So, you’ve gone and made the Brisket I was talking about yesterday, and now you’re all “Hey, there’s too much meat. What do I do with all this meat?” Well here is one idea, but be more careful next time. This blog is not for whiners, you better get your shit together.
The everest of BBQ. So easy to destroy, but such a treat when done correctly. Eating a piece of beef that is so tender that it almost helps you chew it is easily found in an expensive cut, but the brisket is where the cow lands when you push it over while it sleeps. It’s tough, beat up, good for nothing. The underdog of the meat world.
Summertime roasts are generally a stupid idea. Oven temperatures heat up your house, which will make you fussy and can lead to arguments with your wife. I will tell you however, cows are being killed all year round, and if you can throw a rib eye on the bbq, why not 4 rib eyes still connected to each other?
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It was certainly no accident that the tastiest animal in the world is the pig. Hundreds of thousands of years of it’s own brand of evolution dubbed “survival of the deliciousest” have been both purposeful and effective. Let’s celebrate this creature’s achievement with slow and even heat.
Results will vary from the image above, as it’s just a picture of roasted paprika. I finished off my latest batch of rub on some ribs. It’s spice, you’ll figure it out.
The earliest recipes for clam chowder date back to the ancient Mayan civilization. What is of course unclear to this day, is why they called it New England Clam Chowder. This specific recipe calls for fresh clams, unlike the Mayans who generally used canned. I think you’ll like it.