NNTP-Posting-Date: 27 Jul 2002 20:02:52 GMT Xref: usenet.INS.cwru.edu chi.eats:17243 Geoff G. wrote in message news:... > Someone wrote: > > Cliff wrote: > > > >> Actually, in my case, it would be more like the kosher nostra. > > > > In that case, what can you do for me with hardwood smoke and a brisket? > > (I know what to do with one in an oven) Do you do takeout? > > > > (I'm sorry I can't remember the name of your BBQ place, but I know where > > it is, down the street from Twisted Spoke, right?) > > Bone Daddy. Put this in the file under shameless self-promotion ... We have worked out a deal with a Kobe beef packer to sell us their briskets, which are pretty amazing. They have a moistness (I don't know if that is a word) that traditional briskets just don't retain. We are also making Kobe burgers and sampling the beef ribs. Finding good beef ribs has been truly an odyssey. I am not exactly sure what they did with the briskets and ribs before, but, for now, they are willing to sell them to us at only a slight gouge.
Chicago, IL