Chef’s Table BBQ

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TimF
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Chef’s Table BBQ

#1 Post by TimF » September 2nd, 2020, 5:16 pm

Looks like Chef’s Table BBQ just dropped on Netflix. Only four episodes. First episode is Tootsie Tomanetz. I remember, after a week of eating BBQ everyday, taking a bite of her pork ribs and saying, “this is the best pork rib I’ve ever tasted in my entire life.”
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Re: Chef’s Table BBQ

#2 Post by Andrew Kotowski » September 3rd, 2020, 6:47 pm

This. Is. Spectacular.

Tootsie episode is awesome. Lennox Hastie one made me long for fire. Just awesome.

Of course, I’m the guy that drove 3,300 miles for BBQ, but man, I’m watching this series multiple times.
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Re: Chef’s Table BBQ

#3 Post by TimF » September 3rd, 2020, 7:11 pm

I’d like to try that 203 day ribeye. 😮
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Re: Chef’s Table BBQ

#4 Post by Chuck Miller » September 3rd, 2020, 8:31 pm

I’m only 10 minutes in to Tootsie’s episode and loving it. Never been to Snow’s, it seemed like such a weird thing to go early on a Saturday morning. Now, I realize I HAVE to go, and soon. She can’t have too many years left to keep going at her current rate.
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Re: Chef’s Table BBQ

#5 Post by Sc0tt F!tzger@ld » September 3rd, 2020, 8:33 pm

Tootsie is a legend in Texas. I watched this a few days ago - just excellent all around. By the way, you can order from Snow’s online and have it delivered overnight. Getting some brisket, ribs, and smoked turkey delivered early next week!

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Re: Chef’s Table BBQ

#6 Post by TimF » September 4th, 2020, 7:20 am

Sc0tt F!tzger@ld wrote:
September 3rd, 2020, 8:33 pm
Tootsie is a legend in Texas. I watched this a few days ago - just excellent all around. By the way, you can order from Snow’s online and have it delivered overnight. Getting some brisket, ribs, and smoked turkey delivered early next week!
I almost pulled the trigger a couple of weeks ago but am super skeptical that it won't live up to my in person experience. How could it? Please let us know how it goes.
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Re: Chef’s Table BBQ

#7 Post by TimF » September 4th, 2020, 7:26 am

Chuck Miller wrote:
September 3rd, 2020, 8:31 pm
I’m only 10 minutes in to Tootsie’s episode and loving it. Never been to Snow’s, it seemed like such a weird thing to go early on a Saturday morning. Now, I realize I HAVE to go, and soon. She can’t have too many years left to keep going at her current rate.
It is so not weird. It is so awesome. I do not regret dragging my family to Texas to eat gobs of BBQ.
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Re: Chef’s Table BBQ

#8 Post by J0seph S c h e n c k » September 4th, 2020, 7:29 am

Andrew Kotowski wrote:
September 3rd, 2020, 6:47 pm
This. Is. Spectacular.

Tootsie episode is awesome. Lennox Hastie one made me long for fire. Just awesome.

Of course, I’m the guy that drove 3,300 miles for BBQ, but man, I’m watching this series multiple times.
Holy sh!t.

Stumbled upon this series and Lennox Hastie last night while eating a SRF Wagyu Tritip. I was dumbfounded and had chills. As soon as possible, I’m going to his restaurant. For a week.

Today, I’m already sourcing bowls to try the “coals underneath aromatics with proteins atop” dish seen on that episode.

I love bbq also and we were considering a bbq tour this summer before covid struck.

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Re: Chef’s Table BBQ

#9 Post by Sc0tt F!tzger@ld » September 4th, 2020, 8:05 am

TimF wrote:
September 4th, 2020, 7:20 am
Sc0tt F!tzger@ld wrote:
September 3rd, 2020, 8:33 pm
Tootsie is a legend in Texas. I watched this a few days ago - just excellent all around. By the way, you can order from Snow’s online and have it delivered overnight. Getting some brisket, ribs, and smoked turkey delivered early next week!
I almost pulled the trigger a couple of weeks ago but am super skeptical that it won't live up to my in person experience. How could it? Please let us know how it goes.
Tim, this is our first time ordering, so equally curious. I’ll take pix and report back for sure.

