| babysitting brisket - Goto page 1, 2 Next |
| View previous topic
:: View next topic |
Arubalover
 Posted:
Mon May 18, 2009 10:11 pm |
|
|
|
babysitting brisket
A friend of mine is having a party and she wants me to cook 3 briskets for her. I have a wood burning pit and it takes forever. You can't leave because you have to keep the fire regulated all the time. You have to spray the brisket to keep it moist, and keep the logs coming.
This could possibly take 30 hours or more because of the size of the briskets. Only one at a time will fit in the cooker because it isn't that big.
I feel she is asking too much. I don't work right now, but I also don't have the leisure time to sit at home for that long and constantly man the pit. I do have a life.
Would you feel put upon?
|
|
Joined: 24 Nov 2007
Posts: 3465
Location: Texas proud!! But I hate the weather
|
|
|
 |
 |
 |
|
| Hannie
Posted:
Mon May 18, 2009 10:31 pm |
|
|
|
I first had to search what a brisket was. It looks delicious and made me hungry...
I think I would do it, but if you feel put upon why don't you tell her so? Or maybe someone can help you with it so that you don't have to look at it by yourself constantly?
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| gilligan
Posted:
Mon May 18, 2009 11:07 pm |
|
|
|
Just because she's a friend ArubaLover, don't let that keep her from paying you. She'd have to pay a caterer, no? Agree to do just one in the cooker and name your price. Good luck and wow, does that sound deliciously slow roasted!
|
|
Joined: 24 Mar 2006
Posts: 3515
|
|
|
|
|
|
|
| yankee-in-france
Posted:
Wed Sep 09, 2009 11:20 am |
|
|
|
Just saw this thread. Hannie, can you get a brisket in Holland? What do they call it in Dutch? I have tried to figure the French equivalent for this cut of meat and haven't been very successful. The French have a crazy way of butchering a cow. 
|
|
YIF
Joined: 30 Mar 2006
Posts: 10488
Location: France
|
|
|
|
|
|
|
| resigned
Posted:
Wed Sep 09, 2009 4:04 pm |
|
|
|
I've never had smoked brisket. Oy Vey ! 
|
|
"Our Pat"
Joined: 14 Aug 2006
Posts: 36035
Location: "Onboard" pathenry's desk
|
|
|
|
|
|
|
| CherokeeKid
Posted:
Wed Sep 09, 2009 4:22 pm |
|
|
|
| yankee-in-france wrote: | | Just saw this thread. Hannie, can you get a brisket in Holland? What do they call it in Dutch? I have tried to figure the French equivalent for this cut of meat and haven't been very successful. The French have a crazy way of butchering a cow. |
I googled it and it seems another American in France had the same question, YIF. Here is what I found:
http://forum.wordreference.com/showthread.php?t=1002234
|
|
Joined: 11 May 2006
Posts: 9793
|
|
|
|
|
|
|
| yankee-in-france
Posted:
Fri Sep 11, 2009 6:58 am |
|
|
|
Thanks, CK. An English pot roast is different from American-style brisket. Brisket isn't rolled, but it is a very interesting site, and I've bookmarked it. Again, thanks.
|
|
YIF
Joined: 30 Mar 2006
Posts: 10488
Location: France
|
|
|
|
|
|
|
| Hannie
Posted:
Fri Sep 11, 2009 8:47 am |
|
|
|
| yankee-in-france wrote: | | Just saw this thread. Hannie, can you get a brisket in Holland? What do they call it in Dutch? I have tried to figure the French equivalent for this cut of meat and haven't been very successful. The French have a crazy way of butchering a cow. |
I'm not sure Yif. I just looked but I believe the cutting of meat is different than in the US. The only thing I did found is that some call it 'sucade'. But there are more cuts from that part which have other names.
But it isn't prepared here like your briskets. In general atleast in my neck of the woods, we use it as stew meat. 'The sucade' that is. The other parts for roasting.
French moo,
US moo,
Dutch moo,
Hope that makes it a bit clearer, 
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| AC
Posted:
Fri Sep 11, 2009 10:08 am |
|
|
|
From what I have been told, Brisket is a cut of meat that many years ago, was not popular. It is also not as tasty and can be more stringy as other cuts. What I think makes brisket so wonderful, is all the spices one has to use to make it tasty. When I make it, I actually infuse garlic cloves into the meat. I use a lot of onions, carrots, beef broth, mushrooms, salt, pepper and sometimes a bit of tomato while cooking. There is a lot of fat on it, so I usually cook it the day before, cool it in the frig. and then skim off all the fat. It needs to be cut opposite of the "grain" of the beef, which I do before warming up again so the juices can penetrate the slices. OH, and I usually do it in a Dutch Oven on top of the stove when cooking so I can monitor the fluid easier.
