This started out being a post dedicated to GRILLED BEEF BRISKET!!!!
But then circumstances spiraled out of control. (hyperbole much?) :) My gas grill began to lose it’s flame…. I had plenty of propane, I won’t bore you with the details just know that the brisket had grilled for about 45 minutes when I realized there was no significant flame.
I had a recent addition to the family, Ollie (click here for pics) which prevented me from running to the store for the needed parts…. I was stuck.
So I decided to do what I have done NUMEROUS times…
1) Slice it thin and Braise some in skillets/pans.
2) Grok Pot the rest.
Note: I could have cooked it in the oven … but really didn’t want to warm up the house. I use the Grok Pot (crock pot) in the garage in the summer. YES, I try to look for ways to save energy, resources and MONEY! :)
The very first picture at the top of the page shows 2/3 of the Brisket in the Grok Pot. The other 1/3 was sliced thin and braised in the pans or skillets. (See Below)
Skillet braising does leave a more ‘chewy’ meat but it’s not tough … by my standards anyway. :) The advantages to braising… it’s much quicker. If you need to eat without cooking the beef for hours… this an option I would not hesitate using again.
Next…. Grok Pot BRISKET!
The rest of these pictures show the brisket after it had been cooked in the crock pot for about 5 hours on “low” setting.
DELICIOUS, TENDER and JUICY are all accurate descriptions … so good.
….. YOU must try! :)
Below is the brisket, sliced off the ‘roast’ … so good. The meat is actually much ‘prettier’ than the picture shows… check out the next one.
Summary: Though the post did not turn out as I had originally planned … the meat was a MAJOR WIN! So good and the grok pot version was SO TENDER TOO!
Here is my Diabetes Warrior Info:
My Diabetes Meal Plan ( a true diabetes diet, not like most of those promoted by American Diabetes Association.