Guess who won first place in beef brisket at the most prestigious barbecue competition in the world? That’s right, my brothers’ team, Brew-B-Q! A huge congratulations to my brother Pat, brother-in-law Danny, and brother Chris (who apparently traveled to Tennessee to be their third team member for the competition).
Chris, Pat, & Danny
I think it’s pretty amazing that some people compete in these things professionally, doing 40+ competitions a year, while my brothers won just have this as a cool hobby where they compete three or four times a year. As someone who’s eaten this brisket, I can tell you it’s deserving of the title Best Brisket in the World.
Om nom nom.
You privileged rich white people win everything…
… oh…
I mean, “Congrats to your family peoples! Yay!”
Also, can we get a recipe? Pretty-please?
Holy crap that looks good.
I have never eaten beef brisket in my life. I suspect I’m missing out.
Yes; yes you are.
The brisket’s the best thing about living down here. That and thunderstorms. ~;>
Seriously… so hungry now. That really does look like the best beef brisket ever made.
I’m so sick of this food out here on this deployment that I’d kill for something like that. I’ve beaten people up for less. ;)
Cue vegan thread spoilers in 3…2…1..
Mmmmm, brisket. I used to think my mother-in-law’s was the best, until my husband bought a smoker…
Wow that picture makes me want to eat meat other than fish. Considering it’s been 9ish years based on taste preferences more than ideology I mean that as a considerable compliment.
That does look good. What’s the green stuff it’s resting on?
I love BBQ.
I have eaten the ribs of God!
Jen, can you ask them for the recipe? Sauce? Rub?
You know, reproducible results and all that.
Unless once they tell you they have to kill you. I hate when that happens.
So how and where do we get some to eat?
RECIPE! RECIPE! RECIPE! RECIPE!
Come on, folks! Say it with me!
RECIPE! RECIPE! RECIPE! RECIPE!
I demand that we Occupy this blog post until we get a recipe… :D
I can’t believe you folks are asking for a competitive BBQ team’s recipe! I’m sure Jen doesn’t know it, but if she did and gave it out on her blog, she would be expelled from her family, at least.
But I wanna try it, damn it!
:p :D
LOL
Seriously, though… I have an email address… :D
Mmmmm, brisket. I hadn’t ever had brisket until my in-laws introduced me, and then I was sad to know I had been missing it until then. Congratulations to your family!
I also had to be introduced to brisket through marriage. I’m from East Tennessee where the prevalent barbecue is pulled (or sometimes sliced) pork, and my cousin married a guy from Texas whose family was all about beef briskets. We had both at the rehearsal dinner and people from both barbecue backgrounds seemed pleased with the other side. Delicious meat knows no regional boundaries.
Congratulations, even though this can’t be the best barbecue in the world. That comes from places like City Market in Luling, Smitty’s or Kreuz in Lockhart, or Louie Mueller’s in Taylor (all Texas). Only thing is, they can’t bring their pits for a competition, and it’s the pits that make the barbecue.
Now I’m hungry, but I don’t want to drive all the way to frickin’ Luling for decent BBQ!
So, since this says specifically “beef brisket” then is it safe to assume this is made from beef and nor pork? I didn’t know there was such a thing as beef ribs – I totally want some of this. I didn’t think I’d ever get to eat ribs after I stopped eating pork. *drools*
I, for one, do not want the recipe.
[It would do me no good. My best cooking skill is mac&cheese.]
I want to pay someone cash money for mass quantities of yummy McCreight-family brisket now now now now now…
Where do I send money to make this happen?
P.S. I’m in Oregon.
Really great bar-b-q was one of the last things I hung on to make me think that there might actually be a God…
True. A full list of ingredients and ratios are right out. However, she can probably safely indicate whether the world’s best is done by marinade, rub, or (probably) both; whether it’s a smoked or non-smoked cooking; and the approximate fraction-of-a-day cooking time.
From a few cooking shows I recall, common rub ingredients include sugar, salt, garlic, black pepper, paprika, cayenne, cumin, coriander, and pretty much any herb you can think of (though legal-only herbs at competitions… usually). Marinade bases I’ve heard of include tomato, vinegar, wine, beer, and Dr. Pepper (I have weird friends); adding various seasonings again. Occasionally, sequential marinades get used.
Marinade time, cooking time, and cooking temperature vary, though food safety pretty much requires a minimum cooking temperature of 160 for beef.
I’m very impressed – awesome smoke ring, wonderful color; I can almost smell it through my monitor, it looks so good. I don’t know if I’d judge it best (you have to taste to know – so I can’t say one way or the other), but a hearty congrats to the team for winning!
That makes sense. Because beef, unlike every other mammal on earth, don’t have ribs. They keep their lungs in a carry-sac around their waists. :)
Haha, well, touché. I should have more specifically said that I was unaware that the culinary dish traditionally called “ribs” was prepared using meat from any animals other than pigs.