MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-08-2017, 04:17 PM   #1
mbt
On the road to being a farker
 
mbt's Avatar
 
Join Date: 12-21-16
Location: Italy
Default Silverside Heel

Sorry for my absence, folk, but I had some issues to handle
Anyways, a couple of friends that are not able to do barbecue but are very interested in the matter, asked to me about "pepper stout beef"
well.. I think that the best way to understand a meat is to taste it, so...
on friday evening I've been at my favourite butcher shop, asking for the right beef cut. In Italy is called "reale" but I'm not sure if the right translation is "beef plate"
anyways, the butcher didn't had that cut.
Ok, I explained what I'd like to do and what is supposed to be the final result, asking for a cut that has similar features
"Try this one" said the butcher, proposing the "campanello" that should be transalted as Silverside Heel

So I did....

The preparation of the meat was as per "standard" Pepper Stout beef, with a salt'n'pepper rub, smoked for a couple of hours (until 130 F) and then lied on onion and pepper sliced and a couple of bottles of dark beer with a Texas crutch

Result, in my opinion, was fantastic. Maybe better that using the classical cut
Strongly suggested
__________________
Don't ask if you don't really want to know the answer !
mbt is offline   Reply With Quote




Old 05-08-2017, 04:20 PM   #2
mbt
On the road to being a farker
 
mbt's Avatar
 
Join Date: 12-21-16
Location: Italy
Default

__________________
Don't ask if you don't really want to know the answer !
mbt is offline   Reply With Quote


Thanks from: --->
Old 05-08-2017, 04:25 PM   #3
ronbrad62
Babbling Farker

 
ronbrad62's Avatar
 
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
Default

Looks very nice. Glad that it worked out for you. Never had it, now I want it.
__________________
Ron
ronbrad62 is offline   Reply With Quote


Thanks from:--->
Old 05-08-2017, 04:32 PM   #4
mbt
On the road to being a farker
 
mbt's Avatar
 
Join Date: 12-21-16
Location: Italy
Default

I have to say that worked very well
we were in 6, including 2 kids of less than 10 years. We ate 3.5 pounds of meat...
and we had some cheese and italian salami as starters, beer, bread and sweets
__________________
Don't ask if you don't really want to know the answer !
mbt is offline   Reply With Quote


Old 05-08-2017, 04:46 PM   #5
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Looks Good.! A lot of us use Chuck Roast.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is online now   Reply With Quote


Old 05-08-2017, 04:52 PM   #6
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

"Silverside is boned out from the top along with the topside and thick flank. It is usually prepared as a 2nd class roasting joint. It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut.

In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to corned beef rather than any other form of the cut.[3]

In most parts of the U.S., this cut is known as outside or bottom round, as traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top. In the U.S. it is also known as a rump roast,[4] which means something different in countries using the British beef cut scheme."

https://en.m.wikipedia.org/wiki/Silverside_(beef)
.
Rump Roast .?
.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is online now   Reply With Quote


Thanks from:--->
Old 05-08-2017, 05:02 PM   #7
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

http://www.blueridgemeats.com/index..../cuts-of-beef/
.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is online now   Reply With Quote


Thanks from:--->
Old 05-10-2017, 03:55 PM   #8
mbt
On the road to being a farker
 
mbt's Avatar
 
Join Date: 12-21-16
Location: Italy
Default

Actually, there are a lot of problems to "translate" between italian cuts and USA cuts. Beside the name, the cut itself can be different and sometimes changes also between one region and the other.
I bought some pork ribs a couple of months ago in Slovenja and the cut was different compared the one I'm used to cook (they had a large part of belly)
anyways, the "campanello" that I translate as Silverside Heel, should be this one:

__________________
Don't ask if you don't really want to know the answer !
mbt is offline   Reply With Quote


Old 05-10-2017, 04:05 PM   #9
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

Interesting. From Smitty's chart, PSB is normally made from the fore shoulder, and what you cooked was from the rear lower leg. Either way, it looks pretty good!
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote


Old 05-11-2017, 03:52 PM   #10
mbt
On the road to being a farker
 
mbt's Avatar
 
Join Date: 12-21-16
Location: Italy
Default

Quote:
Originally Posted by THoey1963 View Post
Interesting. From Smitty's chart, PSB is normally made from the fore shoulder, and what you cooked was from the rear lower leg. Either way, it looks pretty good!
Yep.
in facts, I was a bit surprised when my butcher proposed to me this cut
He said that the consistency of the meat is quite similar to the one used for PSB
__________________
Don't ask if you don't really want to know the answer !
mbt is offline   Reply With Quote


Reply

Tags
Pepper Stout Beef, variation

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:07 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts