Aussie BBQ Forum

So my regular supplier N&S have upped the price of the Greenstone beef ribs to $19/kg from $14.75. At 3-4kg a rack, it's a little much. Who is everyone using for their beef ribs? I know the typicals, Pryde, Meat Emporium, Wrights. What do you think about their marbling, grainfed vs grassfed sele...

skuzy wrote:what am i doing wrong here gents.

Haha, nothing. You've rung people that probably shouldn't be working the phones.

Seems quite expensive mate. $20.99 per kg for brisket? Cape Grimm is only about $13. Pork neck I also pay around $17 -$19 per kg, they flogging it for $28?? Look to have a good range but seem close to double the cost of most places, for the low cook joints anyway. I'd have to agree their prices are...

I'm surprised how long they took. I wasn't home to see how long they stalled. They were about 3.5-4kg but still if I had taken them off at 6-7hrs they would've been terrible.

They were so good I must buy a carton! Everyone I know must taste them!

Did a trial on those ribs. They are just pure spectacular. None of the 4 of us had ever tasted anything like them, and one of my mates has travelled o/s and tasted some pretty awesome ribs. He said they were like nothing he's ever tasted. 4 Adults, we could've easily done with 2 racks instead of the...

I'll give N&S a ring tomorrow. Ended up picking up some F1 Wagyu brisket, pork shoulder skin on, and some Greenstone Creek Beef Ribs from N&S. The meat looks fantastic, and they were so damn helpful over email, and when I went in to pick it up. They also had some Yoder smokers outside which...

Just the point end

Hi Edgy, I was just mentioning the more popular produces of brisket I had heard of, not necessarily wagyu. I've spoken to a few stores, and will pickup some brisket and beef ribs over the coming days, and from there i'll pick someone who will be my regular. Thank you for everyone's contribution. Goo...

Thanks for the advice everyone. Gave wrights a ring and they've got some some FI brisket from Aaco. I'll give N&S a ring tomorrow. The gelatinous and moistness from some FI wagyu briskets I've seen looks incredible, while others have looked overly dry. What are peoples experience with wagyu bris...

Might have to just skip on cooking Saturday and head to Vics to have a look.

I forgot to add when I called Emporium, I told him I was going to cook it in the kettle. Coming to think of it he must of been new because his response was "You're going to bbq brisket?"

Great website btw. Got me thinking about buying a dedicated smoker instead of using the OTG

Thanks Aroma, I gave Meat Emporium a ring, I think the bloke on the phone was new, as he couldn't tell me where his brisket came from. Only that it was 150-200 day grain fed angus (which I could've gotten from their website). I'm told they do a good short rib, so may go there for that. My local butc...

I've had my OTG for almost twelve months now and i think it's time to tackle a brisket. Can anyone recommend a butcher selling high quality briskets between 5-7kg? Wouldn't mind Wagyu if I have to. I've tried SU One butcher at Eastwood based on another forum member recommendation but they didn't hav...

Thanks a lot for the advice You both have said similar things. Best to cook it as a low temp and for a good amount of time, till it hits about 60-65C.

I've got enough time so will do this and photograph the results along the way