f2goat wrote:
downtown somewhere in Texas wrote:
I'm wondering if the sea bass might have been better. that's a pretty basic sauce recipe too. but have you read his recipe? it's pretty confusing.
The only way the brisket recipe makes sense is to watch LeeAnne Wong's video of it, which is on the Bravo Web site. Plus, her video includes the bleu cheese grits (super simple) and the horseradish sauce for the brisket (sour cream, mayo, and horseradish is the base), neither of which I saw in print on the Web site.
thank you. I haven't watched the video but that makes more sense. I stewed over this all weekend. LOL. I knew briskets were being cooked all over town for mom's day (90 cents/lb on sale) and wondered if any of them knew about Richard's secret.
