Charcoal BBQ/Grilling

budgemook · 29-06-2021 5:53pm

Brian? wrote: »

Gay Conway will sort you out:

https://www.facebook.com/GayConwayButchers/

As will Fitzpatricks

https://goo.gl/maps/UDE72g6LPxCK8hms9

I also got some in the FX Buckley shop in Greenogue industrial park, but had to ring ahead.

Cheers, if I am passing celbridge I might call in.

More likely though I will email Peter at the whole Hogg. I'll send him the diagram above and see if he'll sort me out.

The experience outlined by blue note above is pretty much exactly the same as what I have found. Maybe we're going to the same butcher!

Brian? · 29-06-2021 5:54pm

The Nal wrote: »

Yeah the places Im talking about do all that but they have been for ages. No fun buying pre marinaded food!

But certainly during the summer they should be promoting the American style stuff. Considering 90% of recipes online are American, as are all the cooking shows. My butcher told me they mince a lot of the cheaper cuts - pig cheek (make some ****ing guanciale it sells for a fortune here!), flank, hangar, bavette.

Can get brisket but its the lean thin end they sell to old women. A thin piece of flat that they haven't rolled yet. And the annoying thing is they already have spare ribs in the shop they just cut them differently.

You need to change butcher

picachu · 29-06-2021 8:44pm

Hi Guys, i have a 2 kg Pork neck fillet. Any ideas on how i should cook this?

budgemook · 29-06-2021 8:52pm

picachu wrote: »

Hi Guys, i have a 2 kg Pork neck fillet. Any ideas on how i should cook this?

Slow cook it and pull it like a shoulder. Far quicker and pretty nice.

I've done it twice, first was great and the second had a bit of a taste of iron off it.

picachu · 29-06-2021 10:51pm

budgemook wrote: »

Slow cook it and pull it like a shoulder. Far quicker and pretty nice.

I've done it twice, first was great and the second had a bit of a taste of iron off it.

Thanks for that, any idea how long it could take? And at what temp?

Brian? · 30-06-2021 5:36am

picachu wrote: »

Thanks for that, any idea how long it could take? And at what temp?

I like to cook it at 275f to an internal temperature of 190f and slice it rather than pull it. If you want it pulled, cook it to 200f internal.

How long? Depends on the size or if you wrap it

tropics001 · 30-06-2021 7:37am

Brian? wrote: »

I also got some in the FX Buckley shop in Greenogue industrial park, but had to ring ahead.

by coincidence i called FX buckley in deansgrange yesterday to see if i would need to order ribs in advance. they said they generally had spare ribs in stock and no need to call.

tropics001 · 30-06-2021 7:39am

if anyone has any leads on good butchers around cavan for this kind of stuff let me know.

budgemook · 30-06-2021 9:20am

tropics001 wrote: »

by coincidence i called FX buckley in deansgrange yesterday to see if i would need to order ribs in advance. they said they generally had spare ribs in stock and no need to call.

I might try one if their shops in town.

cubatahavana · 30-06-2021 10:02am

tropics001 wrote: »

by coincidence i called FX buckley in deansgrange yesterday to see if i would need to order ribs in advance. they said they generally had spare ribs in stock and no need to call.

LAst time I got them from Deansgrange they were not proper spare ribs, but belly on ribs. Let me know how you get on

blue note · 30-06-2021 10:52am

Do people have any trouble getting briskets nowadays? I remember hearing that you used to get something different in the past when you ask for brisket, but has that changed?

And if you get a smaller brisket, will it work the same?

Specifically, I'm looking at Kerrigans in Malahide. You can get brisket from them at 1.8kg, 3kg or 5kg. Realistically, the 1.8 would be plenty big in terms of feeding me and my wife. But if you get that are you getting the right cut at all? And since it wouldn't take as long, will it cook right? Will you be able to get bark for example. 3kg I could go out of my way to eat, although I probably wouldn't be enjoying it in the end. 5kg and I'd be buying food with the intention of throwing it away if I'm honest with myself.

Brian? · 30-06-2021 10:53am

cubatahavana wrote: »

LAst time I got them from Deansgrange they were not proper spare ribs, but belly on ribs. Let me know how you get on

That's the jackpot, you can trim them and have some tasty pork belly and ribs

awec · 30-06-2021 11:34am

Brian? wrote: »

That's the jackpot, you can trim them and have some tasty pork belly and ribs

I don't think you'd end up with a rack of spares like what you'd want for a bbq. The cut isn't going to be right.

You'd need to buy like the entire belly with the ribs in to get what you'd be after I think.

Shakey_jake · 30-06-2021 12:54pm

blue note wrote: »

Do people have any trouble getting briskets nowadays? I remember hearing that you used to get something different in the past when you ask for brisket, but has that changed?

And if you get a smaller brisket, will it work the same?

Specifically, I'm looking at Kerrigans in Malahide. You can get brisket from them at 1.8kg, 3kg or 5kg. Realistically, the 1.8 would be plenty big in terms of feeding me and my wife. But if you get that are you getting the right cut at all? And since it wouldn't take as long, will it cook right? Will you be able to get bark for example. 3kg I could go out of my way to eat, although I probably wouldn't be enjoying it in the end. 5kg and I'd be buying food with the intention of throwing it away if I'm honest with myself.

