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 ...
Perfect description for brisket. I slow-cooked a flat cut brisket yesterday and was surprised by its lack of flavor. Now I know why. I bought a "marked-down" piece but I won't be buying it again, even if it is on sale. Not worth it. ...
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...
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 or deckle—has more...
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. ...
Burnt ends come from the point half of a smoked brisket. The point half is the superficial pectoral. It is also called the “second cut” because when butchers separate the brisket muscles; they first remove the deep pectoral known as the “first cut” or the “flat cut”. The point hal...
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 a popular cut of beef primarily used for barbecue, smoking, or slow-cooking to achieve tenderness and flavor. 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...
all in one steak. A T-bone is a steak for a crowd, mostly because it is a very large cut, but also because it offers something for everyone. No need to choose between the tenderness of a fillet or the flavor of a strip here. A porterhouse steak is just a T-bone ...
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...