My childhood is filled with images of lazy summer afternoons, with my dad hunched over a smoker and barbecuing any cut of meat he could get his hands on. His barbecues were always the best- juicy, savory, and tender, with the meat falling off the bone in just the right way. I don’t care if you’re Gordon Ramsay or Jamie Oliver- my Dad’s simply the best pitmaster in my world, hands down.
A good brisket always has that smoked aroma that permeates deep inside the meat. Every bite is infused with flavor, and the meat is so soft and tender, with a very pleasing texture that makes you want to eat more and more.
But it’s also important to note that brisket is a very tough cut of meat. After all, it’s from the pectorals of a cow- which are the main muscles that a cow uses to support its body. This makes brisket very hard to grill or smoke properly if you don’t know what you’re doing. You need to marinate and cook it as slowly as possible to break down the collagen in the meat, while ensuring that the meat doesn’t dry out from the long cooking times.
If you want to start a debate, ask anyone in my family how to season a turkey for Thanksgiving. You’ll get a barrage of subtly different answers, each with a unique blend of delicious herbs, spices, and aromatics.
If this is your first time dabbling with British cuisine, lamb shank is the perfect dish to start with. British cuisine includes simple dishes you can prepare with as much or as little of flavor you want. Lamb shanks give you an opportunity to explore with different spices, and fresh herbs you ca 5n find in your garden or local market.
One of the advantages of preparing your own meals is your ability to control exactly what you’re eating. At a restaurant, I have no idea how much salt, butter, and sugar the cook is adding. At home, I can dictate the levels of each ingredient to my liking. I don’t have to guess whether a meal is wheat or gluten free, how much added sugar there is, or what kinds of fats are in my dinner. I know, because I’m the one in control.
I hardly need an excuse to eat tuna. Whether it’s seared with a delicious crust of salt, marinated and served as a steak, or even mixed with homemade mayo and relish and spread on a kaiser roll, tuna has no problem finding a home in my stomach.
It’s always difficult to adapt carb-heavy recipes to be keto, paleo, or Atkins friendly. With tortillas in particular, I had trouble keeping the dough from tearing for many months. Eventually, I found the right combination of ingredients and preparation to make an even, flexible dough.