4 lb Beef brisket 1/4 ts Pepper 1 Envelope dry onion soup mix 1 c Water 1/3 c Ketchup 1 c Beer 1 tb Flour Place meat in roasting pan and brown uncovered in oven. Season meat with pepper. Dissolve onion soup mix in water. Mix ketchup and beer together and add to soup mixture. Pour mixture over meat. Cover pan with foil and roast for 2 hours or until tender. Add flour to 1/4 cup pan drippings to make a paste. Stir paste into gravy in pan. to make a thicker gravy, add more flour. Return pan to oven and continue roasting for an additional 30 minutes. Slice meat across grain and serve with gravy.
How To make Alehouse Brisket's Videos
Top 5 #DDD Nacho Videos with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network
From Caribbean Nachos to Hot Chicken Nachos, these are the top 5 #DDD nacho videos of ALL TIME! #FoodNetwork #GuyFieri #Nachos Watch #DDD, Fridays at 9|8c and #StreamOnMax! Subscribe to Food Network ▶
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Bronx AleHouse
Missmetropolitanjunkie.com
Fette Sau's Heritage Pulled Pork With Chef Allie Klein
BBQ does not need to use exclusively the cheapest meat available. As with all cooking styles, heritage breeds make every dish better. Fette Sau was one of the first BBQ joints in the US to feature exclusively heritage breeds on their menu. Before each service, the team at the restaurant would chalk the daily specials on the board with the cut listed first and the breed/farm right after. For nearly 20 years they have featured Berkshire, Red Wattle, Tamworth, and Duroc Boston Butt, Belly, Bacon Ends, and Ribs and have been an anchor to Heritage Foods!
We love walking into Fette early, before the lines start to form, and saddling up to the counter where you pick your meat and sides. The server weighs each choice, adds Martin’s rolls, and you’re ready to go. Through the years we have called the team each Tuesday for their order to be delivered the following week! During Covid, Fette was a key account to moving product for us and for the farmers we work with.
Allie Klein is a great pitmaster from upstate NY who is slinging perfectly cooked meats to thousands of Brooklyn visitors each week! Joe Carroll the founder is an industry trendsetter. His other restaurant St. Anselm (across the street from Fette and also in DC in partnership with the Starr group) is considered a great steakhouse, one of the best in the City. His Spuyten Duyvil next door has been at the epicenter of the craft beer scene for nearly 20 years. While still boasting one of the more original draught, canned and bottled beer lists in town, they have now found themselves immersed in the expansive world of amaro and vermouth.
Fette Sau is a great place to eat great meat. Bring a group, kids are welcome too! And the whisky selection is vast so be prepared to stay awhile!
Learn More:
EDSD Presents: The Brisket Challenge - Hosted by Iron Pig Alehouse SD
Who has the best BBQ in San Diego? Well three of the best complete at the Eating and Drinking in San Diego Brisket Challenge hosted by Iron Pig Ale House.
Contenders Iron Pig Alehouse ironpigalehouse.com
Coops West Texas Barbeque coopsbbq.com
Bar B Que House - Ocean Beach bbqhouseob.com
Server vs line cook
Alehouse Brisket - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Alehouse Brisket Recipe. A recipe from the KC Dishes collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 1 : Envelope Dry Onion Soup Mix 1/3 c : Ketchup 1 tb : Flour 4 lb : Beef Brisket 1/4 ts : Pepper 1 c : Water 1 c : Beer