British BBQ Society Forums

essexsmoker wrote:Never tried short ribs. Ever had brisket from there?

Yes, this was a half one with a pork shoulder and beef ribs.

Hpw did they cook up?

essexsmoker wrote:Hpw did they cook up?

Th ribs and pork were great but the brisket not so much. Still good but not wow... That was me not the meat

Don't forget wings, I like to leave them in for about 2 hours (probably don't have to but I do), they come out a lovely almost black colour and just fall apart in your mouth.

I like them on their own but I also tried a couple of basic sauces to toss them in, 50 / 50 butter and what ever sauce I want to try. Some times I used less butter

The Franks hot sauce is not bad, the Sriratcha one was good but the Encona West indian Hot Sauce was a doozy, my absolute favorite so far was using a Roast Garlic and Ginger sauce from Upton Cheyney Chilli Company, not exactly hot but sooo flavourful and did leave you with a nice warm tingle in the mouth.

Wings love 'em. Crystal hot sauce is another good one to use on them, you tend to find it in halal shops

Me and the Mrs both find that Frank's has a plasticy/aritificial taste to it
This is great
http://www.ocado.com/webshop/product/Br ... _SHELFVIEW

tommo666 wrote:

essexsmoker wrote:Hpw did they cook up?

Th ribs and pork were great but the brisket not so much. Still good but not wow... That was me not the meat

Not enough fat?

essexsmoker wrote:

tommo666 wrote:

essexsmoker wrote:Hpw did they cook up?

Th ribs and pork were great but the brisket not so much. Still good but not wow... That was me not the meat

Not enough fat?

Nah, slightly overdone. It got away from me

Thanks to all for all the tips and advice.

I'm hoping to have a crack at something on Saturday. I work on Benfleet, Essex and so I spoke to a butchers on the high road and he's happy, subject to a bit of notice, to cut me a 'bone in neck end' with the fat cap on at approx 5kg for around £30.

For fear of ruining a piece of meat worthy of a better cook than me, I will practice this weekend on a standard shoulder roast with a view to tackling a proper boston butt once I'm more confident. My WSM is virtually new and is a bit volatile in respect of temp management. For those interested i plan to set up the WSM as follows...

Minion Method (loading about half a mini chimney of lit briquettes into the hollowed out centre of unlit coals.
Dry Water pan lined with foil to manage mess - then a foil roasting tray placed inside it filled with water to act as a heat sink.
small pork shoulder joint and maybe a couple racks of loin ribs on top grate.

£6/kg is steep for pork shoulder, I get it at around £3.50/kg bone in. Might be worth shopping around