December 5: Notes from the Chef – Texas Slow Cooked BBQ
Tonight Gastronaut is serving up a delicious barbeque treat – dinner Chef Aaron’s Southern take on the famous slow-cooked brisket at French Laundry. Tonight’s beef brisket has been rubbed with spices for 24 hours, smoked for 24 hours, vacuum sealed and cooked in a 64° C water bath for 52 hours. This sloooooww sous vide cooking brings out all of the delicious smoky flavors that make barbecue a national favorite. Enjoy a serving with a side of baked Rancho Gordo heirloom beans. Rancho Gordo in Napa Valley grows over 30 varieties of heirloom beans, as well as chilies and corn. We hope you enjoy!
– Nate Keller, Executive Chef
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