“Smoked” brisket I watched them reheat on the griddle
The Cornbread was amazing and beer was cheap.
by 88cowboy
24 Comments
RandyFunRuiner
I reheat barbecue on a skillet sometimes for breakfasts or easy lunches. But I wouldn’t griddle “smoked brisket” in a bbq restaurant.
How was it?
BadassBokoblinPsycho
Could’ve been smoked the first time it was cooked. It also could’ve come frozen on a product delivery.
EddyGurge
That is some pretty stiff, dry, unsmoked brisket.
Lil_Shanties
Haha cheap beer is the only savior here…actually not gonna lie if that potato salad is seasoned well it doesn’t look half bad at all…but damn that brisket looks like shoe leather.
Superior-Solifugae
That potato salad looks terrible
Bunker1028
Where was this?
sstarrx2_Beast
Please tell me your not in NC!!! We tar and feather folk for that chit!!!
larry1186
So what was the $$$
Tough-Tomatillo-1904
How I reheat brisket:
I put water on a cookie sheet
I make a foil boat
I put brisket in the foil boat
I cover the whole thing with foil
Basically steam it
hagcel
I have travelled all over the US. One of the most painful things is when you roll into a owner operated restaurant, new fixtures, a dozen beers on tap, and NO ONE there. . . And you start talking to the owner and they are so proud and enthusiastic about the BBQ joint… There are the nicest of folks, great friendly people.
And they give a tray like this, and all you want to say is..,. “You should have opened a laundromat.”, but what comes out of your mouth is, “OMG, you are so great, I love your family, I love that you have this restaurant… I wish you well… ”
Warms my heart to meet them, breaks my heart to know how long they’ll be in business.
SnooHesitations8403
Yeah, there was a guy around us who did “smoked meat” BBQ. I asked him one day, what kind of barbecue it was. He asked me what I meant. I asked if it was Kansas City, Texas, Memphis, etc. He said, “It’s barbecue!”
Next time I was there, I watched his son take a brisket out of an oven wrapped in foil and bring it out to him. He unwrapped it and threw it on his “smoker.” A few minutes later he was selling it as smoked brisket. It had spent about 20 minutes in the smoker.
I bought some just to see what it tasted like. It tasted like an oven roasted brisket that had been chucked on a smoker just long enough to get some stink on it. No smoke ring. No bark. Just a well-done brisket that tasted a little smokey. I never went back.
Elderchicken948
Damn.. even the Donner party would’ve boiled that before eating
Rebelution1
I’ve had Roadkill Opossum that looked better than that. At least the beer was cheap
Ambitious-Client-220
looks dry
chi-nyc
Name and shame.
bmoody345
Looks like gyro meat lol
pyrobbq
They are doing it wrong. Microwave is the best to reheat a brisket.
time_drifter
Looks like gyro meat strips.
_Shreddy_
That is straight up green onion abuse
Crap_Sally
Did you say anything?
mortoon1985
I’ve not tried but i wonder if slicing, vac packing and then putting in a water circulator/sousvide would work well
Familiar_Fee_7891
One of our crew is a semi retired chef. He does not pay for shit food. Ever. He drew a line in the sand years ago and does not cross it. Pretty amazing to watch.
CavitySearch
Maybe smoked was a euphemism for shot
BBQ_Beer_Whiskey
I was sitting at the bar in a brewery in Denver that also served BBQ. They had a huge Southern Pride pit in the kitchen and so I ordered a small BBQ tray to try. I watched them take a brisket out of the refrigerator, slice it and then put it under the broiler to warm it up. As soon as it was plated and they brought it over I asked for my check without taking a bite. The bartender was cool about it but the cook was all kind of pissed off that I didn’t even take a bite.
24 Comments
I reheat barbecue on a skillet sometimes for breakfasts or easy lunches. But I wouldn’t griddle “smoked brisket” in a bbq restaurant.
How was it?
Could’ve been smoked the first time it was cooked. It also could’ve come frozen on a product delivery.
That is some pretty stiff, dry, unsmoked brisket.
Haha cheap beer is the only savior here…actually not gonna lie if that potato salad is seasoned well it doesn’t look half bad at all…but damn that brisket looks like shoe leather.
That potato salad looks terrible
Where was this?
Please tell me your not in NC!!! We tar and feather folk for that chit!!!
So what was the $$$
How I reheat brisket:
I put water on a cookie sheet
I make a foil boat
I put brisket in the foil boat
I cover the whole thing with foil
Basically steam it
I have travelled all over the US. One of the most painful things is when you roll into a owner operated restaurant, new fixtures, a dozen beers on tap, and NO ONE there. . . And you start talking to the owner and they are so proud and enthusiastic about the BBQ joint… There are the nicest of folks, great friendly people.
And they give a tray like this, and all you want to say is..,. “You should have opened a laundromat.”, but what comes out of your mouth is, “OMG, you are so great, I love your family, I love that you have this restaurant… I wish you well… ”
Warms my heart to meet them, breaks my heart to know how long they’ll be in business.
Yeah, there was a guy around us who did “smoked meat” BBQ. I asked him one day, what kind of barbecue it was. He asked me what I meant. I asked if it was Kansas City, Texas, Memphis, etc. He said, “It’s barbecue!”
Next time I was there, I watched his son take a brisket out of an oven wrapped in foil and bring it out to him. He unwrapped it and threw it on his “smoker.” A few minutes later he was selling it as smoked brisket. It had spent about 20 minutes in the smoker.
I bought some just to see what it tasted like. It tasted like an oven roasted brisket that had been chucked on a smoker just long enough to get some stink on it. No smoke ring. No bark. Just a well-done brisket that tasted a little smokey. I never went back.
Damn.. even the Donner party would’ve boiled that before eating
I’ve had Roadkill Opossum that looked better than that. At least the beer was cheap
looks dry
Name and shame.
Looks like gyro meat lol
They are doing it wrong. Microwave is the best to reheat a brisket.
Looks like gyro meat strips.
That is straight up green onion abuse
Did you say anything?
I’ve not tried but i wonder if slicing, vac packing and then putting in a water circulator/sousvide would work well
One of our crew is a semi retired chef. He does not pay for shit food. Ever. He drew a line in the sand years ago and does not cross it. Pretty amazing to watch.
Maybe smoked was a euphemism for shot
I was sitting at the bar in a brewery in Denver that also served BBQ. They had a huge Southern Pride pit in the kitchen and so I ordered a small BBQ tray to try. I watched them take a brisket out of the refrigerator, slice it and then put it under the broiler to warm it up. As soon as it was plated and they brought it over I asked for my check without taking a bite. The bartender was cool about it but the cook was all kind of pissed off that I didn’t even take a bite.