View allAll Photos Tagged beefbrisket
Greetings my friends. I hope you are all well and keeping safe. Sorry I have been off line for a while I have been a bit busy.
Take care and have fun my friends.
Kind and warm wishes
Ross
Getting to Schwartz's before the crowds!
Schwartz's Deli
A Montreal landmark that has welcomed countless celebrities and visitors from all over the world for almost a century, Schwartz’s Deli has been serving the world’s best smoked meat* since 1928.
Imagine walking through the door and taking a step back 95 years into Saint Laurence Blvd. history in Montreal...
Still in its original location and using its original recipe and old-world standard of excellence, Schwartz's was founded in 1928 by Reuben Schwartzs, a Jewish immigrant from Romania. Today, the deli is an integral part of the Plateau framework and surrounded by funky storefronts and trendy boutiques. Its trademark simplistic and communal style has been a haven for locals and tourists alike winter, spring, summer and fall, all seeking that perfectly unique experience.
Schwartz's prepares smoked meat the old-fashioned way, on location, using a secret blend of locally produced fine herbs and spices, marinated for 10 days; smoked overnight, steamed all day; and sliced “à la minute” by hand with love. Our smoked meat contains no preservatives. Come and enjoy for yourselves.
You never know who you might see...
Turns out Celine Dion and smoked meat have been dueting since 2012, when Dion became part-owner of Montreal’s famed Schwartz’s Deli.
We're all wolfing down a Cornish Pasty.
My Girls tend to get most of the meat.
The veg filling isn't good for them.
4 kinds of meat - beef brisket, pulled pork, pork ribs, chorizo sausage; 4 kinds of carbs - fries, garlic bread, cornbread, onion rings; and coleslaw.
Great! Though the onion rings were a little overdone. But everything else was great! :)
Montana's Cookhouse; Burlington, Ontario.
You get the choice of 3 meats and two sides, so I chose pulled pork, sausage and brisket. For my sides I chose beans and fried okra
My wife ordered the smoked bologna sandwich with a side of macaroni and cheese, she said it was delicious!
Served at Sauced Barbecue and Brews
139 E Van Buren
Eureka Springs Arkansas
Thursday May 19th, 2022
The 4 meat platter (brisket, pulled pork, chicken and ribs) along with sides of pit beans and coleslaw
My wife and I saw signs posted along the highway for BBQ and we stopped at a location just west of Cannon Falls to check it out. Food was excellent! It would have been a lot more fun if we weren't battling 25 mph winds while we were enjoying lunch
Photographed near Cannon Falls Minnesota
Saturday July 31st, 2021
I have long to get this Mimo set with all the props and stall!
Thanks to my bf, my X'mas gift arrived a month early! hehe, I was really excited when I received it!
The stall has 8 mini light bulbs that can be turned on/off too!
To go with a weekend of installation of more drain pipe work, I am going to smoke a beef brisket for meals on the weakened and into the week. I don't know what it is, but whenever I am working in the workshop or on the yard I always crave grilled foods- mostly in the spring and summer. The stores have been low on these, but I was able to find a nice trimmed beef brisket.
This will be my first beef brisket on the smoker, so I am sure that I will have some things to learn along the way. The beef is seasoned and ready to sit over night.
Once I perfect this process, I'd love to be able to cook for the community on weekends- just a small way to give back a little love (and beef) into this world.
Theme: Tastes Of Life
Year Twelve Of My 365 Project
Being the weather this afternoon was pretty cruddy, I decided to take a drive up to Eagan to try ZZQ Smokehouse.
The beef brisket is excellent, it was worth the drive
Served at ZZQ Smokehouse
3390 Coachman Road #204
Eagan Minnesota
I made this Slow Cooker BBQ Beef Brisket tonight..Everybody LOVED it including yours truly!
Recipe below. #RigsRocks
Slow Cooker BBQ Beef Brisket
Why this recipe works?
A simple rub—salt, pepper, brown sugar, cumin, chipotle chiles, and paprika—imparted smoky, spicy flavor to our Slow Cooker BBQ Beef Brisket. To allow the flavors to permeate, we lightly scored the fat on the brisket before rubbing. To minimize the moisture absorbed by the brisket (which traditionally isn’t cooked directly in liquid), we came up with an unorthodox solution: elevating the meat off the bottom of the slow cooker with an inverted loaf pan. The liquid exuded from the meat during cooking was drawn under the loaf pan by a vacuum effect, which meant that the slow cooker more closely mimicked how a real barbecue cooks. To bump up the flavor of this liquid, we sautéed onion, garlic, tomato paste, and chipotle chiles and added this to the slow cooker, under the loaf pan, to cook along with the brisket.
