Home Made Sausage, Cured, and Smoked Meats

[beargonefishing]

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.

SANDWICHES!!!!!!!!

 

[Beckwith]

Oddly enough, I am not sure the brisket was actually frozen. The instructions say it can be kept in the fridge for up to 10 days. I am serving it Saturday, with some coleslaw, potato salad and corn bread.

 

[Piobaire]

SANDWICHES!!!!!!!!

With horseradish and bread and butter pickles ftw.

 

[Texasmade]

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.

You can use JC's recipe of slicing off all the fat and cooking it in the oven until it looks like ****. Pour ketchup on it and then cook it until it looks even worse. Serve it up as best Texas brisket you ever had.

 

[beargonefishing]

You can use JC's recipe of slicing off all the fat and cooking it in the oven until it looks like ****. Pour ketchup on it and then cook it until it looks even worse. Serve it up as best Texas brisket you ever had.

I'm reporting you for deportation to Kansas.

 

[Texasmade]

I'm reporting you for deportation to Kansas.

They'll probably serve better brisket there than in JC's Christmas dinner.

 

[beargonefishing]

Sous vide starting on some wagyu beefy back ribs.

 

[Omega Male]

Most of the local Costcos only sell their ground beef.

 

[beargonefishing]

Most of the local Costcos only sell their ground beef.

Bootstraps *****, bootstraps.

 

[beargonefishing]

I love expirementing with other people's meat. I slathered this brisket up with mustard before applying the seasoning.

 

[Piobaire]

Whenever I do anything like that it gets a mustard coat. Brisket, ribs, pork butt...anything going down for a long smoke with a dry rub.

 

[beargonefishing]

Up at 3:00 and put brisket on the smoker (I cleaned this ***** ass smoker for 2 hours yesterday). Wagyu ribs still in sous vide bath and temperature up to 152. Salted and vacuum packed lamb (going in sous vide a couple hours before eating). T-14 hours until we are all putting my meat in our mouths.

Now I need to figure out what kind of BBQ sauce to make to glaze ribs and some sort of mint jelly concoction for the lamb.

 

[beargonefishing]

Just before the wrap. Few hours to go.

 

[jcman311]

You mean the Texas crutch? ?

 

[beargonefishing]

You mean the Texas crutch? ?

Texas crutch is using aluminum foil.