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Recent content by daytripper

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  1. daytripper

    Bresaola and case-hardening

    thanks for the comments. This is my first cure so I don't have a slicer. Is it chewy..? Not really, it's pretty tender. But not as delicate as it would be thin-sliced. Still, I'm impressed that I could do it and not poison myself. That's a plus. For storage... vacuum pack and stick in the...
  2. daytripper

    Bresaola and case-hardening

    Here’s the result after about 30% weight loss, in a dry -age bag in the fridge. I cut of any mould and gave it a light mop with vinegar. I doubled the juniper in the cure by mistake so it has a bit too much ‘zing’ but generally it’s good! Advice and feedback welcome..! Thanks!
  3. daytripper

    Bresaola and case-hardening

    thanks for the reply, appreciate it. It's fairly small diameter, wrapped tightly in a net, and weight has been coming off steadily so far (lost about 20% in 3 weeks). I'll keep an eye on it. Yeah, dry-age bag in a fridge. It's all I have right now, except a for biltong box. Could one hang meat...
  4. daytripper

    Bresaola and case-hardening

    Hi all I'm trying my hand at curing for the first time and am trying bresaola. After a week of curing, it's been in a dry-age bag in my fridge for about 3 weeks and is getting near to the target weight. Before I take it out, should I be worried about case-hardening (i.e. the outside drying...
  5. daytripper

    Re-heating SV pulled pork

    Hi all I'm keen to try this recipe on Serious Eats. It's very clear for the same-day cook, but it's pretty short on details on reheating. It mentions that after the SV cook, the (still-sealed) pork can go in the fridge for up to a week, but doesn't give re-heating instructions. Questions then...
  6. daytripper

    Pastrami & pork butt smoke - advice please!

    thanks all, will try an fit side-by-side. I've got 5.5lb of chuck meat as the pastrami - should I tie it when grilling to have it keep its shape..?
  7. daytripper

    Pastrami & pork butt smoke - advice please!

    Hi all I'm thinking of smoking a pork butt & a chuck-beef pastrami together on a BGE. Plan is stacking them on a multi-level grill at 250deg then to eat the pastrami on the night, and bag-up the pork for another day. Which meat should go on top, the pastrami or pork? Any other advice or...
  8. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    result are in for the reheated pork - stress-free & complete success. Thanks for the advice!
  9. daytripper

    Boston Butt is taking forever? Help

    Does this advice go for brisket as well..?
  10. daytripper

    Boston Butt is taking forever? Help

    I had the same issue on my BGE a few months ago and posted the same plea on here. Followed the advice, cranked it up and got ‘er done. Advice on here saved my meal & I’m still grateful.
  11. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    Well here it is, off the grill, pulled and vacuumed. Some small bags for friends laid low with COVID. Thanks for the tips, will report back. Some questions: 1. This was a 7lb butt and took 12hrs in the BGE (7.5@250deg then tinfoil boat, then 4.5@300deg). This strikes me as a long time for this...
  12. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    I like this idea, but most of my drippings burn into a drip tray. Would you suggest instead a water tray, refilled every so often during the cook..?
  13. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    thanks all for the great answers. With the overnight, I'd have to stretch the cook to 12-hours+, which seems long for the portion. The sous-vide idea really piques my interest, if only because I've never tried if before... Some questions on the SV method: - Would the meat need to cool totally...
  14. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    Hi there As the title suggests, I'm feeding 6 people at 3pm on Sunday; have a 8.5lb pork shoulder on order at the butcher. A mid-afternoon serve time is awkward for me. I'm considering overnight L&S or early morning H&F; I have a leaning one way but would love to hear your guys' thoughts...
  15. daytripper

    UK readers - what's a decent brand of lumpwood charcoal..?

    Hi all - Keen to get an idea of decent lumpwood brands here in the UK for a BGE. Currently using BGE brand lump so happy to pay premium for something good... Bought some generic 'restaurant-grade' product from Amazon a while ago but it was made of gigantic chunks and was difficult to light...
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