The last time I tried to cook a beef brisket was for a brunch, maybe ten years ago. But Cook's had a fresh article, and Savenor’s was willing to sell me a flat-cut of brisket even though it wasn't the season (when is brisket season>), and away we went.
- brisket, brined for an hour, rubbed with salt, sugar, pepper, and Penzey's Northwoods, smoked for three hours over hardwood charcoal with maple smoking chips
- potato gratin with a bit of applewood smoked bacon (this has a name, but Tallyrand's Guide to the Potato is gone, alas!)
- spinach salad
- fresh local strawberries and light cream
- Trevor Jones “Boots” Shiraz and Nine Stones Barossa Shiraz
(If you know the proper name of my gratin, or know where that guide to the potato has gone, please do Email me..