BBQ/churrasco season 2019

Forums › Off topic › BBQ/churrasco season 2019 - 2021

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#2551567 28-Aug-2020 20:45

freitasm: And @johnk is our resident BBQ competitor/professional/award winner.

Ha, thank you!

Yeah I love bbq and competing, this year has been pretty hard with covid.....

Currently have two kettles, one home made UDS, one offset and one Akorn egg style, oh and the portable weber GA too.

Would love to add a plug in pellet grill to the mix too.

Its such good fun and love the food competing in low n slow comps.
Generally there's Brisket, Pork, Pork Ribs, chicken and sometimes lamb too for the hand ins.

dfnt

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#2552304 30-Aug-2020 10:48

The brisket was more or less a failure. The flat was dry but the point was ok.

Certainly not even close to how the brisket in the video ended up

Oh well, next time

freitasm

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#2552306 30-Aug-2020 10:53

dfnt: The brisket was more or less a failure. The flat was dry but the point was ok.

Certainly not even close to how the brisket in the video ended up

Oh well, next time

Not a failure... Lesson! Keep trying as cooking is not a science, it's an art.

Other day @michaelmurfy asked me for a recipe for something I had prepared at home. I just gave him the ingredients, general directions and set him free. Recipes are deceiving, you will learn how things interact and how to make it your way.

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#2552310 30-Aug-2020 11:08

dfnt: The brisket was more or less a failure. The flat was dry but the point was ok.

Certainly not even close to how the brisket in the video ended up

Oh well, next time

Def next time.
Diff meats cook differently each time, the meat in America always cooks differently to the meat we get. (I'm presuming it was a us video)

I currently have some beef shorties and a small pork shoulder on the weber today. Hopefully comes out good.

networkn

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#2552313 30-Aug-2020 11:13

It can be tough if something expensive and time consuming doesn't turn out right but MF is correct, it's a lesson. Do you have any idea what went wrong?

My first brisket was done on a weber where the temp control isn't super easy. It was so tough it was basically inedible. I actually cut it into chunks and made it into a pretty decent chilli.

I don't do point and flat at the same time, I know lots of people do, but I am a relative novice, and I like knowing all my meat is about the same size and density.

I have Wagyu First Light Short Ribs on today, got a later start than I'd like. I am using the blackout rub which I very highly rate. My last lot of short rib wasn't great either. It also got made into a stew :)

Don't give up! As I mentioned, Brisket is not a super easy thing, perhaps consider a Pork Butt (Pulled Pork) or a belly. They are much easier, more forgiving and delicious to boot. A good cook will restore some confidence.

In the meantime, feel free to ask questions, I am sure we will help if we can...

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#2552318 30-Aug-2020 11:37

Thanks guys, I was pretty bummed but the rub and meat tasted amazing, albeit wasn't the tender/juicy cuts I was hoping.

I'm not sure what went wrong, I'm working in Fahrenheit as it was a US video, and I'm 100% inexperienced at grilling. I chose that particular video to use at it required the least amount of steps, put it in for 8 hours at 195 f then wrap and bump up to 250 f until you reach an internal temp.. easy I thought!

At 16 hours I was still 5 farenheit away from 202 internal at the flat, which is when he pulled his. I'm not sure if I had the probe in correctly, and whether I was actually in meat because I was poking it through the butchers paper. At one point it was at 197 f then dropped down to 195 f before climbing back up again which was a bit weird.

So at the point, I panicked and started probing with the thermapen trying to feel for "peanut butter" consistency but when I was poking the flat it felt like going through leather lol.

So I was like, oh well I f'd this one up and pulled it out at 16.5 hours, I placed it into a chilly bin and left it for a couple of hours and I'm not sure if that was my next mistake as I assume it would still end up cooking while in there?

Here's some pictures anyway: https://imgur.com/a/BIRl21N

MackinNZ

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#2552326 30-Aug-2020 11:53

@dfnt

Did you trim the fat cap off? It needs the fat to keep it moist and stop it drying out.

