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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-27-2013, 06:08 PM   #61
buccaneer
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Here in the west I get
"Bring me a picture"

and when I do
"I can't tell from these"

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Unread 05-27-2013, 06:09 PM   #62
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Can anyone post pics of a brisket being cut down BTW?
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Unread 05-27-2013, 07:53 PM   #63
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Originally Posted by buccaneer View Post
Can anyone post pics of a brisket being cut down BTW?
This is the deal right here.
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Unread 05-27-2013, 08:06 PM   #64
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Have a look at this. This is an Aussie butcher.

He bones out the brisket in full, then tells you how to prepare that "later".

So I watch through all 3 parts and he doesn't show you at all.

Actually, this bloke is making me cry. He's boning out all the intercostal meat from the ribs to turn into mince. Oh, my. No short ribs or asado in this blokes shop!

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Unread 05-27-2013, 08:17 PM   #65
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Originally Posted by Hometruckin View Post
Beef - The Brisket - YouTube This is the deal right here.
Jed
Wholleeeey CARP Jed!

See the diff between the Aussie and the Mercan Butchering styles???

The Merkan just pulled off the whole neck, brisket section in one hit, and the Aussie is farking around with his dinky little filleting knife taking forever... Oh man, get me a gun!

Cheers!

Bill
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Unread 05-27-2013, 08:43 PM   #66
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Hi John,

Yes, I have seen this and have been there. Trust me though, if you walk into that place and want to talk to someone that will actually sell you one, or knows what you mean, it will surprise me greatly. That's the issue here. You get places like this with such information and when you get into the store you just get blank faces. Even though you say its on their very own web site, one answer I got was..."Oh, we don't have anything to do with that!"

Very frustrating.

Cheers!

Bill
Bill you should move to NSW - a more friendlier place. I go to Vic's meat ( I have a wholesale account - they trade retail at Victor Churchill) and they will provide any and I mean ANY cut with a smile. As an example when I bought two 3" T-Bone last Friday they pulled out a massive piece of ribs out of their ageing room - trimmed the end and had me point how thick I wanted them (I did have to wear a hair cover to go into the area). A great butcher that provides service.
John
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Unread 05-27-2013, 09:03 PM   #67
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Maybe Bucc, Titch, Bill and others having a problem should fly to Sydney. Victor Churchill does run a variety of classes including beef butchery. I can arrange that one of their classes gives particular attention to removal and preparation of the brisket. You can take photos/ videos as you view then go home and show your butcher. Of course you will need a butcher that dresses whole carcasses! We could share a meal or two. Titch could have a Fosters, Bucc & I could enjoy a good red or two and Bill will need to tell what he likes!!!!
John
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Unread 05-27-2013, 09:47 PM   #68
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Quote:
Originally Posted by SmokinAussie View Post
Wholleeeey CARP Jed!

See the diff between the Aussie and the Mercan Butchering styles???

The Merkan just pulled off the whole neck, brisket section in one hit, and the Aussie is farking around with his dinky little filleting knife taking forever... Oh man, get me a gun!

Cheers!

Bill
Don't shoot him. He knows not what he does!
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Unread 05-27-2013, 11:15 PM   #69
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Quote:
Originally Posted by JohnHB View Post
Maybe Bucc, Titch, Bill and others having a problem should fly to Sydney. Victor Churchill does run a variety of classes including beef butchery. I can arrange that one of their classes gives particular attention to removal and preparation of the brisket. You can take photos/ videos as you view then go home and show your butcher. Of course you will need a butcher that dresses whole carcasses! We could share a meal or two. Titch could have a Fosters, Bucc & I could enjoy a good red or two and Bill will need to tell what he likes!!!!
John
Anything wet, except Fosters, Bud and Pabst!

Single Malt is always preferred...
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Unread 05-27-2013, 11:45 PM   #70
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Quote:
Originally Posted by SmokinAussie View Post
Anything wet, except Fosters, Bud and Pabst!

Single Malt is always preferred...
You are in. Both Bucc & I like red but also drink the occasional single malt ( or three).
John
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Unread 05-28-2013, 12:42 AM   #71
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Yumm slow cooked Fosters
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Unread 05-28-2013, 01:30 AM   #72
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Originally Posted by AussieTitch View Post
Yumm slow cooked Fosters
Then it becomes an English warm beer - double yuk!!!!!
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Unread 05-28-2013, 08:35 AM   #73
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Quote:
Originally Posted by SmokinAussie View Post
Anything wet, except Fosters, Bud and Pabst!

Single Malt is always preferred...
PBR is the nectar of the Gods! The GODS I sez! Don't be dissing my Blue Ribbon again.



























Unless, of course, you're offring something better than that swill pretending to be beer. When Miller started brewing it, that was the end.
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Unread 05-28-2013, 08:36 AM   #74
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Oh. And I have had a similar experience trying to get tr-tip in Memphis. I'll even SHOW the butcher the cut on the chart AT THE COUNTER and they just scratch their heads...
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Unread 05-28-2013, 09:25 AM   #75
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Quote:
Originally Posted by SmokinAussie View Post
Wholleeeey CARP Jed!

See the diff between the Aussie and the Mercan Butchering styles???

The Merkan just pulled off the whole neck, brisket section in one hit, and the Aussie is farking around with his dinky little filleting knife taking forever... Oh man, get me a gun!

Cheers!

Bill
I didn't know me posting the youtube video would eventually lead to the homicide of a chronically inefficient Aussie butcher! Yikes!
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