Best Dang Smokerless Smoked Brisket Ever
Brisket is a pitmaster’s mainstay. But let’s face it, even at the best places, it’s often the least interesting option on the menu—dry, bland, blah. Tired of the ho-hum stuff (and never willing to shy away from a challenge), our kitchen crew set out to make a better brisket, with juicy, smoky meat and a sticky, satisfying bark. Just to up the ante, they decided to develop it without the aid of a smoker, instead testing recipes indoors and using liquid smoke and nitrites to evoke a smoky flavor and signature pink ring at the edge of the meat—both hallmarks of first-rate ’cue.
|This recipe calls for one of our favorite secret ingredients, Bragg’s Liquid Aminos, a gluten-free, non-GMO certified soy sauce alternative..
||Liquid Aminos 16 oz. 16 Ounces
The upshot for you, hungry meat fiends: the best dang barbecue brisket you’ll ever make. What’s more, you can make it in the climate-controlled comfort of your own kitchen. You don’t need a smoker, and you don’t need a lot of space. Heck, you don’t even have to have any prior barbecuing experience to make this thing happen. What you do need: a few easy-to-find ingredients and a big ol’ hunk of meat. Grab some carnivorous buddies—you’re gonna want to show this one off.
Get the recipe at chefsteps.com
No smoker? No problem. Master indoor barbecue with this flavor-packed sous vide brisket.
When did chicken, pound for pound, become cheaper than bread? Find out by watching the story of two chickens, one raised on a FACTORY FARM, the other PASTURE RAISED.
By illuminating the vocabulary of sustainable agriculture, and with it, the conversation about America’s rapidly evolving food culture, the Lexicon project will educate, engage and activate people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America. Learn more at https://www.lexiconoffood.com/
Whole Foods recently announced that it wants all of its suppliers, even those raising large numbers of broilers indoors, to shift over to slower-growing breeds of chickens.
The shift will take eight years. Whole Foods and the Global Animal Partnership, an organization that Whole Foods set up to create welfare standards for its suppliers, say that this will apply to 277 million birds annually. That represents about 3 percent of the country’s broilers.
The slow-growing bird “is a much better, healthier chicken, and at the same time it’s a much [more] flavorful chicken as well,” Weening says.
One the most tragic consequences of the factory meat industry has been what we might call overbreeding of animals to the…
Posted by Roots of Change on Monday, April 11, 2016
The U.K., China, Russia, Taiwan, and the European Union ban or limit the use of ractopamine, a drug that promotes growth in pigs, cattle, and turkeys. Ractopamine is linked with serious health and behavioral problems in animals, and human studies are limited but evoke concerns, according to the Center for Food Safety.
The U.S. meat industry uses ractopamine to accelerate weight gain and promote feed efficiency and leanness in pigs, cattle, and turkeys. The drug mimics stress hormones.
So how did this drug wind up in our food supply?
A lawsuit was just filed against the use of this drug in the meat we eat.Here's the scoop, shared earlier this year
Posted by Robyn O'Brien on Friday, November 7, 2014