Suggest a meat for me to test

beginner · Post by **beginner** » Tue Aug 26, 2014 4:19 pm

Weathers getting better and I've acquired a mini fridge to do with as I wish, I'm thinking of running an extended marination or brining in there followed up with a slow cook and beers on a nice day. Will be cooking on mini WSM modded smokey joe. Any meat suggestions and/or preparation tips?

Hogsy · Post by **Hogsy** » Tue Aug 26, 2014 5:53 pm

First of all I'd love to see some pics of your mini WSM. I love mine and take it camping all the time
It does a great pulled pork and brisket

shayneh2006 · Post by **shayneh2006** » Tue Aug 26, 2014 6:14 pm

beginner wrote: I've acquired a mini fridge to do with as I wish, I'm thinking of running an extended marination or brining in there

A spare fridge hey???

Cure#1 time.............

Bacon and Ham

Shayne

Smokey · Post by **Smokey** » Tue Aug 26, 2014 8:24 pm

Tripe.
Boil up some tripe then dice it up.
Then make a ragout in an open Dutch oven and smoke it away for several hours.
Something different and is on my list as I stupidly challenged myself

Did you know there is a tripe club? High falutin business men make up the members.
They take over a restaurant and get the chef to only serve tripe,,,, It's true,,, go figure

urbangriller · Post by **urbangriller** » Tue Aug 26, 2014 8:36 pm

Smokey wrote: Did you know there is a tripe club? High falutin business men make up the members.
They take over a restaurant and get the chef to only serve tripe,,,, It's true,,, go figure

I just had to look that up Mick!

Here are the details of their next event:
Next Tripe Lunch

Dear Member,
Our next lunch has been arranged as follows.
Venue: The House of Robert Timms
17 Castlereagh Street
Sydney
Date: Tuesday, April 30th 2002
Time: 12.30 for 1 pm.
All up cost including wine and a pre-lunch drink has been set at $55.00.
Payment will be made to the restaurant on the day.
RSVP - By: Wednesday 24th April 2002
To John Bowring

I think I'm stuck in a Time Warp!

Cheers
Chris

Smokey · Post by **Smokey** » Tue Aug 26, 2014 9:03 pm

Would I lead you astray Chris ?
I want to join ,,,,Or start a chapter

, Damn I'm sure after 2002 it's gone very deep underground,,, read backyard

I know if I was the chef that these lads hire I'd have a ball with it.
I also believe that the tripe club started in WA (figures) so do some more digging

Bentley · Post by **Bentley** » Wed Aug 27, 2014 7:17 am

Does it have to be low n slow?

YankQ · Post by **YankQ** » Wed Aug 27, 2014 12:41 pm

One of my favorite cured/brined cooks to date is a corned beef brisket. I've done it twice. Takes 5 days if I remember correctly. If you like corned beef, you'll never have better. If you want to smoke, you could make pastrami, which is fundamentally smoked corned beef.

Jackfrost · Post by **Jackfrost** » Thu Oct 09, 2014 12:57 am

YankQ wrote:One of my favorite cured/brined cooks to date is a corned beef brisket. I've done it twice. Takes 5 days if I remember correctly. If you like corned beef, you'll never have better. If you want to smoke, you could make pastrami, which is fundamentally smoked corned beef.

Can you post up your method YankQ as i have some silverside in the freezer I bought for this exact purpose

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