Call of Duty MW2WZ2.0 Instant KarmaHow to make people Salty for the However, I did some chicken breasts too that did turn out good.What to do? Side dishes that contain any cream-based sauces like coleslaw or salads really cut through the salt and make the overall meal much less salty, and much more balanced in flavors and textures. To poach cod: Rinse and dry cod. You can check out Killer Hogs on Amazon here.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-leader-2','ezslot_16',116,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-leader-2-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-leader-2','ezslot_17',116,'0','1'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-leader-2-0_1');.leader-2-multi-116{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}. A touch of extra fat will help to balance out the salt. Be forewarned that these ingredients should be used with caution, especially if youre entertaining guests who might not appreciate the extra kick as much as you do. But, there is really no point when I'm smoking the meat for 18-24 hours (yes, 18-24 hours, indirectly) with pecan wood. Brined two 6 lb chickens for 12 hours, then took them out of the brine, rinsed them off, dried the skin and let them sit in the fridge for the salt to equilibrate for 4 hours, then rotisseried them. There are more effective remedies to try. Step 2: Cook. Brisket cooked the right way is truly one of life's little pleasures. It is a very hard row! I need to grow it and learn how to use for him. If you left the brisket soaking in a brine for too long, then all that salt is going to penetrate all the fibers of the meat. While the salt does penetrate the inner layers of the meat, the bark on the outside typically has the highest salt content and most potent salty flavor. Method. How to Make Great Beef Stew? Here's a World of Wisdom. Always favor a dry brine over a wet brine; it simply yields better results. when using store-bought rubs. c o m, 3 Ways Native Plants Make Gardening So Much Better, Everything I Need to Know About Decorating I Learned from Downton Abbey, Love to Cook? 2) I trimmed the fat to suggested 1/4 inch 3) The night before I put a bit of worcestershire sauce and after that put base level of run - 4 table spoons of pepper, 4 table spoons of salt and 1 table spoon of brown suger I always serve BBQ sauce on the side for dipping one or two pieces. I might try that next time and cut down on the salt a little. This makes for a non-greasy sauce. Barbecue guru Malcom Reed produces Killer Hogs, one of the best brisket rubs Ive found over the years. Dark meat wonderfully juicy. Your brisket time is now. A dry brine is fairly straightforward. Instructions. I didn't have my first brisket until I went to Katz's for a sandwich in 2011, and most associations with the dish were of the barbecue variety rather than the wine-braised Rosh Hashanah situation. Nowadays, Ive rediscovered meat smoking, and every weekend youll find me in the backyard smoking something low-and-slow. Brisket Marinade: The best injection solution on the market is the Butcher BBQ Brisket Injection. To dry brine a brisket, all you need to do is rub kosher salt into the meat a few hours prior to smoking. Restaurant recommendations you trust. A properly seasoned and smoked brisket - even one that has been finished off in the oven - needs no sauce. And using a "temperature controlled" electric smoker (like Masterbuilt, Smokin Tex, Bradley, Cookshack, etc.) Mine is a 2-ton custom built smoker. There are some great rub recipes online that are used by experienced pitmasters, and they are easy to make. If you are very salt conscious you can actually make a spice rub that contains no salt whatsoever, and still tastes like an authentic rub. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Ground mustard can also produce a sinus-clearing effect. Place brisket, fat-side down, on grill rack over pan. If you are very salt conscious you can actually make a spice rub that contains no salt whatsoever, and still tastes like an authentic rub. You can throw out the beef and start again, but before you waste food, try to correct the over-salted beef. 1) I bought prime grade brisket in Costco and separated flat from the point and just took the flat. Once youve assessed the flavor, you can effectively fix salty brisket by pairing it with a spicy or sweet sauce or serving it with complementary sides like coleslaw or other unsalty dishes. If you were planning on chopping the brisket anyway, try reheating it in a saucepan with a small amount of beef broth. He works a very long shift and meal time is very irregular so he takes things to munch on during the dayveggies, peanuts. The butter-basting method works best if most of the brisket is still intact. Cut off the exterior of the meat to see whether the interior has a less salty taste. When it comes to brisket, however, the job gets trickier. Cover it with more foil, if needed. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Cook the Beef Place it in a large pot full of water and slowly bring to the boil. If you try to hurry the process along..the magic will not happen. Again, the best practice is to eliminate the salt from everything else and salt the brisket separately when pre-brining. As your fat runs off, it might provide the added bonus of carrying some salt with it. If you haven't read it, I suggest "How to Read a French Fry" by Russ Parsons. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. Low and slow allows magical chemical reactions to occur that works on the conversion of the fat and collagen in the meat. That way, you can guarantee that there will be enough vinegar to offset the salty brisket. 1/4 cup garlic powder. Thin out beef stew or gravy by adding 1 cup of beef or chicken stock. Kosher salt is the best salt for dry brining brisket. Ive written a full-length article on rubs for brisket which contains all the best recipes. 15 days ago. If you buy a pre-marinated brisket, cook it as is, and dont add rub or a brine. If you havent sliced your brisket yet, grab some fat and see if you can knock down the salt taste using either butter or olive oil. Cook, stirring every 20-30 minutes. This web site is full of alot of recipes & information http://www.virtualweberbullet.com/, You probably know about the lower maintenance. To be safe, even if you dont think that youve seasoned the meat enough, start off sparingly, and give yourself a frame of reference for next time. Be careful when adding any kind of sauce to your barbecue if you are trying to control the salt content because most sauces have a lot of salt and sugar which can alter the flavors. Paprika gives your rub a nice reddish hue, making it look even more appetizing. Let me know if you have any suggestions or tips to share, I would love to hear from you. The Canadian Bacon from that book was awesome though. Not great- like the Whole Foods smoked brisket, but more like braised chuck roast. CI is usually quite trustworthy for my taste buds too. He keeps doing the sandwich thing and I keep telling him he is shooting himself in the foot! Continue with Recommended Cookies. We would recommend this in any case, whether youve dealt with over-seasoned meat or not. To make a traditional Texas brisket rub simply mix 1 part kosher salt with 1 part black pepper, each at teaspoon per pound of raw brisket. His vision had been bad but he did not tell me. Injecting brisket is a popular technique used to get extra liquid into the meat. I found out, by the way, that several local BBQ joints use the electric version. Cover and smoke according to your recipe, or 4 to 5 hours until the brisket reaches 185F to 190F and is tender. If youve got yourself an overly salty brisket then the best way you can balance the flavors is by adding more of one or more of the other flavors. Okay, maybe don't totally forget about it, but a few days before you cook your brisket, heavily salt it, and store it tightly-wrapped in plastic wrap in the fridge. Brisket Rub Recipe (The Best!) - Wholesome Yum Salt brings out the full flavor of food, but too much salt can turn beef stew, braised beef or steak on the grill into an unpleasant experience. I would never use a premixed spice, rather I like to dry rub brisket with brown sugar, cayenne pepper, garlic and a few other dry spices. The bottom line is that your brisket should be consumed, even if not in the way you originally intended. If youd like, try substituting extra-virgin olive oil for the butter. How to Cook Cod for Quality Fish Dinners at Home - Better Homes & Gardens Meat Smoking HQ, https://www.youtube.com/watch?v=NZWK_uHocoU, Low Sodium BBQ Rub (https://www.youtube.com/watch?v=NZWK_uHocoU), Traeger Pro 34 In-Depth Review And Comparison. Transfer the foil-covered roasting pan to the oven and braise the brisket for 6 to 7 hours (about 40 minutes per pound). Store in the fridge for a week, turning the brisket every day to distribute the salt. Not hickory, pecan, alder, cherry, or mesquitebut, apple wood. There are several ways to smoke wings, so the cooking times vary. They are a quick-and-easy side dish, and can be smoked so many ways. Anyway, I decided to use your instructions minus