Sentence examples for brisket from inspiring English sources

Braised brisket subs in for seared rib-eye, provolone for the typical Wiz or American cheese, while additions of horseradish mayo, hot peppers, roasted tomatoes and a fried egg are considered downright blasphemous.

With its own dedicated Twitter feed the line of meat pilgrims starts forming as early as 8am (they open at 11am) to sample Aaron Franklin's way with brisket, ribs and pulled pork.

Supporters ate piles of beef brisket and toasted marshmallows at the fire pit.

More than 11,000 people shelled out $125 to be there, and tickets were changing hands on eBay for ten times that amount on the morning of the bash.This being Texas, at least for one night, everything was bigger and better than anywhere else: 60,000 jumbo shrimps were readied, along with 7,000lb (3.2 tonnes) of beef brisket and 900 cases of spirits.

But in New York local tastes have dictated nothing, which means nobody (other than finicky expats, who will presumably be too busy stuffing their faces to talk) will object if a restaurant serves Texas-style brisket with a bottle of eastern Carolina vinegar sauce.

Once there, they quickly taught the locals how to slow roast tough and fatty brisket in an open pit to create one of the most succulent meats of all.What makes brisket a difficult meat to handle is its high collagen content.

The only way to do that is to apply gentle heat which, with help from the acids of the marinade, hydrolyzes the long collagen fibrils into small soluble chunks.To celebrate the end of summer last weekend, your correspondent bought an eight-pound "packer's cut" of brisket with the "cap-fat" left in place to help the meat remain moist as it slowly roasted.

The art of cooking brisket is all about turning the meat's tough and insoluble collagen fibrils into globules of gelatin, and then slowly dissolving those out of the flesh.

The brisket is cooked "low and slow" and often served with nothing more than Saltine crackers or white bread, raw onions and pickles.

As in Britain, brisket in Texas was traditionally either pickled or boiled all day and, even then, remained barely edible.

The night before someone came by with a propane grill and cooked brisket for everyone.