Quote:
Originally Posted by Ferd
You have heard of aging meat? where you hang a piece of beef in a cooler and let is stay there exposed to the elements for a period of time?
well, im using my meat drawer to draw out some of the excess liquid and allow it to age a bit. I dont know exactly what all it does but Alton Brown recomends it for Rib roast so i figure it cant be bad for Brisket...
we shall see.
This is Altons take on the rib roast and I assure you it is outstanding. i figured I would try it for the brisket...(first part is on ageing.)
http://www.foodnetwork.com/food/reci...ml?rsrc=search |
They had all these soaker bags where you take a good chunk of BEEF and let it sit for as many days as you can wait. Seems they were about $10 .
Jack Daniels Branded.....
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