I wasn’t in the market but I had to buy it! I’ve never seen the like in the grocery store, and even SRF isn’t striated like this. And, it is already trimmed and brined!
Straight to the freezer, I have no need for it for at least a month.
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.
Right, just brined. Tomer is kosher, but not Glatt. I did one of their briskets earlier this winter, in a Dutch oven, and it was excellent but I didn’t care for the recipe I used. This one will get smoked though, when the weather breaks. At 2 lbs I don’t think I’m going overnight. I’ll probably sous vide q it.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Doing my first Brisket this weekend (in the snow). Picked up a 2kg lump for £18 here in the UK.
Looking to follow the 225f indirect method on my Weber. It will be interesting to see how long it takes and how long it hits in the stall - never experienced that in cooking yet...
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