What do you get when people from Laos immigrate to Texas? You get “Lao Brisket”.
Lao brisket is something that i grew up eating. But its also something not a lot of people know about.
I’ve slowly introduced it with my Lao bbq side project popup. But may run it at Goldee’s sometime in the future.
Attached above are some photos of what it looks like.
Lao Brisket (my take on it):
– Lean brisket, trimmed and cut into strips. Then marinated overnight in: fish sauce, oyster sauce, soy sauce, garlic, lemongrass, lime juice, palm sugar, black pepper, & a little msg.
- After marinading they then are cold smoked for a few hours and pulled at around 115 degrees internally. Then they rest for a bit until time to grill.
-Throw it on the grill to sear and to cook to desired temp and what not. I usually finish grilling them when they reach anywhere from 125-130 degrees internally.
-Pull and let it rest down for about 10-15 minutes.
-Slice it as thin as possible, plate it, then serve with some sticky rice and jeow som (fish sauce, lime juice, garlic, Thai Chilis)
by ChiefAnimeAnalyst
2 Comments
James Syhabout had this on the menu at his restaurant in SF when it first opened. It was so good. But to many people complained about it being chewy and they switched to short ribs. One of my favorite things I ever ate in the city. So good!
This seems very much a fusion of Texas brisket and Lao jerky, which wouldn’t surprise me as the inspiration for syhabouts dish the other commenter mentioned.
Weirdly enough, I had Lao jerky for one of the first times yesterday and today from some local restaurants and have spent the afternoon readying through syhabouts cookbook.
If you’ll excuse me I need to go continue to try and fail to make a homemade jeow bong that lives up to my standards