This past weekend the crew conducted experiments involving beef brisket. To be more precise, locally raised beef brisket from Blue Moon Farm in Harwinton, Connecticut. We applied a dry rub of specially formulated rocket spices and then let it sit for a day. The spiced brisket was then seared on cast iron and slow cooked in a confit manner for five hours. Result: Texas ‘cue by way of Paris !
We’ll be serving it tomorrow, pulled and shredded, as an add-on for Grilled Cheese Sandwiches. Y’all stop by now. We’ll also have Nashville Style Fried Chicken Wings and Banana Cupcakes with Cream Cheese frosting.