DaHorns wrote:The manager even slid me $60.00 cash for my time. Can't beat getting paid to do something you love!!!
I hear that! Congrats on a successful cook, and I'm glad the manager thought of you and the time you put in. It's great to feel appreciated for a nice deed! BTW, I'm curious about "Bill's Surprise Potatoes". Do you have a recipe you could post?
Speaking of feeling appreciated, the brisket was much appreciated by the outlaws tonight. Marie hadn't had brisket in a long time, and said this was one of the best she's ever tasted. Karen liked the smoke flavor, but didn't get the heartburn like we usually get with 'cue. So I made 2 Mommas happy tonight.
A shot of the flat and the burnt ends.
If you look closely in the foil pan, you'll notice the brisket is resting in a mix of it's own juices and rendered fat. What I did was pour the liquid off, separate the fat, and pour the juice back over the flat, minus a quarter cup or so for the burnt ends. It was amazing how the flat was moist and flavorful, without feeling greasy. And the juices made a world of difference in the taste and texture of the ends. At first they were a little dry, but after absorbing that juice for a couple of hours, they were moist, but with a firm texture and a wonderful flavor.
Originally I expected to feed 7-8 adults with this brisket. I fed 4, plus small kids, and barely had enough left over for a couple of sandwiches. There were a few friends who were supposed to come over "later". Too bad!
BTW, Clarissa, the baby, *loved* the burnt ends. Couldn't get 'em in fast enough!