BBQ Smoker

[Borr 4,499]

It was a success...

 

[kanny 19,389]

2 minutes ago, Borr said:

It was a success...

 

Banging

[kanny 19,389]

Beef ribs just gone on ...7-8 hours 

[kanny 19,389]

Was nearly 9 hours in the end , melt in your mouth 

[Borr 4,499]

2 hours ago, kanny said:

Was nearly 9 hours in the end , melt in your mouth 

Can take a while eh, I won't do a brisket for a while because cooking time is a bit much , had to keep people waiting for ribs last night but if you're six hours in no point pulling them off early. I'm all about internal temps now just saves the cock ups with slow and expensive meat, I finish it how I want it, and always rest meat, and allow for maybe ten degree increase while resting. 

[kanny 19,389]

Experimenting today,  Rack of pork ribs today that I will be finishing in a toffee apple cider  and some belly pork chunks that I'm going to glaze in a chipotle honey ,  the rub is salt,pepper,paprika and ground fennel and fenugreek seeds ...

[kanny 19,389]

Ribs and pork belly bites 

[Borr 4,499]

7 minutes ago, kanny said:

Ribs and pork belly bites 

Looks amazing, Gert lush

[FLATTOP 3,667]

17 minutes ago, kanny said:

Ribs and pork belly bites 

Man the colour they look superb well done gonna have a go myself this week if I get a day to myself, sons getting married in a couple of weeks so it’s been all go lately for things that I truthfully don’t enjoy trying suits on and all that bollocks

[Borr 4,499]

For anyone looking for something different cut wise, my local butcher...

A couple of unusual BBQ Cuts for UK BBQ Week 

What our American cousins call the delmonico, an extension of the longisimus dorsi muscle, the same muscle that produces Ribeye and Sirloin, at just over half the price.
If you get a good one you can grill or it makes a superb low & slow cut (at the back in the picture)

The second is what can be best described as the chuck cap. It needs to be picked out a bit so it has some marbling, but is great for a long cook for pulled beef, or beef burnt ends.
It is more forgiving than a brisket and takes less time to cook, also unlike brisket it works as a smaller cut, in general brisket is better the bigger it is.

#butchr #shoplocal #bbq #bbqlife

 

[kanny 19,389]

4 hours ago, Borr said:

For anyone looking for something different cut wise, my local butcher...

A couple of unusual BBQ Cuts for UK BBQ Week 

What our American cousins call the delmonico, an extension of the longisimus dorsi muscle, the same muscle that produces Ribeye and Sirloin, at just over half the price.
If you get a good one you can grill or it makes a superb low & slow cut (at the back in the picture)

The second is what can be best described as the chuck cap. It needs to be picked out a bit so it has some marbling, but is great for a long cook for pulled beef, or beef burnt ends.
It is more forgiving than a brisket and takes less time to cook, also unlike brisket it works as a smaller cut, in general brisket is better the bigger it is.

#butchr #shoplocal #bbq #bbqlife

 

Just picked a Thors hammer  up today! ...basically a beef shank joint ...hopefully smoking it on Thursday 

[FLATTOP 3,667]

33 minutes ago, kanny said:

Just picked a Thors hammer  up today! ...basically a beef shank joint ...hopefully smoking it on Thursday 

It’s a beast pun intended

[Borr 4,499]

1 hour ago, kanny said:

Just picked a Thors hammer  up today! ...basically a beef shank joint ...hopefully smoking it on Thursday 

The above butcher did some 22 HR cook , think that was including a water bath thing though. Bet they're good once it all melts

[kanny 19,389]

On 31/05/2022 at 10:25, Borr said:

For anyone looking for something different cut wise, my local butcher...

A couple of unusual BBQ Cuts for UK BBQ Week 

What our American cousins call the delmonico, an extension of the longisimus dorsi muscle, the same muscle that produces Ribeye and Sirloin, at just over half the price.
If you get a good one you can grill or it makes a superb low & slow cut (at the back in the picture)

The second is what can be best described as the chuck cap. It needs to be picked out a bit so it has some marbling, but is great for a long cook for pulled beef, or beef burnt ends.
It is more forgiving than a brisket and takes less time to cook, also unlike brisket it works as a smaller cut, in general brisket is better the bigger it is.

#butchr #shoplocal #bbq #bbqlife

 

Tri tip or rump tail as it's known over here is a good cut if you can get it from your butcher? I've seen plenty online but can't vouch for any cook it medium rare or like a mini brisket it stands up to both

 

[kanny 19,389]

Tidied up the hammer,  cooking it tomorrow, Early start