I smoke brisket right here in Michigan. Twelve hours in the smoker plus the
"Texas Crutch." The crutch is critical to great brisket. I've had brisket in
Dallas, Midland and Austin. Mine is better: more tender and juicier. That's
barbecue.
Ribeyes on the grill can be fantastic, and nothing is better than wagyu.
But it's not barbecue. It's grilling. Both good, but much different.
Paul via phone
> On Jun 19, 2016, at 11:53 PM, Gonz <[email protected]> wrote:
>
> 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.
>>
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