Backyard Gator said:
DiskoTroop said:
Backyard Gator said:
DiskoTroop said:
Backyard Gator said:
Can you tell me more about the brisket confit?
Doesn't confit mean to slow cook it in fat? So they render some tallow and cook it in that?
I'm guessing that's the white people way to say Barbacoa.
Doubt it. Do you honestly not know the difference between barbacoa and brisket?
Look up confit, study Barbacoa, and tell me that taco in the picture doesn't look, all to be damned, like barbacoa.
While traditionally cheek, among other bits of the head meat, barbacoa is the dish, not the cut. You can absolutely make brisket barbacoa.
Forget the cut, they smoke their briskets in a monstrous smoker on-site, so it's definitely not barbacoa.
Maybe look at their menu, or watch a video about their restaurant, do some basic research before you try to lecture other people about a restaurant, especially when you're wrong.
Yeah their menu says brisket confit, which suggests suadero, which absolutely uses brisket or flank, then is sliced, crisped on a griddle, then served. But all photos, including the one above show shredded meat that's does not appear to be crisped at all, like barbacoa.
The method is somewhat irrelevant however since the presentation is clearly more like barbacoa.
In other words you can call a meatloaf a burger if you want since they're both ground beef, but it's still a meat loaf if large and sliced with a glaze.
In this case, call it suadero or confit if you like, what's on those tortillas looks like barbacoa.
