Hi all

It's a pure coincidence that I have found this place. However, it seems nice and I thought I might stay. I am a mom of a second and third grader and live in a very rural area in the Kanton Thurgau. I was born and raised in the Kanton Zurich. In 2009 my husband got transferred to Houston were we alle lived until last Christmas. Even though Switzerland is my home and it's a beautiful country, we miss Texas a lot and would like to go back one day.

I hope I can participate in some interesting discussions here and hopefully get or give needed advice.

Talk to you later,

Lynette

Howdy Lynette
welcome to the forum.

Welcome to the forum Lynette. I lived in Texas for four years for college and I also miss it. Looking forward to maybe meeting you one day.

Fixed that for you

welcome

Welcome, Lynette!

I think I can understand your appreciation for Texas — I'm still there, and (ironically) trying to find my way to CH (where my Heimatort happens to be in Thurgau).

Welcome!

I'm from Houston and moved to Zuerich in March.

Welcome all you Texas people.

We will just have to have a hoedown someday!

It is nice to meet a few people from home for sure!

I'd settle for a barbecue. What do they call a brisket in these parts anyway?

Rinderbrust, but I'd be real surprised if anybody smokes 'em in CH like like it's done in the US. I'd also expect to pay a LOT more for one in CH than they cost in TX. If/when I cross the pond, I plan to bring my smoker anyway.

Braten, but it is not near the same.

Spareribs here are pretty decent though.

Welcome Lynette!

I lived in Texas for eight years, in Sugar Land / Houston and grew up in Germany. Don't miss the humidity but the wonderful people I met.

Howdy and welcome (back). I lived in Texas for 8 years and will be heading back there, albeit temporarily, next week.

Thanks for the warm welcome! How good to see that there are some Texans/Texas lovers here


I brought our smoker and some bags of smoking wood over from Texas. I am still learning and the meat does not always want to fall right off the bone yet, however, my spare ribs are pretty decent anyway Never tried to smoke a brisket yet, partially because I did not know what it was called here (and had I known, I probably would not afforded it... talking of meat prices). Do you think it would be worth trying with "Siedfleisch" -that's the cheapest piece of beef I can think of right now.

As this EF post says, "Brisket is Rinderbrust; in Switzerland, it is sold as 'Siedfleisch', but beware, not all Siedfleisch is brisket, it may come from other parts of the cow."

Here's where the brisket comes from in English:



...which you can compare with the diagram on this (Swiss!) website (which might be a source worth considering?). I wouldn't be surprised to learn that they don't cut them exactly the same in CH as they do in the US (where they sometimes separate the flat and point portions), so it might help to show your Metzger a diagram and/or photo, to make sure he knows what you're looking for (and to be sure he doesn't cut the fat off).

I've always understood Braten to indicate more the way of cooking (i.e., roast) than a particular cut of meat. Is there actually a cut of beef called Braten in CH?

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Thanks for the diagram and the link! Very informative

I guess you're right about the "Braten" -it indicates what the cut of meat is meant for, not where it comes from.

If you are referring to Brisket the cut, you are absolutely right.

I am more saying that you really can't get brisket in a Swiss restaurant
like you can in a Texas Barbecue restaurant.

This thread is making me hungry! Luckily, I've just made the potato salad ready for this evenings bbq ribs. But the thought of brisket...

Welcome Lynette.