The Journal · Trim.
Every Stage Stop journal entry tagged Trim. Methods, recipes, and BBQ history — written by the pitmasters running the cook.
2 entries
- SpecialsMenuTrim
The sausage program debut
We trim ~14% off every brisket. 80 briskets/week at the Cantina leaves ~11 lbs/day of fat-marbled trim — too much for staff family meals. We partnered with a local butcher to grind it into a Czech-style smoked sausage. $7 link on butcher paper with bread and mustard. Cantina Specials counter, starting June 28.
8 min readBy Chef Eve Natasha - BrisketMethodTrim
Why we trim the fat cap to a quarter inch
Pit-side from the Cantina trim station — quarter-inch cap is the sweet spot for our 12-hour cook plus 20-minute hold. Why we do not trim to silverskin like Aaron Franklin, the bend test, and what we do with every gram of trim (burgers, sausage, tallow). The slowest single station in morning prep, and we have not solved it.
11 min readBy Chef Eve Natasha