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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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Old 02-12-2008, 10:20 AM   #1
Dr_KY
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Default 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
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Old 02-12-2008, 10:30 AM   #2
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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!!
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Old 02-12-2008, 10:36 AM   #3
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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?
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Old 02-12-2008, 10:43 AM   #4
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Can't say I ahve ever tried one. Let us know how it works out and what you did.
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Old 02-12-2008, 10:48 AM   #5
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Where is a translator when you need one???
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Old 02-12-2008, 10:51 AM   #6
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Quote:
Originally Posted by Dr_KY View Post
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?
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Old 02-12-2008, 11:21 AM   #7
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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!!
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Old 02-12-2008, 03:22 PM   #8
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Just a bit of Pron..











She is now resting and waiting to be sliced.
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Old 02-12-2008, 03:43 PM   #9
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Lookin good!!! What temp did ya go to??
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Old 02-12-2008, 03:50 PM   #10
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I'm afraid to tell you till after I slice into it. ROFL!!
I went just a tad higher than you recomemded though.

125
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Old 02-12-2008, 03:51 PM   #11
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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.......
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Old 02-12-2008, 03:54 PM   #12
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I'll take them as soon as we open er up and post them.
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Old 02-12-2008, 03:57 PM   #13
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You can give us one of two things... either the pic's or the food... It's your choice...
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Old 02-12-2008, 05:30 PM   #14
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Here we go folks let me know what ya think..


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Slappin that bass like some delerious funky preist!!!


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Old 02-12-2008, 05:32 PM   #15
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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???
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