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Jorge unfurled a fresh brisket from its plastic wrap veil and it landed with a thud on the cutting table. I motioned to the back end of the brisket and he sliced of a chunk that was mostly crust as I nodded in approval. Two more thick slices from the fatty end were placed in the tray before a slab of St. Louis ribs was brought out of the warmer. I could see the bark on the slab had barely formed, but the knife eased through the meat. I noticed a sign proudly displayed that noted their sausage supplier was Ruffino Meats in Bryan, Texas.
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I must admit, as a child and well into adulthood, I hated brisket. Granted, my experience with it was limited to what my mother made (fortunately, very infrequently); it was always stringy, tough and not particularly flavorful. Because she was an otherwise excellent cook (and a caterer), I assumed that what she served was how it was supposed to be. That said, it’s well-built for dine-in, with a private room and huge dining rooms filled with TVs.
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He’s overseeing a kitchen staff of 1,500, plus 100 executive chefs, to prepare food and menus for the 40 different food establishments expected to serve over half a million mouths at Churchill Downs during Derby Week. Even Michaela Mendelsohn, who was appointed to Gov. Gavin Newsom's Fast Food Council last fall before AB 1228 was signed into law, is seeing the immediate financial impact on her restaurants. "We're being as transparent as we can because cost has gone up," she continued, sharing for example that HomeState is "losing money every time we sell a brisket taco." "Our vendors are all under the same pressures that we are -- they're all fighting to keep their relationships intact with their restaurants -- but their costs are all going up as well," Valdez pointed out.
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"We quickly shifted from being profitable to losing money on April 1," the former president of the El Pollo Loco Franchise Association of nine years said frankly. "We're in a tough position right now where we're pretty much having to accept the fact that we're making no money for a while until we figure this out." We love our customers, so feel free to visit during normal business hours. Even if you know where it is, this unassuming storefront in a beige brick strip mall is easy to miss. I almost drove by it even as I stared at the blue dot on my iPhone signaling its location.
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Though the sporting event has been controversial in recent years, the food aims to please all who attend. This year’s signature Derby Menu, available trackwide and in multiple dining rooms and suites across Churchill Downs, is lush with plant-based items and local products. Diners at the Derby can choose from a variety of culinary experiences, be it walking up to a concession stand for a classic Midwestern hot dog, sitting down at Matt Winn’s Steakhouse for an elegant three-course feast, or scoping out international eateries for a sushi platter. Chef Robert Lopez, who is overseeing the 2024 Kentucky Derby menu, will be serving thousands of pounds of food for the event. "We're also looking at the possibility of certain stores opening later or closing earlier -- because those fringe hours are often not profitable. And now they've become that much less profit," she added.
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First time at the place and I really enjoyed everything I had the Turkey Sandwich turkey was juicy and the Mac n cheese is Good will definitely be back thanks for the great customer service and explaining the menu Erick and crew.oh and the banana pudding thumbs up. A green pea pasta salad, Bibb Salad with bourbon poached pear and herb buttermilk dressing, nduja shrimp pasta, and brisket burnt ends with a Woodford cherry bourbon demi glaze are all on the signature menu. Throughout the four days, over 20,000 bottles of Woodford Reserve Bourbon will be served, along with 20,000 pieces of assorted desserts, 10,000 pounds of smoked brisket, 9,000 pounds of shrimp, 1,000 pounds of cheese, and 1,000 pounds of mint for Mint Juleps. Melissa Kravitz Hoeffner has spent over a decade working as a writer in New York City. She currently covers all aspects of food, dining, travel and lifestyle trends and the intersection of culture, business and politics in these areas. Her work appears in The New York Times, Real Simple, Vogue, Bon Appetit, Glamour, Time Out, Forbes, Conde Nast Traveler and several more publications.
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If you can get beyond that you’ll be rewarded with some very good barbecue from a team whose highest priority is providing quality food instead of manufactured atmosphere. I recently inherited my mother’s long-retired recipe files, and, curious, I dug up her brisket recipe. Aside from the meat, it called for salt, pepper, paprika, Accent and half a package of onion soup mix. The method has you pile everything onto the brisket, wrap it in foil and roast for (the magical) 3 hours. How I wish she had known to use even a few of these best practices. For years, I kept my disdain for brisket to myself for fear of committing Jewish culinary treason.
We talked about his food background and the hassle of a second location. Wayne admitted this turned his role into less of a cook and more of a manager shuttling back and forth between locations to keep it all running smoothly. Of his smoking process he says he starts the briskets in the evening at a higher temperature, but then lowers the thermostat to 190 degrees overnight to hold off the gas form kicking on as long as possible. When they get back in the kitchen in the morning they add wood to the fire and crank up the heat to finish them off. The briskets are then removed and wrapped so the ribs can go on and be done by opening time.
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Sometimes I embellish it depending on my mood, the occasion and the crowd. However I may modify the ingredients, I have found that investing a few minutes to sear the meat and saute the aromatics makes a huge difference in the final product. A few other best practices also make a significant difference such that even with only very basic ingredients, the brisket is always the best it can be — and intensely delicious. All content on this site including but not limited to photos, graphics, text, and data is the exclusive property of Houston BBQ Guide. Re-use of this content without the express permission of Houston BBQ Guide is strictly prohibited. Please contact us at [email protected] with inquiries about permissible use and licensing.
Opening a barbecue joint in an upscale neighborhood like Tanglewood was relatively novel in 2010, when suburban and rural joints were still the standard. But with the rise of craft barbecue, the clientele began to skew upscale too, and this location perfectly fit the bill.
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It’s just the simple end cut of brisket with a maximum amount of crusty, smoky surface area coursed with melting fat. These days those duties fall on Jorge Castaneda who was slicing the meat when I walked in around noon on a Saturday. The cutting table was in full view as I placed my order at the register.
"It's another massive challenge on the heels of just kind of getting our feet back on the ground." There were the decidedly no-fuss recipes that dump one or more processed ingredients such as ketchup, onion soup mix and Coca-Cola (though not necessarily all together) on the meat before shoving it in the oven for 3 hours. And there were more complex ones that called for searing the meat and sautéing fresh, aromatic vegetables like onions, carrots and celery before adding tomatoes, balsamic, red wine or apple cider vinegar and honey or molasses to the pan before cooking it. Sweet or savory, simple or sophisticated, three hours was the magic cook time that almost every recipe specified. "It's so funny. Sometimes when you're cooking all day, you're doing all this stuff, you're just like, 'Should we just get pizza? Or should we just go get tacos?'" Blanco told PEOPLE. The meat on each bone had a good pink color beneath a meager brown.
Eventually, I needed to know what all the fuss was about — and to feed a crowd for the first Passover seder that I was hosting. So I pulled out some Jewish cookbooks and decided on Joan Nathan’s recipe for Moroccan-style brisket from her book “Jewish Cooking in America.” It called for ginger, saffron and olives, which appealed to me largely because it was so unlike what my mother served and also because I love olives. It was a hit and delicious in a way that I had no idea brisket could be. Having discovered “good” brisket, I began exploring other recipes.
"You're writing all day. You're doing this all day. In your free time, you're just like, 'Oh my God, I'm not doing this s---,'" he added. Even though he enjoys cooking, Blanco revealed that sometimes it's just easier for him and Gomez to order a pizza together. Cookbook author Jake Cohen shared a glimpse of his four Passover seders this year — one of which included Gomez and Blanco.
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