Thanks to you all and The Pit brisket may be a new favorite for me. Thanks to The Pit I’ve finally started making good brisket and I’m beginning to enjoy the leftovers more than the initial cook meal. Sunday had the initial cook, Monday did brisket tacos, but, tonight was my favorite - Texas style chili. Best part was it was ready to eat in about 45 minutes since the meat was cooked.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Chili is a fave of mine too. Also, brisket nachos & brisket omelettes. Although if I'm being honest I still prefer just eating the slices of brisket even as leftovers, but it goes great in a lot of things.
Brisket is like bacon. It makes everything better. I make salads with lettuce greens, brisket, red onion, tomatoes and blue cheese dressing. Outstanding!
Besides those mentioned above, we like brisket in omelets. Makes a great next morning breakfast. Goes good too mixed in fried potatoes and onions at breakfast.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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