I wouldnt go to Kerrigans for anything tbh

Typical mammy butcher they dont really cater for what we need, go to higgins in sutton or o'mahony meats in coolock or premium butcher online

Brian? · 30-06-2021 1:03pm

awec wrote: »

I don't think you'd end up with a rack of spares like what you'd want for a bbq. The cut isn't going to be right.

You'd need to buy like the entire belly with the ribs in to get what you'd be after I think.

The entire belly indeed, that's what I thought they got.

The Nal · 30-06-2021 1:53pm

Anyone know the best place to get sausage casings? Online delivery prices are silly. €4.50 for 15m but 7 quid delivery etc

Gloomtastic! · 30-06-2021 1:54pm

The Nal wrote: »

Anyone know the best place to get sausage casings? Online delivery prices are silly. €4.50 for 15m but 7 quid delivery etc

A butcher that makes their own sausages?

The Nal · 30-06-2021 2:00pm

Gloomtastic! wrote: »

A butcher that makes their own sausages?

picachu · 30-06-2021 3:03pm

Brian? wrote: »

I like to cook it at 275f to an internal temperature of 190f and slice it rather than pull it. If you want it pulled, cook it to 200f internal.

How long? Depends on the size or if you wrap it

Thanks for that!!!

tropics001 · 30-06-2021 5:48pm

cubatahavana wrote: »

LAst time I got them from Deansgrange they were not proper spare ribs, but belly on ribs. Let me know how you get on

yeah i'm concerned there might be something lost in translation. let's see.

oleras · 01-07-2021 9:53am

blue note wrote: »

Do people have any trouble getting briskets nowadays? I remember hearing that you used to get something different in the past when you ask for brisket, but has that changed?

And if you get a smaller brisket, will it work the same?

Specifically, I'm looking at Kerrigans in Malahide. You can get brisket from them at 1.8kg, 3kg or 5kg. Realistically, the 1.8 would be plenty big in terms of feeding me and my wife. But if you get that are you getting the right cut at all? And since it wouldn't take as long, will it cook right? Will you be able to get bark for example. 3kg I could go out of my way to eat, although I probably wouldn't be enjoying it in the end. 5kg and I'd be buying food with the intention of throwing it away if I'm honest with myself.

Keep an eye out for a food sealer/vac pac machine, less than €30 when they come up in the likes of Lidl/Aldi.

Great for leftovers and you reheat in a pot of simmering water, open up and smell the smoke again.

FixitFelix · 02-07-2021 5:57pm

Anyone know of anywhere to get weber briquettes in or around gorey?

The Nal · 06-07-2021 8:53am

Made some ancho fig BBQ sauce. Really good. Anchos, figs, Beamish, garlic, cumin, ketchup, strawberry preserves. Cant wait to get it on some ribs.

Schrodingercat · 15-07-2021 12:41pm

Has anyone gotten any "funny" charcoal recently?

https://www.rte.ie/news/ireland/2021/0714/1235070-cocaine-seizure/

(€34m worth of cocaine disguised as charcoal seized by gardaí). It could make for an interesting family dinner.

thejaguar · 15-07-2021 2:32pm

I've just asked about this in the Gas grilling thread, so I hope posting a very similar question here isn't too much of a breach of etiquette.

I've picked up some picanha that will be cooked on a gas grill - I'm wondering if anyone has any (transferable) tips on cooking picanha?

(I'm sure it was discussed on this thread before, but I can't find the option to search the thread).

Edit: I picked up the picanha in O'Mahony's Coolock if anyone is interested.

The Nal · 15-07-2021 3:12pm

https://boards.ie/discussion/comment/117614633#Comment_117614633

Is it in steaks? Just cook it like a regular steak if so. With chimmichurri!

thejaguar · 15-07-2021 3:51pm

https://boards.ie/discussion/comment/117614889#Comment_117614889

It is - they cut it into steaks for me.

ccarr · 15-07-2021 8:56pm

Planning on doing spare ribs this weekend, this will be my first time slow cooking on BBQ. So any advice welcome. I will be using Weber master touch.

I see the 3,2,1 method is more for American ribs.

What would be the best setup for BBQ. I have lumpwood at moment but presume that will be no use and will need briquettes

I was looking at snake method I also have Weber charcoal baskets. Was thinking setting up two heat zones with drip tray in the centre.

What sort heat should I be looking at for ? Thanks for any help

cubatahavana · 15-07-2021 10:36pm

I don't know if this would be allowed, but there is a FB BBQ group that is quite active and the help that you get is really good and quick. It's called BBQ Life Ireland (I am a member but not involved in admin$. Please remove post if not adhering to rules

Brian? · 16-07-2021 11:20am

https://boards.ie/discussion/comment/59881332#Comment_59881332

Due to the quirk of the new boards, I saw this post for the first time. The horror, the goggles they do nothing.

Please don't boil ribs. It makes baby Jesus cry.

*Charcoal* BBQ/Grilling

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Charcoal BBQ/Grilling