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Kobe brisket pictures

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    Kobe brisket pictures

    This is truly spectacular. I am in awe.

    #2
    Mosca, that looks fantastic!

    Comment


      #3
      Man, that thing looks juicy!! Great job!

      Comment


        #4
        That is awesome. It takes some serious wet-aging for me to even get close to that oil slick.

        Comment


        • CandySueQ
          CandySueQ commented
          Editing a comment
          That's the wagyu difference! SRF ages their briskets before freezing too.

          I cooked 2 Angus Briskets at last weekend's competition. One was wet aged 3 weeks longer than the other. It was amazing the difference between the two. I'm back to SRF gold on 9/11-12

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Yeah, my wife still talks about two Choice I wet-aged, I think 43 days. CandySueQ

        • Papa Bob
          Papa Bob commented
          Editing a comment
          CandySueQ do you cook your SRF wagu any different than lets say a prime because I wasn't really impressed with the wagu I cooked last weekend it tasted great but didn't think was much better than the prime I bought from creek stone 1 mo. ago I have another wagu in the freezer that I am going to cook at my first KCBS cook in Sacramento ca on Sept. 19 had some judge friends (I am a CBJ) come over to judge me for a test cook did ok. but if you could give me any help on comp Q would definitely appreciate it

        #5
        Pass the Brisket and the Biscuts Please. Dan

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          #6
          Yummy yum yum.

          Kathryn

          Comment


            #7
            Good job, Mosca ! I bet that's some great tasting beef right there.

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              #8
              Lookin' good, Mosca! Great job!

              Comment


                #9
                The best part for me is today, when I bring it to work, and everyone says they can't believe how tender it is, how flavorful, how fantastic.

                And by the way: the bbq sauce is good on it, the Texas mop sauce is good on it, the Carolina mustard sauce is good on it... but the hot ticket is Secretariat sauce.

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                  #10
                  That horsey stuff is some kind of wonderful on beef -- ANY beef!

                  Comment


                    #11
                    It's worth the price at least once in everyone's life.
                    If not once a year.

                    Comment


                    • Mosca
                      Mosca commented
                      Editing a comment
                      For me it's not the money (although I'm not made of it), it's the time. I just don't have it. I never get 2 days in a row off, except for vacation. So I'll do a couple briskets a year. And if that's the case, they might as well be good ones.

                    #12
                    Mosca .

                    Nice cook... That brisket looks fantastic.

                    Comment


                      #13
                      What is the longest you gals/guys have aged a brisket in the CRYO-VAC. I've got a Prime Brisket in my fridge now that has been chilling for coming up on three weeks now. How long do you think I could go while still being in the safe zone? I want to go as long as I can.

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                      • Papa Bob
                        Papa Bob commented
                        Editing a comment
                        ya got to know the pack date that is the real start time

                      • Spinaker
                        Spinaker commented
                        Editing a comment
                        Gotcha, The pack date is on the label, So how long after the pack time? Thanks!! Papa Bob

                      • Huskee
                        Huskee commented
                        Editing a comment
                        I believe Jerod Broussard has gone 43 days? I think the most common time frame is about 28ish from pack date. I went ~21 days the one and only time I wet aged, so I cannot give an honest comparison between timeframes.

                      #14
                      43 is my max. Both had small spots of contamination on the points that GREW exponentially!!

                      They smelt "gud" too.

                      Wish I could age EVERY brisket that long.

                      Comment

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