the "smoking aspect" and try one in the oven. Just remember to use unsalted broth, or youll only compound the issue. However, it most certainly can be done on a BBQ pit. Briskets explains that the Jewish way of smoking meat is to do so at low temperatures (below 30C) for around 12-48 hours, instead of hot smoking, which is how it's done Texan style. How To Make Salty Slime With Only TwoIngredients #inzu24 brisket was terrifying to me. To make a traditional Texas brisket rub simply mix 1 part kosher salt with 1 part black pepper, each at teaspoon per pound of raw brisket. And that's why I am suspicious of recipes I fine in a magazine.Linda C. Put it in a container, cover completely with cold water, cover the container and refrigerate overnight. The ThermoPro TP20 is an Amazon Best Seller because its the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings. Some barbecue enthusiasts swear by brining their brisket in a wet brine of salt and sugar. Even the binder that you apply to your brisket prior to adding the rub could contain salt, so be aware. In the future, take your brisket and season it literally JUST BEFORE you smoke it. Vinegar is best used in the form of a sauce. You might not end up with the exact original dish you wanted to make, but you can get something edible nonetheless. Your email address will not be published. Since commercial rubs are often loaded with salt and savory spices, take a tip from Texas barbecue and keep it simple. All rights reserved. If you take that highly anticipated first bite only to find that the meat is too salty, its a real letdown. with a dry brine, you are literally rubbing salt all over the brisket for 2-24 hours. Tender Quick Brisket: Understanding the Smoke Ring Shortcut, Brisket Flat vs. Packer: Weighing All Your Options. The other common mistake is not getting the quantities right when making the brine. You can treat it like a corned beef and make hash and corned beef and cabbage, etc. If it does, just remove the exterior and serve the interior with your sides and sauce. Expert Tips for Smoking Perfect Chicken Wings on a Traeger Grill, Why Are My Chicken Wings Soft? For a gas grill: Preheat grill. of sodium, you can check the sodium content of your rub and be sure to add no more than 1162.5mg of sodium per pound of brisket! If you are after some good pre-made rubs, check out Harry Soos Amazon store. Add the brisket fat-side-up and pour the BBQ sauce mixture generously over meat. Combine pepper, salt, paprika, and garlic powder in a large bowl, and whisk well. Although this is getting a bit technical if you want to keep it simple just use your dry rub a bit more conservatively. Brining will in no way shape or form produce a better tasting brisket than one that is cooked "Low and Slow". For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. Using a binder is completely up to you and your preference for the taste and texture of the meat. He loves potatoes, rice, etc. I should have let it caramelize for at least a few minutes more because there were still some gray spots on the meat from where it cooked but didn't get brownespecially on the side with the fat cap. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. You Need a Fan. However, make sure your coleslaw mix is low in sodium. These 21 groovy blasts from the past are updated to look fabulous today, Neoclassical on the outside, a Netherlands home gets a long-wanted renovation inside, including a kitchen addition to suit its family today, Discover old-time resourcefulness how gardeners worked the land, used local materials and more to apply to your landscape today. If the meat does turn out too salty, adding a creamy or acidic ingredient can help make it more palatable. He has lost all hearing in his right ear due to this disease. Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. Okay, maybe not that salty. Peggy. Brining brisket is much more common when youre making corned beef. No, youre not going to use that kind of acid on your brisket. In the future, take your brisket and season it literally JUST BEFORE you smoke it. I am fascinated by food science. Please help - my brisket is a total disaster | Smoking Meat Forums Spread the pepper mixture evenly across a large baking sheet. Most homemade rub recipes will have salt in the ingredients, but dont include the salt to ensure you have complete control of all the flavors. If you do so, the proteins will contaminate the rub leftovers in the bowl, making them unusable later on. Use Toni Chachere's Mo Spice seasoning mix if you can find it. The more fat that is converted within the meat fibers..the BETTER and more intense the flavor. Or is it a lost cause that should be tossed and serve as a reminder of what not to do next time? This is the number one rule when it comes to initial taste tests, particularly for larger cuts like beef brisket. That being said, that doesnt mean theres a magic solution that will instantaneously make the ratio of salt return to a level it should have been at in the first place. Use 1 tbsp. Pour the rub over the brisket and rub it on, until every part of the brisket is coated. