Been buying briskets to grind . Most of them are no roll , with thin flats . Got one a couple weeks ago . Nice and thick . Really flexible . No way I'm grinding this one .
Start trimming and was surprised at the marbling on this . A really nice piece of meat . Good color and tender .
13 plus in the bag
Got to trimming of the hard fat and any dis-colored areas .
Looks good to me .
Had a section of slimy fat . I had to get rid of .
Flip side . Got rid of the hard fat . Didn't trim any off the length
Ended up with 9 pounds heavy , and 1 1/2 pounds of usable trim .
I coated with fresh ground salt and pepper and in the fridge over night .
I only do that so I can get up and it's ready to go . I set up the kettle and load the chimney .
Light the fire . Put the meat on the counter to warm up .
Anyway , this was all last night . My son walked into the room , saw the trim and said " chili dogs sound good "
OK , I'll get the grinder .
Ground up the trim , sweated down some green pepper and onion .
Little garlic , onion powder , chili powder and a TBLS of TSM Tex mex chili seasoning .
One can of no salt tomato sauce .
Grilled some 1/4 pound all beef franks I get at GFS .
Ground up some Jack cheese , some of my favorite mustard
and the chili .
Gotta have chili mac .
Sure did hit the spot for being last minute .
Well , I just put the brisket on the kettle . That 26 likes to run at 260 , so 260 it is .
59 degrees this morning , with the smell of mesquite in the air .
Start trimming and was surprised at the marbling on this . A really nice piece of meat . Good color and tender .
13 plus in the bag
Got to trimming of the hard fat and any dis-colored areas .
Looks good to me .
Had a section of slimy fat . I had to get rid of .
Flip side . Got rid of the hard fat . Didn't trim any off the length
Ended up with 9 pounds heavy , and 1 1/2 pounds of usable trim .
I coated with fresh ground salt and pepper and in the fridge over night .
I only do that so I can get up and it's ready to go . I set up the kettle and load the chimney .
Light the fire . Put the meat on the counter to warm up .
Anyway , this was all last night . My son walked into the room , saw the trim and said " chili dogs sound good "
OK , I'll get the grinder .
Ground up the trim , sweated down some green pepper and onion .
Little garlic , onion powder , chili powder and a TBLS of TSM Tex mex chili seasoning .
One can of no salt tomato sauce .
Grilled some 1/4 pound all beef franks I get at GFS .
Ground up some Jack cheese , some of my favorite mustard
and the chili .
Gotta have chili mac .
Sure did hit the spot for being last minute .
Well , I just put the brisket on the kettle . That 26 likes to run at 260 , so 260 it is .
59 degrees this morning , with the smell of mesquite in the air .