MORE DROOL-VIEW!!! Breakfast Bagels...
I took 2 - 1/2" thick slices of cherry spiced & cured brisket...:
...and made one cut through the center, then cut across into a rough dice, and warmed through slowly with about 2 Tbls melted butter in med/low heated pan...:
...as the diced beef was warmed through, I added 4 grade A large eggs, and just let them slowly cook about half-way through without touching. I wanted a light scramble. While the eggs were cooking, I sliced a couple onion bagels and tossed 'em into the toaster, which has a bagel function to toast one side only...:
...topped each piece with processed swiss cheese to melt a bit (just enough to stick to the bagel) while the scramble finished cooking. I broke the yolks and folded the scramble a few times to finish them up while the cheese melted...:
...mmm, almost ready...:
...about 15 minutes from the time I took a steel to the knife until it was ready for munchin'...:
No added seasonings were needed for this bad boy, and the spiciness and heat from the meat was a really good balance for the sandwich as a whole, but still not for the weak at heart (it's still packin' heat). A nice alternating chewy texture from the beef, with the soft tender egg and gooey cheese, along with bit of crispiness from the cut side of the onion bagel, which by itself is tasty enough, IMO...yummy!
So, if this isn't enough reason to get ya to brine/cure/smoke some brisket flat, then, I guess I'll just have to keep tryin'!!!
Eric
Thanks for the followup. I've never been shy about adjusting, especially when it comes to sweetners. I do know with the variety of taste buds around the Q'ing world, there is something for everybody. What I like is the technique instruction and the "corrective" measures that you sometimes implement, the whys and wherefores. That's where the true teaching is, what to do when the plans start going astray.
You're welcome Dave. Thank-you, I guess I do have a natural talent for this, as I'm an analytical thinker, so attention to details and sorting out the best course of action to correct a problem comes easy for me. Now, if I can just keep remembering to document it so you all can benefit from it....ah, I guess I do cover things
pretty well most of the time...then, with the all-nighters, I tend to forget things before I get it noted. I never really thought about it as teaching, but more of passing knowledge. Hmm, I guess that
would be teaching.
Although I'm only one of many here who have some great instructional threads, each of us has a different method, recipe, or opinion of what we would consider to be our favorite way, or what works best for us. It seems that in my case, I keep trying things with a bit of a twist from what I've done in the past. To me, there are so many variables which can affect the outcome when cooking, especially when smoking, so I don't really consider anything to be the best, or my favorite way. That's the tinkerer in me...I'll likely never be truely satisfied with a particular smoking or grillng session for any longer than it takes me to find another way to prepare that particular food. Not to say that I don't enjoy the total experience of everything I've ever cooked, every recipe I've ever tried...I'm always looking for different angles of approach. And then, my challenge begins all over again, and I'm never disappointed with accepting that challenge.
Maybe it's a strange way of viewing cooking, but it's probably why I keep coming up with some of these wild and off-the-wall ideas. That said, I don't think I'll be running low on steam any time soon, so look out! LOL!!!!
BTW, hanging out here on the forums for over 2 years probably had something to do with my insanity...
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What a ride that last pic say's it all. Great job Eric! Thanks for sharing your knowledge with us all.
Thanks Al, that was another fun ride, wasn't it? Only a week this time, where some of my cures have pushed nearly two weeks, so at least this one wasn't a super-long wait to see the end. Ah, but judging from the pics above, is this the end? LOL!!!
What can I say, Awesome! Thanks for sharing and taking the time to document all your hard work. The money shot was worth the wait.
Thank-you, and you're welcome as well! Fun times for sure, and great eating!
Thanks all!
Enjoy!
Eric