How to cook your own brisket at home
We’ve all been there, a cook in the kitchen with a little bit of extra work to get the job done.
The brisket recipe is usually one of those things you’ve just had to try, and it can seem like the ultimate in comfort food.
But for the most part, it’s a little too much work.
Pioneer mvhebbs, in contrast, is a restaurant in Nashville with a brisket menu that’s always been available to patrons, and the brisket cooks there.
A couple of years ago, I visited and ordered the briskets on my own.
In that restaurant, they were tender and flavorful.
So I asked a waiter if he could prepare them for me.
The response was “Sure!”
The chef, who goes by the name of Michael, said he would try to do a quick job on the grill.
I took a bite of my brisket.
Michael said he had already used up all the leftover fat from the grill, so he would grill the briskett for me, and then he would heat it up on the barbecue.
He grilled it for me for around 10 minutes, then he turned it over on the fire for another 10 minutes.
After I had finished the briskette, he took a piece of paper from the side of the plate, and he drew a circle on it.
It was a picture of a briskett.
Next I asked the chef if he wanted me to share this with him, and for him to show it to the next customer.
He asked me if I wanted to make some sauces, and I said sure.
I poured some sauce over the briskettes, and after a minute or two of waiting, I took one of the pieces of paper and placed it on a plate in front of the other brisket pieces.
I put the sauce on a salad and the rest of the brisketts on the salad.
There was no sauce on the side, so I decided to cook the sauce and then put it on the table so the sauce would cook down and the salad would be nice and crunchy.
Then I poured the sauce over and over.
When the sauce was done, I flipped it over and flipped it again.
Then I put the table back down, and my friends and I took the plates and started to eat the briskites.
My friend, who has a culinary degree from Harvard, said that this was the most tender, flavorful brisket she had ever had.
And it was so easy to cook, too.
Michael, the cook, said the briskot was tender, almost tender meat, and that it was a little crunchy, so it was very good with salad.
But it was still a great dinner option.
Theresa and I will be returning to Pioneer Woman next month.
We will be dining at the Pioneer Woman on February 2 and 3.
You can get the full story on Pioneer Woman at Pioneer Woman’s website.