Putting the ‘fun’ in Pectoralis Profundus

It’s brisket week on the podcast, and BBQ aficionado and chef Michael Ollier stops by to chat all things meat science and culinary with the crew. Ollier some of his favorite brisket applications, and he and Diana go into detail about steps they take to make the traditional BBQ cut shine in other applications.

Mentioned in the episode:Diana Clark, @Beefmaven, Bryan Schaaf, @schaafbryan, Tony Biggs, @cheftonybiggs, Michael Ollier, @Tallowbethyname