British BBQ Society Forums

Thanks Eddie, that was cool to watch.

Ed, is this perhaps how to ask for it. Looks a little small but might be right. (Brisket cap muscle)

http://www.eblextrade.co.uk/books/cutti ... x.html#196

Oh and if anyone has cutting specs for pork that would be amazing. Lamb, mutton, veal and beef can be found there.

If you are having trouble explaining to your butcher exactly what you are after get them to watch Toby's videos which shows exactly what you are after.

http://www.bbbqs.com/Forum/viewtopic.ph ... lit=videos

Great information guys, I appreciate it immensely. What about beef ribs? Do you all have short ribs and back ribs and are they referred to as such?

Thanks in advance

To answer the questions in order
1. Yes
2. Yes
3. Yes

You just have to know your butcher/supplier