Monday is Labor Day and time for great times out back. Plan your meals and recipes today for a great time. Be sure not to put your grills away until you absolutely have to! There are many good grilling days left this year.
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Chopped Beef Barbecue . . . . From: Howard,
Subject: Re: Chopped BBQ
I've gotten outstanding results smoking beef briskets for 24 hours in my Oklahoma Joe metal smoker (it has a separate firebox). But, I've never figured out how to turn left over brisket into the fine chopped beef I get at Ft. Worth's two great BBQ spots. Any advice?
Hi Howard,
Never eaten in the 2 spots but I suspect the following:
1. the meat is thinly and uniformly sliced across the grain.
2. A finishing sauce of their design is mixed into the sliced meat.
You can refrigerate or freeze. Use steam or moist heat to ready for eating.
Luck,
Smoky
|