|
|
Joined: 02 Apr 2006
Posts: 7169
|
|
|
|
|
|
|
| yankee-in-france
Posted:
Fri Sep 11, 2009 12:48 pm |
|
|
|
Hannie, I have that same pic, but where is the soucade from on the French cow? Thanks.
|
|
YIF
Joined: 30 Mar 2006
Posts: 10488
Location: France
|
|
|
|
|
|
|
| Hannie
Posted:
Fri Sep 11, 2009 5:31 pm |
|
|
|
Oh damn, I have to look that up, Yif,,, 
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| Hannie
Posted:
Fri Sep 11, 2009 5:45 pm |
|
|
|
Sukade = Macreuse à braiser
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| Hannie
Posted:
Fri Sep 11, 2009 5:50 pm |
|
|
|
Although I'm not sure if that's what you mean. Because the French cow is also cut a different way than the Dutch cow.
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| Hannie
Posted:
Fri Sep 11, 2009 5:51 pm |
|
|
|
On the Dutch cow it's # 3. the sukade part.
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| Hannie
Posted:
Fri Sep 11, 2009 6:04 pm |
|
|
|
If I look at the meat, it could also be 'paleron'. Yif.
I think it's another piece, if I find out I will come back on it. It's not the sukade imo what's used for a brisket.
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| Hannie
Posted:
Fri Sep 11, 2009 6:54 pm |
|
|
|
Yif, that brisket part is called; 'Gros bout de poitrine', in Dutch it's called; 'runderborst braadstuk'...
Getting hungry from looking at all that meat online,
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| yankee-in-france
Posted:
Sat Sep 12, 2009 6:23 am |
|
|
|
| Hannie wrote: | If I look at the meat, it could also be 'paleron'. Yif.
I think it's another piece, if I find out I will come back on it. It's not the sukade imo what's used for a brisket. |
Paleron, I have used for a pot a feu. It's up near the shoulder of the cow, I think. It doesn't have the same texture that I remember of brisket. I'll have to look at that again though.
Last edited by yankee-in-france on Sat Sep 12, 2009 6:26 am; edited 1 time in total
|
|
YIF
Joined: 30 Mar 2006
Posts: 10488
Location: France
|
|
|
|
|
|
|
| yankee-in-france
Posted:
Sat Sep 12, 2009 6:25 am |
|
|
|
| Hannie wrote: | | Sukade = Macreuse à braiser |
Yes, I buy macreuse for beef bourgognon. My hubby also uses it for beef curries.
Thanks, Hannie.
|
|
YIF
Joined: 30 Mar 2006
Posts: 10488
Location: France
|
|
|
|
|
|
|
| Hannie
Posted:
Sat Sep 12, 2009 6:57 am |
|
|
|
| yankee-in-france wrote: |
Yes, I buy macreuse for beef bourgognon. My hubby also uses it for beef curries.
Thanks, Hannie. |
This must be it, Yif; 'Gros bout de poitrine', for making a brisket.
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| AC
Posted:
Sat Sep 12, 2009 7:01 am |
|
|
|
| Hannie wrote: |
This must be it, Yif; 'Gros bout de poitrine', for making a brisket. |
What is that....some kind of spice? Now I'm intrigued.
|
|
Joined: 02 Apr 2006
Posts: 7169
|
|
|
|
|
|
|
| Hannie
Posted:
Sat Sep 12, 2009 7:03 am |
|
|
|
No it's the breast part of the cow of which a brisket is made.
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| AC
Posted:
Sat Sep 12, 2009 7:05 am |
|
|
|
| Hannie wrote: | | No it's the breast part of the cow of which a brisket is made. |
OH...
|
|
Joined: 02 Apr 2006
Posts: 7169
|
|
|
|
|
|
|
| Hannie
Posted:
Sat Sep 12, 2009 7:10 am |
|
|
|
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| Hannie
Posted:
Sat Sep 12, 2009 7:11 am |
|
|
|
| Hannie wrote: | | |
I didn't know that before yesterday either, so... 
|
|
li'l Shango's Mommy
Joined: 23 Mar 2006
Posts: 29113
Location: The Hague, The Netherlands
|
|
|
|
|
|
|
| yankee-in-france
Posted:
Sat Sep 12, 2009 8:43 am |
|
|
|
Wow, thanks, Hannie.
Isn't it amazing what we learn? I can see it now .... Refugees Unleashed Online University.
We'll certainly ace our brisket course.
|
|
YIF
Joined: 30 Mar 2006
Posts: 10488
Location: France
|
|
|
|
|
|
|
|
|
