A twist on a summer favorite. Smoked brisket (similar to recent CS posting as I don't have a smoker, but do use stove top smoker in oven and on my grill), with coleslaw and cornbread. The coleslaw was basically the CS Coleslaw deconstructed, serving the cabbage charred in thyme oil. On the plate, home made mayo with pickled mustard seeds, carrot puree, rasin puree, onion fluid gel, horseradish/celery root puree with brisket and smoked bbq glaze, brussel sprouts, bacon crisps and aerated corn bread. One sweep of the cabbage through the purees and you have all the elements and flavor of coleslaw. For desert, caramelized banana hazelnut praline sorbet with strawberries and grade B maple syrup.
