Preparation For A Beef Brisket

What could be better than great bbq and awesome blues? Not too much! Looking for something different to do this evening and tomorrow? Head over to the E.A. Cummings Center, just 10 minutes northeast of Flint in Mount Morris, for the 5th annual Midwest BBQ & Blues Throwdown.

Okay, now that we have covered dessert, let's start back at the beginning. Appetizers are the usual Jewish dishes served in small portions. Blintzes, knishes, stuffed cabbage, latkes, matzo ball soup--all the good stuff you go to a Jewish deli for--are made fresh, light and lovely and none of it like lead, as you've undoubtedly had sometime somewhere else.

Some recipes call for dry bbq rubs before cooking begins. Others call for a sauces(mops) used at various intervals in the bbq process. Still other roast pulled beef chilli recipes go with little or no seasoning until the end, when bbq sauces are put on the finished meat.

But what is the Throwdown you may wonder? In 2008, the Governor of Michigan issued a Proclamation making the Midwest BBQ and Blues Throwdown an Official Championship event in the State of Michigan. Each year, BBQ teams from throughout the Midwest and Canada compete for the best ribs, the best chicken, the best pulled beef brisket pork and the best beef brisket. The Throwdown is the only BBQ event in Genesee county to be sanctioned and recognized by the Kansas City Barbeque Society.

Ham hocks are a type of meat that is low in cost and high in flavor. Smoked hocks have long been used to enhance dishes made with peas, beans, lentils or greens. Let the hock simmer in water overnight in a slow cooker, then take it out and allow it to cool. Separate the meat from the rind and bone and add to soup or stew.

Michel's at roast beef brisket the Colony Surf is a perfect romantic dining experience. You'll need to make reservations. The menu is masterpiece featuring appetizers such as Michel's famous lobster bisque with fresh Maine lobster meat flamed in Cognac right at your table. The Caesar salad is also prepared at your table and consists of baby romaine lettuce, hearts of palm, a creamy dressing topped with the anchovy.

Remove the brisket from the refrigerator at least one hour before beginning the cooking process. You want it to be at room temperature or close to room temperature before proceeding.

By working with briskets that are at least Choice in grade (and preferably CAB) you will find you can produce a much better product than if you were cooking a Select or Packer brisket. Pay attention next time you are at the store slow cooker curry recipes you might be surprised at the differences you see.