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Dinner anyone?

 
Old 12-08-2001, 06:06 AM
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Its the front chest muscles of the cow.

Comes out in huge strips, usually used for Pastrami or Corned Beaf. Its probably the toughest part of the beast.

You know if you get a steak, when you press it, it will be soft..yet firm. Not brisket. The first 1/8 inch is fairly soft but the rest is hard.

I went to my butcher, he brought me out one that was still warm heh, I told him what I was going to do to it and he told me I was crazy, no way was what I wanted to do going to work. Well silly old german didn't realize how wrong he was. I already took him up a pound to show him the errors of his ways.

If you want to check out what I did go to http://www.virtualweberbullet.com/brisket2.html

Killer stuff, if you ask any of the Texans what it is, you'll hear some stories I'm sure

The really cool thing about it is, it costs about 50 cents a pound. Costco has them as well.

Vince
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Old 12-08-2001, 07:08 AM
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[QUOTE]Originally posted by xviper
[B]What's brisket?
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Old 12-08-2001, 03:54 PM
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[QUOTE]Originally posted by Testut
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Xviper,

How can you be from the cowboy capital of the world and not know a brisket?!?!
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Old 12-08-2001, 06:32 PM
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[QUOTE]Originally posted by xviper
[B]
The only times I spent with "cowsboys" they didn't name anything we ate because it all looked familiar except this one thing they called "prairie oysters".
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Old 12-08-2001, 08:08 PM
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[QUOTE]Originally posted by Testut
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Ohhhhhh, I see your point.
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Old 12-10-2001, 09:42 AM
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since we're sharing culinary skills, i make some mean chicken tikka (tee-kah)

we could have a pot luck...
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