Last night (missing from plate; chips). You can’t beat a bit of soy sauce for marinating a steak.
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Bit of fresh garlic and a bit of chilli in that and you’d be cooking with gas
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Brisket?
Brisket. 7 hours hickory smoked on the barbecue between 120 and 140c. It was absolutely savage. Baked potato, homemade “slaw” and green beans in onion salt and garlic powder were the side dishes. I’m as full as a tick here.
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Brisket is unbelievable stuff. Cheap too
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I’d ate that
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Jasus, 7 hours. Cooked in a Fulacht fiadh wouldn’t have taken as long.
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Up at 9 loading the bbq
How do you keep the temperature constant for 7 hours? Would you be checking it every 15 minutes?
Gave that the 10th there mate
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I’d say every half hour I’d be be checking the vents.
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Did you have to add much extra fuel
No.
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The cheaper cuts are the sweetest when you know how to cook them. Time, patience and love are the keys.
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What charcoal did you use?
The Celts knew what they were at. Slow roasting before it was cool. I’m suprised some hipster hasn’t setup a fulacht fiadh restaurant actually.
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Texas brand. Restaurant grade.
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Hot stuff, good burn time.
