Nothing fancy today just leftovers using that left over prime Angus brisket from the other day. Still a great dish and very tasty. Thanks to all for your continued support really appreciate it! 🙌😀💯 . ✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳ Follow me @bluetravelz 🌊🏄 ✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳
ATLANTA OH #atlanta : Atlanta's changing skyline over da years has really been dramatic... Peachtree Road in Midtown where I planted myself is a great example of exciting metropolitan diversity, da OLD well incoperated in wt da NEW. This Southern City has really transformed since I was last here, some 15 year's ago...; Had moi supper @ MARLOW'S TAVERN a popular neighborhood tavern, which had American tavern fare served wt a Modern Gourmet twist... ROAST PRIME ANGUS BRISKET shaved thin, caramelized Pickled Red Onion, Apple-Wood Smoked Bacon & Jicama Slaw on a toasted buttery Sesame Brioche wt a Dill Pickle along wt a side of GRILLED JUMBO ASPARAGUS...👅💦 AMERICANA DELICIOUSNESS ! ! Paired it wt a locally brewed SCOFFLAW BASEMENT IPA. This was an outstandingly world class IPA! Hada nice citrusy, piney aroma, healthy khaki head wt notes of grapefruit, grassy flora, unripe melon, & caramel... GEORGIA 🍑 ON MOI MIND! #peachtreeroad#midtownatlanta#georgia#southerncity#marlow'stavern#angusbrisket#scofflawbasementipa
So the other day I found a medium size prime angus brisket on sale and thought this would be a nice cook. Well it did turn out great but it fought me the whole way and barely had time to eat much of it but made for great lunch. I started with marinating in that awesome @moores_marinades habanero hot sauce and then coated with blend of chili powder and cumin. So experts say the smoked ring is not important on rather brisket is good or not and while I don’t disagree with that sentiment I still love seeing a nice smoke ring, especially on brisket. The @pitbarrel came through once again allowing me to smoke this brisket to perfection….and I have learned my lesson and will not be starting later on any size briskets going forward. Instructions were fairly straight forward, started pitbarrel waited for temp on PBC to reach around 280 then smoked brisket until is reach 165 internal temp then wrapped in pink butcher paper and placed back into pitbarrel until it reach internal temp of 203 but wobble and clean poke check was on point for this cook. As always sincerely appreciate the support!
Get this into your belly on a cool Autumn day - introducing the Reuben// Rueben meet everyone!! 🍔😋 You’ll be glad Reuben came into your life! - Angus Brisket, Gruyere, corned beef, Swiss cheese, homemade sauerkraut, Russian dressing, pickles on a light Rye bun. Tag a Reuben lover and follow @thenewblackbne for new additions to their innovative menu 😋