Lincoln Riley tries to cook...

[Frog-in-law1995]

Speaking of brisket, this morning was brisket prep for competition this weekend.

 

[Eight]

we were hoping for a video breakdown of what went wrong with riley and cornyn's cooked beef

 

[Frog-in-law1995]

we were hoping for a video breakdown of what went wrong with riley and cornyn's cooked beef

Riley cooked his in the oven for approximately 65 hours. Cornyn threw his on a grill for approximately 65 seconds.. Both hired Stevie Wonder to do the slicing. With a spoon.

 

[FrogCop19]

The one with Jim Carry doing the dry-chew cracked me up.

 

[Horny4TCU]

If winning football games means cooking shippy brisket... well, Gary take off the chefs hat and start taking notes.

 

[CryptoMiner]

If winning football games means cooking shippy brisket... well, Gary take off the chefs hat and start taking notes.

It doesn't

 

[JugbandFrog]

Some things I don’t mess with. Brisket and ribs are one of them. I don’t have the patience for all that, plus I have some of my go-to spots, so I am good.

I do make some nice fajitas and chicken, and I love that because outside of the prep, it is all done in 25 minutes

 

[Double V]

Try the link to Cornyn’s ketchup covered mistake. What were these guys thinking when they posted these?

[ What the heck? ] is that???

I'll call it "cornyned beef"

 

[4 Oaks Frog]

Riley cooked his in the oven for approximately 65 hours. Cornyn threw his on a grill for approximately 65 seconds.. Both hired Stevie Wonder to do the slicing. With a spoon.

That’s some funny [ Finebaum ], right there!
GO FROGS!
BEAT Tarelton!
Spit Blood ~~<~<and fok baylor!!

 

[WhatTheFrog]

Speaking of brisket, this morning was brisket prep for competition this weekend.

I hesitate to say "nice meat", but that's a damn fine slab of beef there. What grade is that? My Choice briskets, while tasty, are ugly as Baylor coeds.

 

[Frog-in-law1995]

I hesitate to say "nice meat", but that's a damn fine slab of beef there. What grade is that? My Choice briskets, while tasty, are ugly as Baylor coeds.

That’s an Imperial wagyu from HEB, my usual for competition. Sometimes I’ll cook a prime for a smaller competitions, sometimes I’ll cook a Snake River Farms gold grade wagyu for a big competition, these are about in the middle but a little closer to the prime price, so a pretty good value. Honestly though, with the injections we use to keep moisture in, I bet you couldn’t tell 5 cents worth of difference between this and a decent Choice.

edit: and to be honest, I’m a little disappointed in this one. That looks pretty close to a prime to me.

 

[netty2424]

Speaking of brisket, this morning was brisket prep for competition this weekend.

Super clean!

Just curious FIL, do you ever slice off the grey-ish colored fat down the left had side(side where the big portion of the deckle fat is exposed) in the top picture? I always cut this off simply due to the look of the fat being seemingly discolored. I have seen many leave it on, but also have seen quite a few slice it off?

 

[Frog-in-law1995]

Super clean!

Just curious FIL, do you ever slice off the grey-ish colored fat down the left had side(side where the big portion of the deckle fat is exposed) in the top picture? I always cut this off simply due to the look of the fat being seemingly discolored. I have seen many leave it on, but also have seen quite a few slice it off?

Always, even for a home cook. The only outer surface that doesn’t always get at least a shaving is the top of the flat, but even that usually does (and always for a comp).