markie_q

I stopped soaking chips a little while ago for the same reason. Amazing ribs website does an interesting article on it, highlighting how little water they actually absord. There was a reason ships were built from wood. 

I find making a tin foil packet with a few holes poked into it, works well for a slower burn. 

Picked up some Lamb Scrag End recently. Does anyone have any recipes for it?

2 hours ago, Mack said:

Doing some testing today 😎

Want!

Bargain! I picked up the American cookbook last time it was reduced. Worth it just for the cornbread recipe

Hi Gary

Congratulations

Inkbird

8 hours ago, Justin said:

Yes , "I made brisket  quite a few times for my C Humphreys and Son on British beef and it is has been really good each time, marbled and juicy locally reared tasty beef".

 

I will a speak with them about this next time . You make a good point

This was where I first heard about the difference in brisket by Jackie Weight. At around 2 mins in. 

9 minutes ago, Justin said:

 

 Interesting I will speak to my butcher about that though I bought skirt the other day and it is beautifully marbled so not sure that is as simple a statement that. Diet of cattle must have an impact on that too.

I made brisket  quite a few times for my C Humphreys and Son on British beef and it is has been really good each time, marbled and juicy locally reared tasty beef.

Re American BBQ, fair enough, I am trying to support  UK BBQ and UK BBQ dishes though a lot of my recipes are Weber ones but using UK ingredients.

Just ask butcher for a proper brisket cut not rolled and they will do it for you, I think

butchers do not advertise  proper cut of brisket  so much because it is expensive and many people will think brisket is cheap cut so rolled brisket is what they get, often  consisting  of more than one off cut rolled up...

https://www.facebook.com/CHumphreysandSons/

 

 

Just to clarify, it's the Brisket muscle in particular, not the whole animal. As we obviously do have amazing marbelled beef in this country. However due to age, that one muscle just doesn't get worked as much. 

43 minutes ago, Justin said:

Just had a look. In my humble opinion their website on phone is awful. Says meat from Australia,  USA and Canada for pitmasters in UK and Europe.  I try to support the meat from th UK. Living in Braintree we are blessed with the brilliant C Humphreys and Sons at Ranks Green farm shop and abbatoir. Therefore I am going to stick with that. 

I think one of the issues is supposed to be the age of the cattle at slaughter. 

In the UK, cattle is slaughtered at a younger age than in the US and Australia, so the Brisket muscle isn't as developed and lacks the same degree of fat marbling, leading to a drier brisket. 

I think that's why the competition teams tend to use imported brisket. 

20 minutes ago, Icefever said:

😂  I could have writen this mate,   bang on, this is part of the problem with growing up through the change over back then..

 

Ice.

I've grown up with C, but cook in F, but also measure internal temp in C 😁

Neither are perfect, but I like imperial measures as they give far more option. 

Plus describing a couple of inches is much nicer sounding than saying around five centimetres

Could be a number of things? 

How are you measuring the temp, is it the lid thermometer, or do you have a grill level digital one?

Have you tried adding a water pan to act like a heat sink? You can then keep adding cold water periodically to keep the temp down

Have you tried using one of the other burners on low to see if any is them burn lower?

I picked up this https://www.amazon.co.uk/BearMoo-Sharpening-Combination-Waterstone-Sharpener/dp/B01IHOOXTY/ref=asc_df_B01IHOOXTY/?tag=googshopuk-21&linkCode=df0&hvadid=226606326869&hvpos=1o1&hvnetw=g&hvrand=1203611413553510709&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1006984&hvtargid=pla-423269013998&psc=1

Takes a little practice, but pleasing results

Oh I didn't see the trays. I did pick up the heat gun yesterday. I'm very very impressed with it. Got the lumpwood going on a few minutes. Then whilst it heated up, I burnt all the weeds on the patio 😁

13 minutes ago, Stevie Black said:

Im sure my first go will be be rubbish... but lets see

You'll be fine. I did a pork shoulder as they're so forgiving, but from the very start the frontier has held steady temps amazingly

9 minutes ago, Stevie Black said:

...btw, what charcoal do you use in it?

I use a variety.

I'm a big fan of hanging ribs, chickens etc, so use lumpwood for those. Spatchcocked chicken on the top shelf with no water pan is also great. 

When I'm doing a long cook, I've used Weber briquettes, heartbeats, Nature briquettes and cococabana briquettes. They all behave similarly. 

18 minutes ago, Stevie Black said:

Hey Simon...   Im going to give the ProQ a go .  I did look at the ceramic units but liked the ProQ design

Had my proq frontier for just over a year, it's fantastic. So versatile. I'm sure you'll love yours.

Peterborough

Welcome Dave!

The best tip I've heard is, if you inject a spatchcocked chicken, you should inject it from the bone side. That way the skin status on intact and doesn't tear when it's cooking. 

I've always been pleased with results when injecting. Especially Turkey. 

I usually put it about an inch away from the meat. Not sure if that's right or not, but makes sense to be next to the item that's cooking

On 4/7/2019 at 5:18 PM, Simon said:

To add to this review I used them again today. They have held a temp of 150 C for the duration of the cook with very little temperature adjustment and what I also have to give them credit for there really is very little smoke for anyone who may have neighbors that get annoyed. Apart from the first couple of minutes there isn’t any. There is a good amount of ash, which I can see being an issue for people. I must admit for the price they are well worth a go. 

Just tried these for the first time too. I also did the eBay deal. 

They take ages to light, longer than even heat beads. But as you have said, hold low temps steady for hours. 

They do create a lot of ash. I was using them in a slow n sear and after four hours, had to shake out the ash. 

I'll definitely use them again. 

Bargain! My local one hasn't stocked them yet

Hi Secla. Looking forward to hearing what you think of it. There are a few members that bought last year's version and the reviews all seen positive.

£10 for 4kg Weber in my b and q. Need to find somewhere with a deal on