what a wonderful thing…to have that much fun you forget to photograph!

Yes, but oh the guilt!

I have my own version of Thanksgiving every time I give thanks for a brisket bone.

We do need to get a butcher to weigh in on whether Americans are right that there’s no bone in brisket, or Australian Dermott, who eats them constantly.

Sounds like me! When I’m having a blast, I forget to take photos. Glad to hear you had a successful feast. :)

I think Australian brisket is different to American brisket. Here\’s a PDF of Australian cuts:

http://www.ausmeat.com.au/UGAM/linking/beef.pdf

http://meatsetc.com/shop/product_info.php?products_id=75
is US brisket.

Your pdf had an error here and wouldn’t open, so I’ll try later. As you can see, the US one is what is called tasca here. No bones, but loads of flavor. I like to make corned beef from it.

Hey! I think it is about the same but with the ribs off doing something else! I use those ribs many ways, and have never had them attached to the brisket. Does your two-legged dog ever rub them with mustard and roast slowly 1.5 hours, then coat with barbecue sauce and cook them again for 1.5 hours? Yum.

They don\’t come attached to the meat in Australia. You ask the butcher for the bones. When they\’re available, which isn\’t often. Because more and more butchers are – were – buying in their meat pre-cut and pre-everythinged.

No, he hasn\’t done that with ribs. He\’s always thought ribs are messy things to eat. It\’s the anal retentive in him.

Why does your system add a \ to every apostrophe?

It doesn’t when I write, yes?

Those are picnicky finger food ribs, più o meno.

No it doesn’t when you write. Or anyone else. It’s obviously an anti-Old English Sheepdog bias.

Boofhead disease. You share it with Sognatrice.

Nice! Two at a time.