TeeBo Posted May 14, 2020 Share Posted May 14, 2020 Hi all, Could not longer resist it.. took the plunge and ordered it! They say it'll be delivered from Monday and should get it by Wednesday next week. Will update you all once I get it! 4 Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 21, 2020 Author Share Posted May 21, 2020 My Masterbuilt Gravity 560 is expected to arrive tomorrow... 1 Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 22, 2020 Author Share Posted May 22, 2020 Fully assembled and seasoned for tomorrow's cook... watch this space for a write up. 2 Quote Link to comment Share on other sites More sharing options...
TrulySNAFU Posted May 22, 2020 Share Posted May 22, 2020 (edited) Please keep us (me) posted. I'm rea;;y interested in every bit. Cheers ---------------------- All good things start with b: bbq, biking, beer, beach, beaches... My blog: smoking ring of fire Edited May 22, 2020 by TrulySNAFU Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 23, 2020 Author Share Posted May 23, 2020 Just a quick update on the cooks I've done so far: Smash burger (family lunch favourite) And for dinner, 2kg st. louis ribs: 1 Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 23, 2020 Author Share Posted May 23, 2020 I love this grill... 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 24, 2020 Share Posted May 24, 2020 I have seen some pretty good food cooked on these including a Hot & Fast Brisket. Quote Link to comment Share on other sites More sharing options...
Kev Posted May 24, 2020 Share Posted May 24, 2020 15 hours ago, TeeBo said: I love this grill... That colour 🤤🤤🤤 1 Quote Link to comment Share on other sites More sharing options...
Will Paidallosgi Posted May 26, 2020 Share Posted May 26, 2020 (edited) Excellent! Have just ordered one myself. I probably need to spend more on charcoal now as used to get the 12kg 'restaurant lumpwood' bag from Makro for £10 but fear some of the smaller bits will fall through on this? Edited May 26, 2020 by Will Paidallosgi Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 26, 2020 Author Share Posted May 26, 2020 3 minutes ago, Will Paidallosgi said: Excellent! Have just ordered one myself. I probably need to spend more on charcoal now as used to get the £12kg 'restaurant lumpwood' bag from Makro for £10 but fear some of the smaller bits will fall through on this? Yea it's like running a V8. Does burn quick if you're planning to sear lots. And that's the issue as it's so easy to turn it up quick. Going slow n' low isn't too bad. I'd suggest using briquettes during the preseason. I'm planning to do brisket this weekend! Quote Link to comment Share on other sites More sharing options...
Will Paidallosgi Posted May 26, 2020 Share Posted May 26, 2020 (edited) I so get that analogy! I have a car that can easily drop to 14mpg! But that where it's the most searing fun! Briquettes look like a better fit for this as they burn longer and are a far more uniform size without small bits? How much heat do you get out of the ash can and can will it work to pop a hickory lump in there - will it catch and smoulder? Look forward to your pics this weekend. This was my first attempt on my now retired fully manual PITA one! As you can see I turned it. Cheers Edited May 26, 2020 by Will Paidallosgi 2 Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 26, 2020 Author Share Posted May 26, 2020 Ordered an Irish 5,5kg brisket from John Davidson. Rookie doing the brisket, any tips? I’ve not got an injector. Will just use salt and pepper also any recommendations on wood flavour? Americans tend to use pecan which isn’t widely available here Quote Link to comment Share on other sites More sharing options...
Will Paidallosgi Posted May 26, 2020 Share Posted May 26, 2020 I'm no expert yet mate but I'd suggest maybe 4:3:2 for coarse salt pepper garlic granules. Put the meat in straight from the fridge {absorbs more smoke cold). I turned mine which I think shows? Lots of other tips out there. I reckon 10 hours in total mind - but absolute expert Harry Soo can do quicker! It's a cheap cut so I won't pay more than £7 a kilo. Trim all the fat 'barrier'. Report back! Quote Link to comment Share on other sites More sharing options...
Mick Posted May 27, 2020 Share Posted May 27, 2020 20 hours ago, TeeBo said: Ordered an Irish 5,5kg brisket from John Davidson. Rookie doing the brisket, any tips? I’ve not got an injector. Will just use salt and pepper also any recommendations on wood flavour? Americans tend to use pecan which isn’t widely available here Inject yes, salt and pepper is now all I use, fat side down if as I presume the heat comes from bottom, wrap early and tightly with some beef broth, let us know how you get on. Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 27, 2020 Author Share Posted May 27, 2020 My first ever attempt Tri-tip. Before: Trimmed bottom layer silver skin. Fat cap, carefully sliced it thru to form a 'diamond' shape, and generous helping of sea salt. Smoked at 120C with oak wood chips. Meat probe 54C (fattest bit of the meat), around 40-45 mins. Took it out, got the Masterbuilt to go for 380C+ for sear mode. Result, after 15 mins quick rest: Recipe based on PitmasterX: 1 Quote Link to comment Share on other sites More sharing options...
