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PostPosted: Sun Aug 09, 2015 4:03 pm 
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Joined: Sun May 26, 2013 9:29 pm
Posts: 643
Stolen from instagram;
https://instagram.com/p/6G7u18utFU/

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PostPosted: Mon Aug 10, 2015 10:55 am 
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Joined: Wed Mar 20, 2013 12:46 pm
Posts: 1564
Location: Sydney
TheThinBlueLine wrote:
Well??




I feel like a junkie and you're holding out on me



And here is your HIT sir.


Gave my friend a gentle trim n rub.

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tucked him into bed for the night

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BOOM! :D

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Little "staff meal" with a drizzle of Smoking Bros Chipotle Ketchup! The legends from Stone & Wood kept us hydrated.

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The flavour of this thing was phenomenal, everyone agreed! I'll be cooking the other one on the upcoming weekend... the burnt ends we made were insane good. :D


Sorry for the delay... I find it annoying to try and post from a phone to a forum, back at a desktop today.


Enjoy buddy!

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Last edited by edgy on Mon Aug 10, 2015 11:00 am, edited 1 time in total.

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PostPosted: Mon Aug 10, 2015 10:58 am 
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Location: Sydney
Hog cooking (cos beaver asked)

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threw his head in the offset, the jowel came out a fucking treat... so delicious.

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PostPosted: Mon Aug 10, 2015 11:01 am 
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Location: Sydney
zepth wrote:
edgy wrote:
zepth wrote:
In Sydney, I usually get my stuff from Pryde's meats and they are pretty good with getting stuff in by request so I can hope they can get it :)


Sydney no problems.... It will come through Nicholson & Saville though as that's who distributes for RGFM in Sydney. Best to go straight to the source ;) yell out if you need any help with it mate.


Do N&S do any retail though? Or do you mean just ask my butcher to order through them?



They will sell to you yes, just phone or email in advance.

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PostPosted: Mon Aug 10, 2015 1:43 pm 
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Joined: Thu Feb 12, 2015 9:25 pm
Posts: 113
Sweet thanks Edgy,

Will definitely have to see what I can get next time a brisket is due :)


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PostPosted: Thu Aug 13, 2015 7:29 pm 
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Joined: Fri Mar 15, 2013 10:59 pm
Posts: 793
Location: The Badlands of Melbourne
Is that a cut from a butchers knife straight down the middle??

Far out :shock: :shock: I gotta say I would have expected better butchering

Important info missing though.

What did you cook on?

Temps?

Times?

Crutch?

Beers consumed during cook?.... :lol: :lol:


I think 60 days on grain makes it a grain fed brisket. Was there noticable marbling or was it lean?

The size of this brisket would suggest an ox but I did not think they were in production for that long. How old was the beast before slaughter?

I ask because I think this is a significant development in beef production and can be a game changer in this country. Gina Rinehart is now the biggest producer of "wagyu" in Australia and for me that is enough reason to never cook it ( not that I ever would :roll: :roll: ) and a point of difference is always welcome


Massive congrats!! to those who had the balls and invested their time and money into this



Great cook BTW

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PostPosted: Thu Aug 13, 2015 8:02 pm 
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Location: Sydney
Is that a cut from a butchers knife straight down the middle??

okay... I'll do my best to respond.

Re: butchering, I had taken out a lot of the deckle fat... Looks worse than it is, it made a tasty treat!

What did you cook on?

A: Wes home made offset

Temps?

A: :lol: Um between 150*f and 400*f, honestly for a few hours there I was running both the hog cooker and offset while the guys catered... The hog cooker is a lot of work and I got it just about the time the ambient went from 20*c to 5*c! Just couldn't make enough coals for the hog cooker and made the mistake of taking some from the offset.... Anyway, got it sorted right about the time Wes got back!

Times?

A: Mate honestly about 20 hours total in the cooker

Crutch?

A: Fuck no

Beers consumed during cook?.... :lol: :lol:

A: bought a slab of coopers, it was empty by 5am

I think 60 days on grain makes it a grain fed brisket. Was there noticable marbling or was it lean?

A: Reasonable, I'd say MBS 2~ I wouldbt agree on the grain fed part, "access to grain" versus "finished on grain"

The size of this brisket would suggest an ox but I did not think they were in production for that long. How old was the beast before slaughter?

A: 3 years at slaughter

I ask because I think this is a significant development in beef production and can be a game changer in this country. Gina Rinehart is now the biggest producer of "wagyu" in Australia and for me that is enough reason to never cook it ( not that I ever would :roll: :roll: ) and a point of difference is always welcome

A: Lololol I love it... Valid points! Still playing with it and yet to provide feedback on the second one! I'll cook it Saturday I think then revert to the meatman with feedback!

Massive congrats!! to those who had the balls and invested their time and money into this

Definitely mate... Definitely!

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Last edited by edgy on Fri Aug 14, 2015 10:18 am, edited 1 time in total.

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PostPosted: Fri Aug 14, 2015 10:17 am 
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Location: Sydney
Gave number 2 a quick trim up!

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Will rub it with just salt & pepper then cook with cherry wood at 250*f, She'll go in tonight sometime for tomorrows dinner

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PostPosted: Fri Aug 14, 2015 5:28 pm 
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Joined: Sat Jul 19, 2014 3:08 pm
Posts: 150
Kurt I hope you've got a dozen or more mates heading over for dinner tomorrow night or you're going to be eating brisket sangas for lunch for fucking weeks!


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PostPosted: Fri Aug 14, 2015 6:03 pm 
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Joined: Wed Sep 24, 2014 6:36 pm
Posts: 271
Location: BrisVegas!
Mmm.. id gladly eat that baby for weeks!!

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