Ive just started this American low and slow after lurking for a very long time.
I've completed a UDS and done a couple of cooks and love it so far.
My question is.
I would like people to post a picture of their favourite cut of meat.
I would also like a detailed description of where on the animal that cut comes from and how they go about cooking that.(Time and temp ect.)
I want to expand my limited knowledge of what and how to low and slow.
The reason being, we call some of these cuts different things and when talking to my butcher, he said anything is possible but to show him some pictures so he knows exactly what I am wanting.
Hope that made sense.
Thanks.
I've completed a UDS and done a couple of cooks and love it so far.
My question is.
I would like people to post a picture of their favourite cut of meat.
I would also like a detailed description of where on the animal that cut comes from and how they go about cooking that.(Time and temp ect.)
I want to expand my limited knowledge of what and how to low and slow.
The reason being, we call some of these cuts different things and when talking to my butcher, he said anything is possible but to show him some pictures so he knows exactly what I am wanting.
Hope that made sense.
Thanks.