EPIC MEAT - The Indoor BBQ Brisket



 Take a gander at that. Behold, the beef brisket. It's a thing of beauty.

We here at Dinnergeddon's New York branch aim to make an epic barbeque brisket sandwich - from scratch. What better way to bring in the spring and summer times?

But wait! We don't have a place to grill! And for that matter, we don't even own a grill.

Not to fret, we will tackle this challege. How does one create epic barbeque brisket in the apartment oven?

Dinnergeddon finds out.

TOTAL IMPROVISATION = successful BBQ Brisket sandwiches.



 First stop, neighborhood butcher shop. They cut us a righteous hunk of beef brisket. We take her home and slice her up, just small enough to fit in the oven tray. We slice off the huge hunks of fat - but don't discard that goodness, we'll need it later! Rub her down with salt, cracked pepper, and olive oil. Go nuts with it.

Mark rubs it all in and displays The Good Stuff.



 The fat awaits its' role.  Brother Stephen Briggs says, "Fat = Flavor".  Truer words were never spoken.



Olive Oil goes in pan.  Flame on high.  Drop in seasoned brisket.  Sear on both sides.





 This is the brisket after the pan sear.





 Line up the boys in an oven tray.  Find something with holes to elevate them while they cook, so the juices can drip down.  Pour some apple cider vinegar around the pan.  Flavor and aroma!



Steve slices up the brisket fat.



We will place the fat slices right on top of these puppies, so it can ooze down through the meat as it slow cooks!





Strategic Fat Placement.





 Place fat-topped, seared brisket tray into the oven.  Now, onward to other business.





 What's a BBQ Brisket without a side of baked beans?  NOTHIN' SPECIAL.  So, we find all the beans in the cupboard.  All different kinds.  We cook the beans, and empty them into a collander, where they can get to know each other.



Amey slices up Mr. Onion for flavor.



Roast a jalepeno pepper over an open flame.  When it's ready to use, it should be blackened on the outside. 





 The neighborhood butcher sold us this incredible bacon.  They smoke it in-house.





 Chop up all the business.  Garlic, roasted jalepeno pepper, fresh green pepper, bacon.





 Throw the chopped goods into a pot with the beans.  Add molasses, maple syrup, whiskey, whatever looks right for the job.  This ain't a science.





 Let's check on our brisket.  She's thirsty!  We keep her moist with the Budweiser we're drinking.



What's a BBQ without some fresh-squeezed lemonade?  NOTHIN' SPECIAL.  Amey sqeezes those lemons, we add sugar, then some Jack Daniels. 





 And what's a BBQ without homemade coleslaw?  You guessed it, NOTHIN' SPECIAL!  Steve grates carrots for his super secret slaw surprise.



Chop up loads of cabbage too!





 CABBAGE HEAD! - take UNO



CABBAGE HEAD! - take DOS



 CABBAGE HEAD! - take TRES



Mix Mayonaise, celery seed, and some other stuff we can't tell you. Beautiful.



Must have Potato Chips



Get some fluffy buns!  We opted for both the classics: sesame seed and potato roll.



Now, pull the brisket out and chop her up! She's ready to go!



EPIC MEAT.



Serve with a homemade BBQ sauce from scratch. We made homemade ketchup, then mixed it with worschester sauce and hot sauce. Serve with a refreshing summer salad too!



Gather 'round, friends!



Put the brisket on the bun. Add the homemade BBQ sauce and coleslaw.

Pause and Admire.

DINNERGEDDON presents: EPIC BBQ BRISKET SANDWICH. Improv-style.



Put on your favorite cowboy hat and country music record. Get ready to CHOW.



Clean Plate Club.





Next step. Good clean fun. Spoon hanging, naturally.

And that, ladies and gentlemen, is how you make an epic barbeque brisket - inside your very own apartment!

Octopus Burger

Look at this Octopus Burger.



Just look at it.

It is the best thing that I ate on my recent DINNERGEDDON visit to Berlin, Germany.
(Not Berlin, USA...)

It came from the excellent White Trash Fast Food, which is not just a killer burger joint, but also a live music venue, night club, and late night tattoo parlour!

Hmm. Can't think of anything that could possibly go wrong with having a rock club and tattoo parlour under the same roof...



On the subject of this incredible Octopus Burger, the White Trash menu has this to say:

"100% yummy, funny looking food. In Puglia, everyone eats it. Young and old people, even the McDonalds there serve the 'Tentacle Supreme Burger'. Now we bring civilisation to the primitive Berliner food ghetto. One whole octopus, marinated, grilled, and served on a bun with Fuck You fries..."

That kinda says it all.

When they say "one whole octopus" they mean it! This thing was HUGE! It was also exceptionally well cooked. Light, soft, not rubbery or overcooked at all. I seriously could eat about a hundred of these.

In fact, I was so busy eating it, I only took the one photo of it... But here's the same picture again so you can get another look at this beauty!



I mean... DAMN.

If this food was a film, it would definitely be:

One Seriously Pimped-Out Banana!

Yeah we're back.

It's been a while, huh?

Anyway, whatever.

CHECK THIS OUT.

This banana has got delusions of grandeur!
But, much like RAEKWON, I say go with it.



Nobody is getting hurt, and there is a certain charm to the improbable arrogance that makes me, well.... wanna buy into the hype despite knowing it'll only encourage further antics...

This is where it goes down. Taylor Street, on Queen's Road, Brighton. (There are a few of these in London too, if that's how you roll...)



It's a nice little coffee place that manages to keep a simple, non-corporate vibe even in the face of their obvious success. Plus their Joe is seriously mean. Check this out!



That is hella dark!

Somewhere in Oxford University, a dude and a lady in orthropedic shoes are trying to calculate the mass of this coffee, that's how black it is. It is like, this cup of coffee has it's own Event Horizon, and if you were to jump inside it, you would be spat out of a latte on the other side of the universe.

Powerful black.

Anyway, back to this gnarly banana.



I graduated from "sweet breakfast" long ago as a youth.
I cast aside those faithful friends of old such as this motley crew I used to love so well...







...ok, maybe not that last one.

But the point is that once I had my first bacon/egg combo at the age of around 9 or 10, I was THROUGH with sugar for breakfast. I was totally savoury, until around lunchtime or so when I'd have my Penguin Chocolate Biscuit.



And so it was with great trepidation that I revisited the sweetness-in-the-morning game by sacking up and ordering the FRENCH TOAST at Taylor Street.

I mean, this was gonna be pretty damn sweet, right? A fried banana on top of sugared bread. With this whole jug of maple syrup, just for me!



I followed their instructions, and doled out a liberal application of the nectar... At least there was bacon on the plate to entice me in!



Oh man, one bite and I was HOOKED. The whole thing kinda coalgulates together into a big gloopy, sticky mess... it's hard to tell where banana ends and bacon begins.



Before I knew it, I had snarfed the whole thing.



I must admit, I'm not sure how "French" this "French toast" really was, but it is a winner with me.

Well done, you crazy sugar-breakfast French people!