Cook out.

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07-06-2017, 10:18 AM
redgunamo

Cook out.

Root out :cooper:
07-06-2017, 10:25 AM
Sir C

Quote:

Originally Posted by redgunamo

Root out :cooper:

I'm going to smoke a brisket on Saturday.

Texas style.
07-06-2017, 10:26 AM
Pat Vegas

Quote:

Originally Posted by Sir C

I'm going to smoke a brisket on Saturday.

Texas style.

Poor woman.

Oh cooking I see what you mean.
07-06-2017, 10:26 AM
redgunamo

Quote:

Originally Posted by Sir C

I'm going to smoke a brisket on Saturday.

Texas style.

Mexican? Tex-Mex? Very nice.
07-06-2017, 10:26 AM
SWv2

Quote:

Originally Posted by Sir C

I'm going to smoke a brisket on Saturday.

Texas style.

What type of wood will you use?
07-06-2017, 10:27 AM
Pat Vegas

Quote:

Originally Posted by SWv2

What type of wood will you use?

Cladding is perfect.
07-06-2017, 10:29 AM
redgunamo

Quote:

Originally Posted by Pat Vegas

Cladding is perfect.

Root in! :applause:
07-06-2017, 10:30 AM
Sir C

Quote:

Originally Posted by SWv2

What type of wood will you use?

Mesquite is best for beef, I think.
07-06-2017, 10:30 AM
Pat Vegas

Quote:

Originally Posted by redgunamo

Root in! :applause:

Now I want a Root Beer.

I can only find this rubbish won in tescos.
07-06-2017, 10:35 AM
SWv2

Quote:

Originally Posted by Sir C

Mesquite is best for beef, I think.

Excellent.

I ask not from a position of knowledge or expertise (or indeed experience) but from a chap who has watched endless programmes on the television about the Yankee and their confusingly named barbecue.

Indeed there is a current program running called Man Fire Food which is 100% dedicated to the cooking of meat over wood. “Check it out”, as they themselves would say. They tend to use many woods, oak for example for long burning, others for flavour as you suggest.

Essentially, and in summary, they are ****ing nutters.

How long are we smoking for?
07-06-2017, 10:46 AM
Sir C

Quote:

Originally Posted by SWv2

Excellent.

I ask not from a position of knowledge or expertise (or indeed experience) but from a chap who has watched endless programmes on the television about the Yankee and their confusingly named barbecue.

Indeed there is a current program running called Man Fire Food which is 100% dedicated to the cooking of meat over wood. “Check it out”, as they themselves would say. They tend to use many woods, oak for example for long burning, others for flavour as you suggest.

Essentially, and in summary, they are ****ing nutters.

How long are we smoking for?

I have seen that programme a couple of times. I find the fellow a little too American for my tastes, if you follow my meaning.

Work will commence early with injecting the meat. Beef stock and a touch of vinegar. Then we will rub with mustard and apply a simple rub of salt, pepper, celery salt, onion powder and garlic granules.

It's only a small brisket, some 5 lbs total, so I think we'll go for 3 hours with smoke, then wrapped for a further 3 hours or until we reach the ideal internal temperature of 95 degrees.

If you would like I could film the whole process in a redneck style.
07-06-2017, 10:51 AM
SWv2

Quote:

Originally Posted by Sir C

I have seen that programme a couple of times. I find the fellow a little too American for my tastes, if you follow my meaning.

Work will commence early with injecting the meat. Beef stock and a touch of vinegar. Then we will rub with mustard and apply a simple rub of salt, pepper, celery salt, onion powder and garlic granules.

It's only a small brisket, some 5 lbs total, so I think we'll go for 3 hours with smoke, then wrapped for a further 3 hours or until we reach the ideal internal temperature of 95 degrees.

If you would like I could film the whole process in a redneck style.

There is no need. I'm on a 9:20 flight into Gatwick so you can pick me up say 11 to allow for a slash and to be stopped at security.

Stop off on the way back to yours for 4-5 pints and say food around 3 bells?

Lay off the beak until after the grub, taxi into your local nightclub around 10.
07-06-2017, 10:54 AM
SWv2

Quote:

Originally Posted by Sir C

I have seen that programme a couple of times. I find the fellow a little too American for my tastes, if you follow my meaning.

Work will commence early with injecting the meat. Beef stock and a touch of vinegar. Then we will rub with mustard and apply a simple rub of salt, pepper, celery salt, onion powder and garlic granules.

It's only a small brisket, some 5 lbs total, so I think we'll go for 3 hours with smoke, then wrapped for a further 3 hours or until we reach the ideal internal temperature of 95 degrees.

If you would like I could film the whole process in a redneck style.

Of course he is an arséhole, one expects that.

He is also very small.
07-06-2017, 10:56 AM
Sir C

Quote:

Originally Posted by SWv2

There is no need. I'm on a 9:20 flight into Gatwick so you can pick me up say 11 to allow for a slash and to be stopped at security.

Stop off on the way back to yours for 4-5 pints and say food around 3 bells?

Lay off the beak until after the grub, taxi into your local nightclub around 10.

Sounds good. As it will be a hot day, I'm going to recommend a glass of rosé with the meal.
07-06-2017, 11:06 AM
SWv2

Quote:

Originally Posted by Sir C

Sounds good. As it will be a hot day, I'm going to recommend a glass of rosé with the meal.

You have gays coming to this soiree?

Very open minded of you, modern.
07-06-2017, 11:06 AM
IUFG

Quote:

Originally Posted by Sir C

Sounds good. As it will be a hot day, I'm going to recommend a glass of rosé with the meal.

sw would probably punch your lights out if you offered him a rosé
07-06-2017, 11:39 AM
SWv2

Quote:

Originally Posted by IUFG

sw would probably punch your lights out if you offered him a rosé

Thank you IUFG.

I have it covered. Barbeque, there will be knives. Say no more.

Rosé. Fúcks sake.