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Brisket Quotes

Browse 14 quotes about Brisket.

Brisket Quotes

“The first had been ordinary ground chuck, good and fatty, seasoned with salt and pepper- the most underrated beef seasoning there was- and smashed on the griddle. The second was brisket. Toothsome, but leaner than chuck. If she went with that, she'd have to add some oil to the mix, maybe smoky olive oil, to give it some juice. For now, the buttered bun did some of the work for her and kept the playing field even. But she would probably go with her third option: brisket, chuck, and short rib mixed. It wasn't as expensive as the pure brisket, but she thought it was far better. Then again, the fact that it wasn't as expensive was part of what made it a better option to her, so she wasn't entirely sure she trusted her own taste on this.”

MeatBeefChuckBurgersSeasoningsBrisket
Book:The Cookbook Club: A Novel of Food and Friendship
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“My bubbe's holiday dinners were legendary, the tables overflowing with platters of brisket and tzimmes, stuffed cabbage and potato knishes, blintzes and kugel and fat loaves of challah. Ever since she died eight years ago, our holiday celebrations have splintered into quiet, nuclear affairs, and this year, with my parents in London, we aren't even getting together. But I miss her cooking, the way her tender brisket melted on the tongue, the way her stuffed cabbage hugged the fragrant beef filling tightly and always tasted both a little sweet and a little sour.”

CabbageJewish FoodBrisketStuffedTraditional Cooking
Book:The Girls' Guide to Love and Supper Clubs
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“I guide Delia through the slaw: green cabbage with fennel and green apple and a light dressing of rice wine vinegar, sugar, lime juice, canola oil, and caraway seeds. Kai makes the butternut squash with applesauce, nutmeg, grains of paradise, and cinnamon. I work on a light pasta salad that I have been playing with, orecchiette pasta with white beans, chopped celery, green peas, and feta in red wine vinaigrette with fresh oregano. The case gets filled, Kai takes off, the doors get opened, and we begin to serve customers. While Delia takes a phone order, I head into the kitchen and take the brisket out of the oven. It is mahogany brown and juicy, and perfumes the kitchen immediately, the scent wafting out into the store. "What is that smell?" Delia says, eyes closing, inhaling deeply. "That, is hope," I say.”

VegetablesFood PreparationBrisketNutritiousCole Slaw
Book:Good Enough to Eat
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“This brisket must have taken you hours," Hudson says, sitting next to me. "A brisket like this takes all night, son," Shawn says, not even looking at Hudson. All of the guards laugh. "Then you'd better walk me through how to serve this before I embarrass myself further," Hudson says. "Definitely," I say, passing the brisket to Shawn, at the head of the table. "You didn't have to agree so quickly," Hudson says. "You can do it a couple of ways. The white bread and the barbecue sauce plus the brisket make a nice sandwich, like Jace is doing," I say, pointing to the now silenced doubting Thomas. I continue, "Or you can just have the brisket with or without barbecue sauce and with or without the ranch beans and slaw, kind of blending in, like turkey, cranberries, and mashed potatoes at Thanksgiving," I say. "Isn't brisket supposed to be served with biscuits?" Hudson asks, serving himself some ranch beans. The conversation at the table screeches to a halt. The guards and Warden Dale just shake their heads and continue talking and eating. "I think from here on out, you just need to start actively censoring your thoughts and opinions. For your own safety," I say, laughing.”

SandwichSouthern FoodFood CombiningBrisketHow To Eat
Book:Nowhere But Home
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“The house as I say ... smelled of brisket and bourbon, so you could hear that. I started imitating them. Phrases came out of that, "Can't you dig that?" "I knew that you would." We were at [Passover] Seders and they were confused with the bitter herbs, "Do we smoke these or do we do we dip them in salt water?" "We dip them in salt water, well that's gonna kill the vibrancy of the weed, you know." So that's what I was around. So I would imitate them. That's where it all started.”

KnowsWellsHouseWaterBitterSmokePhrasesConfusedWeedSaltHerbsDipImitatingBourbonVibrancySalt WaterBrisket
Author:Billy Crystal
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“If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.”

IfsFirstsWellsMatterHardWould BeGamesNo Matter WhatShouldersSmokeMeatSmokingDishesDeliciousScrewsTemperatureRibsScrew UpsPorkBrisket
Author:Steven Raichlen
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“She came awake, stomach rumbling, and opened her eyes to see a plate being held right under her nose. When she reached for it, Shane snatched it back. "Nuh-uh. Mine." "Share!" she demanded. "Man, you are one grabby girlfriend." She grinned. It always made her feel so fiercly warm inside to hear him say that- the girlfriend part, not the grabby part. "If you love me, you'll give me a taco." "Seriously? That's all you got? What about you'll do sexy, illegal things to me for a taco?" "Not for a taco," she said. "I'm not cheap." "They're brisket tacos." "Now you're talking.”

IfsMenGivingFeelsMadeSaidEyeTalkingShareMinesGive MeSexyWarmNosesAwakeGirlfriendIllegalStomachPlatesHer EyesShaneTacosMyrninClaire DanversIf You Love MeBrisketIllegal Things
Author:Rachel Caine
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