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Nature Boy

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  • Re: Prime vs. Choice Brisket--thoughts?

    Good question indeed! If you can afford prime, you have a better chance of getting a little more fat marbling and thusly, a better mouthfeel at the end. We all love a little coating of melted fat on our tongues :)  A good thing to remember, though, is that the beef is graded by an inspection of the entire carcass and not each individual cut. So you can often find a choice brisket that has a "prime" amount of fat :) And it is not uncommon to see a prime brisket that has unimpressive marbling, and that a good "choice" would blow away. In the end, look for the gorgeous striations of fat throughout the flat. And the age, (if your butcher knows, or if you have access to the "kill date" on the case). The more aged, generally the more flexible it is (and tender, hehe) Man I love good brisket.

    Happy brisketeering!
    Chris

  • Re: First Dizzy Pig (and other) Rub Cooks, with pics

    @Stormbringer have you checked out BBQ Gourmet?

    Putting oil on the meat, then rub, seems to work fine. However, I get by just as well just starting with slightly wet meat, or at least enough dampness that it adheres by pressing it with your hands.

    Cheers!
    Chris
  • Re: Six flags cook book from 60's

    We've come a long way since then. Thankfully!
    Fun link. Thanks.
    Chris
  • Re: Brisket Question

    Whole packer brisket, at least 14 pounds, choice or better, good marbling across the flat. If possible, with a little age on it. Have fun!
    Chris
  • Re: Thank you LawnRanger, New GridLifter with bottle opener

    Mickey
    I am lucky to have numerous grid lifters since way back when buddy Lawn made the first. It is an extension of my arm, and I have a list of at least a dozen things I use it for. Anyone who can land one is a lucky man. But you are the man at this point with the built in bottle opener. 

    Nice score, sir.
    Chris
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