British BBQ Society Forums

My go to Mutton rub is spicier as you have a rich and more powerfully flavoured meat with mutton rather than looking for acids to cut through the fattier lamb.

Zest of five preserved lemons 50g
4 tsp Sweet Paprika
1 ½ tsp Sweet Smoked Paprika
1 ½ tsp Cayenne pepper
4 tsp crushed ancho/chipotle ...

Aris, in a way that's what I was meaning. This is how so much meat is cut in commercial terms and what I am looking for is both muscles just off the bone and left alone!

Agree it more a cultural thing here. Butchers think of brisket as a flat, rolled casserole/stew meat. They are taught EBLEX etc (probably hence the 'whole flat' and the scoring) as its all trimmed.

If its 'flat only' its only leaving our kitchen one way - Pastrami

It would be a lot easier if it was clear what people could expect rather than being told what its assumed you want to hear.

A typical 'full packer' to me would not be described as a 'whole flat' (I would expect that to be flat only) but to then be told it includes the point is even more confusing ...

We do a barbacoa cabeza with both beef and goat (different spicing).

Great way to cook.

Have done a couple of Lechon style pigs with hot rocks.

We sous vide a lot of things but never BBQ.

Having said that if they are going to, I would have thought doing it the other way round would be better - finishing on the smoker.

Depends what you are planning to do Rob.

We have full 'approval' but you can normally also opt for 'registered' which can even mean using your own kitchen indoors for things as long as you abide by the hygeine rules, have the right wipe clean surface areas and cover all your cc points properly ...

we also dont wrap shoulders, I find they generally have enough fat (both covering and intramuscular) to stay nice and juicy. We dont pump either.

Gotta have bark and plenty of it

HI Derek,

It should say 'men at work' type message as we are having a new site rebuilt and needed to effectively close the web shop in the meantime otherwise it just got too confusing

New one will be up and running in a couple of weeks to coincide with the expanded facilities here so that we can ...

^^^^^^ amen!