Down Home

I dont want to cause too many cases of resentful food envy here, but Im kinda proud of this one.  What we have here is barbecue beef brisket, potato salad, and collard greens. The brisket was cooked sous vide for 72 hours at 155 degrees F, then spent two hours in the oven to give it a good crust, or bark as BBQ aficionados call it.  The result was a very tender, flavorful, quite lean, and attractive protein, of which I scoffed down more than my share. Id never actually cooked collards before,...