Honestly I'd rather have brisket and gravy.
this post was submitted on 25 Aug 2025
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I want brisket on a biscuit with gravy.
Third option: brisket and gravy on biscuits.
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(3 replies)
Can you imagine being the chef who went home in that round, though?
I might not agree with Alton Brown on all the opinions I’ve seen him post, but I have the impression that he’s someone who’s trying in general not to make things harder than they need to be (except of course when that’s exactly what the challenge is in the game that everyone signed up to play, what with all the wacky sabotage options on Cutthroat Kitchen).
I mean, if he went home his biscuit and gravy weren't amazing I guess.
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(1 replies)
No way in fuck is anyone cooking a brisket in under 6 hours without it being inedibly chewy.
It's possible, but it comes out more like a pot roast in my opinion. The fastest brisket I've ever completed to satisfaction was 2 hours for I think an 8-10lb brisket at like 300 in a green egg. It wasn't planned, the fire just got away from me but it came out like 87% as good as a true low and low brisket.
I imagine he cooked only a small part of it in a pressure cooker it might work.
Pressure cookers (and their scary cousin the pressure fryer) are kitchen witchcraft.
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(15 replies)
Brisket and gravy looks yum. Don’t see the problem here.
Our society is so wasteful and entitled if we’re getting pissy at this level.
He made a brisket in the time it takes to make biscuits and gravy? I don’t think so.
A pressure cooker can work wonders.
Even then, it would take that long to prep and heat up to pressure.