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Post by minesamojito on Jun 23, 2013 6:23:09 GMT
 In the little village I live in we have a bunch of real foodies, and are lucky to have Steve from Pitmans Farm where we can nip to for our fix of well aged beef. Over a few beers one evening we had come up with the idea of a beefy carnivore night to cook and taste different cuts of beef and discuss the results. So Steve and I put together a tasting menu of the following delights. Slow and Smoky Brisket~Traditional Slow Roast Brisket~Pulled Beef~Dino Beef Ribs~Smoked Brisket Chilli~Tuscan Grilled Veal and Dexter T-Bones~Dirty Veal Fillet~DIrty Dexter Skirt. We also had some nibbles of pulled veal, fennel and cajun pork scratchings. The brisket was 60day aged and took 8 hours to cook, being dry aged for so long it took a lot less cooking than younger briskets and had a wonderful depth of flavour, I used Butt Rub dry rub and smoked low and slow at 110-120deg C for 6 hours in the Kamado Joe ceramic BBQ over pecan and apple smoke. I then wrapped in foil and poured in half a bottle of beer and a glug of bourbon, cooked at the same temp for another hour, and finally brushing with BBQ sauce, and cooking for another hour uncovered. I allowed to rest in foil for another hour. The result was smoky and had a really good aged beef nutty taste well balanced with the smoke. All the food went down well and it was fun discussing the various cuts of beef, cooking methods and techniques. Cheers Marcus P.S. plenty more pics on my site |
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Post by rivergirl on Jun 23, 2013 7:16:57 GMT
Def. a meat fest! What was the veal like??
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Post by minesamojito on Jun 23, 2013 7:41:18 GMT
The veal was stunning, was devon rose veal, very delicate flavour, but soo tender
Cheers
Marcus
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Post by cannyfradock on Jun 23, 2013 9:29:28 GMT
Marcus
Great looking brisket. As a wood-fired oven nut, I don.t own a decent grill but seeing your pics has tempted me to start dabbling in grilling.
After seeing Lesleys latest pics I have ordered some short ribs for Tuesday. I shall be pinching her idea's on how to marinate them......or do you have any good tips?
Terry
p.s....noticed on your blog that you have written an i-book on grilling recipes....all the best with it....I'll definitely make a purchase.
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Post by minesamojito on Jun 23, 2013 9:42:01 GMT
Hi Terry, thanks for that  to be honest most of my cooking is indirect as opposed to direct grilling, if I want to get a crust going I go dirty straight on the coals, and then cook indirectly until the meat is done, all of this can be easily achieved in a wfo. Usually when I do short ribs I use a dry rub, and then braise them in a liquid usually beer and then crisp them up with a coating of sauce. Beef ribs are just about my favourite thing. Cheers, would love to hear what you think of the book, would be grateful if you could help get the word out, great value for lots of recipes and pics  Cheers Marcus |
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adm
WFO Team Player
Posts: 164
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Post by adm on Jun 24, 2013 7:29:29 GMT
Nice looking brisket there - and Carnivore Night sounds about perfect. I hope you had some interesting beers to go with all that meat.....
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Post by minesamojito on Jun 24, 2013 9:07:07 GMT
Of course and the odd pickleback shooter too. Cheers Marcus |
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Post by umhloti on Jun 26, 2013 9:39:51 GMT
Must have been a wonderful night . Lovely meat .
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Post by minesamojito on Jun 29, 2013 21:17:28 GMT
Thanks matey, it was a very good night Cheers Marcus |
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Post by bookemdanno on Jul 14, 2013 17:19:24 GMT
i bought the Pitt Cue Co. book straight after i read that you had it Marcus!! Haven't got into it proper yet tho, but it looks as good as one of your photos! |
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Post by minesamojito on Jul 15, 2013 17:37:56 GMT
Thanks matey that's a kind compliment hope you enjoy it, there's a lot of great ideas in there Cheers Marcus |
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to be honest most of my cooking is indirect as opposed to direct grilling, if I want to get a crust going I go dirty straight on the coals, and then cook indirectly until the meat is done, all of this can be easily achieved in a wfo.
