It was pretty tasty

Crumbs, Aracacha (or peruvian parsnip) pure, Tzatziki, capers and leek deglaze, and a cunk of meat

Comfort food FTW!

family drove up today, so I was getting dinner ready for when they arrived

SV Brisket

Temp / Time / Finish?

155F/24hr/lots of salt and pepper, oven at 300F for 2 hours on a wire rack.

2 hours ago, cetoole said:

SV Brisket

Every time the brisket fairy sheds a tear someone wants to use it to boil a brisket. It's a self-fulfilling abomination. Sorry you had to see this brisket fairy!

If it were boiled in Brisket Fairy tears, would that make it better?

Only if they're happy tears.

5 hours ago, Voltron said:

If it were boiled in Brisket Fairy tears, would that make it better?

A little salty...IIRC, BFB is usually not that salty.

I am proud of all of youse guys!

Edited June 20, 20179 yr by Augsburger

Roux for gumbo

Burgers. 

I derped when making the buns, but they still tasted good.  I need to use my grinder more often, the fresh beef was delicious.

https://imgur.com/a/og41c

Edited July 8, 20178 yr by cetoole

6 minutes ago, cetoole said:

I need to use my grinder more often, the fresh beef was delicious.

FTFY

Topping ( and process) approved

 

Edited July 8, 20178 yr by Grahame

^ 

Meanwhile ...
Inspired by a certain someone

Looks good, G.  Much less water and process involved in what I've got going on.

 

^But more Chocolate. Approved.

On 6/16/2017 at 8:09 PM, cetoole said:

SV Brisket

Nice Shigefusa. 

Lamb

It turned out super yummy

Where did you get a cut of lamb that thick, Dan?