Please post any food related suppliers in this section.
-
edgy
- Posts: 719
- Joined: Tue Dec 13, 2011 8:55 am
- Location: Sydney, T3 domestic terminal
Post
by edgy » Tue Dec 20, 2011 4:35 pm
Kinda urgent gents..
I need to locate a Sydney Supplier who can help me get a Pork shoulder & a beef brisket... $$$ not really a problem just need to make sure I have this before christmas this weekend.
Late I know but my usual supplier only got back to me today with the bad news!
Cheers!
Yoder Smokers - Competition BBQ team
Team Go To Jail - Lifetime member! "Alcohol may be man's worst enemy, but the bible says love your enemy." Frank Sinatra
-
edgy
- Posts: 719
- Joined: Tue Dec 13, 2011 8:55 am
- Location: Sydney, T3 domestic terminal
Post
by edgy » Tue Dec 20, 2011 10:03 pm
Thanks Chalky!
Will get onto them first thing in the am.
Good job on the leg too mate.. looks yum
Yoder Smokers - Competition BBQ team
Team Go To Jail - Lifetime member! "Alcohol may be man's worst enemy, but the bible says love your enemy." Frank Sinatra
-
Livewire
- Posts: 1036
- Joined: Mon Aug 15, 2011 7:33 pm
- Location: Pymble, SYDNEY
Post
by Livewire » Tue Dec 20, 2011 11:17 pm
Edgy
If you are closer into the CBD I have always found the chinese butcher in Haymarket across from Paddy's Market to have a great range, friendly butcher (very accomodating) and reasonable prices for all pork cuts
Emperors Garden Meat Market
211 Thomas St, Haymarket
Loads of meat leave there everyday to the local restaurants
Glenn
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser
-
edgy
- Posts: 719
- Joined: Tue Dec 13, 2011 8:55 am
- Location: Sydney, T3 domestic terminal
Post
by edgy » Wed Dec 21, 2011 9:11 am
I think I know the one ^^
Will give it a go if all else fails.. My misses works in the CBD however started her leave already & I'm usually in the city weekly but it would be hard to get away from the office this week!
Yoder Smokers - Competition BBQ team
Team Go To Jail - Lifetime member! "Alcohol may be man's worst enemy, but the bible says love your enemy." Frank Sinatra
-
Smokey
- Posts: 5960
- Joined: Fri Jun 26, 2009 5:47 pm
- Location: Terranora- Tweed
Post
by Smokey » Wed Dec 21, 2011 2:56 pm
Edgy,
If you are doing pulled or smoked pork you may do better asking for collar butt, also refered to as neck or scotch fillet.
If you are just going to roast stay with the shoulder as it will have the skin.
Or if you are going to ham it like Chalky did then stay with the shoulder also.
-
edgy
- Posts: 719
- Joined: Tue Dec 13, 2011 8:55 am
- Location: Sydney, T3 domestic terminal
Post
by edgy » Thu Dec 22, 2011 3:18 pm
Thanks for all the responses guys.. we've managed to source all our requirements for Christmas via the way of 3 different suppliers lol ... oh well that is to be expected at such late notice.
Yoder Smokers - Competition BBQ team
Team Go To Jail - Lifetime member! "Alcohol may be man's worst enemy, but the bible says love your enemy." Frank Sinatra
-
kendoll
- Posts: 1068
- Joined: Sat Feb 25, 2012 5:57 pm
- Location: Sans Souci, NSW
Post
by kendoll » Sat Feb 25, 2012 6:11 pm
Can I ask where you ended up getting the brisket from, and who your 'usual' supplier is? Was it an Ameriscan style brisket that you got?
Cheers for any answers.
Ken
Ken
-
smokerjoe
- Posts: 16
- Joined: Sat Jan 16, 2016 7:12 pm
Post
by smokerjoe » Tue Feb 23, 2016 12:34 pm
Hey guys different subject but cannot find answers on google. Does anyone know where and if there are anymore bbq comps on in Sydney. Maybe small ones as i am trying to get started as a competitor. Thanking you guys
-
smokerjoe
- Posts: 16
- Joined: Sat Jan 16, 2016 7:12 pm
Post
by smokerjoe » Thu Mar 03, 2016 10:00 am
Hey guys. I am currently working with a local butcher in Wollongong using locally supplied meat as we have a few beef farmers down this way. Its not Angus nor Waygu. Its a cross breed which i have forgotten the name of at the moment. We are starting with a grade 5 marbling looks good and once deboned folded point to point and weigh's 9.8 kg should trim down to about 7.5 kgs. Will be dry aged for 2 weeks. I will be smoking it on the 12.3.2016 will let you know how it goes may add some pics aswell.
-
Bluedog83
- Posts: 2
- Joined: Wed Feb 24, 2016 2:45 pm
Post
by Bluedog83 » Tue Mar 08, 2016 3:14 pm
Hey Smokerjoe, as for local comps for the rest of the year, there's none in Sydney that are booked in at the moment.
To keep up to date check out:
http://ausbbq.com.au/upcoming-events/
The nearest one to Sydney looks to be "Just Smokin @ The Roundabout Inn" in Gloucester, NSW. On the 14th & 15th May 2016.
Who is online
Users browsing this forum: No registered users and 0 guests
