Distinctive of the brisket cut of beef is a layer of skin fat called the “fat cap.” As it slowly melts in the smoker, it bathes the meat underneath. Some of the fat juices fall into a drip pan that is typically attached to a smoker’s grill. The pan will also be filled with ...
Brisket is a cut of meat from the lower front region of an animal. Usually rather tough, brisket is still a popular choice for...
Beef brisket point half can be sold as thick cut, front cut, or point cut and has more fat. Of the two cuts, beef brisket point half is often less expensive and more flavorful. These cuts of brisket can be used interchangeably in most brisket recipes. When shopping for brisket, try to...
Varieties of Brisket Once the full piece of brisket is cut in half, each half is given different names—the first cut and second cut—and sold as such. The first cut, also known as the flat cut, thin cut, or center cut, is the leaner piece of meat. The second cut—or point cut ...
My old boss, Jose Andres is a huge inspiration to me, not only for his culinary background, but for his business acumen. I truly admire him! It’s hard to pinpoint a singular person or restaurant. With everyone online and at our fingertips, we can really see and explore what other re...
Connecticut Blue Point Oysters have a sweet, salty flavor that pairs well with various toppings. Sizzlin’ Tip: Place oysters on the grill with the cupped side down. The deeper shell down helps retain juices. Grill the oysters until they just start to open. Add a touch of garlic butter ...
Brisket is sold in two different ways—either whole or divided into two parts, the flat and the point. The flat cut is also called a "first cut," and the point can also be labeled as "second cut" or the "deckle." Forbarbecue brisket, it should be undivided, which is sold as a ...
While deckle, often referred to as the point, is part of the brisket that is fattier and contains more connective tissues, which renders down during long cooking processes to enhance flavor and texture. 14 In culinary terms, brisket is valued for its dense meat fibers, which are well-suited...
” Cuts that are closer to the legs and shoulder get a lot of exercise, as they help support the cow’s movements, which strains the muscles and results in tougher cuts of beef. That’s why brisket and beef shanks need to be braised low and slow – to help soften up those connective...
The atmosphere at a barbecue is often interactive and can be a focal point for social gatherings, with guests sometimes participating in the cooking process. In contrast, picnics tend to be more relaxed, with a focus on enjoying the surrounding nature and having laid-back conversations. 6 Barbec...