Barbecued brisket should be tender and moist, with a deep brown crust and robust spice and smoke flavor. While this is a hard enough dish to pull off on the grill, we knew we could translate the recipe for the slow cooker.
Scoring the fat on the brisket at 3/4" intervals will allow the rub to penetrate the meat. Two disposable aluminum loaf pans stacked inside one another can substitute for the metal loaf pan.
A 4 pound Brisket will feed Five.
INGREDIENTS:
SPICE RUB AND BRISKET
1/2cup packed dark brown sugar
2 Tablespoons minced chipotle chiles in adobo sauce
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Teaspoon salt
2 Teaspoons pepper
1 (4- to 5-pound) brisket roast, fat trimmed to 1/4 inch thick and scored lightly. Do not get larger than 5lb. Brisket as it wont fit in your crockpot. If you decide to get a 5 pounder you better have a real large crockpot.
AROMATICS AND SAUCE
3 Tablespoons vegetable oil
1 onion, chopped fine
2 Tablespoons tomato paste
1 Tablespoon chili powder
1 Tablespoon minced chipotle chiles in adobo sauce
2 garlic cloves, minced
1/2 cup water
1/4 cup ketchup
1 Tablespoon cider vinegar
1/4 Teaspoon liquid smoke
INSTRUCTIONS
1. RUB Combine sugar, chipotle, cumin, paprika, salt, and pepper in bowl. Rub sugar mixture all over brisket. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours.
2. COOK Heat oil in large skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add tomato paste and cook until beginning to brown, about 1 minute. Stir in chili powder, chipotle, and garlic and cook until fragrant, about 30 seconds. Following photos at left, mound onion mixture in center of slow cooker, arrange inverted metal loaf pan over onion mixture, and place brisket, fat-side up, on top of loaf pan. Add water to slow cooker, cover, and cook on high until fork inserted into brisket can be removed with no resistance, 7 to 8 hours (or cook on low for 10 to 12 hours).
3. REST Transfer brisket to 13- by 9-inch baking dish, cover with foil, and let rest 30 minutes. Carefully remove loaf pan from slow cooker. Pour onion mixture and accumulated juices into large bowl and skim fat. (You should have about 2 cups defatted juices; if you have less, supplement with water.)
4. SAUCE Transfer brisket to cutting board, slice thinly across grain, and return to baking dish. Pour 1 cup reserved defatted juices over sliced brisket. Whisk ketchup, vinegar, and liquid smoke into remaining juices. Season with salt and pepper. Serve, passing sauce at table.
To MAKE AHEAD In step 3, wrap brisket tightly in foil and refrigerate for up to 3 days. (Refrigerate juices separately in airtight container.) To serve, transfer foil-wrapped brisket to baking dish and heat in 350-degree oven and cook until brisket is heated through, about 1 hour. Reheat juices in microwave or saucepan set over medium heat. Continue with recipe as directed
Beef Birria Quesadilla with braised brisket, chihuahua cheese and smoked peppers. My wife and I both ordered this and loved it
Served and photographed at Dan's Bar and Grill
New Trier Minnesota
Saturday February 24th, 2024
The Salt Lick BBQ, at , was opened in 1969 by Thurman Roberts, Sr. and his wife, Hisako T. Roberts. Two years earlier, Roberts had cleared area on his family's land in Driftwood and build a barbecue pit, which is still in use today, from locally quarried limestone. They born built a little screen porch around the pit, and a restaurant was formed. It quickly grew in popularity and went from being open just a few times a year to seven days a week. Today, under owner Scott Roberts, Thurman's son, The Salt Lick seats over 800 people and on an average Saturday, feeds around 2,000.
The Salt Lick offers brisket, sausage, pork ribs, turkey, and (deviating from Thurman's tradition) chicken cooked "cowboy style"--seared and then slow cooked in a pit over direct heat from live heavy Texas oak. The meat is basted in a sweet tomato-less barbecue sauce that is inspired by Hisako's Hawaiian heritage and otherwise antithetical to most Texas BB and finished with the smoke from pecan wood. Briskets are cooked 20-24 hours and and pork ribs 2.5-3 hours, and the beef and pork sausages are smoked for 3 hours followed by 45 minutes of direct heat. Over the course of a year, The Salt Lick cooks over 750,000 pounds of brisket, 350,000 pounds of pork ribs, and 200,000 pounds of sausage.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Served at Pig Approved BBQ Food Truck
Parked at Angry Inch Brewing
20841 Holyoke Ave
Lakeville Minnesota
Friday June 19th 2020
The Salt Lick BBQ, at , was opened in 1969 by Thurman Roberts, Sr. and his wife, Hisako T. Roberts. Two years earlier, Roberts had cleared area on his family's land in Driftwood and build a barbecue pit, which is still in use today, from locally quarried limestone. They born built a little screen porch around the pit, and a restaurant was formed. It quickly grew in popularity and went from being open just a few times a year to seven days a week. Today, under owner Scott Roberts, Thurman's son, The Salt Lick seats over 800 people and on an average Saturday, feeds around 2,000.
