Clarea Posted December 5, 2017 #26 Share Posted December 5, 2017 You guys are making me hungry! Link to comment Share on other sites More sharing options...
njmomof2 Posted December 5, 2017 #27 Share Posted December 5, 2017 You're killing me here! It's after lunchtime and I'm stuck working on a closing so no lunch yet. Seeing that smoked brisket is torture! Link to comment Share on other sites More sharing options...
MrSnarkyPants Posted December 5, 2017 #28 Share Posted December 5, 2017 Not in Texas! Indeed. Brisket is a specific cut from the lower chest of the cow. A "roast" can be one of many cuts. If you oversteam a brisket, it tastes like a pot roast. Somehow I don't think they have a smoker on board the ship. :) If you want to get into the science of BBQ, Camp Brisket is pretty awesome. https://bbq.tamu.edu/camp-brisket/ Link to comment Share on other sites More sharing options...
Don Pedro Posted December 5, 2017 #29 Share Posted December 5, 2017 Indeed. Brisket is a specific cut from the lower chest of the cow. A "roast" can be one of many cuts. If you oversteam a brisket, it tastes like a pot roast. Somehow I don't think they have a smoker on board the ship. :) If you want to get into the science of BBQ, Camp Brisket is pretty awesome. https://bbq.tamu.edu/camp-brisket/ Absolutely correct, there are several types of roasts. The one that was specifically mentioned was a pot roast. I believe it is often called a Yankee Pot Roast. Link to comment Share on other sites More sharing options...
Goofyfanatic Posted December 5, 2017 #30 Share Posted December 5, 2017 My bubbe will climb out right through the dirt if she catches a glimpse of that... Amen!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
dcgrumpy Posted December 5, 2017 #31 Share Posted December 5, 2017 I use brisket when I make pot roast Link to comment Share on other sites More sharing options...
Merion_Mom Posted December 6, 2017 #32 Share Posted December 6, 2017 Brisket Okay, you go to the store, buy this piece of meat, take it home, put it in my great grandmother's cast iron Dutch oven, sear it on all sides, add potatoes, carrots and onions, pour on Secret Liquid Ingredients, and cook for several hours. TELL EVERYONE TO COME TO THE DINNER TABLE FOR POT ROAST. Maybe it's a Philly thing? Link to comment Share on other sites More sharing options...
Don Pedro Posted December 6, 2017 #33 Share Posted December 6, 2017 Okay, you go to the store, buy this piece of meat, take it home, put it in my great grandmother's cast iron Dutch oven, sear it on all sides, add potatoes, carrots and onions, pour on Secret Liquid Ingredients, and cook for several hours. TELL EVERYONE TO COME TO THE DINNER TABLE FOR POT ROAST. Maybe it's a Philly thing? Why would you do something like that to brisket? It is akin to having a gold medal bronzed. Link to comment Share on other sites More sharing options...
Merion_Mom Posted December 6, 2017 #34 Share Posted December 6, 2017 Why would you do something like that to brisket? It is akin to having a gold medal bronzed. Heathen. Sent from my iPhone using Forums Link to comment Share on other sites More sharing options...
ATC cruiser Posted December 6, 2017 #35 Share Posted December 6, 2017 Do you boil the ribs in philly before you put them on the grill also?🤮🤮🤮 Sent from my iPad using Forums Link to comment Share on other sites More sharing options...
Merion_Mom Posted December 6, 2017 #36 Share Posted December 6, 2017 Do you boil the ribs in philly before you put them on the grill also?🤮🤮🤮 Sent from my iPad using Forums I don't cook ribs. Ribs are for take-out. [emoji6][emoji1] Sent from my iPhone using Forums Link to comment Share on other sites More sharing options...
ATC cruiser Posted December 6, 2017 #37 Share Posted December 6, 2017 I don't cook ribs. Ribs are for take-out. [emoji6][emoji1] Sent from my iPhone using Forums Ok. Fair enough. Sent from my iPad using Forums Link to comment Share on other sites More sharing options...
HandE Posted December 6, 2017 #38 Share Posted December 6, 2017 I am sorry that you did not enjoy Samba on the Allure. I have not tried it there, but I ate multiple times at Samba on the Radiance and enjoyed it each time. It is true that some of the meats are better than others. I stick to the filet mignon and the lamb. The sausage is good, too, but I would rather fill up on the other two. Radiance's Samba, and every land-based churrascaria that I have been to in the U.S., has a salad bar set up for salads and appetizers. I liked them. It is a shame that Allure has restricted FNDR to just two restaurants. That would not make me happy. I agree about the meat at Samba (I also went while on Radiance). If I go again, I’ll wait for the lamb and filet. :) Sent from my iPhone using Forums Link to comment Share on other sites More sharing options...
daeges97223 Posted December 6, 2017 Author #39 Share Posted December 6, 2017 Issue resolved thanks to the Diamond Club host. Link to comment Share on other sites More sharing options...
Rare tennislvr8 Posted December 6, 2017 #40 Share Posted December 6, 2017 Okay, you go to the store, buy this piece of meat, take it home, put it in my great grandmother's cast iron Dutch oven, sear it on all sides, add potatoes, carrots and onions, pour on Secret Liquid Ingredients, and cook for several hours. TELL EVERYONE TO COME TO THE DINNER TABLE FOR POT ROAST. Maybe it's a Philly thing? I agree it's a Philly thing. I don't think I have ever served "brisket", but I served "pot roast" often. Sent from my SM-G935V using Forums mobile app Link to comment Share on other sites More sharing options...
Freehike Posted December 8, 2017 #41 Share Posted December 8, 2017 We hated Samba on Allure. Since the hot tubs are only a few feet away, we got to sit and “enjoy” our meal by watching a pile of drunk people laughing, being loud and crawling in and out of the water. The best part was the drunk woman wearing a thong that kept coming inside to ask questions and talk to a crew member while the staff just stood there and did nothing about it. I’m all for a good time, but Samba sells itself as a specialty / better dining experience. They could hang some curtains or something in the evenings to help block all the nonsense, plus get a restaurant a manager with the balls to toss out someone that shouldn’t be in there. Sent from my iPad using Tapatalk Link to comment Share on other sites More sharing options...
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