Testimonials
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2/14--
eHllo Mr B.,Thanks for the sammich
delivery about two weeks ago. That was
the BEST pastrami I’ve ever had!!
Thanks, Chris 2/14--from customer Tom Merlini about the Piedmontese strip steaks:
Just wanted to let you know. I fixed
up those Piedmontese steaks Saturday
night. Pan seared, oven finished,
nothing but a bit of black Hawaiian
sea salt and some cracked
tellicherry pepper on them. Amazing.
I'd honestly have to say this was
the best tasting tasting piece of
red meat I ever had.
It
reminded me of the first time I ate
a Berkshire pork chop. I was amazed
how you can eat something for your
entire life and all of a sudden this
thing tastes like nothing you ever
had before. Be sure to let me know
if you ever get any of this in
tenderloin. Also, are there any of
the strips left?
T
2/10--From Jeff Filter in California via email Dear Hank and Sanford--You are
dead-on right about the Piemontese
steak. I do believe it is the
best-tasting single steak I have ever
cooked---and that covers 59 years! (18
of them in northeast Ohio). You can
quote me on that one. 2/08 from Sandy Dobos of Sagamore Hills: I've loved everything we've had so far. It's Amazing. You've acquired another lasting customer.
Hello,
First I would like to take the
time to say thank you very, very,
very much for your support to the
troops. I am a soldier with 4th BDE
10th MTN DIV in Fort Polk, LA. I
know that when we recive things from
people that we dont know and they
send it just to show us their
support it put a smile on my face
and my soldiers faces. With that
being said I would like to know how
big a brisket can be, and if you can
give me a price on how much that
will cost for you to send it to us
down here for a BBQ that we will be
having for a going away party. One
of my soldiers is leaving us to go
to SF next month. We will be having
another one for our deployment party
and I would love to have a huge
brisket and a few other meats. We
love to have BBQ's and we are always
looking for a bigger better
brisket. Thank you for your time
and your support.
Anthony Heilman
1/13/10 Hi, Mr. Brisket!
My family and I received a beef
tenderloin from you as a gift. Just
wanted
to let you know that it arrived in great
shape, the directions were just right,
and the beef itself was absolutely
delicious. Thanks for such a great
product.
Best wishes,
Barbara Grubb
Cary, NC
1/13/10 Hank,
I just wanted to give you some feedback on
the two beef tenderloins I bought for a holiday
dinner at our house. They were truly a sight to
behold. They were trimmed perfectly and tied
just enough so that they cooked uniformly. And,
what quality! We had 12 people and I had
considered making only one of the tenderloins,
as they both were of substantial size. I thought
again and made both of them. That was the right
decision, as both of them were gone by the time
we stopped feeding our faces. I received so many
compliments about the quality of the beef that
it made the entire evening a great experience.
One of our guests, a local high school
basketball coach, made the comment that it was
the best piece of beef that he had ever had.
Pretty high compliment. Just wanted to let you
know they were that good. Keep up the good work.
By the way, the short ribs I purchased from you
were also excellent.
Gary Calsin
January 5, 2010 Dear Mr Herskovitz, Oct. 20, 2009 When I'd asked Charlie, before I left Cleveland, if there was anything I could bring him (obviously not salmon, caribou or moose) he immediately said "if you know of some really good pastrami" and I told him "have I got a pastrami for you!"
You should have seen him hit that thing with the
meat slicer practically as soon as I came in the
door. And everyday he made gigantic NY-style
sandwiches out of it till it was gone. The rye bread
didn't meet the high standard of the pastrami but it
doesn't matter.
I cam home with a giant freezer box of sock-eye
salmon, smoked salmon, berries and preserves.
Here are a couple of photos for your amusement. That
critter was just off the deck in his backyard. I
skinned and sliced that smoked salmon with an "ulu",
an inupiat tool that is perfect for jobs like that.
Best regards,
Martha
10/24/09
Dear Sanford,
The pastrami
arrived in excellent condition. BTW the
animal problem this time of year isn't
bears, it's loose dogs. But the box
protected it and I left a note for the UPS
guy to put it on the front seat of one of my
old military vehicles.
