Hi All,
I've seen the where to get brisket from question but I'm now at the stage where I've narrowed it down but not sure which to go for...
T&G packer cut, or Tom Hixson aussie grain fed?
Thoughts / experience please!
Tiny wrote:Gentlemen,
May I take a running bomb response to your swimming pool of brisket related musings......Surely one of the primary joys of British BBQ is to produce magnificence from British produce? We have wonderful beef so I am rather confused at the desire to go for some American steroidally enhanced monster or some kind of antipodean battery farmed thing that has travelled halfway around the globe.
Where is the slow roasted beef of old England? After all we have made our mark through history with the act of roasting large chunks of beef, in this modern day surely we should be firm and proud, as it were. "no thanks ex colonnial cousins we will be doing it properly" I dont approach this from an xenophobic stance I would love an aberdeen angus brisket from bonny (have you seen Andy Murray?) Scotland or a dexter brisket so beloeved of the london trendy set, a brisket from an Jersey, nearly French I know but claiming it as ours.....Come on chaps the world is your brisket I say Yes to British.
Just because its american and just because its big it isnt always better I offer Sylvester Stallone and Chloe Cardaccian as exhibits 1 and 2...
Cheers
Tiny
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