Nobody knows Brisket better than Fleisher's Craft Butcher, and while brisket is traditional Hanukkah fare, there really is never a bad time for birsket. This recipe is simple to prepare and perfect for a cold winter night. Enjoy Fleisher's Hanukkah Brisket recipe and happy Hanukkah!
The instruction online and on the La Caja China website (http://www.lacajachina.com/whole-pig-worksheet_a/330.htm) are pretty good. I would use these as a starting point and amend with the following:
Craft Butchery is an old-fashioned shop with modern-day ideals (not to mention beautiful new digs). It carries only pasture-raised, organic meat from small farms located within a 150-mile radius of Westport. They sell premium beef, pork, lamb and poultry from animals that have never been given antibiotics, hormones, steroids or animal by-products. These guys know a thing or two...or three...(well, actually Ryan has 5 tips here), about grilling.
Owner and head butcher Ryan Fibiger helps us make the most of his offerings with tips on grilling perfectly.
1. Keep it simple. When it comes to grilling high-quality, pasture-raised meats, less is more. Stick with just a salt rub on our steaks and burgers. Pepper, garlic, spice rubs and oils can burn, so use only if you’re cooking at a lower temperature.
