brisket is a very tough cut of beef with a slab of fat on the underside. the cut is from the front quarters of the cow leg so it is all muscle. you have to slow cook it to break down the fibers in the meat but it is delicious! in the US its a very Jewish thing. brisket with spicy mustard is to die for!
Mariah Milano - The Pornstar Foodie :)
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That sandwich looks amazing. Looks like I'll be shopping for brisket this weekend.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
Southerners have hijacked brisket. Not like it's a bad thing. Paprika and cayenne pepper get added to the basic rub. Indirect heat on the grill with hickory chips for smoking. A pan to catch the drippings. As always, slow and low. Hard to fuck up. The Jewish oven brisket with chunks of potato, carrots, and onions tossed in is really something special.
I have made brisket in my slow cooker and it sucked. tough and dry. you HAVE to allow it to cook with the steam created from the moisture within it thats why you have to cover it or wrap it in foil. if you dont its ruined. I cook it the jewish way. I dont smoke it or slow cook it on flame. its good that way, but I prefer the taste of the meat more than the taste of the smoke.
try it with the french onion soup mix. its out of this world!
try it with the french onion soup mix. its out of this world!
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
You have just reached into my pants and touched me. Include that into your cookbook of 40 things to always have in your kitchen. Company coming over? Drop that into some sour cream for a chip dip. Add it into an oven bag with some chopped up veg and a chuck roast. Dinner served.
Update: Don't put glass onto your burner. I wanted to take a shortcut by melting some butter for a casserole in my Pyrex. That shit exploded within seconds. Glass and butter everywhere.
ApolloBalboa
Was King of the Board for a Day
Mariah, let me ask you a serious question: Why, if you were so insistent with your previous account that this board was nothing more than a waste of your time and patience, did you make an alternate account to post on this very board? I'm not questioning your actions as a means of attacking you, but for one who went out of their way on multiple occasions to say they were leaving and not coming back, you really haven't done that.
not an OCSM not in politics & religion any longer. promoting ONLY my foodie thread. arguing with simple minded people is a waste of anyone's time. posting a news story and then being personally attacked for it is a waste of time. I have important things going on relating to my cooking project and having someone threaten to expose my son and post my home address is not worth it. So this is my only thread. make sense?
ApolloBalboa
Was King of the Board for a Day
Make sense? Yes and no. In any case, my curiosity's been satisfied, so carry on.
newuser990
Banned
Today Im shooting a video of how I make my burgers. One of the best things I make without question and Ive had so many requests after posting these photos I decided to make this video. Should be online early next week
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looks so YUMMY!!!
and nice logo
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
looks so YUMMY!!!
and nice logo
Fucking burghers man!!! She has done them before and are on her food site. I hope she brings a new one in.
Tried my first Red Robin today with my guy to fix my laptop. No Wi-Fi? Ugh.
Anyway, I got the Prime Chophouse. A take on my mushroom swiss burgher pumped up. Horseradish sautéed mushrooms with provolone, crispy onion and little diijan spread. Not as rare as I like but I can't get that by restaurant law. This thing sat perfectly on the bun and I sipped it like a fine wine. He got the peppercorn jack with those same onions and bacon. He sucked that down with fuel injection.
Always remember that half the sandwich is the bun. Treat it that way. They are baked fresh everyday and cost 3 for a buck. Cheap bread is for peanut butter & jelly or bologna & cheese rushing the kids onto the bus.
I will do anything I can to avoid eating at chain restaurants but sometimes there isn't much choice if you're hungry. I was getting my car detailed a few weeks ago and they said it would be an hour and I was starving. Right next door to the car wash there were 2 restaurants, a Longhorn Steakhouse and a dumpy little chinese place. I know Longhorn is owned by the same corporation as Olive Garden so I never even considered walking into the place. Well I had not eaten since the day before and I figured they must have soup or something. As I sat in the bar area the girl at the next table had this beautiful burger served to her and I couldn't resist. I have 1 day a week that I eat something I'm craving and this was that day. I was going to have a canoli and a slice later but a burger would be nice.
I have to say that this might be the best restaurant burger I have EVER had in the US. I've had Red Robin since I was a kid when I would go there with my mom. They are decent but I swear to you Bob, YOU HAVE TO TRY THIS burger! It is a really nice piece of meat with prime rib on it! That is another thing I avoid, gimmick burgers but with the horseradish sauce and the grilled onions and a nice gouda cheese properly melted, I stand humbled by my inaccurate notion that the place was bad. I would never order a steak there but I'll eat the FUCK outta their burgers when I'm craving one, and won't go any place else.
I have to say that this might be the best restaurant burger I have EVER had in the US. I've had Red Robin since I was a kid when I would go there with my mom. They are decent but I swear to you Bob, YOU HAVE TO TRY THIS burger! It is a really nice piece of meat with prime rib on it! That is another thing I avoid, gimmick burgers but with the horseradish sauce and the grilled onions and a nice gouda cheese properly melted, I stand humbled by my inaccurate notion that the place was bad. I would never order a steak there but I'll eat the FUCK outta their burgers when I'm craving one, and won't go any place else.
here are some screen shots from the burger shoot last night. they turned out REALLY good.
