We smoked a brisket the other day and have been cutting thin slices off the slab as needed. I’ve been heating them in a skillet with a spoonful of water for steam.
I hate it when people tilt the camera like this. It’s not edgy or smart.
Have just one more thistle seed, Mr Creosote?
Around here this cucumber and tomato salad with sweet onions is almost always in the fridge. I added some blanched broccoli to this batch as a change of pace. It’s in a simple vinaigrette of seasoned rice vinegar and oil with a sprinkle of garlic powder, onion powder, and thyme.
The gravy for this one is made with broth, milk, heavy cream and buttermilk. The last two because I just had a little left of each and wanted to use them up.It’s thick – I think there is nearly 1/2 cup of flour in the roux. I managed to collect the chicken fat from the roast chicken and that is what it took to make the roux look right in the sauce pan.
I cannot imagine taking this call: