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Brisket & Slaw

MCRyan
MCRyan Posts: 167
in EggHead Forum
Got a little 10# choice brisky chugging along.  As I am about half way there, I read about someone here on the forum making blue cheese coleslaw.  I’m totally down. 

Here’s the meat so far:  



Slaw concocted from a variation of several different recipes consisting of mayo, sour cream, a little apple cider vinegar, blue cheese, a sprinkle of sugar to balance the tang and s&p.  Bacon crumbles would blow people’s minds.  



I had a small taste pre chill marinade. Killer and too easy...  

I ask myself:  “Why are we not eating coleslaw this way all the time???”  Heck if the brisket fails somehow, I got the slaw covered.  =)

And don’t say you don’t like blue cheese!!! We’re all adults here.  Kidding. Happy 4th!
XLBGE, SS table
McKinney, TX.
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Comments

  • johnmitchell
    johnmitchell Posts: 7,362
    Looking and sounding great.. Happy 4th to you..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 36,762
    @MCRyan I am impressed that anyone can cipher "about half way there" with a brisket cook.  I miss all the time.  Cook looking good as does the slaw.
    That said, @YukonRon is also a blue cheese slaw afficionado. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • MCRyan
    MCRyan Posts: 167
    @lousubcap that’s a pretty good observation, and I am way too confident with my “guesstimating” time-wise. Who really knows?  I always seem to come under the time I expect to pull the meat off by 2-3 hrs.  FTC really has been the crutch for me.  

    Thanks for for the reminder of @YukonRon  I forgot that.  I hope I do him proud with the slaw!
    XLBGE, SS table
    McKinney, TX.
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