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wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
I picked up a fine looking brisket today and a Big Chuck. They will be going on the double deuce tomarrow.

 
Brisket will be for eating when it's done. The chuck is going to get cooked then vac sealed for quick meals and to be used as an ingredient in stuff. Wrestling season is here for the boys so 3 days a week and one day on the weekend we need quick meals.
 
Yikes. Somebody is going to be eating good. For the next couple months apparently!
 
Just got done prepping the brisket and chuck. I cut the chuck into quarters for more bark and easier movement. I plan on putting it on later with a Stuffed Italian Fatty (stuffed with roasted red peppers, artichoke hearts and cheese).
 
Fine looking raw ingredients. Sure you will do them justice. Now for New Years Day grazings got to side in with Cappy on the Black eyed peas and ham. I dont think they allow folks to eat collard greens in Texas. We have turnip greens seems like.
 
Scotch eggs are done. Brisket and chuck coming along nicely


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