sovsroc Posted November 22, 2020 Author Report Share Posted November 22, 2020 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 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 22, 2020 Report Share Posted November 22, 2020 Chicken for the first cook. 3 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted November 22, 2020 Report Share Posted November 22, 2020 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 3 Quote Link to comment Share on other sites More sharing options...
RokDok Posted November 22, 2020 Report Share Posted November 22, 2020 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. 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 23, 2020 Report Share Posted November 23, 2020 (edited) 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 3 Quote Link to comment Share on other sites More sharing options...
sovsroc Posted November 23, 2020 Author Report Share Posted November 23, 2020 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 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted November 23, 2020 Report Share Posted November 23, 2020 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?Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted November 24, 2020 Report Share Posted November 24, 2020 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? Sent from my iPhone using Tapatalk You're sourcing sauces eh @Basher I hope you have a good chimichurri in your repetoire? 1 Quote Link to comment Share on other sites More sharing options...
sovsroc Posted November 24, 2020 Author Report Share Posted November 24, 2020 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? Sent from my iPhone using Tapatalk 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 2 Quote Link to comment Share on other sites More sharing options...
sovsroc Posted November 24, 2020 Author Report Share Posted November 24, 2020 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. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 24, 2020 Report Share Posted November 24, 2020 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. 4 Quote Link to comment Share on other sites More sharing options...
Basher Posted November 24, 2020 Report Share Posted November 24, 2020 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 SteveSent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 24, 2020 Report Share Posted November 24, 2020 I like to add cilantro to my chimichurri, about equal parts to the parsley. 1 Quote Link to comment Share on other sites More sharing options...
