HomeRoast Digest


Topic: OT: Brisquet Re: +Storing the Green Beanies (14 msgs / 451 lines)
1) From: Jim De Hoog
MiKe,
 
Having lived in Texas for 14 years now and having mesquite smoked 30 lbs for the 4th of July, I have never seen brisket spelled brisquet.  Are you sure you were able to fix brisquet Texas Style?
 
Jim "Ice Bucket Roaster"  De Hoog
San Antonio, TX
----- Original Message ----
From: miKe mcKoffee 
To: homeroast
Sent: Tuesday, July 10, 2007 10:10:19 PM
Subject: RE: +Storing the Green Beanies
First rest assured, in the vast Ocean of coffee knowledge I'd fill a
thimble! I'd agree cooler would be better for coffee storage. And though
live in the Willamette Valley in the Pacific Northwest it does actually get
HOT here now and then. Like today 100+ outside on the shaded deck:-) But
unlike some ding-dongs who live in the PNW and don't think it gets hot
enough number of days to justify air-conditioning rest assured, I ain't one
of them. I know some people 'round here who on days like today go to
motels/hotels rather than spring for an air conditioner... Yeah I know the
freezer storage challenge. Even with 3 fridges, all with freezers, plus a
20cu' freezer don't have room for my greens yet! Now there is all kinds of
other vac' sealed and frozen foods like low & slow ribs, pulled pork, kalua
pork, brisquet (regular Texas style & smoked corned beef), apple cider
brined cherry smoked turkey and gravey, drunkin' chicken, smoked chicken
pieces ready for finish grillin', smoked salmons (King & Copper River),
smoked Albacore etc. all ready at a moments notice plus more "normal"
freezer items. Actually been looking at getting a used freezers for
dedicated greens storage...
Oh, "floaters" aren't a sign of aging as far as I know but rather immature
beans IIRC. They're usually found by just that floating method prior to
greens making it to market. Look, smell, then roasting and tasting the only
way I know to really judge if a coffee's gone baggy.
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>

2) From: Aaron
brisquet is snobbish for brisket   them damned yanks all talk that way.
Aaron

3) From: Gail Shuford
Kind of reminds me of that Panama Boquet - coffee beans that I am  
axiously awaiting to arrive from SM's!  Ouuch but I thought it was a  
cross between a biscuit and a brisket!  and briquets are for the  
grill like as in charcoal!??
On Jul 10, 2007, at 7:53 PM, Aaron wrote:
<Snip>

4) From: Michael Dhabolt
Aaron  wrote:
<Snip>
I don't think the Oregon Territory was involved in the recent
internecine altercation to the extent that would qualify its residents
to be considered Yanks.
OOPS!  On this list, would this be considered a political faux pas? ;~)
Mike (just plain)

5) From: Aaron
North of the mason dixon line,  south of the mason dixon line   oregon 
is almost in canada some say, some would rather it be canada.
North of MD Line = Yanks    South of MD Line = good southerner.   Now 
that ya'all got that figgered out  ya need to stop droppin yer briskets 
into the briquettes
or come down south 'ere and let one of us teach ya how ta BarbQ 
correctly.   If'n ya'all do come down, bring some good coffee with ya 
and we'll show ya how to do that up right too.  (never mind them swamp 
billies over west in loozerana, they throw chickory in it and rooins it)
Have a good one everyone,  time to put on the slave shackles and head 
out to work....
aaron

6) From: miKe mcKoffee
This PNW "YanK" will challenge you head to head any Q anytime! You can even
pick the meat/poultry/fish. Saunter on up for the next Pacific Northwest
Home Roasters Gathering:-)
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Kurmudgeon miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 
<Snip>

7) From: Justin Marquez
On 7/11/07, Aaron  wrote:
<Snip>
The most recent definitive is that kudzu will only grow in the "South".
So... any of y'all need a kudzu "start" to see if you qualify?
(muahahahah...)
 Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

8) From: Sandy Andina
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I grew up in Brooklyn, and we always spelled it "brisket" (though we  
never barbecued it--we either brined it and made it into corned beef;  
or pot-roasted it; or--and this is definitely not what you'll find in  
Texas unless you're Jewish--slow-oven-roasted it as a "tzimmes" with  
raisins, carrots, and potatoes, basted in its own gravy (sometimes  
helped along with a little red wine in the pan; and some moms added a  
little crushed pineapple too).
But for the past two Passover Seder and Rosh Hashonah dinners chez  
moi, I've served a Sadler's presliced barbecued brisket (from Texas),  
slowly reheated with a little water and red wine in the bottom of the  
pan, BBQ sauce on the side.  Thank you, Costco!
On Jul 11, 2007, at 7:03 AM, Aaron wrote:
<Snip>
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
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I grew up in Brooklyn, and we =
always spelled it "brisket" (though we never barbecued it--we either =
brined it and made it into corned beef; or pot-roasted it; or--and this =
is definitely not what you'll find in Texas unless you're =
Jewish--slow-oven-roasted it as a "tzimmes" with raisins, carrots, and =
potatoes, basted in its own gravy (sometimes helped along with a little =
red wine in the pan; and some moms added a little crushed pineapple =
too).
But for the = past two Passover Seder and Rosh Hashonah dinners chez moi, I've served = a Sadler's presliced barbecued brisket (from Texas), slowly reheated = with a little water and red wine in the bottom of the pan, BBQ sauce on = the side.  Thank you, Costco! On Jul 11, 2007, at 7:03 = AM, Aaron wrote:
North of the mason dixon = line,  south of the mason = dixon line   oregon is = almost in canada some say, some would rather it be canada. North of = MD Line = Yanks    = South of MD Line = good southerner.   Now that ya'all got that = figgered out  ya need to = stop droppin yer briskets into the briquettesor come down south 'ere and let one of us teach ya = how ta BarbQ correctly.   = If'n ya'all do come down, bring some good coffee with ya and = we'll show ya how to do that up right too.  (never mind them swamp = billies over west in loozerana, they throw chickory in it and rooins = it) Have a good one everyone,  time to put on the slave = shackles and head out to work.... aaronhomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-25--286990724--

