by brisketman | Dec 3, 2024 | Beef, Recipes
Congratulations and thank you for purchasing our oven-ready Beef Wellington! We have taken a center cut portion of Beef Tenderloin, seasoned, seared, and wrapped in our house made mushroom duxelles, prosciutto, and puff pastry. It has been frozen; we recommend taking...
by brisketman | Feb 2, 2021 | Beef, Recipes
Anatomy: The standing rib is the seven bone rib section of a steer. Typically, we use a USDA Prime export rib–which weighs in the range of 16-20 lbs. Remember: Each bone serves 2 people The Night Before Utensils: Plastic or cellophane wrap Ingredients: Garlic powder...
by brisketman | Oct 15, 2015 | Poultry, Tips and Tales
A Turducken is essentially a Boneless Turkey, Boneless Chicken and a Boneless Duck stuffed one inside the other with a good contrasting meat—usually sausage—crammed between the layers of poultry. The whole enterprise is tied together with twine and then slowly...
by brisketman | Sep 12, 2014 | Beef, Tips and Tales
One of the best parts of my job is that I get to eat great meat on a regular basis. Last night, I tried my hand at Tri Tip. This cut comes to Mister Brisket courtesy of Meyer Natural Angus. This means the beef comes from cattle that are 100% angus and certified to...
by brisketman | Jan 23, 2014 | Beef, Tips and Tales
When Geoff Hewitt asked us to age a USDA Prime Rib Roast for 60 days, we were skeptical as to how it would turn out. But, on Saturday, January 4, he picked up his meat. The image above is what it looked like. We were skeptical as to how it would turn out. Our...
