Dinner tonight
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We visited BIL and SIL in Indy today. Lovely to go somewhere different, see someone different, beautiful day. Had Portillo's delivered. Yum.
@Mik said in Dinner tonight:
We visited BIL and SIL in Indy today. Lovely to go somewhere different, see someone different, beautiful day. Had Portillo's delivered. Yum.
Portillo's Italian beef is among the best. However, there are several in the Chicago area that are as good, or better, depending on your taste.
Another thing that Portillo's does really well is the chopped salad. Their burger is surprisingly good too - a real "char-broiled" taste.
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Had a burger today - really good and very charbroiled taste! Would have had an Italian beef but had one of those last week, although not nearly as good. But I had no sides so I also got a Chicago dog.
Good eating.
George, do you by any chance know what a beefstroll is? That's the name of the food truck I ate at this week. Adena's Beefstroll. They specialize in Chacago grub.
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Not bad for a first effort. Room for improvement, but still a nice dinner.
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Not bad for a first effort. Room for improvement, but still a nice dinner.
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@LuFins-Dad brisket?
@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
The Brad
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@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
@LuFins-Dad yeah, because they are just the flat. With a larger packer the point protects the flat from drying out.. You were wise to wrap.
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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So I rewrapped it this afternoon and brought it up to temperature over 40 minutes in the oven at 250. Then I took the temp of the oven up to 350 for 20 minutes. Let it sit for 30 minutes and it came out perfect.
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@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
@LuFins-Dad said in Dinner tonight:
@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
Do the bend test when buying briskets. It works.
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@LuFins-Dad said in Dinner tonight:
@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
Do the bend test when buying briskets. It works.
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What's the bend test?
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Well, there are actually two bend tests. When you are buying a whole packer brisket, the more it bends when you grip it in the middle yhe more likely it is to turn out well.
The second test is for cooked slices. If you cut a slice, lay it over your finger. If it droops over both sides it is properly cooked. If it stays relatively straight its undercooked. If it breaks it’s overcooked.
An overcooked brisket beats an undercooked one every time.
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@LuFins-Dad yeah, because they are just the flat. With a larger packer the point protects the flat from drying out.. You were wise to wrap.
@Mik Cooking for three, I just can't justify a 12lber. I suppose I could freeze it, but then I lose an opportunity to
drink beer and play with fireperfect my craft.