Also, consider joining the NZ Barbecue Alliance Facebook group. Search for a user named Noel Hassapladakis. The guy is a barbeque genius. His brisket method never fails.

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dfnt

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#2552330 30-Aug-2020 11:55

No I left the fat cap in place, the fat cap wasn't that thick to begin with so I left it alone. I just trimmed meat side

Unfortunately I don't use facebook, but will have a browse

Handle9

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#2552434 30-Aug-2020 15:19

Sounds a bit like my first brisket experience. I'm still not that good with brisket but practice definitely improves things. For me I'm in no hurry to do brisket, the pieces of meat are too damn big so you are eating brisket for a week.

Brisket is hard because the internal temps aren't that reliable like they are cooking a leg of lamb or a chicken. You need to get the internal structure of the meat to change, which is when it goes from tough and dry to juicy and super tender. It's really more like alchemy with meat than a normal bbq.

As others have suggested give a few other cuts a go as well. Pork and lamb are way more forgiving because of the higher fat content.

networkn

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#2552459 30-Aug-2020 16:16

I don't cook Brisket often as like @handle9 says, it's a lot of meat even for a reasonably hungry family of 4 to get near. Having said that, now I plan to have heaps of left overs. I have recently done brisket and cheese pies which were absoloutely epic, and I did brisket nachos which my kids went bananas for!

Pre Covid I was taking left overs for my staff, it didn't take long for that to disappear.

If anyone is interested, there is a sauce called Meat Juice. It's easily the best accompanied sauce for Brisket I have ever head.

MackinNZ : Noel, and Matthew Melville are both absoloute legends. There are quite a few guys now who are very knowledgeable. MileMarker66 on Youtube is good value, he has a Hamilton based competition team.

Meatstock is my second favourite food event of the year, second only to the food show. :) If we ever get to travel again, I hope to get to Australia to attend a meatstock type event which looks like it might be running at the same time as the Melbourne Food Show!

Last time I went to the Aussie food show, on the flight back, the pilot insisted I sit in the middle of the plane to keep it balanced :)

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#2552565 30-Aug-2020 18:51

Yeah, I'm not the biggest fan of pork so I'll probably give lamb a go next

I've done leg of lamb in my weber genesis, and oven, so I at least know how to get that one semi right

networkn

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#2552680 30-Aug-2020 22:12

So, I had a pretty epic weekend on the BBQ I have to say.

Finally! Got some epic bark.

Did some MOINK balls too, which is a combination of Moo and Oink Meatballs, wrapped in bacon, cooked at 325F on the Pellet Grill, and then glazed in BBQ sauce of your choosing. My kids *loved* making the meatballs, and were in love with the result.

Lastly, unrelated to the BBQ, I did Thai style sticky rice with Mango, for dessert. (Sorry, no picture, but it was awesome as well).

Unfortunately, I cannot eat for the next 7 days as my calorie intake exceeds safe limits! :)

networkn

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#2556148 3-Sep-2020 09:32

Chefs Table BBQ Edition is now on Netflix. Watched first two episodes (most of the second) and I am hooked. I enjoyed the first series a LOT, and the second Episode on Lennox Hastie from FireDoor Sydney made me want to get on a plane to Australia immediately!

Handle9

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#2556687 4-Sep-2020 06:57

I did some pork belly slices on the Weber today. Dry brined then smoked for 3 hours with a sweet rub. I let them cool then reverse seared. It's such an easy way to do them and gets a lot of the fat out of the pork belly while leaving the delicious meat. It's perfect when I work from home.

I forgot to take photos after reverse searing but will get some tomorrow after doing the second half.

The weather is getting much better here (we were under 40 degrees this afternoon) so I'll be doing a lot more on the Weber.

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#2557610 5-Sep-2020 18:34

Photos below:

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