Tabs

Really happy with the results. Also chucked a rack of St Louis Ribs on too.

Short Ribs Rubbed with Firefly Texas Lone Star. Not used it before, found it lingering at the back of the cupboard and thought it'll be worth a shot. Very, very peppery!

St Luis ribs rubbed with Cowtown the Squeel! This has a right kick and contained salt, made sure I dusted the rack just before it went on. Great flavours and It could be used on chicken.

Didn't bother with a binder. They were still wet from the vac packing.

Used the MADS (mildly attractive drum smoker). Made this about 2 years ago and added a Weber lid, hinge kit and castors. Mate in the states sent over the Tel Tru Temp Gauge. Added a Chunk of cherry and a slither of aok whiskey barrel. Tend to find you don't need much in the drum smoker setup.

Short rib 8 hours at 280°F but this time I kept checking periodically after they hit 195°F internal, by proving with a skewer. Finally hit that knife through butter moment at 198°F. Took 'em off and wrapped in foil, then a towel and placed in a cooler to rest whilst the Pork Ribs finished off.

St Louis 2.45 hours at 280, foil wrapped and left on the counter for a couple of hours. Didn't bother with any butter or liquid. Then back on the smoker for 1.5 hours. Opened the foil up and let the bark set then added Kosmo Q Pineapple Glaze. Let that set for a further 20 mins then removed and let rest on a chopping board to serve with the short ribs.

Both racks turned out perfect. If anything I would use less seasoning next time.

And yes I did cut the grass later on!

Thanks both! Think I'll place an order soon 👍

If you haven't already demolished it any chance of some pics? Keen to see the St Louis and beef short ribs.

Good stuff and look forward to seeing your results tomorrow!

Weber chimney starter and some overly wiffy firelighter cubes. They give off a fair bit of black smoke in the first few mins then settle down. 

Really should get something more friendly but I bought a box of 50 so I've a while to go yet!

Table updated with correct price for Cookinpellets x3 deal and to add PINI Pellets that sotv suggested. If the Lil Devils don't materialise this month I'm thinking of giving the BBQ-Toro Beech a go, but I need to checkout who http://manomano.co.uk are first, their site doesn't provide any UK office contact details. Always wary when a company doesn't provide anything substantive contact wise!

Postage will be high as they're based in eastern Europe so it's worth loading up. 

Ah yes, you're right! Got a selection of them myself for use in the Kettle with a tube. Highly recommend the sage ones for chicken. They do bigger bags too but I've ever only found one supplier - https://www.bbqeurope.com/?s=Pellets

Justin,

Check this post I've created a table with comparative costs per kilo for pellets. If you have more examples and prices I'll update it and add them to the list 👍

1 minute ago, David said:

I saw singles at about 4.5kg which I think was about £34, I did see a huge pack at 9kg and as Ice mentioned this must of been a double pack.

Are they full point and flat? The whole thing generally runs about 6-7kg depending on fat content, I'm wondering if the fat had been trimmed which isn't uncommon for UK packers.

Thanks, may take a run over to the Liverpool branch tomorrow morning as have a nose.

Excellent! Did you note the price at all?

Good spot 👍 still waiting for mine to turn up, hopefully not long now.

9 hours ago, sotv said:

Thanks for posting, as a first time pellet grill owner, I have been a bit shocked at the high consumption rate of pellets (certainly on the Weber)

I think the Cookinpellets £99 for 162kg should be 54kg?

 

Yes you're right, it's a bit confusing and the picture shows 3 bags.

https://www.cookinpelletsuk.com/product_info.php?products_id=242

They quote £33 each for 3 X 18kg. But then state it's a minimum order of 3 - the add to cart amount is pre filled with 3 as the amount. Add it to your cart and the total goes to £99. My man maths went for a wander thinking 3 X 3 or 9 X 18kg bags for £99!

I'll amend the table later and hold fire ordering!

2 minutes ago, YankeeDoodleSmoker said:

I never got a reply to my email either, but I got them to answer the phone, so I'll just check again mid June and if they have them in stock, I'll load up the boot of my car.

Same here, they do like to do a deal if collecting 😎

That's good to hear, I did email LWF a couple of weeks back but got no reply. 