The Salt Lick offers brisket, sausage, pork ribs, turkey, and (deviating from Thurman's tradition) chicken cooked "cowboy style"--seared and then slow cooked in a pit over direct heat from live heavy Texas oak. The meat is basted in a sweet tomato-less barbecue sauce that is inspired by Hisako's Hawaiian heritage and otherwise antithetical to most Texas BB and finished with the smoke from pecan wood. Briskets are cooked 20-24 hours and and pork ribs 2.5-3 hours, and the beef and pork sausages are smoked for 3 hours followed by 45 minutes of direct heat. Over the course of a year, The Salt Lick cooks over 750,000 pounds of brisket, 350,000 pounds of pork ribs, and 200,000 pounds of sausage.
Now that's Tex-Mex fusionism! :)
en.wikipedia.org/wiki/Chile_con_queso
Great! :)
Lone Star Texas Grill; Nepean; Ottawa, Ontario.
2 eggs with brisket and pork belly mash-up, shredded cheddar, onions, peppers, and hollandaise. Served over Hash Browns
Photographed at the Prescott Roadhouse
Prescott Wisconsin
Beef brisket, focaccia (a type of bread), and couscous*. Taken by Edgar. *https://en.wikipedia.org/wiki/Couscous
The Rancher is a sampling of brisket, pork ribs, sausage and smoked turkey with potato salad, cole slaw and beans.
The Salt Lick BBQ, at , was opened in 1969 by Thurman Roberts, Sr. and his wife, Hisako T. Roberts. Two years earlier, Roberts had cleared area on his family's land in Driftwood and build a barbecue pit, which is still in use today, from locally quarried limestone. They born built a little screen porch around the pit, and a restaurant was formed. It quickly grew in popularity and went from being open just a few times a year to seven days a week. Today, under owner Scott Roberts, Thurman's son, The Salt Lick seats over 800 people and on an average Saturday, feeds around 2,000.
The Salt Lick offers brisket, sausage, pork ribs, turkey, and (deviating from Thurman's tradition) chicken cooked "cowboy style"--seared and then slow cooked in a pit over direct heat from live heavy Texas oak. The meat is basted in a sweet tomato-less barbecue sauce that is inspired by Hisako's Hawaiian heritage and otherwise antithetical to most Texas BB and finished with the smoke from pecan wood. Briskets are cooked 20-24 hours and and pork ribs 2.5-3 hours, and the beef and pork sausages are smoked for 3 hours followed by 45 minutes of direct heat. Over the course of a year, The Salt Lick cooks over 750,000 pounds of brisket, 350,000 pounds of pork ribs, and 200,000 pounds of sausage.
Beef Brisket, Pulled Pork, Cheddar Cheese, Cherry Wood Smoked Bacon, Homemade Bourbon Sauce, and Crispy Onions
Served at Fireman's BBQ Food Truck
Parked outside of Roet's Brewing
Jordan Minnesota
Great! :)
Catered by Searchmont Resort; aboard the Agawa Canyon Tour Train; Algoma, Unorganized Territory, Ontario.
You can choose from three fillings; since this was my first time, I tried one of each.
From left to right: beef brisket with BBQ sauce and pickled onions, pulled pork with a bit of slaw and grilled pineapple, and codfish with remoulade sauce, all on flour tortillas.
Smitty's Market, located at 208 South Commerce Street, opened for business in September 1999 by Nina Schmidt Sells in the building that that housed her father's Kreuz Market for more than 50 years. Legendary barbecue master Edgar "Smitty" Schmidt bought Kreuz in 1948 from the family who had run it in the same building since it was first built in 1924. He added a new dining room in the 1970's and in 1984, sold the family business to his sons, Rick and Don. But when Smitty died in 1990, he left the building to his daughter and the siblings spent almost a decade in bitter negotiations. Once their lease expired in 1999, the brothers moved the original operation to a new building and Nina and her husband Jim opened up their own market named with Nina's son, John Fullilove as pitboss and manager.
Much remain unchanged. Smoke and soot from the open oak firewood barbecue pits cling to the walls. The brisket is unsauced and the meat, which includes pork ribs and beef sausage links, is served on butcher paper with bread or crackers and no utensils. But one new wrinkle has proved both controversial and popular--the addition of sides, including beans from Smitty's original recipe.
Smitty's Market was named one of the top five barbecue restaurants in Texas by Texas Monthly. In 1999, by virtue of House Resolution No. 1024, the 76th Texas Legislature proclaimed Lockhart "The Barbecue Capital of Texas."