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Can you find just a point off the brisket? I know I've seen both the flat and point sold separately. I've used a chuck roast before, though that's not true burnt ends.
I have smoked the sausage many times. Instead of actually smoking the gravy I cold smoke the flour and use a portion of that. I only do that if I'm not using sausage in the gravy. If you smoke the sausage that's all you need. I think it would be overkill to smoke any more than the sausage...
Great job!! I am a HUGE fan of the nose to tail cooking. I am a fan of Fergus Henderson among others. I was also lucky enough to have an entire quarter in culinary school dedicated to charcuterie and loved making the different terrines, pates, galantines. Yours is absolutely lovely. I like to...
I love this! This is one of those dishes that crosses over to Molecular Gastronomy and I really do like that. I've used arrowroot and it's a wonderful product. I wish we could come up with another name other than "meat glue". LOL! People get a misconception about it. It's a natural product that...
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