Chicken, Beef or Pork

I haven’t blogged in a while because I was uninspired, bored with food choices and grossed out by the texture, taste and size of our meat products; both the chicken and pork most times have a sponginess in the flesh and, of course is tasteless.   What is that?!  The supermarkets seem to be fond of selling beef steak without the bones and declaring that every piece is Angus cow.  I immediately went on “yellow alert”  about the boneless meat, you really can’t tell what you’re getting.  As far as Angus is considered, the bar has been set so low by our USDA that any black cow can be considered Angus.  Forget the fish, it comes from fish farms and are fed with a dog food mixture of chemicals and whatever, then frozen before it makes it to the market.  I now get all poultry from the Jewish kosher store in Scranton, beef and pork from either the IGA in Hawley or Pete’s Market in Narrowburg which, I hope, comes from local farmers and at least has some taste and no sponginess.  I swear, I have lost my “joy of cooking” here,  but I’m coming home in a few weeks, so voila!

Anyway. Beef brisket, although I was born in Texas, was never on my barbecue list.  Growing up we barbecued, beef and pork ribs, steak and chicken, no brisket.  When I heard about Texas barbecued brisket, I assumed that it was just some bizarre innovation of barbecued meats created by people who didn’t know any better.

I finally had some Texas barbecued brisket when we were in Haiti.  Our neighbor from Texas brought a large brisket back from the States and barbecued it, proving my point 😀  So I didn’t bother to try beef brisket for decades until listless, bored, depressed and unenthusiastic, I was shopping for meat at the IGA in Hawley (beef, chicken, pork) and spotted a 2 lb beef brisket that my husband and I thought, hopelessly, we might as well try.

I rubbed the roast down with bavarian essence, set it inside an aluminum wrapped roasting pan, let it sit for 1 hour and then threw it, in the pan, off flame, onto a 250 F preheated gas grill, top down, went away and drank Bailly Rose cremant for 1 1/2  hours.  It looked okay.  I then slathered it with barbecue sauce, turned it over and continued to grill for 15 minutes.  I slathered again, turned it and grilled another 15 minutes until the sauce coated the roast but was not burned.

We were interested and my husband started to hover, snack and look for sandwich makings.

He grew these heirloom tomatoes and the flavor is wonderful.  They taste like tomatoes!  He toasted a Hoagie loaf and layered it with mayonnaise, horseradish, tomatoes and lettuce.  Mea Culpa, the brisket was juicy and flavorful.  I’ll do it again when we get to France.



About cookinginsens

An American living in Burgundy, France
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13 Responses to Chicken, Beef or Pork

  1. Kelly says:

    The brisket & tomatoes look good! I’m uninspired by market meats too, and what I can’t stand is the giant chicken pieces that look like turkey proportions with gobs of fatty tissue ugggh gross!

  2. jmcheney says:

    I too am pretty turned off lately in the grocery stores. It is a sad commentary here on our culture & a tragedy for the poor animals who’ve give their hard pitiful lives to become tasteless, weird meats & seafood.

  3. jmcheney says:

    ~ “given” meant to type.

  4. Mad Dog says:

    That looks excellent – I smoked a couple of whole briskets recently and injected them with spiced rum about halfway through.
    I’m looking forward to your posts on the return to Sens.

  5. slvrhawk2014 says:

    I agree, and I also agree that the whole meat situation is a shame. I have not bought meat in the grocery store for ten years. We get our meat and our poultry from local farmers. We buy three fresh turkeys every November from a local Amish farm, one for Thanksgiving, and I cut and grind the other two up to have all year long. We do have a small hilal market her in town and they provide good local lamb. Your brisket looks wonderful, and the sandwich looks amazing!

  6. Camille says:

    So glad you’re back! We missed you and I was starting to fret a bit. So very much agree regarding super(mega)market meats. I too haunt our very small and local IGA who employ actual butchers (not untrained bored youth) who know what they’re doing and hand out good cuts, advice and tips. I’m going in tomorrow and ask those nice men to get me a nice piece of Brisket.

  7. Stella says:

    And to think the US wants the UK to accept their meat post-Brexit. It sounds simply dreadful. I’m sure you’ll be glad to be away and back where you can find food that appeals. When do you go home?

  8. I only buy our meat local at the co-op. I avoid the meat at the large grocery store. They can’t tell me where it comes from. Sorry you haven’t been inspired lately, that’s not any fun. But I do like this recipe.

  9. Conor Bofin says:

    I don’t appreciate how lucky I am to live in Ireland. Our food standards are the highest in the world and we have beautiful meats and vegetables grown naturally.
    You must miss France.

  10. I’m sure anything would have looked good after drinking cremant for an hour and a half!! 🙂 Joking apart, I’m very sorry to hear that your food choices have been so uninspiring – I’ve missed your posts! Looking forward to more once you are back in France!!

  11. Karen says:

    After all these years, it does look like you found a nice way to enjoy brisket. Safe journey back to France.

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