Welcome form the desserty South Texas where it has rained all year long for the first time in decades. I would be very curious to see what cuts of meat are available to you locally and what types of wood you have for imparting smoke onto your Q.
Let us know!
Welcome from another newbie! This New Year's Eve, I grilled a rib eye roast in a snowstorm. It was aamaaaaazingly good -- a light dusting of snowflakes is great seasoning.
Originally posted by Lock Stock and BarrelView Post
Welcome form the desserty South Texas where it has rained all year long for the first time in decades. I would be very curious to see what cuts of meat are available to you locally and what types of wood you have for imparting smoke onto your Q.
Let us know!
Thanks for all the welcomes especially those from the "colder snowier" parts of the States, Northern Brexit also known as Scotland & NZ .
Cuts wise here all our meats tend to be naturally fed and no hormone boosters are used. Beef and lamb/sheep are grass feed and all meat are easily traced back through farm and slaughter house. Lock Stock and Barrel cuts wise we can get pretty much any thing however alot of cuts you do have to pre order from a butchers. Our steaks tend to be thinner and alot of butchers now dont hold meat carcasses in store and every thing is pre packed. Im lucky I have a catering supply butcher for my business. However I have tried beef ribs and beef brisket and i dont think the cuts or sizes compare to the videos or pictures Ive seen of American equivalents. The other difficulty I have getting is sweet breads like used in Argentinan Asado style bbq but I may have a place to get them
Very interesting, our briskets usually run around 25 pounds as a full packer with flat, point, and deckle. We can also buy just the flat trimmed at around 10 to 12 pounds.
Sweet breads are for the most part a cultural thing here in the states as many hispanics love this product. Our steaks are also cut thin unless you ask the butcher to slice directly but are grocery stores have carcasses or large cuts so we can special order at the store.
You can get sweet breads from 2 parts on the cow. Throat and inside the fat surrounding the heart. Both are great and hard to tell apart a lot of the time. Trying to get more members from the pit to try smoking then sear em. They are delicious.
Lock Stock and Barrel woods aren't really used here for cooking it's either coal or gas. Wood chips are slowly appearing in some shops around summer. There is one local bbq web site who get in fruit tree chunks but can be very hard to get off them.
John "JR"
Minnesota/ United States of America
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