***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****

FrenchTart said:
So, called up the Littlewoods butcher in Heaton Chapel this morning and arranged to pick up the entire point cut of a brisket on Fri/Sat. This weekend I don't have enough people to cook a full brisket for and I wanted to go the easy route with just the nice fatty point cut. Should be damn tasty :)
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How much out of interest? They're local to me too. :)
 
FrenchTart said:
I actually agree but part of me thinks that I must be missing something with brisket. It kind of feels like a challenge that I need to beat... :)
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Yeah it definitely needs to be tried/mastered - but I know even the best still have problems now and again. I had one last year that just wouldn't cook and it's put me off since, it was in the smoker over 12hrs and then I moved it to a v hot oven, but it just sat at around 82C!
 
One More Solo said:
How much out of interest? They're local to me too. :)
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I'm actually not sure of the price - didn't ask :p When I go and pick it up I'll post how much it cost though.

oli collett said:
Yeah it definitely needs to be tried/mastered - but I know even the best still have problems now and again. I had one last year that just wouldn't cook and it's put me off since, it was in the smoker over 12hrs and then I moved it to a v hot oven, but it just sat at around 82C!
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Very true. I'm hoping that just using the point will mean that I can get nice results without quite as much difficulty. Even the times it has gone wrong for me the point has come out nice just due to the additional connective tissue and fat striations.

My friend had a similar experience to you when he accidentally bought pork leg to make pulled pork with. It was like a second stall or something - very weird.

edit: Maybe I'll get some beef rib too actually... :D
 
oli collett said:
I don't think I'm bothering with brisket again - I actually think short rib is better taste wise and much easier to work with plus a lot more consistent
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I'm of a similar opinon, i've only cooked one proper brisket on my smoker. It was very nice and tender and the burnt ends were to die for, but i found the flavour of the whole thing so intense and beefy that i simply couldn't eat much of it. Combined with the cost and potential for overcooking it i don't think i'll be doing another one for quite a while.

I think short rib is possibly one of my favourite things to cook on the smoker, cheap cut, loads of meat with amazing flavour and tenderness. I need to cook some soon.
 
Flying_Hellfish said:
Amazing! Please tell me this was in January
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The pics above were from last weekend, but I have been cooking the Sunday roast in the BBQ since January. Our main oven went first (fan), then the misses forgot and turned the main oven on instead of the side oven so that also took the element out. Then the side oven went couple of weeks later! It's a range cooker, and I need to disassemble the kitchen units to get it out to replace the parts, and I just cba!
 
I've got into short ribs recently, the Waitrose Heston ones are nice on the BBQ. I've got to get myself a proper smoker, because sous-vide + proper smoker should yield epic ribs.
 
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