Good Morning From Reading U.K.

[sovsroc]

1 hour ago, Braai-Q said:

I'd vote a brisket for the first cook or you could go the whole hog, literally. 

well to be fair i think you are right i normally cook a brisket every 2 to 3 weeks it would be a interesting comparison (i think i already know the answer tho) but to get a good full packer here in the UK is hard any links @RokDok @Sir Bill @Braai-Q @tekobo

[MacKenzie]

Chicken for the first cook. 

[Braai-Q]

1 hour ago, sovsroc said:

well to be fair i think you are right i normally cook a brisket every 2 to 3 weeks it would be a interesting comparison (i think i already know the answer tho) but to get a good full packer here in the UK is hard any links @RokDok @Sir Bill @Braai-Q @tekobo

My local butcher doesn't do mail order but I also use Thomas Joseph or Turner and George. Try these links: 

https://thomasjosephbutchery.co.uk/

https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

 

[RokDok]

3 hours ago, sovsroc said:

well to be fair i think you are right i normally cook a brisket every 2 to 3 weeks it would be a interesting comparison (i think i already know the answer tho) but to get a good full packer here in the UK is hard any links @RokDok @Sir Bill @Braai-Q @tekobo

We are pretty lucky here and can get meat that's born and bred within a few miles from where we live.

One of the butchers we use frequently and also does nationwide delivery is :

https://www.braceofbutchers.co.uk

A lot of their beef comes from a farm just a mile or two away, various breeds of cattle, although we avoid Charolais etc.

No doubt they'd provide you with a well hung full packer if you asked.

 

[tekobo]

Great to see your KK in position and looking forward to seeing how you use it.  

I love brisket but don't do that many.  Given most butchers bone and roll brisket I usually ask the farmer to bone it and send it whole and I do the trimming myself with varying degrees of success. I buy from both of these suppliers regularly and, given they mainly supply restaurants, I am sure they will know what you want if you ask them to provide you with a full packer brisket.  Talk to Richard at https://www.huntsham.com and Dan at https://www.lakedistrictfarmers.co.uk.  

Edited November 23, 2020 by tekobo

[sovsroc]

Thanks you all for your reply's / suggestions Our daughter has request a fillet steak with whiskey peppercorn sauce.

If you have not had the whiskey sauce try it it is very good.

Happy Grilling

[Basher]

Thanks you all for your reply's / suggestions Our daughter has request a fillet steak with whiskey peppercorn sauce.
If you have not had the whiskey sauce try it it is very good.
Happy Grilling

Sovs I am on a mission to expand my repertoire of good sauces.
Do you have the recipe for this whiskey and peppercorn?


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[Braai-Q]

16 hours ago, Basher said:

Sovs I am on a mission to expand my repertoire of good sauces.
Do you have the recipe for this whiskey and peppercorn?


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You're sourcing sauces eh @Basher

I hope you have a good chimichurri in your repetoire?

[sovsroc]

18 hours ago, Basher said:

Sovs I am on a mission to expand my repertoire of good sauces.
Do you have the recipe for this whiskey and peppercorn?


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melt 1/2 stick butter in a small pan

Add 4oz whiskey

 

Stir in a crumbled beef oxo cube and coarsely ground black pepper

 

Add double cream

 

I hope you like it

 

[sovsroc]

1 hour ago, Braai-Q said:

You're sourcing sauces eh @Basher

I hope you have a good chimichurri in your repetoire?

@Braai-Q If you have a good one to share i would like to try it.

[Steve M]

37 minutes ago, sovsroc said:

@Braai-Q If you have a good one to share i would like to try it.

This is the one I use. I sourced it from a family member's Argentinean father in law. He generally doesn't measure things but I watched him make it and came up with these general amounts. The amounts of parsley and EVOO are pretty forgiving.

1 bunch Parsley
8 garlic cloves, chopped fine
1/2 Tbsp red pepper flakes
White vinegar
White pepper
Black pepper
1/2 Tbsp kosher salt
Extra Virgin Olive Oil - enough to cover all ingredients plus a little extra.

Remove the larger parsley stems and chop parsley fine. Add all ingredients. White vinegar should be about 1-2 Tbsp's. Just a little white pepper and black pepper to taste. Stir. It keeps in the refrigerator a looong time.

 

[Basher]

You're sourcing sauces eh [mention=3378]Basher[/mention]
I hope you have a good chimichurri in your repetoire?

Not yet Braai, but see Troble making this quite often so will try this.
Thanks sobsroc and Steve


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[tony b]

I like to add cilantro to my chimichurri, about equal parts to the parsley.