BBQs
Re: BBQs
Collected a brisket from the butcher.
Dry brined over night and then rubbed it.
Loaded the SnS with briquettes, couple of hickory chunks and hot water.
Dialled in 230f.
10pm put the brisket in.
Checked at 6am.
9am reloaded with more fuel and water.
Hit 160f internal and wrapped in foil.
4.30pm hit 203f internal, took off and into the esky.
Rested for two hours then sliced and ate.
Looked good and tasted good, just a lot drier than I was expecting. I should add that this was my first brisket.
Since moving to Aus from the UK I've noticed in general Aussies are very anti fat, sausages are too dry and so are the burgers. I'm happy enough making my own burgers but growing a cow will be tricky
Is it possible to have too lean a brisket? Too healthy a cow?
Going to make chili tomorrow so all is not lost
Dry brined over night and then rubbed it.
Loaded the SnS with briquettes, couple of hickory chunks and hot water.
Dialled in 230f.
10pm put the brisket in.
Checked at 6am.
9am reloaded with more fuel and water.
Hit 160f internal and wrapped in foil.
4.30pm hit 203f internal, took off and into the esky.
Rested for two hours then sliced and ate.
Looked good and tasted good, just a lot drier than I was expecting. I should add that this was my first brisket.
Since moving to Aus from the UK I've noticed in general Aussies are very anti fat, sausages are too dry and so are the burgers. I'm happy enough making my own burgers but growing a cow will be tricky
Is it possible to have too lean a brisket? Too healthy a cow?
Going to make chili tomorrow so all is not lost
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division
Re: BBQs
I’m sure it tasted great and all but that’s some effort!unzippy wrote: ↑Mon Aug 13, 2018 2:29 am Dry brined over night and then rubbed it.
Loaded the SnS with briquettes, couple of hickory chunks and hot water.
Dialled in 230f.
10pm put the brisket in.
Checked at 6am.
9am reloaded with more fuel and water.
Hit 160f internal and wrapped in foil.
4.30pm hit 203f internal, took off and into the esky.
Rested for two hours then sliced
Re: BBQs
Turns out that I had only half the brisket.
I had the flat. So no fat layer to baste from above. Every day is a school day.
Still, the chili is excellent!
I had the flat. So no fat layer to baste from above. Every day is a school day.
Still, the chili is excellent!
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division
Re: BBQs
I found this on Facebook Marketplace and thought it looked cute so collected it Sat morning.
Being a newby to the country I don't recognise the brand:
I popped into Bunnings and picked up some gas and parts to "refresh" it and then spent an enjoyable afternoon taking it to bits.
New ignitor
New regulator and hose
And assorted stainless bolts/washers/nuts to replace the ones I had drilled out.
The burner unit is pretty bad:
However it still managed to knock out some decent wings for dinner
Being a newby to the country I don't recognise the brand:
I popped into Bunnings and picked up some gas and parts to "refresh" it and then spent an enjoyable afternoon taking it to bits.
New ignitor
New regulator and hose
And assorted stainless bolts/washers/nuts to replace the ones I had drilled out.
The burner unit is pretty bad:
However it still managed to knock out some decent wings for dinner
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division
Re: BBQs
Sunday is Rib Day.
I you get the chance, go see the Rib Man in Brick Lane on Sunday - https://theribman.co.uk/
As that's a bit far to go nowadays I've been working on my own.
Put some colour on the ribs using my (new to me) gassser.
Then stacked, wrapped and into the charcoal Weber for the rest of the day.
Unwrapped and de-boned.
Served up in a roll with coleslaw, mac & cheese and hot sauce.
And it's German week in Aldi so a biiiig beer to wash it down.
I you get the chance, go see the Rib Man in Brick Lane on Sunday - https://theribman.co.uk/
As that's a bit far to go nowadays I've been working on my own.
Put some colour on the ribs using my (new to me) gassser.
Then stacked, wrapped and into the charcoal Weber for the rest of the day.
Unwrapped and de-boned.
Served up in a roll with coleslaw, mac & cheese and hot sauce.
And it's German week in Aldi so a biiiig beer to wash it down.
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division
Re: BBQs
Aldi offer looks like a steal.
Trying to resist
https://www.aldi.co.uk/kamado-bbq-%26-c ... 7254798500
Trying to resist
https://www.aldi.co.uk/kamado-bbq-%26-c ... 7254798500
Re: BBQs
This is the only bugbear I have with Weber’s...
The answer is a Landmann with the Coal rack that can adjusted...
Re: BBQs
Carlos wrote: ↑Tue Apr 30, 2019 6:34 pm Aldi offer looks like a steal.
Trying to resist
https://www.aldi.co.uk/kamado-bbq-%26-c ... 7254798500
I wonder if that will make it to Aus Aldi...?
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division