Bill, you're gonna have to come down to Texas so I can cook you a brisket. Smoked for 12-18 hours (each is different), it comes out so tender and flavorful that those fancy japanese steers will be but a distant memory. :) Cheers.
On Sun, Jun 19, 2016 at 10:37 PM, Bill <[email protected]> wrote: > Yesterday, as is my habit on Saturdays during the barbecue season (that's > pretty much every weekend), I walked into my favorite butcher shop, one that > I have walked into pretty much weekly for some 30 years, for my weekly > ration of Rib-Eye steaks. > This time, she came out of the walk in with 5 steaks that looked to be the > most glorious slabs of red meat I have ever seen. > It had beautiful colour, and quite a bit more marbling than I am used to > seeing. > She said they had found a cattleman in the region who is raising a variety > of Wagyu cattle. > > BEST STEAKS EVER!!!! > > thats all. > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and > follow the directions. -- -- Reduce your Government Footprint -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
