Recent content by willshakespeare
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To remove or not to remove. That is the question.
That little membrane bit on the bottom right. Would you rip it off or leave it? The fat on the left. Trim down or let it dissolve with the cook, offering up its fatty porky goodness? (For my UK friends these were St Louis ribs from John Davidson’s)- willshakespeare
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- Replies: 6
- Forum: Pork
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Doing my first smoke this weekend
The Bard did a boston butt at the weekend (7kg - enough to feed most of the 50+ people at my annual summer party). First time doing a butt but it came out perfectly. Started at 2pm on Friday, smoked until about midnight then put into a roasting tray covered in foil in the oven at 110c until my...- willshakespeare
- Post #8
- Forum: UK Smokers
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Beef short rib, just fell short
Not sure if you will read this message now but I too have had issues with UK beef short ribs. The problem, I think, is that our cattle is grass fed and the short ribs we get simply don't have enough fat and marbling to keep the meat moist. A few years ago I got some USDA ribs from Tom Hixson...- willshakespeare
- Post #5
- Forum: UK Smokers
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Final "identifying a brisket" question
- willshakespeare
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Final "identifying a brisket" question
So i've trimmed fat and rubbed my brisket, but I'm still confused over which is the flat and which is the point end. The first photo below is fat-cap side up. It is thicker on the right hand side, and there is a "flap" of meat which I have lifted in the second photo on the right of the brisket...- willshakespeare
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- Replies: 8
- Forum: Beef
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- Album: Final "identifying a brisket" question
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- Album: Final "identifying a brisket" question
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Brisket coffee rub. Have I overdone it?
Just made up my rub for tonights smoke but before I apply it I want to know if I have over-coffeed it. I asked a friend what they can smell the most of in the rub, without knowing any of the ingredients I used and her first answer was "coffee?". So now I'm a bit concerned! Apologies to all...- willshakespeare
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- Replies: 2
- Forum: Beef
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Smoker from the UK here checking in.
Hi both. Thanks for the warm welcome! Wade, I've lived in London for 8 years but originally from Stratford-upon-Avon. I have put off using the smoker this past winter with it being my first year of smoking and I'm still mastering the WSM. Think I'll try a few winter smokes when the summer ends...- willshakespeare
- Post #4
- Forum: Roll Call
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Cant tell which end is the flat & which is the point (with pics)
Thanks Al. Great help! I'm going to take it out tonight and dry brine before starting the smoke tomorrow night.- willshakespeare
- Post #3
- Forum: Beef
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Smoker from the UK here checking in.
Hi all Been a fan of smoked meats for a number of years and as soon as I got back from a cross-country trip to the US last May, I bought myself a Weber smoky mountain (18.5") and have done many racks of St Louis ribs, two pork butts and chicken. All have turned out incredibly well with more...- willshakespeare
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- Replies: 5
- Forum: Roll Call
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Cant tell which end is the flat & which is the point (with pics)
Hi all Relatively new to the world of smoking. I've tackled ribs and chicken many times last summer, but this year wanted to go one step further and have just taken delivery of my first beef brisket. It's a large Australian grain fed brisket from Tom Hixson (im from the UK) and i'm having real...- willshakespeare
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- Replies: 3
- Forum: Beef
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- Album: Cant tell which end is the flat & which is the point (with pics)
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- willshakespeare
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- Album: Cant tell which end is the flat & which is the point (with pics)