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. People commonly use sauces in barbecue at different stages of the cook. I had another smoker, electric about 15 years ago that we loved. It sounds like it needs to be re-hydrated. If youre already using a salt-heavy rub like most commercial dry rubs then you may want to go for a nonsalty binder like olive oil or go without a binder at all. Set the slow cooker to cook on Low for 9 hours. Her loss.) The best practice is to make your own rub and eliminate the salt from the recipe. If you are ever a guest at my Texas home and even *ask* for barbecue sauce (for the brisket, anyway), you'll ruin my day. So, when you cook your brisket keep in mind that you can always add more salt later, but you cant remove what youve already added. Melt a few tablespoons of unsalted butter and use a silicone brush to apply it to the bark. To make it, simply stir the brisket seasoning ingredients together in a small bowl or jar, breaking up any clumps that form. Although a good brisket doesnt need a drop of sauce on it, if your brisket is salty then I would recommend serving it with a nice spicy chili sauce or a sweet barbecue sauce. Trust me when I say.try one prepared "low and slow" with a gentle smoking using "apple wood". Here is a link that might be useful: The Unorthodox Epicure. In most cases, one light layering of dry rub across the whole brisket will be within limits and wont cause an overly salty taste. You can check out the TP19 on Amazon here. Low and slow does awesome ribs, chicken, and even hamburgers too. 2.5kg beef brisket 3 Combine all of the ancho chilli rub ingredients in a bowl. Thank God we found a dr. who knew right away he had Meniere's and explained what was happening. Preheat the oven to 325 degrees F (165 degrees C). To cook corned beef in the slow cooker, place the brined, rinsed beef brisket in the pot of the slow cooker along with a quartered onion, a chopped carrot and a chopped stalk of celery. My backyard has three pecan trees and we trim them up every few years. If you are worried about salt content, use olive oil instead. "How" you arrived at that final temperature is the whole secret. Another one to check out is Malcolm Reeds Killer Hogs rubs. Although they help add beautiful color to the bark and bring out the flavor in the meat, they have a tendency to overpower the natural flavors of the brisket with too much salt. Olive oil is one of the most popular brisket slathers and contains no salt. Lets find out if there are any ways to fix salty brisket once its taken off the heat. Editor's Tip: While "fall-apart tender" is often used to describe brisket, you don't . The only drawback is that the moisture will soften the bark, but if this is the only way to save your dinner, its worth it. How to Apply it. When making a brine, pay careful attention to add the correct amount of salt, and dont leave the brisket in the brine for too long. In addition to making the brisket salty, if you brine it too long it can change the texture and more easily cause a tough brisket too. Fix Salty Brisket: Can The Seasoning Be Corrected? - BBQ Host Making your own rubs is the best way to control exactly how much salt you are adding to your brisket. Thank you all for your help. One of the first briskets I smoked was way too salty, but we didnt notice the saltiness while eating it in a brisket sandwich with coleslaw. $17 two meat plate and smoked/fried wings. If youre already using a salt-heavy rub like most commercial dry rubs then you may want to go for a nonsalty binder like olive oil or go without a binder at all. I will tell you that a brisket takes a very , very long time to smoke. I'd like to get more into things without the "pink salt" and that type of additive at some point. So, I had given up and left the brisket cookin' to the menfolk on the bbq. Wrapping your brisket in paper will give you a nice brisket bark. Try red wine vinegar with a hearty roast or stew or rice vinegar with an Asian stir fry. I seared in the morning, let it cook during the day, and took the brisket out to rest on a sheet pan underneath foil. But the good news is there are options you can choose from, all of them tasty and well worth trying, rather than simply throwing the meat out or giving it to the dog. Vinegar-based barbecue sauces also work really well as it cuts through the harsh salt flavor. