|Anything goes in The Snug, the GD's rebellious little brother. An off-topic den of iniquity for non-football/news related musings.
Kicking off the season with the undemanding classic of offset smoked wings & directly grilled burgers. Delighted to see that the hefty clean I gave the kettle before parking it for the winter paid dividends, with none of the nasty fur build up you get when you're less than judicious in your pre-hibernation prep. New cover probably didn't hurt.
Am intending to get better at brisket this year, something I rarely bother with outside of competition. Planning on dispelling a few of the myths around smoking it that tend to put people off.
I bought a commercial smoker, I installed it yesterday and I've had beef forequarter flank and point end brisket soaking in brine (pickling spices etc) for a week, I will be leaving one of those in the brine for 2 more weeks but tonight overnight I will cook some usda briskets, pastrami, Beef short Ribs etc.
I will be launching the new menu at the takeaway in July/August and I won't stop cooking until I can get brisket as good as Aaron Franklin from Franklin BBQ in Austin.
had brisket for the first time from some barbecue joint called Porky's in Memphis in February.
Was expecting massive things but was a bit of disappointment. I just don't think that it was done very well, as it always looks amazing on Man vs Fodd.
This is from Barringtons??
From what I can gather from my short time learning bbq, the following are necessary for amazing brisket:
- you can not use English grass fed beef, it has that more gamey flavour that gives a brisket bitterness, it needs the grain fed fat that US and Australian beef have.
- beef must be at least Choice quality and preferably Prime for its marbling or brisket will be dry in the flat.
- rub is not important, simple rub like salt and pepper is fine
- Temps between 225f and 275f, the higher temperature seems to be producing better results as the "Hot and fast" method.
- Smoke until it hits the stall around 165f and then wrap in butcher's paper or foil and return to smoker until the brisket reaches tenderness which is anywhere between 195f and 205f
- pull the brisket when it is pliable to touch and probe enters with ease
- rest it still covered in butcher's paper for 2-4 hours until it drops to 145f and then keep it in a moist environment (we have professional holding cabinets) at 145f-165f for another 5-6 hour
Check out YouTube and search for "24 hours at franklin bbq" and watch that video.
No, I sold the restaurant, it's technically still mine until contracts are signed but I haven't worked there for 2 weeks. I'm really enjoying my time off and learning bbq. I will be launching it in Brentwood in August, I want to do Brisket like they do in Texas, Pastrami like they do at Katz's or Harry & Ida's in New York, Salt Beef like Brick Lane and Beef Short Ribs and Pulled Pork.
Sounds like it will be worth the trip
No, I sold the restaurant, it's technically still mine until contracts are signed but I haven't worked there for 2 weeks. I'm really enjoying my time off and learning bbq. I will be launching it in Brentwood in August, I want to do Brisket like they do in Texas, Pastrami like they do at Katz's or Harry & Ida's in New York, Salt Beef like Brick Lane and Beef Short Ribs and Pulled Pork.[/quote]
I love Katz's pastrami, good luck Nick, keep us updated and let us know when your happy with it
Yep, pastrami is my favourite, I can't wait to try the food tomorrow. I've just seasoned the 12 beef ribs, point, 2 flat briskets and I have the pastrami soaking in water to remove excess salt awaiting its coriander seed and black pepper rub. That's a lot of meat to waste if I screw up the first cook
Sounds like I'm gonna have to travel down to Brentwood and grab me some of this!! Sounds bloody lovely.
Love salt beef, Pastrami and all that kind of stuff. What you going to serve it with? you now doing a sandwich shop or what?
Will be part of my fish and chip shop menu, going to have a smoked foods and deli section on it. served in a roll (maybe a bagel or brioche) with pickles and mustard and possibly a reuben option with Swiss cheese, slaw and Russian dressing.
Last edited by nickkarkie on Fri Mar 31, 2017 10:11 am, edited 1 time in total.
The cook went really well, some great, some not so. The point brisket was amazing, so moist with plenty of fat. The flats were very tender but probably overcooked by an hour which makes them go chalky. The beef Ribs were very nice, tender and delicious. Pastrami is still cooking as it hasn't reached 93c yet. Next time I will try a higher temperature to render more of the fat.
Last edited by nickkarkie on Fri Mar 31, 2017 9:48 am, edited 1 time in total.
This has made me happy. Good luck with it mate, looking forward to trying it when it's up and running!!!