Location: Home > food > Deckle gets its due
Deckle gets its duePosted Feb 27th 2006 8:19PM by Joe DiStefanoFiled under: Beef, Magazines, Trends, Grilling, AmericaNation's Restaurant News had a mouthwatering article today on what it terms a long-overlooked beef cut: the deckle.
Maybe it's been overlooked by the chefs of top restaurants quoted in the piece but barbecuers have known about the fatty part, or
cap, of the brisket for years. As a competition barbecuer, I've engendered a healthy obsession with the
deckle for years and enjoy a rich fantasy life as my alter ego, Joey Deckle. But I have to say that myself and my
fellow meatheads have never really cooked with deckle in the way the chefs from The French Laundry do. The deckle includes not only the
fatty part of the brisket, but any part of the strip of muscle and fat that lies right on top of the ribs. So that
means that rib-eyes also have a deckle, which is precisely what chefs are starting to use. The French Laundry grills
its deckle and serves it with such high-end accoutrements as Perigord truffle macaroons. They're also curing it and
making into lardo to shave on to salads. Good lord, lardo! By the way, if you're interested in cooking
some deckle at home one chef recommends searing it and then cooking it at 300 degrees for 15 to 20 minutes, to medium
rare, and then letting it sit for 4 to 5 minutes. In case anyone's wondering, this cooking tip applies only to the
rib-eye cap and like cuts, not the brisket portion, which as all pitmasters
know, needs to be smoked for hours on end to achieve superlative succulence.
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