"Brisketmiddle" Example Sentences
1. The brisketmiddle of the cow is a popular cut for barbecue.
2. I like my brisketmiddle to be cooked low and slow for maximum tenderness.
3. The butcher recommended the brisketmiddle for my beef bourguignon recipe.
4. My mom's secret to tender brisketmiddle is marinating it overnight.
5. The restaurant's specialty dish is smoked brisketmiddle served with homemade barbecue sauce.
6. I had to carve around the bone in the brisketmiddle to serve it.
7. The chef rubbed a blend of spices onto the brisketmiddle before roasting it in the oven.
8. The brisketmiddle was so juicy and flavorful that I went back for seconds.
9. We measured the temperature of the brisketmiddle to ensure it was fully cooked.
10. A whole brisketmiddle can feed a large family or group of friends.
11. The farmer explained the different cuts of meat, including the brisketmiddle.
12. The aroma of the slow-cooked brisketmiddle filled the entire house.
13. I've never prepared a brisketmiddle before, but the recipe looks simple enough.
14. The butcher recommended trimming the fat off the brisketmiddle before cooking.
15. The brisketmiddle was served with a side of homemade coleslaw and cornbread.
16. I prefer to serve my brisketmiddle with a drizzle of balsamic glaze.
17. The restaurant's signature dish is a smoked brisketmiddle sandwich with caramelized onions and cheese.
18. The spice rub added a delicious flavor to the brisketmiddle.
19. I accidentally overcooked the brisketmiddle and it turned out tough and dry.
20. The brisketmiddle was the star of the barbecue, everyone raved about how delicious it was.
21. The butcher wrapped the brisketmiddle in butcher paper to take home.
22. The slow-cooked brisketmiddle was so tender it fell apart with a fork.
23. I season my brisketmiddle with a blend of smoked paprika, garlic powder, and brown sugar.
24. The restaurant's brisketmiddle is cooked for 14 hours in a smoker for maximum flavor.
25. I recommend letting the brisketmiddle rest for 10 minutes before slicing to allow the juices to redistribute.
26. The brisketmiddle was perfectly seared on the outside but still juicy on the inside.
27. I prefer to cook my brisketmiddle on a charcoal grill for extra smoky flavor.
28. I used the leftover brisketmiddle to make a delicious beef stew.
29. The chef served the brisketmiddle with a side of roasted root vegetables.
30. I add a splash of red wine to my brisketmiddle marinade for extra depth of flavor.
31. The slow cooker is a great way to cook a brisketmiddle if you don't have access to a grill or smoker.
32. The brisketmiddle can be a tough cut of meat to cook, but with patience and a good recipe, it can turn out delicious.
33. The restaurant's brisketmiddle is dry-aged for 30 days before being cooked to perfection.
34. I prefer to serve my brisketmiddle with a side of creamy mashed potatoes.
35. The brisketmiddle was cooked so perfectly that I didn't need any sauce or seasoning.
36. I recommend using a sharp carving knife to slice the brisketmiddle into thin, even pieces.
37. The roasted brisketmiddle was served with a tangy horseradish cream sauce.
38. I slow-cooked the brisketmiddle in a Dutch oven for 4 hours until it was tender and flavorful.
39. The chef served the brisketmiddle with a side of sautéed mushrooms and onions.
40. I love adding caramelized onions to my brisketmiddle sandwich for extra sweetness and flavor.
Common Phases
1. I ordered the brisket; the middle portion is usually the juiciest.
2. The
brisketmiddle was seasoned perfectly; it melted in my mouth.
3. To get the perfect slice of brisket, locate the
brisketmiddle; it's the thickest part.
4. While smoking a brisket, make sure to inject the
brisketmiddle with marinade for the ultimate flavor.
5. The competition judge praised my brisket; he loved the tenderness of the
brisketmiddle.