I'm not defending. I'm asking why would you do such a thing? If he had ground up a raw brisket, mixed it with bread crumbs, egg, celery and onion it might be better than what he describes.
Well, the better joke on my part -- and it's just way too late -- would have been to simply post: "German?"
I remember one of my childhood friends always drenching his steak in ketchup. Even as a 10yo kid I knew better and thought less of him for it.
My father still can’t make a brisket to save his life, and he refuses to take my advice. He doesn’t want to do an overnight smoke. He was one of the original managers for Luthers BBQ (now Pappas BBQ) back in the day too.... may want to avoid that concept.
The only steak sauce I remember as a kid was horseradish, still love it, though I have expanded my sauce repertoire.
I have never heard of chilling any kind of meat mid process, what's the purpose? And Ketchup has to be-the main ingredient in that homemade sauce.
Nothing wrong with anything from Perini Ranch, but that's some pretty ****ing tone deaf assholery to "highly recommend" a $150 piece of meat to people while actively preventing their relief checks.