Thought I'd resurrect this. I'm running low on Lil' Devils and the supplier in Liverpool maybe closed for a while. I've got a small stockpile of Pellets to keep me going but at some point I'll need to top up. Time to sit down and do a comparison then!

Did a quick trawl of the top suppliers from Google and worked out the cost per kg (not included delivery):

Having only used a few from the list I can't comment on the others. Some of you are trying the other brands with the new Weber pellet grills but results seem to be patchy from what I'm reading. Seeing as Weber have entered the Pellet Smoking arena I had hoped variety and choice would increase - along with more competitive pricing. Covid19 aside, that doesn't appear to have been the case though I'm hopeful as things return to normal we'll get more of a selection.

I'm probably going to order the Cookinpellets 3 x 3 deal but ask for a mix of flavours.

Anyway hope it's of use and feel free to point me at more suppliers and I'll update the table!

19 minutes ago, The Chairmaker said:

I buy a fair bit from Johndavidsons.com. All of the meat is supplied blast frozen and I've always had good quality from them. The extra mature T-bones are absolutely delicious. I've had their ribs, briskets and pork and all has been spot on.
Recommendations? The suckling pig cochinella is delicious. Also, the Black Market Denver steaks are something else...they don't always have them, but grab them once they are availible. The Creekstone Denvers are also very good.

Their brisket page is a treat to the eyes. I've never seen so many varieties in one place! Will be giving them a go once the lockdown is lifted for sure.

Good shout, I've been making do with a cheap Amazon reader for years and keep promising to get a faster more accurate reader. 

Just ordered one. Bonus points for the colour at least I won't lose it in the dark 😎 

That looks delicious and I think you've just convinced me the one I have in freezer needs to make an appearance this weekend!

Without sounding like the 40 year old virgin, my first time was like that 😁 

Looks good Kev! If you're looking to get them more tender next time let them come up to 95 and then check them periodically for tenderness by inserting a wooden skewer. If it slides in like a hot knife in butter you're good to go. If not leave them on. Once they hit that sweet spot taken them off, wrap in a towel and put it in a coolbox. Can't stay in there for hours and be served when you want.

Both brisket and short rib are done when they're done. Finishing temps are only a guide and every price of meat is different.

Glad to help. The ribs supplier is on the left side of the abattoir as you look from the front. Just follow the noise.

Not sure of it's still open at the moment but when it is I usually head down there early before work, about 7am even then they're starting to pack up!

Hi kev,

I've used a few places in Liverpool. Experiences so far...

Abattoir on Prescot Road - not the butchers outside head in to the main abbatoir building itself. This is where most of the Chinese restaurants get their ribs from. Come Frozen and they sell both Spare and baby back. Prices have gone up recently due to the pork shortages in China. I've also picked up entire pork shoulders (had to butcher it myself) for about £20. You'll have to navigate the walkways to find each seller as some are down seemingly dead ends. They're all approachable so don't be shy!

Bookers wholesale - again good for ribs, boxes of cherry valley baby backs are about £40 and contain 12-13 racks. They also have a butcher in store and can source some larger things. I tend to get bone in belly pork here too. Separate the ribs and you get a nice rack and pork belly!

Bexleys butchers - the branch in Old Swan, ask to speak to Ian he can source most cuts with 3-4 days notice. I've ordered Jacobs ladder beef short ribs about £13 per rack. They supply Simon Rimmer's restaurants. 

There's a place in Gateacre, name escapes me but it's just down from the bear and staff pub. I've not tried it but it comes recommend.

This is the pork shoulder I picked up from the abattoir. £23 iirc.

You can sometimes suss out which end it is by the weight and physical rolled size - too many spirals it'll be a flat. The fatter the appearance the more likely it is to be a point. Spent a good amount of time comparing a load once in Sainsbury's and the fat cap gave a good indication it was the point end too.

Haven't bought one for ages though.

Did once buy a UK bred packer from the local abbatoir. But the fat had been trimmed off which wasn't great and turned out quite dry.

Since taken to buying from T&G and Farmison. Costs more but you're guaranteed to get a proper cut. Special occasions only though!