MACM85
Newbie
Indeed as well as a few other smoking groups.
I went away to Yorkshire last week. They didn't have a bbq either so I bought my Go Anywhere with me
All things BBQ and Braai
- Thread starter Beezerk
- Start date
Indeed as well as a few other smoking groups.
I went away to Yorkshire last week. They didn't have a bbq either so I bought my Go Anywhere with me
SteveW86
Head Pro
Arrived at the cottage………..it has a BBQ after all, even though the agency told us it didn’t.
There are two downsides though, it’s a gas one (but it does look decent) and also the big local Morrison’s doesn’t have any large bone in rib joints as “they don’t get them as they are classed as a poor store”
There are two downsides though, it’s a gas one (but it does look decent) and also the big local Morrison’s doesn’t have any large bone in rib joints as “they don’t get them as they are classed as a poor store”
Beezerk
Money List Winner
Sure you can still rustle up something magic mate ?
SteveW86
Head Pro
I’m thinking some quality burgers topped with bacon, Brie and some cranberry sauce in a toasted brioche bun
Beezerk
Money List Winner
Wow, photos or it didn’t happen lol.
SteveW86
Head Pro
My turn to cook later in the week, so will get some then.
Beezerk
Money List Winner
I’ve just mentioned the burgers to the missus, I have to make them now ???
Captainron
Big Hitting, South African Sweary Person
Just 5 peri peri chicken sosaties. That’s when you know you will have a braai for just about anything.
SteveW86
Head Pro
MACM85
Newbie
Mrs told me to go and get some chops for dinner. So I came back with these.
MACM85
Newbie
Been curing a flat brisket this past week to do some pastrami again. Meat was purchased via a local butcher that seem to be able to do bbq cuts and specific cuts I am after.
Been curing a flat brisket this past week to do some pastrami again. Meat was purchased via a local butcher that seem to be able to do bbq cuts and specific cuts I am after.
Excuse my ignorance, but what's the cut and process?
Looks absolutely tremendous by the way!!
MACM85
Newbie
The cure is a rub that you apply on the meat and cure in the fridge for 5-7 days as a minimum depending on size of the meat. The one I did was 1.5kg so did 7 days. Then smoked for 9hrs on the Weber between 120-130c throughout the day.
Cut of meat for the pastrami is a brisket flat and a lean on at that. You generally don't want any fat. When it came to cooking I then apply a Pastrami rub to create the bark and flavour on the outside.
There is a simple pack from Angus & Oink that makes it pretty straight forward how to do and they have done a youtube video on it.
Angus & Oink Pastrami Guide
That looks awesomeBeen curing a flat brisket this past week to do some pastrami again. Meat was purchased via a local butcher that seem to be able to do bbq cuts and specific cuts I am after.
MACM85
Newbie
First go with the Farm Foods ribs yesterday. Total of around 8hrs smoked. Fell apart and were good. For the price you can't really go wrong with them
Beezerk
Money List Winner
Did you go snake?
MACM85
Newbie
I don't do snake. I have a Slow n Sear that I find keeps the temps stable and you can keep the meat away from the heat so no crusting or harder pieces on edges if it is too close to the heat source
Beezerk
Money List Winner
*Googles Slow n Sear*
Beezerk
Money List Winner
Bought an Ooni pizza oven at the weekend, first attempt was a complete disaster so we go again tonight ?
ColchesterFC
Journeyman Pro
I got myself a MiFires pizza oven earlier this year.......
First attempts didn't go well but things soon improved. Once you work out the best way to cook in it you'll never need to order takeaway pizza ever again.
