December 17, 2000 |
I used to tell people that I was doomed to develop premature liver spots because I made good brisket before I hit puberty. My ancient Yiddish curse was mythical, but my brisket-making was all too real. In reality, I was embarrassed that even as a 12-year-old, I was spending so much time in the kitchen. I would practice clarinet with the school band, run track and then go home and experiment cooking with briskets. I think I became a food writer so I would have less explaining to do.
February 25, 1998 |
First, the good news about Sonny Bryan's Smokehouse. If you land at Love Field in Dallas, you can be at Sonny Bryan's in five minutes. That's enough time to chow down on some of the most righteous barbecue in Texas before you catch your next flight. Now the bad news. Unless you arrive before 1 p.m., the restaurant will probably be closed. That's because the original Sonny Bryan's stays open only as long as it takes to sell out of the 30 or so beef briskets served daily.
January 9, 1992 |
DEAR SOS: I love the bread pudding with lemon sauce served at the Velvet Turtle in Los Angeles. Can you get the recipe? --ALICE DEAR ALICE: The bread pudding is indeed excellent served with warm Lemon Sauce and Cream Chantilly.
May 4, 2009 |
Want a vinyl 45 rpm single to go with that pulled pork sandwich? How about a dram of Cheerwine while you're weighing a 180-gram investment opportunity? Territory Barbecue & Records, scheduled to open May 15, plans to offer Southern-style barbecue next door to stacks of specially cured new and used vinyl. It's the creation of ex-Bad Wizard frontman Curtis Brown and former Tee Pee Records co-executive Tony Presedo.
June 27, 1985
Larger cuts of meat are great for cooking outdoors on the grill to feed a crowd. For example, a brisket is one of the standard beef entrees on a Texas outdoor buffet menu. It can be given a different flavor by preparing Oriental-Style Beef Brisket. The key for preparing a tender and juicy brisket outdoors is to cook it over very low coals, about 250 degrees.
August 21, 1986 |
Dear SOS: You once printed a recipe for Marilyn Lewis' Party Brisket and I have lost the recipe. Can you reprint it?--SHARON Dear Sharon: Marilyn Lewis, who owns the Hamburger Hamlet chains and other restaurants, suggests this hearty beef dish for a Labor Day buffet with corn on the cob and soft buns. "The dish goes back to Marilyn, the young bride," she explained.
June 17, 2009
Hickory-smoked brisket with Southwestern barbecue sauce Total time: 2 hours, plus 5 to 6 hours smoking time Servings: 6 to 8 Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated.
May 14, 2013 |
Now that Bludso's Bar & Que has opened in the former Tar Pit space on La Brea Avenue, I can indulge in Kevin Bludso's Texas-style smoked beef brisket more than once in a blue moon. His original locale is in Compton, but the new location, opened in collaboration with Jason Bernstein and James Starr, the owners of the Golden State on Fairfax, is miles closer. It also has an ample, even huge, sit-down area - and a full bar, which is sweet. And I have the choice of take home or eat there.
May 12, 2012 |
Dear SOS: I just made the kale gratin from last week's edition, and it was luscious. Thanks. My 6-year-old daughter eats like a bird but absolutely loves the brisket from La Sandia at Santa Monica Place. It is one of the only meals she asks for. We actually splurge on the non-kid menu entree for her whenever we go there. I would like to replicate it as best I can at home. Can you please get the recipe? Thanks very much. Jill Donaty Encino Dear Jill: It's a perfect dish if you're entertaining.