9) From: miKe mcKoffee
This is a multi-part message in MIME format.
Gotta try low & slow smoked brined corned beef brisket some time (using
pickling spices as part of the rub)...forget pre-cooked Costco - thank you
Traeger! Makes for way kicked up corned beef, cabbage & taters for St.
Paddy's. And talk about killer Ruebens and corned beef hash:-)
 
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Kurmudgeon miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Sandy Andina
Sent: Wednesday, July 11, 2007 11:31 AM
I grew up in Brooklyn, and we always spelled it "brisket" (though we never
barbecued it--we either brined it and made it into corned beef; or
pot-roasted it; or--and this is definitely not what you'll find in Texas
unless you're Jewish--slow-oven-roasted it as a "tzimmes" with raisins,
carrots, and potatoes, basted in its own gravy (sometimes helped along with
a little red wine in the pan; and some moms added a little crushed pineapple
too). 
But for the past two Passover Seder and Rosh Hashonah dinners chez moi, I've
served a Sadler's presliced barbecued brisket (from Texas), slowly reheated
with a little water and red wine in the bottom of the pan, BBQ sauce on the
side. Thank you, Costco!
On Jul 11, 2007, at 7:03 AM, Aaron wrote:

10) From: Tom Ulmer
Texans would also wonder why anyone would flat cut a perfectly good brisket.

11) From: Sandy Andina
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Would never dream of using a Sadler's BQ brisket for Irish corned  
beef & cabbage, nor for deli corned beef dishes!  BTW, any Canadians  
here know what cut is used to make "Montreal smoked meat?"  I don't  
think it's brisket (as we use Stateside for pastrami and corned beef-- 
but it has to be one of the cuts "forward" on the cow to keep it  
kosher).  And what coffees do they drink afterward? (dragging this  
back to topic)
On Jul 11, 2007, at 1:53 PM, miKe mcKoffee wrote:
<Snip>
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
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Would never dream of using a =
Sadler's BQ brisket for Irish corned beef & cabbage, nor for deli =
corned beef dishes!  BTW, any Canadians here know what cut is used to =
make "Montreal smoked meat?"  I don't think it's brisket (as we use =
Stateside for pastrami and corned beef--but it has to be one of the cuts =
"forward" on the cow to keep it kosher).  And what coffees do they =
drink afterward? (dragging this back to topic)On Jul 11, =
2007, at 1:53 PM, miKe mcKoffee wrote:
Gotta try low & slow = smoked brined corned beef brisket some time (using pickling spices as = part of the rub)...forget pre-cooked Costco - thank you Traeger! Makes = for way kicked up corned beef, cabbage & taters for St. Paddy's. And = talk about killer Ruebens and corned beef hash:-) =   Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-28--280498748--

12) From: miKe mcKoffee
Would you be referring to flat cutting the flat or the point of the brisket
or was your cutting point both? Personally I usually separate the two parts
and pull the flat for cutting at a slightly lower ~195f finish temp while
not cutting the low & slow short for the point and pull for pulling ~205f...
OTOH, and not to butt into the brisket discussion, but when pulling a butt
not a brisket for pulling it'd be ~200f:-)
miKe
<Snip>

13) From: Vicki Smith
For an almost endless discussion on the difference/similarities see 
chowhound:http://www.chowhound.com/topics/321080Vicki
Sandy Andina wrote:
<Snip>

14) From: Lynne Biziewski
You people are killing me!!!
I've made my own corned beef a few times, and, although it came out good, it
wasn't as good as I would have liked.
Also read about the Montreal smoked meat. Oh, and Montreal bagels - what the
heck- did all the good kosher cooks move up to Montreal??? There's not one
decent Jewish deli (well, there is one I read about on Chowhound, that I
haven't tried yet) in the Boston area these days - quite a contrast to my
younger days when my mom would take me to Shirley Ave in Revere for a great
corned beef sandwich, or a host of other places.
sigh... I had this same dilemma in Tucson when I lived there and found one
(count 'em - one) Jewish deli there (not realizing that the same change was
happening back home in Boston).
Of course, (also dragging this back on topic), a good corned beef sandwich
needs a decent cup of coffee along side.
Lynne
On 7/12/07, Vicki Smith  wrote:
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