By which I mean large chunks of meat cooked low and slow, not burgers and bangers on a Weber. Have you seen the latest Masterbuilt offerings?
Last week I did my first ever slow cooked smoked brisket, today I've done a pork shoulder which went in the bbq at 6.30am and I took it off about 1 hour ago to rest before we make pulled pork.
Funny you should say that. I've just cooked a leg of lamb on the Barbecue in the style of Raan along with the homemade Naan. Cant talk anymore just going to eat it
If you marinate the brisket in fresh lime juice olive oil & salt/pepper, you don't need to slow cook it. Sling it all in a ziplock overnight, turn it over before you go to sleep -though stab the meat with a fork first. It will be the softest steak you ever ate. Cooks in minutes on the BBQ.
And today's pork shoulder.......only so far as it seems me and the Mrs are having a stand off on who's shredding it
Great tip, appreciate it I only bought the bbq the other week, you might remember it rained Just trying to feel my way through this low and slow cooking technique and let's be honest, when you're in lockdown there's hardly any need for a quick meal
Airflow bradders, and just get the briquettes to one side so it's indirect and keep the airflow low so the fire isn't fuelled so much. Oh and a tray underneath with cold water in apparently Fuck knows I've just been winging it but so far so good
The rain... Ha ha ha! Marinate the brisket. In Argentina, Brazil, Mexico, Chile, Peru etc, the most expensive beef in the best restaurants is called Arracherra. You can have it too if you follow my tips. You'll never eat it another way again, I promise or I'll give you your money back! EDIT Having seen your pics, you will need to cut it down to fit in managable size ziplock bags, like cheese come in.
We're now shredded chaps, and considering this is my first ever low and slow pulled pork I must say, it's incredible Wines a bit sweet though but thats Mrs getting excited and buying wine based on pig.....yeah I know....stupid
Marinating's all well and good, but the purpose of low and slow is to allow the wood smoke to get into the meat. How many of you are wrapping the meat a few hours in? That's what makes the meat really tender.
I hope you were referring to the dude not the cow . If so, due to the closure of barbers, whilst not there yet, I am fast approaching his likeness (but not his age).
Top vent half open, bottom vent 1/8 open. Watch the temperature. If it too cold, let a little more air in - too hot, close it more. If it starts getting difficult due to the size of the gap at the bottom, change the top vent a little, then re-do bottom vent.
