Cape Grim shorties

Any general items, polls
pepe
Posts: 35
Joined: Sun Feb 22, 2015 1:49 am

Re: Cape Grim shorties

Post by pepe » Sun Oct 18, 2015 2:00 am

urbangriller wrote:3 months from packing is the theory...but I've had longer than that!....They freeze well, and are better for it when you cook them.

Should be able to get another couple interested in a share easy enough.....like him up there!


Cheers
Chris
Might be a daft question Chris,

But if you freeze the cryovac packs do they age in the freezer


urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Cape Grim shorties

Post by urbangriller » Sun Oct 18, 2015 2:11 pm

No, "ageing" stops, but freezing smashes the cellular structure, and that is useful for low and slow.

Chris
Common Sense is so rare these days it should be a Super Power!

Buzabbq
Posts: 101
Joined: Sun Aug 09, 2015 10:14 pm

Re: Cape Grim shorties

Post by Buzabbq » Sun Oct 18, 2015 5:33 pm

I keep hearing about Cape Grim meats and wondering how much better it is compared to the regular stuff ?
I will get around to buying some but in the mean time would love to get my fellow bbqer's impression , maybe a score out of 10.
Image

robduca
Posts: 73
Joined: Mon Jan 05, 2015 2:39 pm

Re: Cape Grim shorties

Post by robduca » Sun Oct 18, 2015 10:46 pm

pepe wrote:
robduca wrote:I have been lighting the charcoal, getting up to stable 250f and then throwing on a couple chunks of hickory wood.
They still look superb mate, the bark is spot on and the texture is to die for

Im cooking my last packet on the Booney tomorrow, will post pics if I am sober

Are you in for another order ?
Hey mate. Yea I'll be in for some more but not for a while here. Still got a brisket to cook.
Can't eat this stuff every weekend. Haha. have lost too much weight lately to stack it all on by eating too much. They are something that is very easily over eaten because they are that good. Haha

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Cape Grim shorties

Post by urbangriller » Mon Oct 19, 2015 8:42 pm

Buzabbq wrote:I keep hearing about Cape Grim meats and wondering how much better it is compared to the regular stuff ?
I will get around to buying some but in the mean time would love to get my fellow bbqer's impression , maybe a score out of 10.
Depends on the cut but the Ribs are 11 out of 10!
Common Sense is so rare these days it should be a Super Power!

pepe
Posts: 35
Joined: Sun Feb 22, 2015 1:49 am

Re: Cape Grim shorties

Post by pepe » Thu Oct 22, 2015 1:05 am

robduca wrote:
pepe wrote:
robduca wrote:I have been lighting the charcoal, getting up to stable 250f and then throwing on a couple chunks of hickory wood.
They still look superb mate, the bark is spot on and the texture is to die for

Im cooking my last packet on the Booney tomorrow, will post pics if I am sober

Are you in for another order ?
Hey mate. Yea I'll be in for some more but not for a while here. Still got a brisket to cook.
Can't eat this stuff every weekend. Haha. have lost too much weight lately to stack it all on by eating too much. They are something that is very easily over eaten because they are that good. Haha
I hear you Rob, but I have 5 to feed so it is distributed evenly,

I do like to do 1 low and slow per week, preferably on a Sunday. Good luck with the brisket

Buzabbq
Posts: 101
Joined: Sun Aug 09, 2015 10:14 pm

Re: Cape Grim shorties

Post by Buzabbq » Thu Oct 22, 2015 9:34 am

urbangriller wrote:
Buzabbq wrote:I keep hearing about Cape Grim meats and wondering how much better it is compared to the regular stuff ?
I will get around to buying some but in the mean time would love to get my fellow bbqer's impression , maybe a score out of 10.
Depends on the cut but the Ribs are 11 out of 10!
OK Thanks
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