tag:blogger.com,1999:blog-10000144.post8934649912302080668..comments2024-03-13T09:47:40.487+00:00Comments on Cockpit Conversation: This Part of the CowAviatrixhttp://www.blogger.com/profile/13634111275860140084noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-10000144.post-1095136429559304202009-03-17T00:27:00.000+00:002009-03-17T00:27:00.000+00:00If you pass through Beaumont, stop in at Willy Ray...If you pass through Beaumont, stop in at Willy Ray's Barbeque and get some "Real" Texas BBQ. If not, you can get some via mail order. www.willyraysbbq.com<BR/><BR/>By the way, Texas is it's own country. ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10000144.post-23975537935763516472009-03-16T15:13:00.000+00:002009-03-16T15:13:00.000+00:00Next time you're in Montreal eating smoked meat, r...Next time you're in Montreal eating smoked meat, remember it too comes from the brisket...<BR/>I highly recommend Schwartz' on St Laurent street. not only for the flavour but for the experience!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10000144.post-54899443205777103002009-03-16T06:44:00.000+00:002009-03-16T06:44:00.000+00:00I think your co-worker had the right idea. Having ...I think your co-worker had the right idea. Having been places where I speak the native language poorly (or not at all), ordering food can be difficult. Whenever possible, I try to get a recommendation on what to order, because I've been burned one too many times by trying to guess what things are and what would I should get.Peterhttps://www.blogger.com/profile/13930344920896579956noreply@blogger.comtag:blogger.com,1999:blog-10000144.post-41791685299709503932009-03-15T02:23:00.000+00:002009-03-15T02:23:00.000+00:00Great timing! Just two days ago, Food Network re-...Great timing! Just two days ago, Food Network re-aired an episode of "Good Eats" (a show that's 1/3 cooking, 1/3 science, and 1/3 food anthropology) that discusses the location of the brisket and its use in making corned beef.<BR/><BR/>You can <A HREF="http://www.youtube.com/watch?v=y4gIqbYAf_E" REL="nofollow">watch the ep here</A>. See his visual illustration of the brisket at 01:55 in.dpiercehttps://www.blogger.com/profile/03397601206317363858noreply@blogger.comtag:blogger.com,1999:blog-10000144.post-71684682793493808852009-03-15T00:35:00.000+00:002009-03-15T00:35:00.000+00:00He possibly got the shape right.Brisket is between...He possibly got the shape right.<BR/><BR/>Brisket is between and forward of the front legs, about where the collarbone or breastbone would be if it was a person instead of a beast. It hangs like a basketball.<BR/><BR/>The first thing you look at on a beast. (er..the first thing I look at), as a measure of how fat cattle are.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10000144.post-28163047634298442982009-03-14T15:10:00.000+00:002009-03-14T15:10:00.000+00:00Barbecue (brisket or otherwise) is a very regional...Barbecue (brisket or otherwise) is a very regional thing. Texas barbecue is unlike Carolina barbecue, which is unlike low-country barbecue, which is nothing like Georgia barbecue. The sauces and the way it's served are the key differences. Even within a region, barbecue varies widely in flavor and texture. You could eat barbecue in a different restaurant every day for a year and never have two plates taste quite alike.<BR/><BR/>To us in the south, that means two things. One is that if you want variety, you're in luck. :) The other is that once we find a place that makes the sort of barbecue that tickles our fancy, we become fiercely loyal to it.<BR/><BR/>The message here is that if you got some barbecue that wasn't a "wow" experience, don't give up. With all the traveling you do, you'll have plenty of opportunities. :)Scott Johnsonhttps://www.blogger.com/profile/18076313660049246875noreply@blogger.comtag:blogger.com,1999:blog-10000144.post-1530151007477019612009-03-14T13:07:00.000+00:002009-03-14T13:07:00.000+00:00Yup, the guy was certainly wrong. The brisket is ...Yup, the guy was certainly wrong. The brisket is from the chest and is generally rather tough.<BR/><BR/>Like most of the best foods in the deep south it was originally a "cast off" fed to the lower classes and/or slaves because it's so tough. It takes a real master to do brisket well but once you've found it you'll know. <BR/><BR/>Thanks for sharing your experiences! I'm originally from a place about 85nm south of Shreveport so it's a lot of fun reading about your views of my home area.jinkstohttps://www.blogger.com/profile/05645519830822645928noreply@blogger.comtag:blogger.com,1999:blog-10000144.post-45735852639832704712009-03-14T11:56:00.000+00:002009-03-14T11:56:00.000+00:00Brisket should be the same cut no matter where you...Brisket should be the same cut no matter where you go.<BR/><BR/>Maybe it was not a "wow" experience because:<BR/><BR/>1) it was cooked directly over the grill rather than indirectly, where the fire is on one side of the grill, and the meat on the other side, with a closed lid to contain the heat,<BR/><BR/>2) the fat cap was removed. It is the fat on the top of the cut which slowly melts through the meat to give the juicy flavor<BR/><BR/>3) it was not cooked with a hardwood fire or certain hardwoods such as pecan, hickory or mesquite, to give it that distinctive smokey flavor,<BR/><BR/>4) it had not been marinated or rubbed with spice before cooking,<BR/><BR/>5)it had not been basted, or not basted enough while cooking<BR/><BR/>6) the basting (BBQ)sauce was not that great<BR/><BR/>7) it had not been cooked long enough because brisket is not a tender cut and needs "low (temp) and slow (long time)" cooking<BR/><BR/>Anyhow, for 5 bucks, it looks like you got value for your money.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10000144.post-28422175213217200802009-03-14T04:05:00.000+00:002009-03-14T04:05:00.000+00:00ZD knows his/her beef. Hope you don't leave Texas...ZD knows his/her beef. Hope you don't leave Texas without a Brisket sandwich and a little fried Okra.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10000144.post-58859756454673889452009-03-14T03:59:00.000+00:002009-03-14T03:59:00.000+00:00It might not have been a lie, but what he said was...It might not have been a <I>lie</I>, but what he said was not true.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10000144.post-402829797212123692009-03-14T02:45:00.000+00:002009-03-14T02:45:00.000+00:00So did the BBQ guy lie to us or is brisket differe...So did the BBQ guy lie to us or is brisket different in Texas?Aviatrixhttps://www.blogger.com/profile/13634111275860140084noreply@blogger.comtag:blogger.com,1999:blog-10000144.post-44345052531440796652009-03-14T02:40:00.000+00:002009-03-14T02:40:00.000+00:00Brisket is the meat that covers the chest and lowe...Brisket is the meat that covers the chest and lower chest of the cow.<BR/><BR/>The butt of the cow, from the bottom up, is the shank (lower leg), the round (mid-leg up to about the tail) and the last part is the rump, surprisingly enough.<BR/><BR/>The best selection of corned beef is the brisket, which with St. Patrick's day coming up, would be served with boiled quarters of cabbage and perhaps some boiled potatoes, liberally washed down with suitable libation, which may or may not be colored green.Anonymousnoreply@blogger.com