Wednesday, April 25, 2012

Daniel Delaney, Pitmaster-in-Training

Half a smoked meat sandwich from Schwartz's
This is a smoked meat (aka brisket) sandwich from Schwartz's from Montreal. It was basically a pile of fatty, meaty bliss on rye. It was the kind of brisket that could make a non-beef eater contemplate seconds. Daniel Delaney of VendrTV is endeavoring this summer to create "the most mind-blowing beef brisket New York's ever tasted" and you can help...

Here's the drill...

Daniel Delaney hauled an 18 foot BBQ smoker from Texas to NY and he's aiming for brisket glory. Your mission, should you choose to accept it, is to sign up for the Brisketlab, Delaney's new "underground smoked meat guild."

Here's where we read through the lines...the site says "Registration for Brisketlab will launch soon, and space will be limited. Sign up below for early access." I'm guessing that not everyone who signs up will be chosen as one of the meat elite. But as they say with ye old Lotto, you can't win if you don't play. And even if you don't get picked as a tester, I'd take brisket news in my mailbox over spam any day of the week. May the odds be ever in your favor...

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