Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
Have you ever been Jacardded?
Hey all. Seems to be a fair amount of interest in brisket lately on the forum, and to that end I went searching through my own personal archives and found the Feb '98 issue of 'On the Grill' magazine. This issue focused on brisket smoking and had several techniques, tips and recipes from various sources in it. In a sidebar titled, 'Tips from the experts..' there is a quote from a Rick Dipper, of Baby Joe's Barbecue Sauce company of Cary, Illinois which states, and I'm a-quoting here:
"Have your brisket Jacardded. A Jacardd is a tool a butcher or meat market would use to tenderize the tough fibrous muscle of meat of this kind. It is a spring-loaded devise that has several fine sharp needles. The butcher simply presses the Jacardd into the meat in several places and the needles break down the fibers."
Other than his use of the term 'butcher' instead of 'meat cutter', does Mr. Dipper's advise make sense to you guys? Is this Jacardding usually done before reaching a potential customer's perusal, or is it a specialized technique that requires specific request. Have we all been Jacardded at one time or another without realizing it, or giving our consent?
This is the first, and only, reference I have seen as to this technique, but if it helps out in tenderizing the brisket.........