British BBQ Society Forums

Essex smoker,
Thanks for the feedback old chap, I try and keep the text lively......in my chosen sport, being blind cricket I am known as the chap who takes talking nonsense in a comedy style to new levels.....in a game last year I insisted we went through the last 2 overs speaking only French, and insisted this year that any sledging of the batsman had to be done in the style of Alan Bennett....."as I said to thora hird the other week, yourcover drive couldn't trouble a nice poached egg"......

Glad to be bringing smiles to the forum, peace out and cook beef skirt..........
Cheers
Tiny

You always make me smile. It's great to have a bit of nonsense around.
Makes for great reading. Might try and get me some skirt. Lol. Though the wife might not like it. Lol.

Tiny always cracks me up.

Dear Tiny
Skirt or Feather Steak is fantastic, but the melting goodliness of a piece of Chuck Rib is on a par with Oxtail.
Try using Marmite to set your rub of choice and let the smoke roll!

Cheers
Si

Cider Pig,
I have for a while considered you an legend among men but then you take it to the next level...."use marmite to set your rub" well helllllooooooo why had I never thought of that?

I shall converse with my butcher and try and obtain a lump of chuck, is there an particular thing I could ask for or is it just an big lump of chuck steak?

The last slow cooked beef related incident ended in disaster, well not for the beef, I just trusted Gunner my trusty guide dog too much......he went out, ate all the drippings plus mucho charcoal chippings from the Webers drip tray and in the act got the top of his head and neck coated in smokey beef grease......took me about a week to get him sorted, he shows no remorse and am told gives the weber the eye every morning in hope.........

Marmite, bloody genius!
Cheers
Tiny

Hi Tiny
The cut I used was Chuck Rib.
To use the Marmite combine it with some oil and gently warm through stirring to thin the Marmite, making it easier to apply to the meat.
You only need a very thin coating and then apply your rub of choice.
The bark on the meat comes out very dark, almost looking burnt, but don't let that put you off.
Try it and give me some feedback.

Cheers
Si

Tiny the chuck rib at Si's was excellent but not every butcher will have it on the bone, so yes ask for a large piece of chuck. As to Marmite a great veggie option but for pure beefy goodness try Bovril . Or mustard for a bit of heat as well.

Thats a great idea Simon. Marmite is full of natural gultamates which will only enhance the flavour.

Wow....always loved Marmite. Another window opens.
Have you folks found that beef brisket price have also shot up due to it currently being 'fashionable'? I'm thinking of trying chuck out having seen a fair bit of it around of late - tend to be cheaper than brisket?