It has been
extremely warm, yesterday the high was 54!
thanks,
Charlie
October 9, 2009 I felt I should write you a note
regarding the beef tenderloin I rec'd last year..I have
been making the same recipe for roasting a beef
tenderloin since 1975. Appearing in a Chicago newspaper
in 1975 was recipe from the chef and owner of a
restaurant called the Bakery..the chef and owners name
is or was as I believe he died , Louis Samathmary. As
it was only going to be served on Christmas Eve that
year I tried the recipe. It became traditional
Christmas Eve dinner, and this will be our 35th
year. While the recipe is simple it does require time.
Last year everyone said it was the BEST ever...believe
me I have fixed it the same way for all those years.. I
can only say this was the first time purchased the meat
from your store....and everyone said it cut like butter.
june 10, 2009 Mr. Brisket, I write to gush. Last week I ordered a whole beef tenderloin which you trimmed and delivered. I baked it and served it as part of a buffet luncheon for a bridal shower I was hosting. It was absolutely delicious. All of my guests raved, and they licked the platter clean! Thank you so much for a great product and great service. Ellen Meehan
sent 10/10/08 Mister Brisket, I have to tell you my story because you are at the heart of it. I'm originally from Cincinnati. My husband and I met while getting our business degrees at the University of Cincinnati. We moved to Tulsa, Oklahoma, the heart of brisket country, as newlyweds in 1981. My mom is a great cook, but we had never had brisket growing up in Cincy. I tasted brisket at someone's home in Tulsa and decided that I needed to learn how to make it. I tried twice, and both times it tasted like shoe leather. I gave up and decided it would forever be a southern secret that I wasn't going to know (nobody shares their recipe for brisket down here). Then, one day when my first daughter was a baby (she's 24 now), you appeared on The Home Show and shared your classic brisket recipe. The cola ingredient intrigued me. I tried your recipe, and it was a hit. I have been making it for 24 years both sliced and pulled. My cooking has become known around the area, and I have served your brisket and told the story of a Cincinnati girl moving to Tulsa and learning how to do brisket from a Clevelander. I have served "my" brisket at sports banquets (they eat a lot!), church dinners (up to 500 people), catering events, family gatherings, for every one of my son's friends, and most recently to 450 at my daughter's wedding reception. Everyone asks for "Peggy's brisket." For a wedding gift I gave my daughter a recipe book of 500 pages of my recipes with family memories and stories attached to every recipe. This story is on the page with Mister Brisket! Thank you for the best brisket ever! Since the day I tried this many different brisket recipes have come my way. I try very few, but none have ever beat yours! Thanks for teaching a Cincinnati girl how to make brisket right! My children will definitely pass this one on for generations to come! Peggy Newsome |
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| From a customer in Rhode Island who was making his own pastrami 10/19/08
Thank you very much for all your help. |
From Teri Moran, a Richfield Ohio customer, this past Christmas:
We ordered prepared brisket "barbeque style" for our Christmas Eve
family Open House. It was delicious and a huge hit with plenty to go
around. There were requests for doggie bags and I made sure to save
some for leftovers.
> > Yes, you absolutely stand for quality!
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Just wanted to let you know that I received your most recent E-mail and always enjoy your stories. Also, although I am back in Florida, where we are going to get a bad cold spell where the temperatures will be in the low 60's during the day and upper 30's at nighttime, we will be back in Cleveland in May and expect to come over to get a sandwich and another meat order. I have tried your Kurobuta Pork Italian Sausage twice now, both in spaghetti sauce and on the grill, and can vouch for it's wonderful taste. It is truly the best Italian sausage I have ever had. Great stuff, as are the pork chops. I still have some of your Delmonico steaks down here that I transported from Cleveland on my last drive down to Florida.
Just thought I would drop
you a note and tell you how
delicious your products are.
Gary Calsin
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Mister Brisket® The Highest Quality Meat, Poultry & Seafood Delivered Right To Your Door! 2156 South Taylor Road • Cleveland Heights, Ohio 44118 (216) 932-8620 • Fax (216) 321-6556 • Toll Free • 1-877-BRISKET (274-7538) E-Mail Your Order to Mister Brisket: misterbrisket@earthlink.net |
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