Kev

Done these today and I’m super happy. Smoked over cherry wood in my fornetto basso 

I have one on my fornetto and it works great, does take a while to get set right but once you do it’s great. 

Looking great there, I just done some ribs too. 

Well I finally bit the bullet and did my first brisket. Was just a flat from grid iron meat, took 7 1/2 hours to reach 93°c, was wrapped for last 3 hours. Was not as juicy as i had hoped but certainly not dry, the flavour though was phenomenal, had rusty bbq cattle rub on (highly recommended for beef)

2 hours ago, Justin said:

Nice job mate, all depends on personal taste as to what temp you aim for.

I wanted to leave longer but the boss wanted her beef 

Maiden voyage for the basso yesterday. Had a bit of trouble with temps but I think the wind caused most of that plus the Weber lumpwood was more like gravel. Cooked for 5 hours then wrapped for last 3, internal temp of 96°C 

3 minutes ago, AdamG said:

what time do you want us round?

I’ll leave plates in the front for you and nice cold drink 

33 minutes ago, Handyjayes said:

That does look terrific! 

What's on the agenda for the first cook?

I’ve got beef short ribs, a rack of spare ribs, a rack of St. Louis ribs and 1kg Chuck. Oh and some chicken wings. All ready to defrost 

After keeping an eye out for a bargain upgrade when I spotted this on eBay, so cheap I had to try. She’s an absolute beauty, not a mark on her.  This will definitely up my game (if we get any sun)

I love to brew, not done any wine, can’t stand the stuff myself an the wife is a Malibu girl.What equipment are you using?

15 hours ago, TeeBo said:

I love this grill...

 

 

That colour 🤤🤤🤤

55 minutes ago, Tabs said:

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

😂

12 minutes ago, Justin said:

I understand. I am happy to keep within 20 degs or so as a tolerance.

That’s good to know going forward, think I got hung up on temp of bbq an kept feeding the fire 

1 hour ago, Justin said:

You might consider double wrapping in foil and putting in cool box to let them rest for 30 mins. They will stay hot enough and may tenderise more. The temp can go up 5c during a rest.

 

Good work on keeping the temp on the smoker at 120c.

It was very hands on to keep the temp

27 minutes ago, TrulySNAFU said:

If the daughter approves you've done them right!

I ordered now from two online butchers. The problem with the supermarket produce is that you always get a big and a small one because the package weight is more important than the quality...

I ordered off gridiron meat 

11 minutes ago, TrulySNAFU said:

I had a few times some supermarket short ribs on the kettle, but below 100C they were all a bit chewy. So I wonder how your cook came out with 95C?

They were a little chewy but only a little and the daughter approved too

This was my first attempt at smoking anything, took about 7 hours before I took off smoker with temp probe showing 95°c. I think it went well, definitely not a set and forget smoker, bit of modding needed to access charcoal easier.

Wow love the smoke ring, did you find the meat forgiving? 

Looks great that, I’m going big with beef ribs next week, taking full day, plenty of charcoal for top up as needed. 

5 hours ago, StuieUK said:

u can buy it in argos for £70 yeah....

I just bought the same one, any tips for using it?

Ordered some beef short ribs and some pork ribs from gridiron to start. Not due delivery until Thursday next week so might get some wings locally to get started. Can’t wait for that cooking meat smell 

This the Argos smoker?

4 minutes ago, Smokin Monkey said:

Hi Kev, will work as good as a Weber, once you master the Vents.

I’m hoping so, almost got the Weber but the wife stepped in and convinced me to start cheap an see if like it first 

23 hours ago, Tabs said:

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.

Excellent, never been in the abattoir before only into Wescotts. Bookers is only 2 mins from me as well

8 hours ago, tedmus said:

Hi from across the water 👋

Hi, feel free to pass any tips