Tech Question for my Brisket Experts?

Tech question for all the brisket experts…what's stopping me from, instead of cutting off all the fat, simply deeply scoring it (until you see muscle) and sticking it under the broiler to render it all? #fatequalsflavor Just curious?

You can never have too many knives…in YOUR house

“It’s MY house!” All of us Eddie Murphy fans recognize his stepfather Vernon’s quote and apply it like gospel to our kitchen, especially the context of the phrase that directly follows (which I will leave unsaid as it’s NSFW). And all of us knife fans definitely feel this way about our kitchen tools – especiallyContinue reading “You can never have too many knives…in YOUR house”