Not sure if this is the right place to post this but it is a testimonial to Snow's.
I bought a brisket for a special occasion about two and a half years ago. The occasion never happened and the brisket got pushed to the back of the freezer. Sunday I dug it out. It was wrapped in the original foil that Snow's provided and nothing else (three or four layers thick) - lots of rendered fat pretty much sealed it. I thawed it in the fridge overnight (well, it didn't thaw much overnight), unwrapped it, put it into a 2 gallon ziplock and sous vide it at 140* for 5 hours. It was still amazing.
On Monday I took this to the local brew pub which just re-opened (along with some pork belly burnt ends and homemade sourdough ciabatta) and it was a hit. I took the rest to work to share with my staff who also raved about it.
If you come to Texas, Snow's should be on your to-do list.
I bought a brisket for a special occasion about two and a half years ago. The occasion never happened and the brisket got pushed to the back of the freezer. Sunday I dug it out. It was wrapped in the original foil that Snow's provided and nothing else (three or four layers thick) - lots of rendered fat pretty much sealed it. I thawed it in the fridge overnight (well, it didn't thaw much overnight), unwrapped it, put it into a 2 gallon ziplock and sous vide it at 140* for 5 hours. It was still amazing.
On Monday I took this to the local brew pub which just re-opened (along with some pork belly burnt ends and homemade sourdough ciabatta) and it was a hit. I took the rest to work to share with my staff who also raved about it.
If you come to Texas, Snow's should be on your to-do list.
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