Bring out the BBQ



Thewper1

Winger
Probably going to smoke a bit of brisket at the weekend. Have been watching The American Barbecue Showdown on Netflix and a woman did smoked salmon on a cedar plank. Quite fancy some of that.
Good luck….I gave up on brisket after too many substandard attempts.

Was actually talking to DJ BBQ about it at a festival a few years back and he said UK beef wasn’t generally up to the job and was best to buy an American or Australian brisket….which I’ve yet to do.

Beef Cheeks smoked, then braised in a bit stock and beer or coffee are an absolute delight in a taco
 

oROSSo

Striker
Staff member
Good luck….I gave up on brisket after too many substandard attempts.

Was actually talking to DJ BBQ about it at a festival a few years back and he said UK beef wasn’t generally up to the job and was best to buy an American or Australian brisket….which I’ve yet to do.

Beef Cheeks smoked, then braised in a bit stock and beer or coffee are an absolute delight in a taco
I was gonna say, the only brisket I can get my hands on doesn’t have that crazy strip on internal fat you see on all the US bbq IG accounts. Was dry as sticks last time I attempted one.
 

Thewper1

Winger
I was gonna say, the only brisket I can get my hands on doesn’t have that crazy strip on internal fat you see on all the US bbq IG accounts. Was dry as sticks last time I attempted one.

Think it's more to do with the butchering than the cow, brisket to us is typically for the Sunday dinner and as a result, prepared and sold as such.

Have bought a bit of meat from Hixons online recently and they had whole briskets for sale and was tempted to give it a whirl. Turner and George sell them too, and they should be suitable with the Ruchard Turner being part of Pitt Cue back in the day.


It's a big old bit of meat to invest in though, usually about 6kg....saying that, I f***ing love Brisket! A brisket bun from Smokestak in London is one deathrow amuse bouche
 

Bob Fleming

Striker
Good luck….I gave up on brisket after too many substandard attempts.

Was actually talking to DJ BBQ about it at a festival a few years back and he said UK beef wasn’t generally up to the job and was best to buy an American or Australian brisket….which I’ve yet to do.

Beef Cheeks smoked, then braised in a bit stock and beer or coffee are an absolute delight in a taco
I've never done anything with them myself but any time I've had them in a restaurant I've been massively disappointed. They were a particular fad a few years ago (in Australia anyway) and I got the impression it was just a way for chefs to get a cheap cut of meat and pass it off as something really special.
Where do you get them from? Reckon it needs to be a good butcher who will trim off all the shite.
 

Thewper1

Winger
I've never done anything with them myself but any time I've had them in a restaurant I've been massively disappointed. They were a particular fad a few years ago (in Australia anyway) and I got the impression it was just a way for chefs to get a cheap cut of meat and pass it off as something really special.
Where do you get them from? Reckon it needs to be a good butcher who will trim off all the shite.

To be fair....you've just summed up BBQ, taking all the shite and making it edible (and expensive!) :)

I've had them from a few places, but believe it or not, found Morrisons to be as good as anywhere. Usually have them in the chilled meat section and are well trimmed and ready to use. Turn out very similar to Beef Ribs.

Same goes for Pork cheeks too, big fan of those on the smoker, and do them similar to Ribs.
 

Bob Fleming

Striker
To be fair....you've just summed up BBQ, taking all the shite and making it edible (and expensive!) :)

I've had them from a few places, but believe it or not, found Morrisons to be as good as anywhere. Usually have them in the chilled meat section and are well trimmed and ready to use. Turn out very similar to Beef Ribs.

Same goes for Pork cheeks too, big fan of those on the smoker, and do them similar to Ribs.
I'll give it a go mate, ta.
 

DoctorMick

Striker
Think it's more to do with the butchering than the cow, brisket to us is typically for the Sunday dinner and as a result, prepared and sold as such.

Have bought a bit of meat from Hixons online recently and they had whole briskets for sale and was tempted to give it a whirl. Turner and George sell them too, and they should be suitable with the Ruchard Turner being part of Pitt Cue back in the day.


It's a big old bit of meat to invest in though, usually about 6kg....saying that, I f***ing love Brisket! A brisket bun from Smokestak in London is one deathrow amuse bouche
I got a massive bone in brisket from my butcher a few weeks ago and it was fatty as can be but it was prepared specially rather than off the shelf so to speak. It's definitely worth finding a decent butcher and speak to them about what you want to do, they should be able to advise and sort you out.
 
I BBQ all the time anyway regardless of the weather. But not for a while as missus covered it in shit when karchering the other day so needs a good clean. Will be putting together my new chimenea before the weekend so will be cooking some bait on there at some point over the next few days as it has a good cast iron grill on it.
Same here Marra - even in the sna over the winter for me, either the Kamado, Weber GA or Ooni Koda were on at least 3/4 times a week over the winter, and probably 5/6 times a week currently. Put some beef ribs on at 0730 this morning for tea this afternoon. Been sat at about 240F since I put them on, meat will probably hit the stall at about 1200
 

DoctorMick

Striker
Lamb kebabs were class last night. Going to give the grill a day off today but got dough cold fermenting for pizza tomorrow night. 😎
 

DoctorMick

Striker
First pizza on the barbecue today was a complete disaster. Because of my own stupidity it got stuck to the peel and I lost loads of heat while I tried to sort it out…ended up just folding it over a few times and whacking it on, looked appalling but tasted ok. Second was miles better although I couldn’t get enough heat back in so it cooked at about 300c.

I needed a new cleaning brush and seen a pumice stone on Amazon, it’s absolutely brilliant for cleaning a grid/grate, far better than anything I’ve used before.
 

DoctorMick

Striker
Too much dough, got to be thin crust.
Even with a thin crust you should have a puffed up rim around the edge.
Nee fucker ever caters for us Pescatarians, so BBq's can fuck right off!!
I always do, seafood on a bbq is the bollocks. I roasted a cauliflower on the bbq last time we had people round as well.
Pizza was blinding. Best I’ve ever made. Pepperoni, salami,Nduja, red onion, red pepper and jalapeños
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Is that on a clay tile?
 
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