Comment on Diner-Style Cheeseburger Sliders by kita.
Yeah, I will be trying these. I had no idea about ‘sliders’ and am guilty of finding their pint size buns to be adorable from time to time.
Recent Comments by kita
Boiled Egg, Sauteed Asparagus, and Pickled Onion Sandwich
you had me at pickled onions
Beef Wellington Burgers
I actually may have snorted once or twice while reading this post over here on the east coast. 😉 I am glad that you joined up, upped the ante and had your illicit fois gras shipped in. Even if it is just once, it looks like this burger is worth every single step.
Chicken and Waffle Nachos with Maple Mustard Syrup and Sriracha
You know I love everything about these right?
How to Make Smoked Beef Brisket
Smoking always seems to perk up everyone’s ears. I know I for one, was excited to see this post today on facebook and couldn’t wait to read it when I got home.
In reply to the post – your brisket looks like a 10 to me.
Perhaps it is a regional thing, but finding a packer cut in my neck of the woods is hard to come by, very very pricey and also requires special order from local butchers several days in advance. To top it off, unless I am throwing one my major parties, I really have no need for that much beef. It’s just two of us in my house, so one good flat cut can feed us for a few days. I am not a fan of wasting food at all, so anything larger then that just doesn’t make sense for us. If you are experimenting with flavors, sauces, and rubs, a flat cut makes more sense on the wallet too. Until you have mastered the championship winning rub, I see no reasong to need a larger cut.
I love the use of the apple cider. I have used water and a mop, but I think the apple cider would really go a long way.
I also believe saucing is a regional thing. Some people love it and can’t imagine barbecue without it (no matter how melt in your mouth tender the meat it) and other’s think its like burning the bible. Personally, I love trying new barbecue sauces out – and this one does indeed sound killer.
Smoking and grilling always seem to bring out the best and worst in people. The best in that you get great passionate responses about the food, and the wrong in that my way or no way mentality I see with a lot of serious smokers. As far as I’m concerned, if the meat is tender and taste good – job well done. Smoking is an art – but an art that anyone can learn with practice and a little Googling. Everyone’s smoker is different and the techniques vary widely from forum to forum. One thing I can guarantee is that no one smoked the perfect cut of meat the first day they got their smoker. The time, temp, and flavors they finally use to create that perfect masterpiece was something they learned through trial and error. I’m not a fan of anyone telling someone there way is wrong just because it wasn’t how they would do it – especially if they haven’t had a bite to back up their comment. But like I said, best and worst.
How to Make American Cheese
I always wonder why American cheese tastes awesome until I fold it up and try to eat it quicker… totally ruins it for me. But I won’t be giving up my stash of Kraft Singles as a fridge staple any time soon. Kudos for taking on this home made version.