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Re: Chef’s Table BBQ

#10 Post by Mike DiSalvo » September 4th, 2020, 8:08 am

J0seph S c h e n c k wrote:
September 4th, 2020, 7:29 am
Andrew Kotowski wrote:
September 3rd, 2020, 6:47 pm
This. Is. Spectacular.

Tootsie episode is awesome. Lennox Hastie one made me long for fire. Just awesome.

Of course, I’m the guy that drove 3,300 miles for BBQ, but man, I’m watching this series multiple times.
Holy sh!t.

Stumbled upon this series and Lennox Hastie last night while eating a SRF Wagyu Tritip. I was dumbfounded and had chills. As soon as possible, I’m going to his restaurant. For a week.

Today, I’m already sourcing bowls to try the “coals underneath aromatics with proteins atop” dish seen on that episode.

I love bbq also and we were considering a bbq tour this summer before covid struck.
Lennox is on a different level and I thought Frances Mallman was totally amazing (and he is). The caviar dish is OMG!
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Re: Chef’s Table BBQ

#11 Post by Sc0tt F!tzger@ld » September 4th, 2020, 8:18 am

I’ll add that a trip to Rodney Scott’s is somewhere in my future. But the episode on Rosalia Chay Chuc and her conchinita pibil tacos gave me goosebumps. Traveling down to the Yucatán to eat her food would border on a religious experience. I could almost taste the food through the tv!

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Re: Chef’s Table BBQ

#12 Post by Jim Brennan » September 6th, 2020, 9:11 pm

Watched the first episode this morning. Fantastic and so very genuine. Loved every second of it.

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Re: Chef’s Table BBQ

#13 Post by Mattstolz » September 7th, 2020, 6:47 am

Rodney Scotts is absolutely worth the trip. especially now that its within Charleston city limits and not a hike outside of town (although, if you watched his episode, you know the reason for that is incredibly unfortunate).

but he's doing it the right way and everything there is fantastic. a must stop if you are in the Carolinas or the low country.

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Re: Chef’s Table BBQ

#14 Post by Mich@el Ch@ng » September 7th, 2020, 6:58 am

Yeah we went to Lewis when we were there in March and would’ve liked to have checked out Rodney Scott’s as well. Maybe next time.

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Re: Chef’s Table BBQ

#15 Post by Glenn L e v i n e » September 7th, 2020, 7:03 am

Sidney is an awfully long way away and I hate air travel but 203 day dry aged...
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Re: Chef’s Table BBQ

#16 Post by Mike Davila » September 7th, 2020, 3:00 pm

Thanks for the heads-up, was fun to watch the first three episodes as I’m smoking some St Louis spare ribs today.
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Re: Chef’s Table BBQ

#17 Post by Mich@el Ch@ng » September 7th, 2020, 3:01 pm

Glenn L e v i n e wrote:
September 7th, 2020, 7:03 am
Sidney is an awfully long way away and I hate air travel but 203 day dry aged...
APL has some super long dry aged steak a lil closer.

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Re: Chef’s Table BBQ

#18 Post by Mich@el Ch@ng » September 7th, 2020, 3:08 pm

Making a tri tip tonight; chefs table bbq made me ponder making a wood fire pit haha

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Re: Chef’s Table BBQ

#19 Post by Glenn L e v i n e » September 7th, 2020, 5:34 pm

Mich@el Ch@ng wrote:
September 7th, 2020, 3:01 pm
Glenn L e v i n e wrote:
September 7th, 2020, 7:03 am
Sidney is an awfully long way away and I hate air travel but 203 day dry aged...
APL has some super long dry aged steak a lil closer.
LA huh? I’m not beautiful enough any longer.
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Re: Chef’s Table BBQ

#20 Post by Sc0tt F!tzger@ld » September 10th, 2020, 4:27 pm

Some early pics. Tootsie’s brisket is warming up in the oven. We had the ribs last night which were as good as any I’ve had. I’ll post more pics later.
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Re: Chef’s Table BBQ

#21 Post by Scott Brunson » September 10th, 2020, 4:36 pm

Sc0tt F!tzger@ld wrote:
September 4th, 2020, 8:18 am
I’ll add that a trip to Rodney Scott’s is somewhere in my future. But the episode on Rosalia Chay Chuc and her conchinita pibil tacos gave me goosebumps. Traveling down to the Yucatán to eat her food would border on a religious experience. I could almost taste the food through the tv!
We binge watched in one night.
Advice to the uninitiated, go to the original Scott’s in Hemingway. I love Rodney but the original blows away the Charleston location. It’s less than two hours away.
Get there early for the pork skins.
We take a cooler and buy in bulk—make sure they sauce it.
Then freeze in 1 pound batches and vac.

