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View Full Version : Beef adventures, pic heavy.


unzippy
09-01-2015, 09:03 AM
A while back I attended a butchery course, it was ace8)
Pics here (https://www.facebook.com/media/set/?set=a.711307775663271.1073741847.301859399941446&type=3)

Details of the course here (http://thebutcheryltd.com/bash-the-beef-break-the-beef-classes.html)

I filled a freezer with take home and we have been slowly working our way through it..

https://lh3.googleusercontent.com/0DDfJRqRr_nfzLD8ammeHeLWxrZ7_TcijrgbX-As0PSM=w1663-h935-no

I had these bits left over and with the long weekend we have just had here in the UK, I decided to make a chilli with them.

https://lh3.googleusercontent.com/tIUIP_iu6VDYvYkBWD-wk_Q5GYWTQTpyEZa6n1Uxsp5V=w1663-h935-no


I decided to treat as pulled pork and then make make the chilli with the pulled beef.

Rubbed up with salt and pepper.

https://lh3.googleusercontent.com/uKqL4XM3Snr9bCRK68BxE2hRhG3oTPQ7fbXxaDXbGKNf=w1663-h935-no

Set the Weber up for a slow unattended cook with Weber premium briquettes a bit of cherry wood.

https://lh3.googleusercontent.com/y28IIKDxZ4ReMMNNt0MseD-jZ5ipIZyz-uE676UI6XNG=w1663-h935-no

GO!

https://lh3.googleusercontent.com/z44Wq6Ff9pNW36cSyl4fCpzohT3c97FZx-Cr7Ckedm9r=w1663-h935-no

Thin blue smoke going well.

https://lh3.googleusercontent.com/mFbawikC9F-PBk1j-uY-ADTekdBKvLKCU7ZTio6BdoP3=w1663-h935-no

A third of the way in.

https://lh3.googleusercontent.com/-SsSOiubWr15Bxjc1i5V526ixBgA5h9CmbIUX_e-TKXK=w1663-h935-no

8hrs or so later - BOOM
Very pleasing.

https://lh3.googleusercontent.com/wyKoAi3AZBZYUW38jJrY6U73ddfTJvDoM1gP47D5FBlM=w1663-h935-no

Next day.

Got chopping.

https://lh3.googleusercontent.com/sdup3vjULUaSHd2JQTdPThj0vlM856yweADgd9EunY61=w1663-h935-no

Chillies assemble.

https://lh3.googleusercontent.com/GFr8SRaZSh3130ONYU_Xa-g0jg4JTgHnbAlAIdqHPeAc=w1663-h935-no

Had to get the big pot out.. This is when the shin pieces went in.
https://lh3.googleusercontent.com/UXpibXQT5eI3ji8LHzTIJWxYa5osbAmInVdJs3yKt4Lj=w1663-h935-no

And done.
https://lh3.googleusercontent.com/AIf7t6yRMEMBpvHXDghn31dm6_rfPvbLNW1P47fT7XpK=w1663-h935-no

20 or so 450g servings for the my and friends/family freezers.

:thumb:

Ducksmoke
09-01-2015, 09:11 AM
Looks good.

CambuiAl
09-01-2015, 09:14 AM
Looks great! I have some shin in the freezer that I was thinking of smoking like a chuck roast and making chilli with. Always good to have some in the freezer for a quick, tasty and easy meal.

Smoke on Badger Mountain
09-01-2015, 10:20 AM
Yum. Looks good

Q Junkie
09-01-2015, 11:03 AM
Love it. :clap: Still too hot here to start the chili thang though.

mata666
09-01-2015, 01:09 PM
what is that method with the charcoal called? Can u explain it to me? thanks fam.

landarc
09-01-2015, 01:20 PM
Nice cooking

cayenne
09-01-2015, 01:35 PM
Love it. :clap: Still too hot here to start the chili thang though.

While I agree that chili tastes its best when there is a chill in the air....

It doesn't suck on a 102F day either...chili is good YEAR round, IMHO.

;)

Diesel Dave
09-01-2015, 02:01 PM
Looking real good :thumb:

cheez59
09-01-2015, 02:29 PM
Nice looking chili right there. I made some a couple weeks ago when the temp outside dropped below 90. It didn't suck at all. :becky:

55Drum
09-01-2015, 02:31 PM
Excellent job!!!

Looked at your butcher pics....interesting.....noticed a handsaw being used....won't that produce bone chips in the meat??

nsbbqguy
09-01-2015, 03:23 PM
You've got some pile of food to eat there!! Looking good

unzippy
09-01-2015, 04:36 PM
Looks great! I have some shin in the freezer that I was thinking of smoking like a chuck roast and making chilli with. Always good to have some in the freezer for a quick, tasty and easy meal.

I didn't smoke the shin, it got thrown in the pot and simmered with the rest for a day.

i thought it may dry out given that there is not a lot of fat in a shin.

unzippy
09-01-2015, 04:40 PM
what is that method with the charcoal called? Can u explain it to me? thanks fam.

Imaginatively it is called the 'snake' method.
I arranged it as you see and then dumped 8 or so lit briquettes on the end. the fire creeps around providing a constant heat with smoke at the start. With a 3 briquette cross-section, top and bottom vents open it held a steady 280f.

DUBBAGA
09-01-2015, 04:55 PM
After looking at your great meals, I am very sad - my fridge is empty, and we don't get Bank Holidays here :cry:

Excellent job!