All things BBQ and Braai

Where are you guys getting your briskets from? When I started my briskets where always too dry. My butcher said its because beef is slaughterdd early in the uk so you don't get a chance for decent marbling to build in the meat. So I smoke chuck instead and it's spot on. Lots of marbling and the juices keep the beef moist. The briskets I've searched for always seem to be very lean with a slap of fat at the end!!
 
I’ve just ordered myself some new cast iron skillets for searing steaks after cooking sous vide. It’s not BBQ but it’s a quality alternative.
 
SteveW86 said:
oooh a bit of “dirty” cooking, nice work!
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Honestly mate, nom nom.
My ribeye was not as thick as I'd normally like it but I thought the quick cooking suited the thinner steak much better. The thicker steaks were a bit trickier, I just used feel rather than a thermometer and they turned out great. That Facebook group you put me onto is top notch mind ?
 
SteveW86 said:
Got a pork loin joint going on todayView attachment 31939
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Looks delish, any particular plans?
Nothing planned today but last night I did half assed smash burgers with hassleback potatoes (had garlic and parmesan in them) and some chicken breast rolled in streaky bacon, BBQ for half an hour then in a tray with a Kansas style sauce for about 30 mins to finish off.
I've already started eating those chicken things again this morning ?
 
Beezerk said:
Looks delish, any particular plans?
Nothing planned today but last night I did half assed smash burgers with hassleback potatoes (had garlic and parmesan in them) and some chicken breast rolled in streaky bacon, BBQ for half an hour then in a tray with a Kansas style sauce for about 30 mins to finish off.
I've already started eating those chicken things again this morning ?
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I’m trying to do a full Sunday roast, the joint will be done hot and fast. Hoping I can get the crackling going directly over the coals for 30 mins then move it off the coals and bring the temp down to 180c for 1.5-2 hours until it’s done. Will have to resist the temptation to take the lid off and have a look at it.

Spuds and veg in a tray beneath to baste in the pork juices.
 
SteveW86 said:
I’m trying to do a full Sunday roast, the joint will be done hot and fast. Hoping I can get the crackling going directly over the coals for 30 mins then move it off the coals and bring the temp down to 180c for 1.5-2 hours until it’s done. Will have to resist the temptation to take the lid off and have a look at it.

Spuds and veg in a tray beneath to baste in the pork juices.
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Drool ?
 
I know this wont be popular but here goes.

I detest BBQs, they belch out acrid smoke and unpleasant smells into other peoples properties. As bad as neighbours having bonfires on hot days when you want your windows open.
 
SocketRocket said:
I know this wont be popular but here goes.

I detest BBQs, they belch out acrid smoke and unpleasant smells into other peoples properties. As bad as neighbours having bonfires on hot days when you want your windows open.
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The smell can vary hugely depending on the type of fuel. Low quality fuel will give off a lot of smoke (especially when being lit) and can smell quite bad, but good quality fuel gives off little smoke and smell.

I don’t think I’ve had any negative comments from our neighbourhood when cooking, but have regularly had messages asking if there will be any leftovers.
 
Firing up the grill in a bit.. not a BBQ some people say but it does the job.... Pre cook the meat a bit in the oven then grill it so it's gorgeous ?

Happy birthday to my wife's grandad

87 not out
 
Lashing it down outside so I stuck and dry rubbed 1.7kg brisket in the oven a couple of hours ago.
Morissons are doing some cracking sized brisket at the minute, they're also doing massive beef ribs but they are about £18 per rib ?
 
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