It’s a Tuesday night meal from the freezer that will make you smile (or weep)
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Re: Chef’s Table BBQ

#22 Post by Scott Brunson » September 10th, 2020, 4:38 pm

Mich@el Ch@ng wrote:
September 7th, 2020, 6:58 am
Yeah we went to Lewis when we were there in March and would’ve liked to have checked out Rodney Scott’s as well. Maybe next time.
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Re: Chef’s Table BBQ

#23 Post by Andrew Kotowski » September 10th, 2020, 5:04 pm

@sc0tt - would love to hear your thoughts. Aside from the fact that I'm considering ordering from Snow's (like half of America now), I helped some friends out that ship via Goldbelly and I'm curious to see how the end-user experience is on BBQ items. I've tried bagels (Ross & Daughters), Fish, Bourbon cake, etc. but never bbq.
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Re: Chef’s Table BBQ

#24 Post by Sc0tt F!tzger@ld » September 10th, 2020, 5:47 pm

I’m gonna start this post by saying that I’ve ordered lots of gourmet foods over the years with mixed results. And as good as the documentary on Netflix claimed Snow’s is, I had my doubts. I’ll also state that as a native Texan I’ve had some of the best beef brisket all across this great state over several decades. And I will unequivocally say that this is the best Texas brisket I’ve ever had. After heating in the oven at 350° for a little over an hour, we took it out and I carved off a piece to check. The fat on the brisket literally melted in my mouth in a taste explosion I can only describe as unbelievable. The meat was tender, everything about it was perfect. I ordered the sauce, but honestly, you don’t need it. The meat speaks for itself. (100 pts. y’all)
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Re: Chef’s Table BBQ

#25 Post by TimF » September 10th, 2020, 6:03 pm

Nice wine choice. Thanks for the review.
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Re: Chef’s Table BBQ

#26 Post by Glenn L e v i n e » September 10th, 2020, 6:27 pm

I actually liked brisket from La Barbecue via Goldbelly more than Snow’s.
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Re: Chef’s Table BBQ

#27 Post by TimF » September 10th, 2020, 7:03 pm

I preferred Franklin’s brisket over Snow’s when I visited but it was very close IMO. Snow’s ribs were clearly better though. Aaron Franklin visited Snow’s during his PBS show because he liked their chicken.
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Re: Chef’s Table BBQ

#28 Post by Sc0tt F!tzger@ld » September 10th, 2020, 7:14 pm

I haven’t had Franklin’s in several years...it’s close. Edges out Pecan Lodge too, one of my other faves.

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Re: Chef’s Table BBQ

#29 Post by M. Meer » September 11th, 2020, 2:28 pm

TimF wrote:
September 10th, 2020, 7:03 pm
I preferred Franklin’s brisket over Snow’s when I visited but it was very close IMO. Snow’s ribs were clearly better though. Aaron Franklin visited Snow’s during his PBS show because he liked their chicken.
Yes! Their chicken was a standout. Though I wouldn't refuse a plate of brisket.

Really great how different places have their own specialty. Had sausage at Louis Mueller that same day, on the way back🤘🏼.
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Re: Chef’s Table BBQ

#30 Post by Mattstolz » September 11th, 2020, 5:57 pm

I really just want to try grilling a pork shoulder steak like she did on the show. That sounds great

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Re: Chef’s Table BBQ

#31 Post by Stan Y. » September 11th, 2020, 6:03 pm

Well, all I can say is that ain't Lexington bbq. (Just kidding, I am from North Carolina. :-)) Kudos to Snow's for shipping, can't wait.
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Re: Chef’s Table BBQ

#32 Post by Andrew Kotowski » September 11th, 2020, 8:21 pm

Stan Y. wrote:
September 11th, 2020, 6:03 pm
Well, all I can say is that ain't Lexington bbq. (Just kidding, I am from North Carolina. :-)) Kudos to Snow's for shipping, can't wait.
I do miss Lex BBQ, especially the “brown.” Was a 75 min drive from my place in Durham, which was perfect with a 3 year old taking a nap on the way out. Car ride home resulted in banana pudding all over the car, but worth every minute champagne.gif
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Re: Chef’s Table BBQ

