Silver Side ( top round) on UDS

Dr_KY · 02-12-2008, 10:20 AM

Anyone ever done one?

Just got home from work and dropped into the butchers and picked up one he was cutting. I was looking for some thick chops for a quick dinner and couldn't resist so I had him add a bit of fat so she stayed moist. The fire is lit so let the seasoning begin...

It's cut a little different over here..
http://www.greatbritishkitchen.co.uk/cg_beef.htm

Bbq Bubba · 02-12-2008, 10:30 AM

From the description you gave, i would say med. rare.
Not enough fat to cook any higher....good luck and post pic's!!

BTW, tell your butcher's over there to STOP rolling their brisket's into roast's!!

Dr_KY · 02-12-2008, 10:36 AM

lol He's ordering a brisket and placing beef ribs on stand-by for us to pick up Thursday. He did mention it would be rolled and I just had a blank stare on my face. How should I tell him to cut it? Is rolled a bad thing?

bigabyte · 02-12-2008, 10:43 AM

Can't say I ahve ever tried one. Let us know how it works out and what you did.

Divemaster · 02-12-2008, 10:48 AM

Where is a translator when you need one???

Bbq Bubba · 02-12-2008, 10:51 AM

Quote:

Originally Posted by Dr_KY

lol He's ordering a brisket and placing beef ribs on stand-by for us to pick up Thursday. He did mention it would be rolled and I just had a blank stare on my face. How should I tell him to cut it? Is rolled a bad thing?

it's worth a shot cooking it rolled, or cut the string's but it look's like they remove most of the fat (bad) and what do they do with the point?

Dr_KY · 02-12-2008, 11:21 AM

I'll ask out about the 'point'. We also talked about tri-tips and he is still at a loss and thats when he told me the cuts were differant than you Yanks do it ( we get along like the side of the family you actually love) hence me searching for the link i posted. I let him know that I would come back to the forum and have a look about for a diagram of the right way to butcher like a pro and not like the Limey hack he is. lol.

Last but not least I told him all about Wyatt and I think Glyn wants to adopt him.

I also mentioned I like my meat a with more fat and he made a crude joke about his mother-n-law. Man I like this guy. LMAO!!

Dr_KY · 02-12-2008, 03:22 PM

Just a bit of Pron..

She is now resting and waiting to be sliced.

Bbq Bubba · 02-12-2008, 03:43 PM

Lookin good!!! What temp did ya go to??

Dr_KY · 02-12-2008, 03:50 PM

I'm afraid to tell you till after I slice into it. ROFL!!
I went just a tad higher than you recomemded though.

125

Jack2u2 · 02-12-2008, 03:51 PM

Wel, us YANKS may have different cuts, but I guess it doesn't matter about the cut if it turns out as good as yours looks! Hoping to see a pic of that critter sliced.......

Dr_KY · 02-12-2008, 03:54 PM

I'll take them as soon as we open er up and post them.

Divemaster · 02-12-2008, 03:57 PM

You can give us one of two things... either the pic's or the food... It's your choice...

Dr_KY · 02-12-2008, 05:30 PM

Here we go folks let me know what ya think..

LMAJ · 02-12-2008, 05:32 PM

Looks great - but the proof of the pudding is in the tasting - how was it???

Also - on the website - what's up with all the salting???

02-12-2008, 10:20 AM	#1
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Silver Side ( top round) on UDS Anyone ever done one? Just got home from work and dropped into the butchers and picked up one he was cutting. I was looking for some thick chops for a quick dinner and couldn't resist so I had him add a bit of fat so she stayed moist. The fire is lit so let the seasoning begin... It's cut a little different over here.. http://www.greatbritishkitchen.co.uk/cg_beef.htm __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-12-2008, 10:30 AM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	From the description you gave, i would say med. rare. Not enough fat to cook any higher....good luck and post pic's!! BTW, tell your butcher's over there to STOP rolling their brisket's into roast's!! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

02-12-2008, 10:36 AM	#3
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	lol He's ordering a brisket and placing beef ribs on stand-by for us to pick up Thursday. He did mention it would be rolled and I just had a blank stare on my face. How should I tell him to cut it? Is rolled a bad thing? __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-12-2008, 10:43 AM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Can't say I ahve ever tried one. Let us know how it works out and what you did. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-12-2008, 10:48 AM	#5
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Where is a translator when you need one??? __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-12-2008, 11:21 AM	#7
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I'll ask out about the 'point'. We also talked about tri-tips and he is still at a loss and thats when he told me the cuts were differant than you Yanks do it ( we get along like the side of the family you actually love) hence me searching for the link i posted. I let him know that I would come back to the forum and have a look about for a diagram of the right way to butcher like a pro and not like the Limey hack he is. lol. Last but not least I told him all about Wyatt and I think Glyn wants to adopt him. I also mentioned I like my meat a with more fat and he made a crude joke about his mother-n-law. Man I like this guy. LMAO!! __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-12-2008, 03:22 PM	#8
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Just a bit of Pron.. She is now resting and waiting to be sliced. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-12-2008, 03:43 PM	#9
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Lookin good!!! What temp did ya go to?? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

02-12-2008, 03:50 PM	#10
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I'm afraid to tell you till after I slice into it. ROFL!! I went just a tad higher than you recomemded though. 125 __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-12-2008, 03:51 PM	#11
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX.	Wel, us YANKS may have different cuts, but I guess it doesn't matter about the cut if it turns out as good as yours looks! Hoping to see a pic of that critter sliced.......

02-12-2008, 03:54 PM	#12
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I'll take them as soon as we open er up and post them. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-12-2008, 03:57 PM	#13
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	You can give us one of two things... either the pic's or the food... It's your choice... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-12-2008, 05:30 PM	#14
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Here we go folks let me know what ya think.. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-12-2008, 05:32 PM	#15
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looks great - but the proof of the pudding is in the tasting - how was it??? Also - on the website - what's up with all the salting??? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

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