Boiled Brisket. A beginners guide.

SGH

@fishlessman‌- What is boiled smoked shoulder? A semi smoked shoulder and then boiled?

SGH

theyolksonyou said:

you could add some beans and it would be a hell of a chili

You are correct my friend. Without beans, it's not chili

SGH

@fishlessman‌- I did a search on boiled smoke shoulder and like most things 10 billion different things came up. If time allows just to satisfy curiosity, I would love to hear your version my friend.

SGH

travisstrick said:

I think you know more people who have boiled a brisket than you think. :ar!

Brother Strick, your pan method is a little different than throwing a packer in a pot of boiling water my friend. Actually it's worlds apart.

fishlessman

SGH

dont know what you have down there but here the smoked shoulders are found next to the hams in the supermarkets. mostly done on sundays back when everyone hit grandmas house for an afternoon dinner. seems those sunday family gatherings are a thing of the past nowadays

this explains it
http://www.spiciefoodie.com/2013/01/21/new-england-boil-dinner-or-boiled-smoked-pork-shoulder-dinner/
http://www.spiciefoodie.com/2013/01/21/new-england-boil-dinner-or-boiled-smoked-pork-shoulder-dinner/

SGH

@fishlessman‌- After reading the article you attached and seeing it presented in a differnt light, it actually don't sound to bad. Different no doubt my friend.

fishlessman

SGH said:

@fishlessman‌- After reading the article you attached and seeing it presented in a differnt light, it actually don't sound to bad. Different no doubt my friend.

the ones i ate as a kid were not so red but its pretty common up here to just cure with kosher salt and spice. corned beef up here is grey and cooks brown, i was in my twenties before i even seen a red corned beef
i only buy the red ones for pastrami, grey is for a dinner

fishlessman

now boiled chicken was big up here. put a chicken in a pressure cooker and fill with stock half way up the chicken and cook til it falls apart. strain the liquid and shred the chicken, put chicken back in broth and refridgerate over night. next day gently warm chicken and stock, with slotted spoons lift out a helping and with a second spoon squeeze out the stock. on a cheap butter toasted roll add a leaf of lettuce, tip spoon over and plunk down the shredded dripping chicken, top with a good portion of mayo(they sometimes add garlic powder to the mayo) top with bun. thats a merrimack valley chicken barbaque,barb, we had chicken shacks all around the old mills up here serving those. i beefed up alot of slotted spoons in the weld shop as a kid. theres only a handful of places making those now

theyolksonyou

^^^what that need is stop before straining the liquid, then shred the chicken back into the broth and throw in some balls of raw buttermilk biscuit dough with salt and lots of pepper.. viola, chicken and dumplins...nothin finer off the kitchen clock.

SGH

@fishlessman‌
The above chicken recipe was very close to how my grandmother did chicken. It was always cooked in the pressure cooker.

SGH

theyolksonyou said:

^^^what that need is stop before straining the liquid, then shred the chicken back into the broth and throw in some balls of raw buttermilk biscuit dough with salt and lots of pepper.. viola, chicken and dumplins...nothin finer off the kitchen clock.

Do you do much pressure cooking? I ask because I have been toying with pressure frying or broasting as it were. I can't find much info on the subject. That said if you are familiar with the process I have several questions as I have had a few real close calls thus far. However I do not wish to surrender.

theyolksonyou

I wish I could help, but I was more having a go at Fish's boiled chicken with mayo. When I make chicken and dumplings, I just boil it up in a pot with water and some broth. Nothing fancy, but one of my very favorites.

In all honesty, I love food, but I'm just really discovering how much I love to cook it. All you guys are helping me to do that. Up until the last year we tried a lot of different foods, but it was in restaurants.

SGH

theyolksonyou said:

I wish I could help, but I was more having a go at Fish's boiled chicken with mayo. When I make chicken and dumplings, I just boil it up in a pot with water and some broth. Nothing fancy, but one of my very favorites.

In all honesty, I love food, but I'm just really discovering how much I love to cook it. All you guys are helping me to do that. Up until the last year we tried a lot of different foods, but it was in restaurants.

I will keep proceeding with caution with my broasting experiments then my friend. Sure was hoping that you or someone could give some input on the subject. Info is very limited on the subject. I guess due to the inherit danger of the process. For the record, chicken and dumplings is one of my all time very favorites as well.