I prefer to serve this with roasted potatoes since, this being barbecue flavored, doesn't lend itself well to gravy. That leather layer of barbecue vinyl on the top is fairly concentrated. My nod to my mother for essentially making ketchup and mustard flavored fruit roll-ups on the top of her meatloaf
It's not the prettiest brisket, but holy crap it's good.
You know, I think about all these external rules about what brisket should and shouldn't be and again, that's just dick measuring. The only rule that matters is "Do you like it?" and I find that I did indeed.
It's also worth mentioning that I did not make my own pie crust for this. I struggled with it, but honestly, I really hate making pie crust. Combine that with the convenience of Pillsbury's fairly tasty offering, my rogue rolling pin, my heavy oven usage during the filming, and fate made the decision for me.
This is my take on a dish I had at a Hooka lounge one night. It was so simple; chicken livers, jalapenos, and little else. The dish was good, though my perspective might have been tainted by the mead I’d been consuming. It was BYOB. Nonetheless, the dish stuck with me.
You’d think the most important ingredient in this dish is grits, but it’s not. It’s patience. And focus. It’s a needy, high maintenance dish that will reward you well if you kiss its ass properly.
This is where it gets hard to document because it’s all method and judgement and honestly, that’s OK. People get all rigid when it comes to duplicating someone else’s work. Cut that out. Be your own dog.