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Next time you can adjust how much rub you use or lower the amount of salt in your seasoning to no more than teaspoon of salt per pound of raw brisket. The beauty of the simple Texas style brisket rub is that it's designed to bring out and accentuate the flavors within the beef. He told his dr that he thought he had diabetes because he was in the bathroom peeing all night and drinking lots of water plus the weight loss. It was two of the eight roasting pans at the stores that actually was stovetop-to-oven safethe other was All-Clad, both stainless steel and non-stick for bothwhich will come in handy for other stovetop-to-oven braises like a leg of lamb for Easter. The collagen breaks down to make the meat tender; but more importantly, the fat is broken down and transformed into an awesome tasting sweet residue with great flavor. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. If the entire brisket is just too salty then move on to another option. Pour over the roast. How To Fix Salty Brisket - After Its Cooked & For Next Time - GrillSimply Dry brine the brisket. Here's what else I learned from my first foray into brisket-cooking. To fix salty brisket you can choose to pair it with a sweet, spicy, or vinegar-based sauce or serve it with unsalty side dishes to balance out the flavors. Salt beef | Jamie Oliver slow-cooked brisket recipes Sugarespecially brown sugaradds a degree of sweetness, which is always welcome. Cover with water by 1 inch. Randy's Roadkill in Rolla, MO. Unfortunately, his job was very stressful and his diabetes required more medsthis has happened several times and the dr just kept adding more meds. Impressions: the skin was WAY too salty and somewhat overdone, but the white meat of the chicken was moist and flavorful--not too salty, but you could taste the salt. Today we look at an important question to consider when locating your television: How high should you set it? Bring the temperature between 225 and 275 F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke. Advanced Thermometer and Automatic Temperature Controller: Once youre ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. How to Remove the Burnt Taste From Roast Beef, The Kitchn; Recipe Rescue! Simmer, covered up to 12 minutes until fish flakes easily with a fork. It has less salt in it. Malcolm has the largest meat smoking channel and is an absolute guru with smoked meat. Place the salt, pepper, and garlic powder in a small bowl and stir to combine. I cook mine to about 180 degrees then use the very reliable and accurate finger poking test. The bigger a cut of meat, the more intimidating it is to cook. Also consider dry brining the meat rather than wet brining. And it usually works best in knocking down the salt when the brisket has already been pulled or shredded. Yes, as long as youre willing to temper your expectations. Keep the temperature in the cooking area around 225 until it is done. To braise properly, you don't want the meat to be all the way covered with stock and wineliquid should come up about halfway on the brisket. Homemade Salt Beef - Supergolden Bakes We Made The Pioneer Woman's Brisket and Her Recipe Did Not Disappoint You should be able to find kosher salt at your supermarket, but if not, you can buy it online. Try red wine vinegar with a hearty roast or stew or rice vinegar with an Asian stir fry. Smoke it with some chips (apple-wood is best) only for the first hour or so of the process. If it is soft and your finger doesn't have a problem penetrating, it's ready! Sometimes very good, mostly shoe leather tough. I'm sorry I missed your post earlier Dan. The plastic rub shakers are much cheaper and you can buy them in large packs, but if you want something more sturdy, get yourself a stainless steel rub shaker. Weve seen a fair share of salty briskets and understand your dilemma. Similarly, you can put chopped or shredded brisket on corn tortillas to make tacos. I soaked it overnight and braised it this morning in beer and it's good. Your email address will not be published. And now, the finished product seems to be attracting deer like a salt lick? This is "extremely" easy to do in a temperature controlled "electric" smoker. How To Make Salty Slime With Only TwoIngredients satisfaction, slime, most satisfying video, relaxing video,satisfying video to make you sleep, kinetic sand . Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Savory, sweet, spicy, & spices + herbs. To get myself into the right headspace, I talked to a few coworkers for tips and pep talks, but ultimately it was about following the very specific directions for the brisket recipe. How to Make Corned Beef for St. Patrick's Day (It's Easier Than You Think) I hope you learned a few things. Remember, you dont want to ruin the true, rich taste of the brisket. of brisket is not easy. Youll need some tomato-based salsa and a little lime. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. Season brisket on all sides with salt and pepper and place in a glass baking dish. (She became a vegan and didn't want anything that had ever touched meat. It has less salt in it. How to Remove the Seasoning on a Cast Iron Skillet? Cover and cook on low for 8 hours or until tender. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Honorable Mentions If you do choose to brine your brisket, balance out the salt content by adding less to the rub or using a rub without salt at all. If you are conscious of your salt intake, then avoid binders, brining, and dry rubs and make your own seasoning. Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. Although this is getting a bit technical if you want to keep it simple just use your dry rub a bit more conservatively. Store-bought rubs contain an enormous amount of salt, so take care when using them and read the labels. If you pump bone broth into your brisket, use a low-sodium broth. Well, perhaps not disgruntled but either way, skip the chips, pretzels, and mashed potato, and serve non-salty dishes like potato salad, coleslaw, or corn on the cob. Try some of the different herbs and spices in the pantry to see which combination works for you. Leave to marinate for 30 minutes 100g of caster sugar 24g of mustard powder 40g of garlic salt 26g of onion powder 26g of paprika 30g of cayenne pepper Meat Injector: Injecting meat is a great way to take your barbecue to the next level and help you make competition-style brisket. Add the carrots, potatoes, celery, and onion over top. 2 Place the meat, fat cap side down, into a 6 to 8-quart slow cooker. Bring to the boil, reduce the heat to low and simmer for 2 to 2 hours 30 minutes, or until tender. Although you may be hesitant to remove some of the bark as its arguably the best part, it will help reduce the overall saltiness and make the beef brisket much more palatable. You need to keep track of the salt in every aspect of the process and eliminate salt wherever possible. The brine may also be one reason your brisket turned out salty. Step. Making your own rub is simple, and there are many great rub recipes online used by experienced pitmasters. If you don't have stock, add water to the gravy to thin it out. Traeger Pro 34 - In-Depth Review And Comparison. Preventing Rubbery Skin On Smoked Chicken, Smoking Brisket At 250F (How Long It Takes & Expert Tips), Older Traeger Models: Gen 1 Vs. Gen 2 + Finding Your Model, How Long To Smoke Chicken Wings (At Every Smoking Temperature), Why Does My Traeger Keep Shutting Off (6 Common Reasons & Fixes), Costco Picanha (Quality & Price Guide + Our Test). one cooked low and slow) is like putting ketchup on prime rib. Put it on a rack in your pressure cooker with a little low sodium beef broth for 20-30 minutes. There are very specific reasons for doing it this way. Brisket turned out too salty. Please help! : r/BBQ - reddit IMO, brining a fresh brisket that is to be smoked is absolutely ridiculous. Thankfully, it wasn't as scary as I thought it would be, and it turned out so well that my family of five ate the entire thing over the course of a few days. You'll know the brisket is done when the meat is tender and easily shreds with a fork. If you are making corn beef, then you simply reduce the amount of salt in the curing process by half to reduce the overall saltiness. What are you waiting for? If worst comes to worst, you can cut your losses and remove some of the bark to reduce the saltiness.Here is everything you can do to fix salty brisket once its already been cooked, whether its a smoked brisket, or cooked in the instant pot or slow cooker. It didn't come together without a few hiccups, though. Carefully remove the brisket to a board, then slice up and serve warm with Yorkies and . I ran out and bought a Calphalon Signature roasting pan as an early Christmas gift for my parents.
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