#33 Post by MitchTallan » September 15th, 2020, 8:35 am

At the risk of sounding like a primitive backwards Midwesterner, my "problem" with Chef's Table is that it tends to get quagmire'd in artsy-fartsy images of the subject pondering nature and life and such. Not every subject needs to be treated like Japanese cuisine replete with close-ups of water dripping from a leaf or the tick-tock of a shishi-odoshi. And yet someone behind Chef's Table manages to resort to the same tired production values on virtually every episode including the one on Tootsie and Snow's. Substitute dying tree silhouettes, repetitious close-ups of Tootsie's weathered face and hands, and pre-dawn fires for the shishi-odoshi's, and you have this episode. The Q'er in me just wants to hear Tootsie and her family talk about the wood they use, how long they season it before burning, the source of their meat and what makes it special, how they cook the meat (wrap? some shots clearly showed aluminum foil over the briskets but there was no mention of when they wrap, for how long, etc), how long the brisket rests, all the kinds of things that those of us who actually cook Q want to know. Rather than study (or know) the subject and evolve the production to suit the nature of the subject-which Tony Bourdain in particular excelled at-Chef's Table continues to amble along lazily. I lack the patience for it.

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Re: Chef’s Table BBQ

#34 Post by C. Mc Cart » September 15th, 2020, 9:15 am

I sort of agree with you Mitch. BBQ as art is perhaps less intriguing, given how many of us try to do our own.
I still enjoy what Chef's table brings re production style & story, but an alternate behind the scenes/ alt series would be cool.
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Re: Chef’s Table BBQ

#35 Post by TimF » September 15th, 2020, 9:19 am

Retracted as unnecessary.
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Re: Chef’s Table BBQ

#36 Post by MitchTallan » September 15th, 2020, 11:06 am

So you want Chef's Table to not be Chef's Table?

I'd suggest you watch YouTube or Aaron Franklin's MasterClass or his most excellent series on PBS.

Also, make sure to watch Juan Likes Rice and Chicken.
No, I want Chef's Table to mix things up a bit more. The episodes have too much same-ness to them. It's a waste. It could be so much better with a little more substance. Some more meat on the proverbial bone.
If Chef's Table is going to cover BBQ, they can do it in a way that is more fitting to BBQ and still be "Chef's Table".
It seems to me that many in this thread who expressed their enjoyment of the episode did so because they love Snow's, not because they thought the portrayal and production was first-rate.

I always try to preface subjective opinions of mine as being just that and nothing more.

I don't need your suggestions. What do you know about me or my knowledge of BBQ? I didn't say I wanted to learn how to BBQ from the episode. I said that more in-depth coverage would make the show more interesting. I said that the production is too artsy. I will add that if shows were books, C'sT would be a coffee table book. Pretty to look at, but not much of substance. More for show-in and less for blow-in.

Did I do something to provoke you in some other thread? This is not the first time you have gutter-sniped at me. I always think that many of the snotty remarks on this Board are due to past conflicts. And please. don't PM me. Not interested.

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Re: Chef’s Table BBQ

#37 Post by TimF » September 15th, 2020, 11:10 am

I am sorry if I offended you in this or another thread -- it was unintentional. I apologize. Unfortunately my last line about Documentary Now didn't convey any humor/good fun for you.
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Re: Chef’s Table BBQ

