgating cook with Josh Capon, local NYC restauranteur, have done a few of his and he is always fun. Curious to see how the Franklin brisket comes. The other one is me cooking the food.

 

[beargonefishing]

My wife got my two cooking related event for my upcoming bday. I have a 5lb brisket coming from Franklin BBQ and a zoom eating session with Aaron Franklin. Then I have a Superbowl tailgating cook with Josh Capon, local NYC restauranteur, have done a few of his and he is always fun. Curious to see how the Franklin brisket comes. The other one is me cooking the food.

5lbs is an almost impossibly small brisket. Is it just the point (insert joke here) or flat?

 

[Beckwith]

Comes (TWSS) tomorrow so I will see. For me and the wife 5 inches, I mean lbs is more than enough.

 

[beargonefishing]

Comes (TWSS) tomorrow so I will see. For me and the wife 5 inches, I mean lbs is more than enough.

Is it pre-cooked?

 

[Beckwith]

Yes, that was part of the appeal for me, especially as it getting colder in the Northeast. Aaron will be on the zoom and will give ideas and tips to reheating.

Is it pre-cooked?

 

[beargonefishing]

Yes, that was part of the appeal for me, especially as it getting colder in the Northeast. Aaron will be on the zoom and will give ideas and tips to reheating.

Definitely follow Aaron's advice. I reheat brisket sous vide, putting the temperature around 135.

Looks like I'm getting forced to cook ribs, lamb and brisket this weekend. Life is rough.

 

[Piobaire]

Doing Wellington again for our good friends this Saturday. I was at the Asian market last week and scored a super nice piece of chateaubriand for cheap after talking to one of the butchers. Their meat section is huge (TWSS!) and they butcher their own sides of beef. He cut and completely trimmed this gorgeous 1.6# tenderloin and only charged me $11 a pound!

 

[Texasmade]

Definitely follow Aaron's advice. I reheat brisket sous vide, putting the temperature around 135.

Looks like I'm getting forced to cook ribs, lamb and brisket this weekend. Life is rough.

Looks like I'm making a road trip to Beargonefishing's house this weekend. Life will be rough for him.

 

[beargonefishing]

Looks like I'm making a road trip to Beargonefishing's house this weekend. Life will be rough for him.

As long as you are also bringing me my brand new limited edition RO and you are always welcome.

 

[Texasmade]

As long as you are also bringing me my brand new limited edition RO and you are always welcome.

I'll bring you a G-Shock RO.

 

[beargonefishing]

This makes me extremely hungry, and has some great lookin BBQ.

 

[Beckwith]

Franklin BBQ is here, forgot I got some sausages with it. Bought a Breville sous vide on Amazon, hopefully comes tomorrow. It seems that is the preferred way to reheat? Also look bigger than 5lbs, although haven't taken it out of the butcher paper.

 

[beargonefishing]

Franklin BBQ is here, forgot I got some sausages with it. Bought a Breville sous vide on Amazon, hopefully comes tomorrow. It seems that is the preferred way to reheat? Also look bigger than 5lbs, although haven't taken it out of the butcher paper.

I fully endorse the sous vide reheat. I think you could also wrap and put it in the oven at 170 for a bit, but I haven't tried that method.

 

[jcman311]

I sous vide reheated some frozen brisket this past weekend. Was good. Obviously not the same as fresh but good.

 

[Piobaire]

Frozen brisket is great for some many things too. Tacos, pizza topping, and the meat content in any sort of seasoned rice with veggie dish.