1 pound 85/15 grass fed beef
1/4 pound Italian sausage
1/4 pound ground pork
to blend the meat:
Worcestershire sauce
sea salt
cayenne pepper
black pepper
1 beaten egg
make into thick patties and rest them for 30 minutes with another sprinkle of the sea salt cayenne & pepper. while they are resting make your simple thousand island sauce, equal parts ketchup and mayo but add a nice amount of cayenne to it.
sear them in a hot cast iron skillet in bacon drippings for 1 minute on each side to firm up the burger surface before putting them on the roasting rack. After you remove your burgers throw some sliced onion into the cast iron with all of the drippings from the burers as well as the bacon drippings and saute until nice and soft and translucent. Place burgers on wire rack not touching each other and put in convection oven for 12 minutes on 550 degrees. If you dont have convection oven then put them on bake at 550 but flip them after 6 minutes and check the firmness. At 10 minutes add your slices of cheese. I prefer Munster or Gouda or something smoky and sharp.
remove and rest for at least 10 minutes to allow the juices in the meat to redistribute. Toast your quality bun. Can't stress this enough. Buy your bread from a place that specializes in bread not from some conglomerate that uses the cheapest shit possible. A nice kaiser roll to me is the best. I like sesame or poppy seed burger buns. Once toasted, you're ready! On the base of the bun spread your thousand island with a kick, be generous with it! then the burger, then a nice slice of ripe tomato. Another thing I can't stress enough. The tomato needs to be ripe or it hurts the burger, not helps it. Then some sauteed onion, then a nice garlic pickle and a sprinkle of black pepper. top it and step back and admire your work!
here's the result of my efforts last night:
1 pound 85/15 grass fed beef
1/4 pound Italian sausage
1/4 pound ground pork
to blend the meat:
Worcestershire sauce
sea salt
cayenne pepper
black pepper
1 beaten egg
make into thick patties and rest them for 30 minutes with another sprinkle of the sea salt cayenne & pepper. while they are resting make your simple thousand island sauce, equal parts ketchup and mayo but add a nice amount of cayenne to it.
sear them in a hot cast iron skillet in bacon drippings for 1 minute on each side to firm up the burger surface before putting them on the roasting rack. After you remove your burgers throw some sliced onion into the cast iron with all of the drippings from the burers as well as the bacon drippings and saute until nice and soft and translucent. Place burgers on wire rack not touching each other and put in convection oven for 12 minutes on 550 degrees. If you dont have convection oven then put them on bake at 550 but flip them after 6 minutes and check the firmness. At 10 minutes add your slices of cheese. I prefer Munster or Gouda or something smoky and sharp.
remove and rest for at least 10 minutes to allow the juices in the meat to redistribute. Toast your quality bun. Can't stress this enough. Buy your bread from a place that specializes in bread not from some conglomerate that uses the cheapest shit possible. A nice kaiser roll to me is the best. I like sesame or poppy seed burger buns. Once toasted, you're ready! On the base of the bun spread your thousand island with a kick, be generous with it! then the burger, then a nice slice of ripe tomato. Another thing I can't stress enough. The tomato needs to be ripe or it hurts the burger, not helps it. Then some sauteed onion, then a nice garlic pickle and a sprinkle of black pepper. top it and step back and admire your work!
here's the result of my efforts last night:
Looks great. Personally I'd go for something like Shropshire Blue or Stilton cheese
well I dont use such strong cheese because it dominates the flavor of the burger. smokers often put stronger flavoring with their meats because they have a very diminished sense of taste. I like a smokey cheese that is milder so you taste everything else in the burger. otherwise, just leave everything else off
1. I don't smoke.
2. Shropshire blue is a mild cheese. Stilton isn't fair point.
3. I love you.
2. Shropshire blue is a mild cheese. Stilton isn't fair point.
3. I love you.
I enjoy a nice black n bleu burger every once in a while. (blackened steak & bleu cheese) But I order those out when the meat quality is questionable and I can't count on how it's going to be cooked. Most places won't cook a burger medium rare. they cook it medium well so there goes a lot of your flavor so a stronger cheese is a necessity.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
3rd pic is awesome. I see that red and...ugh, I want that NOW. I love food porn.
Adding the pork and sausage is an interesting twist. Add the egg and we are getting a sort of meatloaf mix short of the breadcrumbs. I can see where you let them sit since there is SO much juices sitting in there. Since those onions get cooked in bacon fat there is no need to add bacon. Brilliant.
My father grew cucumbers and tomatoes and did his own pickling. I am the only one in my family that doesn't like pickles or relish. I don't want to see it on anything. The only pickle I'll eat is a nice crispy garlic one. You know the ones, they throw them on your table as soon as you sit down at any decent deli.
Adding the pork and sausage is an interesting twist. Add the egg and we are getting a sort of meatloaf mix short of the breadcrumbs. I can see where you let them sit since there is SO much juices sitting in there. Since those onions get cooked in bacon fat there is no need to add bacon. Brilliant.
My father grew cucumbers and tomatoes and did his own pickling. I am the only one in my family that doesn't like pickles or relish. I don't want to see it on anything. The only pickle I'll eat is a nice crispy garlic one. You know the ones, they throw them on your table as soon as you sit down at any decent deli.
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