USA cuts for Gold Coast / Tweed heads

[Smokey]

Ive known about this bloke for a few years but never really shopped there on the account I thought he was to expensive.
I was wrong.
Let me introduce Jack Sprats.
http://jackspratsbutchery.com.au/
His name is Paul Newson and was the opps manager for Vic's meats prior to starting up "Jack Sprats" on the Tweed in 2008.
So this cat knows his meat.
He knows all the full and proper Boston butts, Brisket packers, Tri tips etc.
He will make sausage as you want them.
I ordered pure beef and pure pork snags with no filler, Preservatives, Not too much salt or spice.
Best Bangalow pork snag Ive ever had bar none. Dark pork and tasted like it came from the forequarter.

He takes orders through the week and opens his shop on Saturdays.
He can do group orders (You order under the Aussie bbq forum and pay on pickup) , for US Boston butts for way south of $10 kg.
Its either Bangalow sweet pork or RSPA cert free range.
Today I saw some really nice looking and trimmed USA pork ribs for $12.99 KG.
Im going to ask Paul to join the forum as I recon he is the best butcher Ive seen in many years.
He even has a seppo butcher working for him. Today he was out the front BBQing samples. I had a BOMB that was spinach & feta wrapped in chicken fillet then wrapped in bacon. Nicely grilled on a Weber 220 .

If anyone is interested? pipe up here and we will make an order.

Note; Im not commercially involved or affiliated. Just great meat

[Captain Cook]

Mick
Wish I was up that way, from what you say, this guy seem to have his ducks in a row. Providing samples for the punters means he really stands behind his meat and cooking it on a BBQ shows he is fair dinkum.
Some of the butchers around this way could take a few lessons from him, we have one that sells what seems to be reconstitued leather as aged beef.

Captain

[Smokey]

Your right Capt, I was blown away, The Butcher out front cooking would not let me in the door until I tried all the various sausage and goodies.
Ive got a son "On the spectrum" and he instantly knew what sausage to make for my family

There is no deal so to speak. But if we can get a few blokes interested in a brisket and a full boston butt, Just makes it cheaper for us all.

Hopefully he will join up and he can speak for himself

[Captain Cook]

Your right Capt, I was blown away, The Butcher out front cooking would not let me in the door until I tried all the various sausage and goodies.
Ive got a son "On the spectrum" and he instantly knew what sausage to make for my family

There is no deal so to speak. But if we can get a few blokes interested in a brisket and a full boston butt, Just makes it cheaper for us all.

Hopefully he will join up and he can speak for himself

Unfortunately too far away from me, I don't like the idea of cryovaced meat being sent around the country unless it can be gauranteed of shipping in a dedicated vehicle and everyone knows and does their job properly. Too many chances of something going wrong and it only has to happen once.

Cheers

[Smokey]

For Locals only capt
Though the do deliver to gold coast it seems

[Card Shark]

Good one SM, I'm in for a test run. Free delivery here over $100. Very nice website. Shame more aren't this organized.

[Smokey]

Good one SM, I'm in for a test run. Free delivery here over $100. Very nice website. Shame more aren't this organized.

Let me know what your thinking of ordering and I will ring him separately and bung on my own order.

[tnt]

Would be real keen on some good meaty baby back ribs.

[Smokey]

Would be real keen on some good meaty baby back ribs.

Im about to put an order in for 8KG ribs. Two boston butts, 4 kg Rump cap.
That is to be split between two. Im going to add Pork knuckles and four more kilos of my special low sodium beef and pork snags for myself.
Jump on
Just say that Mike Nash from this site and the ABBQA sent you , If they dont know what your talking about, Your not talking with Paul
Im ordering for a Sat week pick up. Kids on hols and im in and out this comming week

[Smokey]

OK, Today I placed an order for 8kg pork ribs, Two Boston Butts with blade in, and two 1.8kg ish Rump caps.
Im sharing this with another member. Ive also added on my order a few pork hocks and some more preservative free , Low sodium, low spice, No filler beef and pork snags (Now I know what mountain Mick is on about)
This for a Sat 27th pick up (You pay for your lot on pick up)
If anyone wants to piggy back its up to you to ring and add your lot.
They are all aware of what I am doing so you should not have a problem if you mention my name or this forum

[Smokey]

OK, my share of our test pac

Boston Butt (Skin on) $8.99kg
USA Ribs $10 kg
Pork hock $6 kg
Rump Cap $12. 95

It all looks really good.
My half by weight was $109 for what you see

[Smokey]

Mick
Wish I was up that way, from what you say, this guy seem to have his ducks in a row. Providing samples for the punters means he really stands behind his meat and cooking it on a BBQ shows he is fair dinkum.
Some of the butchers around this way could take a few lessons from him, we have one that sells what seems to be reconstitued leather as aged beef.

Captain

Just to add to this capt,
When I was there today I noticed a couple that seemed to be buying for a dinner party or something like that.
They seemed to be having fun doing the shoping and talking the to butchers.
What ever they were interested in, the cook out front gave them taste tests so they totaly knew what they were going to serve up to there guests. They kept running in and out tasting what was instore. That just blew me away.
He sure bloody has got his ducks in a row.
Now to give him a MUMS test
Ill get my mum to place an order and she will sort him out,,,, Or me

[Card Shark]

Tried the rump cap yesterday wet aged for 2 weeks. It would have cut with a butter knife... terrific!

[Smokey]

8 KG Angus brisket cut in half there folded over in there packs. Point and Navel (flat)

This is two packed up Angus beef shot ribs Taken close to the chuck. No great big lines of fat but marbled enough for L&S.



Another three weeks before I get to sample Thats If I can hold out that long

[smokeman]

Hi sm, can i ask how much the angus brisket was per kg

cheers mark