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  1. Smokensalt

    Houston, we have a problem

    Going for it. Will order a packer off the net and just pay what I have to. Nothing cheap now and even thinking of stocking up on charcoal before it trebles in price and then doubles after that. :/
  2. Smokensalt

    Prime Brisket & White Truffle Bacon Mac

    Pure heaven. Thanks for the tips.
  3. Smokensalt

    Houston, we have a problem

    First time rolling meat, was almost going to treat the dog but I don't give up that easily. Got a s,p,g, paprika with a sprinkle of cumin and coffee granules for the rub. Smells awesome already. Actually looking forward to the cook even though its a million miles from initial expectations.
  4. Smokensalt

    Slow v fast brisket, thoughts

    Certainly will do, but shall need to be on the next one I smoke. My brisket turned out to be 3 separate bits folded over. See pics in my other Houston thread. Been looking about for packer briskets here in UK and they are £15-20/kg upto some crazy £40/kilo. That's not even a wagyu!!!
  5. Smokensalt

    Houston, we have a problem

    You ever heard of this brand?? Is it that expensive in the States? I get shipping costs but blimey.
  6. Smokensalt

    Houston, we have a problem

    Lol, been looking at packers from online butchers. A Black Angus 7.5kg over £300. Most are 5-6kg and about £15-20/kg. Wow. I got that 5kg mess for £30. Not so disappointed now. Still going to taste awesome. Happier.
  7. Smokensalt

    Houston, we have a problem

    He did, said he had to take out all the hard fat. Will see what else he has for another time and if it's not a US style will bite the bullet and goto a link for usda grass fed briskets from a UK company. They look like the ones you lucky guys get in Costco for pennies. Like I say here brisket...
  8. Smokensalt

    Houston, we have a problem

    I get you, but still wasn't expecting 3 separate pieces folded in half like that with some bits so thin you could see through them. Not so much the wow, but didn't want the carvery joint as can do that anyday. He's a good butcher and we get on well together so not doubting him but maybe will...
  9. Smokensalt

    that time of year again

    You family and friends are blessed then. Am sure they appreciate the work you put into it. My neighbour is from South Africa and a client makes him boerwors. Not sure how authentically African it is from meat in SW England but they smell amazing over the wall.
  10. Smokensalt

    that time of year again

    If they don't, I will :)
  11. Smokensalt

    Slow v fast brisket, thoughts

    Thanks man but look at my Houston we have a problem post i just made. It wasn't a brisket you would recognised. The UK seem mainly to do the brisket cut as strips for rolled brisket. Still going to taste amazing but isn't a packer. My butcher is going to try and get me one but usually only...
  12. Smokensalt

    Houston, we have a problem

    Well, opened my brisket up today and wasn't an entire slab of protein. I was dying to do a full monster you guys all show off with you skills ;)). After taking out some hard fat that was left I've decided my only option is to go 2 rolled briskets. My butcher came round after with some pork...
  13. Smokensalt

    Low Carb Left Over Chicken dishes?

    Did a random Thai style soup last week with some left over rib eye and chicken breast. Really fast and easy. Oil, fry veg (large chopped onion, pepper and match stick carrots, chillies, garlic and ginger) add Thai paste, chicken stock with some coconut block dissolved, bring to boil. Drop in...
  14. Smokensalt

    Low Carb Left Over Chicken dishes?

    You read my mind lol
  15. Smokensalt

    Low Carb Left Over Chicken dishes?

    I love Thai chicken salad type with left over roti chicken. Get some lettuce, basil, avocado, tomato, any salad type that tickles your fancy. Strip the chicken, toss it into lime juice, some oil, splash of soy and fish sauce. Throw it on top of the salad with some dry pan heated peanuts/cashew.
  16. Smokensalt

    Slow v fast brisket, thoughts

    Was interested in a vid I saw earlier saying the hot method plumped up the brisket which makes sense as that gives it more areas to hold the liquid and render the fats while the quicker forming bark.helps keep the juices in. So hungry for it already. Butcher is also popping off a 5kg pork butt...
  17. Smokensalt

    Slow v fast brisket, thoughts

    Thanks for that. Prob going to unpack it tomorrow, rub it and then start the hot method. Will take pics and share them once it's done. Damn, I love this forum. It's like a live encyclopedia of heaven. I can smell, taste and even drool at some of the posts here. Lol.
  18. Smokensalt

    Be Careful What You Ask For...

    Nice haul. Some good looking wood there.
  19. Smokensalt

    New UK'r

    Please do. Been a lot of places in the world but never the USA. Look forward to them. :)
  20. Smokensalt

    Basil cuttings, find a good plant and free forever

    Yep, same, got foot drop, couldn't bend, move, sit, stand. Was years of just pain and immobility. My Dr said I was making it all up and want until the foot drop they finally mri'd me and said oohhh, bad prolapse. Emergency op and as it's been like that for years you'll prob not use left leg...
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