#38 Post by Andrew Kotowski » September 15th, 2020, 12:48 pm

MitchTallan wrote:
September 15th, 2020, 8:35 am
At the risk of sounding like a primitive backwards Midwesterner, my "problem" with Chef's Table is that it tends to get quagmire'd in artsy-fartsy images of the subject pondering nature and life and such. Not every subject needs to be treated like Japanese cuisine replete with close-ups of water dripping from a leaf or the tick-tock of a shishi-odoshi. And yet someone behind Chef's Table manages to resort to the same tired production values on virtually every episode including the one on Tootsie and Snow's. Substitute dying tree silhouettes, repetitious close-ups of Tootsie's weathered face and hands, and pre-dawn fires for the shishi-odoshi's, and you have this episode. The Q'er in me just wants to hear Tootsie and her family talk about the wood they use, how long they season it before burning, the source of their meat and what makes it special, how they cook the meat (wrap? some shots clearly showed aluminum foil over the briskets but there was no mention of when they wrap, for how long, etc), how long the brisket rests, all the kinds of things that those of us who actually cook Q want to know. Rather than study (or know) the subject and evolve the production to suit the nature of the subject-which Tony Bourdain in particular excelled at-Chef's Table continues to amble along lazily. I lack the patience for it.
Interesting take, Mitch. I kinda liked the "Chef's Tablization" of the content, but I'm wondering if it's because I've seen 8 million rehashes of BBQ Brawl, etc. and it felt great to see the Michelin Star treatment of the content. Totally agree re: wanting to hear about the wood, seasoning, etc. but thought it was cool to see the story behind Tootsie. Also thought it was great that I didn't see a set of tweezers in four straight episodes of Chef's Table. Highlight for me was still Lenox Hastie; that guy is ground zero for how i like to cook.
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Re: Chef’s Table BBQ

#39 Post by Sean Devaney » September 15th, 2020, 1:17 pm

I love the first two episodes. Would I like more info on techniques and "details" ? Yes. But I think this series in guided to wider audience not just us geeks.

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Re: Chef’s Table BBQ

#40 Post by MitchTallan » September 15th, 2020, 1:44 pm

All good Tim.
I should be in a better mood (than I am).
I got this message today;

Mitchell,

No sir! It will not be near that long. Would this coming spring work for you? Also, I received the PP payment, just wanted to let you know.

Thanks,

Tyler Shirley
Shirley Fabrication, LLC
4510 Virginia Drive
Tuscaloosa, AL 35404
205-799-0251

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Re: Chef’s Table BBQ

#41 Post by TimF » September 15th, 2020, 1:55 pm

MitchTallan wrote:
September 15th, 2020, 1:44 pm
All good Tim.
I should be in a better mood (than I am).
I got this message today;

Mitchell,

No sir! It will not be near that long. Would this coming spring work for you? Also, I received the PP payment, just wanted to let you know.

Thanks,

Tyler Shirley
Shirley Fabrication, LLC
4510 Virginia Drive
Tuscaloosa, AL 35404
205-799-0251
Thanks, I appreciate it. And congratulations. Can't wait to hear all about it next year.
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Re: Chef’s Table BBQ

#42 Post by CJ Beazley » September 20th, 2020, 7:15 am

MitchTallan wrote:
September 15th, 2020, 8:35 am
At the risk of sounding like a primitive backwards Midwesterner, my "problem" with Chef's Table is that it tends to get quagmire'd in artsy-fartsy images of the subject pondering nature and life and such. Not every subject needs to be treated like Japanese cuisine replete with close-ups of water dripping from a leaf or the tick-tock of a shishi-odoshi. And yet someone behind Chef's Table manages to resort to the same tired production values on virtually every episode including the one on Tootsie and Snow's. Substitute dying tree silhouettes, repetitious close-ups of Tootsie's weathered face and hands, and pre-dawn fires for the shishi-odoshi's, and you have this episode. The Q'er in me just wants to hear Tootsie and her family talk about the wood they use, how long they season it before burning, the source of their meat and what makes it special, how they cook the meat (wrap? some shots clearly showed aluminum foil over the briskets but there was no mention of when they wrap, for how long, etc), how long the brisket rests, all the kinds of things that those of us who actually cook Q want to know. Rather than study (or know) the subject and evolve the production to suit the nature of the subject-which Tony Bourdain in particular excelled at-Chef's Table continues to amble along lazily. I lack the patience for it.
To be honest, there are some food shows where I’m like ‘yo, Fellini we get it you went to film school’ but I think these strike the right balance.
It's C(raig)

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Stan Y.
Posts: 659
Joined: March 13th, 2013, 4:47 am

Re: Chef’s Table BBQ

#43 Post by Stan Y. » September 21st, 2020, 6:46 am

Mitch, I had similar thoughts previously, and again while watching the first two episodes of the new Taco Chronicles season yesterday. Beethoven and tacos???

In case anyone tries to order Snow's, I found (through several hit-and-miss attempts over the past 10 days) that it looks like the ordering window opens up Monday morning (9am EDT today, more or less) for shipping Tuesday the following week. We've been having family over for socially-distanced dinners in the driveway where everyone sets up a folding table, tailgating-style, and 4-5 pounds of brisket will be just perfect for this.
S. Y @ t € s

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