Memorial Day (Monday, May 25th) is a day for friends, family, remembrance, and community. Nothing builds community like food.
Maybe that's why Memorial Day is equated with grilling and picnics and family gatherings at the local park: it bonds us with baked goods, melds us together with meats cooked over open flame.
If you're gathering this weekend with those in your orbit, let food be the foundation of your friendship.
In some cuisines—and I'm thinking Texas barbeque type of stuff—brisket is the thing. So for Memorial Day, I'm proposing slow cooking a delicious brisket the folks won't forget.
This brisket is 100% born, bred and harvested in Michigan. It comes to us from Tom & Tracy Dykstra's Moraine Park Farms, which resides in both of our pleasant peninsulas. The cows begin their lives in the western Upper Peninsula, but they spend the rest of their time at the family ranch in the middle of the lower peninsula on the shores of Lake Michigan.
Each brisket is between 3-4 lbs raw, with a beautiful cap of fat that you won't want to trim away. We'll include a recipe with each brisket, but don't be afraid to find a recipe that intrigues you in a different way. Whatever you do: go low and slow.
