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BrewBQ (or Brew n Q) - for you Kelsey


joolbag

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1 hour ago, joolbag said:

Most likely BB.  I';ve bought cheaper briskets before and they have always turned out drier than the better quality ones (Cape Grim top of my list for pasture fed beef).

 

For me, i'll pay the extra $2-4/kg for the premium stuff - esp when it's such an expensive and long cook with a crowd to please and feed!

I struggle to find quality where I live which is the problem. I can’t find the Cape Grim anywhere close to me

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Hi all,

Bit of a newbie to forum. Done 10 yrs+ of kits and bits, steeping grains, hop boils etc. Just completed first biab AG with amazing first batch! Ribs looks great. Love beef ribs. I've got a big wood oven looking at doing a few pizzas tomorrow and then when temp backs off not sure maybe lamb shoulder or brisket. Nothing better than relaxing outside with a few brews, a fire and preparing a feast. 

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Hi all,

Not quite BBQ but did a couple of wood oven pizzas this arvo. A family friend gave me some homemade salami. Tasted real good. Got a lamb shoulder and potatoes in the oven now. Also got a few loaves of german grain bread to go in.  Good excuse to sit outside and have a few homebrews, cause I gotta keep an eye on it! 

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Hi Rick,

Build a base out of brick or bessa block. It has a steel plate base 2 courses lower than fire brick tiles which are layed on sand. Dome is constructed of solid old red bricks. Mortar is a mix of clay, sand, lime and cement. Has fire blanket insulation which is then rendered over. The chimney was built by a bricklayer mate. Has an s bend which draws the smoke. 

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Oh man this thread is porn, you guys are killing it, where there's smoke there's beer. I cheapskate smoking on my gas webber with a smoke box on the side and meat on a rasied trivet over water, turns out pretty good for a ghetto setup. I use a rub by a mob outta bris called Wyld Smoke, they make some damn tasty rubs, here's a pork shoulder i done recently. Cheers BrewBQers.

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  • 2 weeks later...

My cure is based on a 2kg piece; it contains 350g non iodised salt, 225g sugar (I like dark brown sugar for some reason), and 42g curing salt. I'd just use 75% of those weights for your piece if it was me. About 3L or so water. Others may have other suggestions.

I'd suspect the belly portion will soak up the cure quicker than the loin part too, might help to inject the loin with the cure to get it all around the same level of curing at the same time. If you just submerge it, it'll probably take a week or so for the cure to completely penetrate the loin but then the belly part would be way over the top salty.

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1 hour ago, Otto Von Blotto said:

My cure is based on a 2kg piece; it contains 350g non iodised salt, 225g sugar (I like dark brown sugar for some reason), and 42g curing salt. I'd just use 75% of those weights for your piece if it was me. About 3L or so water. Others may have other suggestions.

I'd suspect the belly portion will soak up the cure quicker than the loin part too, might help to inject the loin with the cure to get it all around the same level of curing at the same time. If you just submerge it, it'll probably take a week or so for the cure to completely penetrate the loin but then the belly part would be way over the top salty.

Thanks heaps. I’ll keep this topic updated with how it turns out

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4 hours ago, Otto Von Blotto said:

I've got a loin coming out of cure on Friday to be smoked Saturday. That will be 9 days in the cure. I was finding a week wasn't quite enough to get it to the inner most parts enough. 

I might even try and submerge the large part for 3-4 days before I drop the belly bit in for the rest on the time

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