Man of Honour
Well it's a bit of a hike from East Cornwall but I'll bear that in mind
I actually thought you might be in the US based on your forum location
***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****
- Thread starter bsoltan
- Start date
I actually thought you might be in the US based on your forum location
Soldato
Ha yeah understandable, normally I am but in the UK for 3 months this summer hence the explaining required to local butcher fellow. 
Man of Honour
That makes sense 
good luck anyhow. My experiences with butchers have been quite mixed, with the balance shifted towards suck. Might just be me/Manchester though....
good luck anyhow. My experiences with butchers have been quite mixed, with the balance shifted towards suck. Might just be me/Manchester though....
Soldato
No, not just you most suck around here. You assume someone who breeds pigs, nurtures them and then butchers them would be passionate about their job, know a pig inside out (literally) and be happy to discuss matters around cutting up pigs, but no. I have pretty much given up now, tried so many.
Man of Honour
Sorry to hear that (if not surprised)
Hopefully you'll find a decent one soon. I had pretty much given up until I found this one.
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Soldato
I think my main concern is whether they'll say no because taking an unorthodox cut will make the more orthodox cuts smaller, if that makes sense.
Found this which might be helpful for anyone looking to talk to their butcher too - looks like a good source in London and 7 quid a kilo is pretty decent also
http://www.theskintfoodie.com/blog/a-perfect-and-cheap-roast-for-two-beef-tri-tip
Found this which might be helpful for anyone looking to talk to their butcher too - looks like a good source in London and 7 quid a kilo is pretty decent also
http://www.theskintfoodie.com/blog/a-perfect-and-cheap-roast-for-two-beef-tri-tip
I think the biggest issue is most butchers these days, don't get the whole carcass in. They get the primal cuts at best, which means they can't do it. Just need to find a but her who has the whole carcasses. Like farm shops, usually they are more than happy to help and actually seem happy and chatty that you want something odd.
Soldato
First stop was going to be Warrens in Launceston or Liskeard, might not be able to do it now but reckon with a couple weeks notice I should have a decent shot. Plus worst case they do bloomin' lovely meat so I'm sure I can find something else suitable
http://www.philipwarrenbutchers.co.uk/
http://www.philipwarrenbutchers.co.uk/
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Based on Glaucus' recipe and Rich L's suggestion I've completely redone the BBQ sauce recipe:
https://docs.google.com/document/d/1-TbLwofmCmoeL0Ay64Tb0JWrUjiVX8c8tMW3MubUPFI/edit?usp=sharing
Just made a batch (it is simmering now) and already it tastes infinitely better. Thanks for the help
Nice, that sounds awesome. Make sure you update the document with the molasses sugar rather than molasses, so that if anyone wants to make it they'll use the same stuff
Man of Honour
Nice, that sounds awesome. Make sure you update the document with the molasses sugar rather than molasses, so that if anyone wants to make it they'll use the same stuff
Good point. I've done that now
Just been to the butcher to pick up meat for my son's Christening this weekend. I got two pork loin joints, and a sirloin joint to roast on my Weber MasterTouch. I'll be brining the pork tonight and leaving that in the brine until Saturday, and then I'll drain it and cook it along with the beef
Man of Honour
Sounds great
I just got back from picking up 2kg of brisket point for smoking on Sunday. Should go well with uv's beef short ribs and some other bits and bobs.
I just got back from picking up 2kg of brisket point for smoking on Sunday. Should go well with uv's beef short ribs and some other bits and bobs.
Soldato
Sounds great
I just got back from picking up 2kg of brisket point for smoking on Sunday. Should go well with uv's beef short ribs and some other bits and bobs.
How much was it in the end?
Got a basic bit of pork shoulder to do on the BBQ today, but first I need to go to Lakeland to get my thermometer replaced, it's crapped out.
Soldato
Best get cracking then!
Man of Honour
How much was it in the end?
Got a basic bit of pork shoulder to do on the BBQ today, but first I need to go to Lakeland to get my thermometer replaced, it's crapped out.
Oh, sorry. It ended up at £9.99/kg I think. They're meant to be emailing me a pricelist (they don't have any printed out).
It's not the cheapest but the quality seems decent and they're willing to sort out all my weird requests for stuff
Soldato
Not too bad for a specialist cut I guess, thanks for that. I'll have to check them out.
I'll have to check them out.
Man of Honour
Not too bad for a specialist cut I guess, thanks for that.
No worries. If they ever get round to emailing me the price list I'll put it up on here too
Man of Honour
Brisket injected with an umami-tastic mixture that I hope won't make it too salty. Also covered in a fairly basic rub of black pepper, mustard, (tiny tiny bit of) star anise, garlic and onion powder. In addition to all the injection that leaked out I added extra olive oil to the surface to help the rub bind and to absorb more smoke tomorrow. *fingers crossed*
Soldato
Man of Honour
You need to start to add pictures to your posts
Sounds lovely.
KaHn
Okay, it has just gone on so here are some pics...The Traeger pellet smoker about ten seconds after I turned it on. I love pellet smokers
The brisket on and ready to go. Quite looking forward to the minimal spice rub compared to how I normally do it. Should be more of a focus on the beef flavours hopefully.
And now I'm going to see if I can get the extra hour of sleep that my damn body clock denied me by waking me up at 7 this morning :/
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