This weekend, I smoked, processed in the sousvide, and then smoked again a 20lb Wagyu brisket. I cut it into four portions, froze 3, and served the remaining to a couple we had over on Monday. He is a "BBQ Guy" and regularly has brisket flown to his house from across the US. He had three servings. She had two. I doctored up some Stubbs BBQ sauce by combining it with the defatted drippings (1 part Stubbs, 1.5 parts drippings) from the sousvide bag plus a little maple syrup. I thickened it up with a brown roux I made from some of the rendered fat.This is very true and why I learned to cook in the first place. Girls LOVE guys who can cook. Especially when it means it is okay they never learned.
Thanks I have tried a few dishes, and, think I have my roux down pat, but, I haven't tried in ten years or more. I am pretty sure I can still do it. Next time I con a guest into my home and feel like cooking I will see if I still have the knack for it.
Served it with homemade corn bread, homemade Cole slaw and some Baked beans. Homemade peach pie a-la-mode and Tres Leches cake for desert.
Maine brewing and some BV Tapestry for the libations.
From the five lb portion, only an 8oz serving remains. The sauce is gone.
Today's Lunch. Though at this point, it may be breakfast.
One portion, straight from the Sousvide.