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Dr_KY

Dr_KY

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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...:twisted:

It's cut a little different over here..
http://www.greatbritishkitchen.co.uk/cg_beef.htm
 
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!!:eek:
 
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?
 
Can't say I ahve ever tried one. Let us know how it works out and what you did.
 
Dr_KY said:
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?
Click to expand...

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? :confused:
 
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!!
 
Just a bit of Pron..


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She is now resting and waiting to be sliced.
 
I'm afraid to tell you till after I slice into it. ROFL!!
I went just a tad higher than you recomemded though.

125
 
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.......
 
I'll take them as soon as we open er up and post them.
 
Here we go folks let me know what ya think..


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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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I am very happy with the result. I took it to just over internal then kicked the drum up to 300 plus to finish it off. Bubba is this the medium rare you requested? :)
 
My official taster is in bed because he has school in the morning( it's midnight here) but the second in charge ( wife) informed me... that she is very pleased.

* edited so we don't go straight to the woodpile*
 
DRKY you must be driveing them crazy over there. loooking good ole chap,(smile) smoke on Bro. :-D:cool:
 
Great looking food.

BTW there's a picture of a rolled brisket somewhere on the forum. Probably from Ian Mack or someone else.
 
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