Will Paidallosgi Posted May 27, 2020 Share Posted May 27, 2020 Wow! That looks absolutely fabulous! How much was the Tritip per kilo and what did you think of the taste compared to our more usual UK cuts? I just assembled my Masterbuilt - over two hours in 26 degree heat! I'll season it tomorrow and cook on Friday! I'm used to US farenheit for cooking - hopefully can switch it to F? Hate the mish mash and think in C for everything else! Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 27, 2020 Author Share Posted May 27, 2020 2 minutes ago, Will Paidallosgi said: Wow! That looks absolutely fabulous! How much was the Tritip per kilo and what did you think of the taste compared to our more usual UK cuts? I just assembled my Masterbuilt - over two hours in 26 degree heat! I'll season it tomorrow and cook on Friday! I'm used to US farenheit for cooking - hopefully can switch it to F? Hate the mish mash and think in C for everything else! Congrats on the purchase! You'll love it! By default it's set to F. Got the meat via John Davidson: https://www.johndavidsons.com/pitmaster-bbq/beef/tri-tip-umi Quote Link to comment Share on other sites More sharing options...
Will Paidallosgi Posted May 27, 2020 Share Posted May 27, 2020 It's pricy at £24 per kilo (plus p&p} but is it worth it? I usually pay about £14 for Welsh ribeye at Makro. How was it? Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 27, 2020 Author Share Posted May 27, 2020 6 minutes ago, Will Paidallosgi said: It's pricy at £24 per kilo (plus p&p} but is it worth it? I usually pay about £14 for Welsh ribeye at Makro. How was it? Family enjoyed it. We bought bunch of stuff (st louis ribs, steaks, etc) to get free p&p. Yes, fantastic quality. I hope I did it justice with it. Planning my first 5.5kg brisket! 1 Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 30, 2020 Author Share Posted May 30, 2020 First attempt, beef brisket... Quote Link to comment Share on other sites More sharing options...
Will Paidallosgi Posted May 30, 2020 Share Posted May 30, 2020 Looks nice - how was it? I just did my first 2.5k Brisket. Bit disappointed - slightly chewy. Overnight Worcester sauce, SPG + Tex rub and chill, water pan, sprayed with apple juice lots,, over 5 hrs at 230F till it got to 64C, wrapped in 2 layers of foil + spray and a little bbq sauce, back on till it got to 200F. Left to sit for 2 hrs. Bit tough 😞 I was shocked to see all the juices after letting it stand. Is this normal: I will have to slow cook it in those juices sauce for the next meal now to soften. What am i doing wrong? It did 'stall' at 64C for ages but 5 hours smoking is about right? I'll definitely be flipping it next time too to get smoke ring all round. Quote Link to comment Share on other sites More sharing options...
TeeBo Posted May 30, 2020 Author Share Posted May 30, 2020 18 minutes ago, Will Paidallosgi said: Looks nice - how was it? I just did my first 2.5k Brisket. Bit disappointed - slightly chewy. Overnight Worcester sauce, SPG + Tex rub and chill, water pan, sprayed with apple juice lots,, over 5 hrs at 230F till it got to 64C, wrapped in 2 layers of foil + spray and a little bbq sauce, back on till it got to 200F. Left to sit for 2 hrs. Bit tough 😞 I was shocked to see all the juices after letting it stand. Is this normal: I will have to slow cook it in those juices sauce for the next meal now to soften. What am i doing wrong? It did 'stall' at 64C for ages but 5 hours smoking is about right? I'll definitely be flipping it next time too to get smoke ring all round. Can’t comment. It’s my first attempt. It’s still going, started at 9am... Quote Link to comment Share on other sites More sharing options...
Will Paidallosgi Posted May 30, 2020 Share Posted May 30, 2020 It looks lovely and crusted and red just going in - you had me fooled!!! My tip is watch out for that 'stall' - where it sits at the same temp for ages. If that happens wrap it. Will get butchers paper as it did 'stew' a little in foil. Quote Link to comment Share on other sites More sharing options...
Justin Posted June 5, 2020 Share Posted June 5, 2020 The juice after wrapping and resting is totally normal Quote Link to comment Share on other sites More sharing options...
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