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Hiya I sent an email to Chris thanking him once again for making this really cool space for us to share, brag, discuss, winge, whine, and moan or simply learn from each other I was cooking a UK style, primal cut brisket (bone-in) massing at 11kg no rub, no salt, no pepper, nothing added i cut...

not exactly new, but I haven't been here for a while. Here's what changed : I was at The Foresters in Church Crookham [ http://www.forestersatchurchcrookham.co.uk/ ] Hampshire, UK. I noticed a shiny new 22" WSM out front .. just gleaming there. I ended up chatting with the co-owner/partner...

A little bit of tech and turkey! http://www.theregister.co.uk/2...does_turkey_cooking/ Cloudkick has once again expanded the reach of its web-based infrastructure monitoring service. First, it moved beyond Amazon EC2-like compute clouds and into private data centers. And now, it's pushing into...

hi guys long time no post for me! I have wondered for quite a while why the brining process has never been quantified properly. Frequently, the measurements are bases on cups (of a given salt: table, kosher etc) per gallon) plus a conversion factor per salt type, perhaps we should consider...

A couple weeks ago I went wild in the butcher shop, I decided to cook a brisket and baste it with a sacrificial pork shoulder. Good idea all around. I've had problems getting a decent cut of brisket over here, they like to roll em, so they're flats. If you try to negotiate further to get a...

Here are some pics of a BBQ I did recently 07.08.2005 of a pork shoulder (British style) and a primal cut of brisket ( bone on ). brisket I was wondering if anyone has cooked a primal cut of brisket. This is the tenderest cut of meat ever! Brisket + bone-on! Anyway, Jim [Minion] had given...

I did two racks of spares on grill this past weekend. I didn't have alot of room so I did them back to back (bones together and stacked), indirect, turning end for end every 15 minutes. They went about 2 hours that way then 45 min in foil then let them rest, they were done! Cooled them after a...

Yesterday I decided I was going to BBQ a couple chickens and a bit of boneless pork shoulder. I didn't get back from the pub late and 2 hours to get the food on the table, oops. So I decided to fire up 1 chimney of the leftover lump leaving a scattering in the bottom, remove the water pan and...

Found this really interesting site. Check out the Editorial Library. Food Products

A few times new members inquire about where to get wood. People respond with Home Depot, etc. but I like the idea of free wood. If it's California, I know where the orchards and U-pick orchards are, in other states I've done searches and recently came across this one pickyourown you click on...

Ever wanted a nice comparative explanation of ribs, rib terminology, etc... check out the Ribman and Everything you wanted to know about pork ribs nice pics and such. morgan

I'm almost considering *not* cooking brisket over here (UK) anymore, I can't seem to find nicely marbled cuts of meat. I was wondering if anyone ever lards their brisket to artificially introduce fat ? I can either get tender/dry or tough-ish/moist. I've tried pulling the meat off the BBQ at...

My telepathic mother has offered to purchase a dual probe remote thermometer for me for XMas. I think she must've seen the bad press surrounding the bad batch of Mavericks earlier this year (or so) Can anyone who has purchased an ET73 lately confirm that they are indeed a quality product ...

Okay, just had brisket and two poussin on the WSM everything was fine for the last 6 hours. Nice blue sky ... I had this really huge brisket, so I cut it in half and rubbed one and did a 3 day no-cure pastrami on the other. Coooked for 6 hours then BLAM!!! There is over 8 inches of water in...

I just bought a brisket today because I'm really craving pastrami. It costs about $30/kg here (~ $14/pound)!! 1) it weighs about 7.5 pounds 2) it's just the flat, and consistent thickness 3) it's very thin, yet probably bigger than the WSM QUESTION: I was wondering if anyone has ever thought...

(in American measures) 1 cup soy/shoyu/tamari 1/2 cup brown sugar 1/4 cup peanut oil 1/4 water 3 cloves garlic chop garlic into little slivers pour some of the sugar on top and pulverise with the back of the knife... a paste is good. mix in rest of ingredients. makes 2 cups. alternately: use...

Here in London meat is cut differently, and if you walk into a butcher and ask for a pork butt they won't know what you mean. It took some describing and I still don't know what they're called over here, but I managed to get one last Saturday. I had the butcher cut it in half so it weighed...

I used this rub on both chicken and brisket last weekend, the flavour was excellent, and the trace of sugar + the paprika gives the chicken a wonderful colour. ********************************************** Mahogany Rub ********************************************** (4 parts) paprika (2 parts)...

I used this marinade for a brisket last weekend, let the meat sit in a ziplock with the marinade for 24 hours. It would probably make a nice salad dressing (vinaigrette). It was very tasty. ********************************************** Red Wine Marinade...