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Unread 06-12-2013, 10:14 AM   #64
buccaneer
somebody shut me the fark up.

 
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Sorry for the wait fella's.
Some of these were involved


Then there was lunch, Lamb burgers

While that was taking place, this was happening inside the keg

See why I tied it, as it cooked it tried to straighten out.
Ha, fooled it!

Now when all was said and done, I am happy with my first ever effort.
It isn't perfect, I have a long way to go.
I am still unclear on how to remove the point, I screwed that up.
This gave me a stroke trying to slice with swirly grains!





I got there in the end, and will leave the point in the fridge to figure out tomorrow



One bite of the sliced brisket and I knew this is a rich rich meat, so for our late dinner I made simple sangers with pickled onion to cut that richness, and it was bloody good!

Thank you guys for all the help and guidance.
As always, best forum on this planet!


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