So that was traumatizing. I did a judo class and right before I saw a 13 year old kid break his arm from a throw screaming in pain. I mean this stuff happens it's just surprising to me how non chalant the staff was about the injury.
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The brisket wasn't that bad, was it? :(
Woke up to Sasha at the edge of the bed going like...
Did a shizo leaf wrap with kimchi and Texas smoked brisket. I feel like if I opened this in Korea it be a hit.
Finished product
It's restaurant week again. Back at matador. Nothing remarkable but a decent deal for drink, soup/salad and entree for $20. Fish tacos might be a bit too spicy. Not in a way I can't handle but overrides the rest of the flavors. Buts it's al...
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Be sure to check with proper protection.
Good use of the beef tallow is topping it and coating the brisket in the wrap process
Good morning. About 11 hours later. No real specific timing your just trying to set the outer crust.
Then diaper the whole thing in butcher paper.
I've used the oven at 250f. Other use the smoker but uh. Wood pellets are expensive.
Donkey Kong Country 3 is hard...
Like how did we do this as kids?
nice way to Segway into the fact i also have a BBQ log documenting the date, weight, temperature, time and results.
This might seem overboard but it comes in handy when parties happen and people are counting on you.
What you do with the fat, I render it in an instapot overnight. Use it for cooking and hope you don't attract rfk to your house.
After that, seasoning is simple of 40% salt 40% 16 mesh black pepper (the size is critical) 8% layweries seasoning salt and 2% garlic powder.
Out to 250f on knotty wood (lol) pellets for 8-10 hours until I wake up.
After you bring it home you do need to go through an extensive trimming process. I do differently than what's shown online often for consistent results in restaurants, but it's my money so I hollow out the fat at the point. Plenty of videos but you want 1/4in layer of fat across.
Showing off my BBQ process. Brisket isn't easy, it's simple but does take hard work.
The process often fails before you even start cooking. Selection is critical, often you lose by buying a brisket too small and thin.
A complete fat cap with no bald spots and 15-20lbs is what you are after.
Musashi is often overlooked but it does exactly what it sets out which is affordable sushi. Your paying not often much more than grocery store prices for decent product. $17 for this nigiri plate which just has to be better than a grocery store.
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Helps if you are somewhere without pants.
Out at Costco. :p
There's finally a pizza hut near us and my husband really wanted it. $8 a medium pizza. Is fast food affordable again?
Pasta Alfredo could use more salt oddly, but I liked the baked top.
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Who are you?
Chicken Teriyaki from a Japanese Mexican food truck might not sound good, but this is surprisingly okay.
Its not the best one I've had, a little too sweet with no black grill charring to balance it. But $13.50 is a crazy value for how much...
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Getting a late night bag of dicks. I didn't know they did ice cream. Might do this more often.
Fries are unusually crispy today.
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I've never been let down by a Chinese restaurant with this rating too. :p
Everytime I come here I'm blown away by the price the quality ratio. $16 is really hard to beat, but the fact it has daily rotating sides and 7 different protein choices is pretty crazy.
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Gyudon with everything.
Thai green curry is underrated. I've been expirementing with a western technique of cooking proteins separately with Asian dishes. It gives you some interesting combinations like crispy skin salmon curry or medium rare stir fry.
SeaTac has adult changing tables.
Thanks I'll take a look!
Oh... Can I try?