The phrase "brisket by" is grammatically correct and can be used in written English.
It typically means that the brisket was prepared or cooked by a specific person or restaurant. Example: "We enjoyed a delicious meal tonight, with the highlight being the brisket by Chef Smith."
Before he opened BrisketTown in November, he sold brisket by subscription.
BRISKETTOWN After a summer spent raising money by having people pay in advance for barbecued smoked brisket by the pound, Daniel Delaney is finally opening his little restaurant.
A massaman curry of goat, braised with purple yams, mustard greens, and a sprinkle of coconut, is unremarkable, though the meat is "as tender as Grandmother's brisket" by one estimation.
FOR years, I thought brisket was by nature a somewhat stringy, dry and chewy cut of beef.
And now, "My Mother's Brisket," released by Warner Brothers on a label identified with the Southern-themed comedy of Jeff Foxworthy and friends.
Then there was either gefilte fish or chopped liver, chicken soup with matzo balls, roast turkey or brisket accompanied by potato kugel, asparagus and tzimmes.
The offerings here reflect an East Texas-style of barbecue with big portions of meaty ribs and brisket accompanied by traditional Southern sides of collard greens and potato salad.
Brisket cooked by white men, often of Czech or German descent, has a hammerlock on the affections of Texans, though there was once a vigorous black barbecue tradition in that state.
Meyer told me the vast majority of Shake Shack's management "began their careers with us in our fine-dining restaurants," and the meat comes from Pat LaFrieda, a third-generation butcher who produces a blend of sirloin, chuck and brisket designed by Richard Coraine, former general manager of Wolfgang Puck's Postrio in San Francisco and now one of Meyer's partners.
(I say 'innovative' but we all know the YC of MZ Yours Truly is the real innovator around these hills!!) But — and it's a BIG ONE kids! — if the Club Committee were to allow another club to get ahead of BH&FA (brisket forbid!!!), say by offering better Member facilities, then we'd risk Membership declining — instead of benefiting from the continued year-on-year growth that _we_all_enjoy_.
You'll know Lewis BBQ means business when you spot the restaurant's enormous smokers (each of which can hold 1,200 pounds of brisket), hand-welded by owner John Lewis himself (and made out of old propane tanks).
