Brisket request please

buccaneer · May 27, 2013

Here in the west I get
"Bring me a picture"

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

:tsk:

buccaneer · May 27, 2013

Can anyone post pics of a brisket being cut down BTW?

CharredApron · May 27, 2013

buccaneer said:
Can anyone post pics of a brisket being cut down BTW?

[ame="http://www.youtube.com/watch?v=0zSM7YQp2RI"]Beef - The Brisket - YouTube[/ame] This is the deal right here.
Jed

SmokinAussie · May 27, 2013

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!:shock::tsk:

[ame="http://www.youtube.com/watch?v=yh94UwlhJuY"]Part 1 - How to bone a Forequarter of beef demonstration by Master Butcher Michael Cross - YouTube[/ame]

SmokinAussie · May 27, 2013

Hometruckin said:
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!:wacko:

Cheers!

Bill

JohnHB · May 27, 2013

SmokinAussie said:
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

JohnHB · May 27, 2013

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

CharredApron · May 27, 2013

SmokinAussie said:
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!:wacko:

Cheers!

Bill

Don't shoot him. He knows not what he does!

SmokinAussie · May 28, 2013

JohnHB said:
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!:biggrin1:

Single Malt is always preferred...:icon_smile_tongue:

JohnHB · May 28, 2013

SmokinAussie said:
Anything wet, except Fosters, Bud and Pabst!:biggrin1:

Single Malt is always preferred...:icon_smile_tongue:

You are in. Both Bucc & I like red but also drink the occasional single malt ( or three).
John

Titch · May 28, 2013

Yumm slow cooked Fosters:rant:

JohnHB · May 28, 2013

AussieTitch said:
Yumm slow cooked Fosters:rant:

Then it becomes an English warm beer - double yuk!!!!!
John

deguerre · May 28, 2013

SmokinAussie said:
Anything wet, except Fosters, Bud and Pabst!:biggrin1:

Single Malt is always preferred...:icon_smile_tongue:

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.

deguerre · May 28, 2013

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...

oifmarine2003 · May 28, 2013

SmokinAussie said:
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!:wacko:

Cheers!

Bill

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

SmokinAussie · May 30, 2013

Well, the main thing is that we know know how to butcher a brisket. Now all I need is a walk in fridge, a block and tackle, a big stainless steel table and some decent knives, and I'm in business!

Cheers!

Bill

oifmarine2003 · May 30, 2013

SmokinAussie said:
Well, the main thing is that we know know how to butcher a brisket. Now all I need is a walk in fridge, a block and tackle, a big stainless steel table and some decent knives, and I'm in business!

Cheers!

Bill

You can make your own walk in with one of these. They work really well!

http://www.storeitcold.com/index.html

JohnHB · Jun 1, 2013

I have another useful tool if you have and iPad or iPhone.
Buy LaFrieda Meat App - it cost $5.49 and amongst many other features it provides a detailed description of the brisket and shows how to extract it. Tell you how to cook it too.
John

Titch · Jun 4, 2013

Bill, when are you doing yours?

buccaneer · Jun 4, 2013

JohnHB said:
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

I'd be in on this, and I'd stay longer because I have a strong feeling I would get quite an education in Sydney with JHB as a guide!:biggrin1:

My next trip over, if this doesn't happen, I'm looking you up brother!:thumb:

Brisket request please

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Babbling Farker

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is one Smokin' Farker

is one Smokin' Farker

Babbling Farker

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is one Smokin' Farker

somebody shut me the fark up.

is one Smokin' Farker

somebody shut me the fark up.

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Babbling Farker

somebody shut me the fark up.

Babbling Farker

is one Smokin' Farker

somebody shut me the fark up.

somebody shut me the fark up.

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