Originally posted by robtcorl Sadly, many bats in North America are suffering and dying from a fungus called white nose syndrome.
Two quotes from Wiki:
"As of 2012 white-nose syndrome was estimated to have caused at least 5.7 million to 6.7 million bat deaths in North America."
"It is estimated that bats save farmers in the U.S. 3 billion dollars annually in pest control services."
White-nose syndrome - Wikipedia That's very sad
I read that wiki article... strange that the fungus is found in Europe, but doesn't seem to be affecting our bats - especially considering the colder climate in much of this part of the world
Originally posted by robtcorl Found: half of a beef brisket in the downstairs freezer, date frozen Oct. 2017
The challenge: slow smoke it and make it not only edible, but also tasty.
Challenge accepted.
Honest results will be posted after it's had a fridge thaw and a long slow smoke cook.
Does it have much in the way of freezer burn, Bob? If not, it might not need much more than your usual approach(es) for delicious results
In any case, slow smoking and long cooking should make for tasty and tender meat...
Originally posted by Parallax Chef Parallax's tip of the day:
Boil it first. It will be tender and juicy.
Your welcome.
This might get rid of the white-nose syndrome, but will almost certainly render the bats deceased. They will be "ex bats", to use Monty Python terminology.
Oh, wait... you were talking about Bob's brisket, right?