Check out Vinously Speaking, a wine blog written by Veronique who is from San Antonio, Texas. But she's currently studying for her Masters in Wine Business in Dijon, France. Happy to have her aboard, because the sons and daughters of our fair states have traveled the world and written many great things outside of the lands of their birth. She requested to be here, so I'm going to look forward to future posts on introducing beef brisket, salsa, and guacamole to the fine folks of Dijon. And yes, good mustard is an integral ingredient to a good BBQ rub.Stop by and visit her site, and enjoy the vicarious experience of being a young wine fanatic in France.
3 comments:
I don't know if the French are ready for brisket. It could give them a whole new outlook on life.
Dad,
Believe it or not, the French have multiple names for brisket, like pointe de poitrine or poitrine de bœuf, basically "tip of chest" or "chest of cow" depending on the cut. I always keep my French butcher charts handy. :)
Cheers,
Benito
I am talking about true West Texas Brisket cooked over oak and mesquite over a slow fire. Shiner to keep the cooks happy.
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