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PostPosted: Wed Aug 27, 2014 9:39 am 
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My 640 has arrived in town and is being delivered Monday (trying to twist Rob's arm for Friday)

I emailed Bertie's an order request for some butts and chook to start with and Darren called me back this morning personally to say it was ready for pick-up.

Nice and easy, great service and we know the quality is good.

I cooked up a batch of BBQ sauce last night (trying amazingribs.com Classic KC recipe - maybe a bit sweet for me, will try on the meat though) so all ready to go.

Anyone have a fav vinegary slaw recipe?

Cheers,
Steve


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PostPosted: Wed Aug 27, 2014 10:47 am 
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good SLAW (my preference)

1:1 ratio of whole egg mayo and Vinegar (i use white but it can be wine or apple, even malt)
add a few teaspoons of Sugar to sweeten it up a little
Add Seeded mustard as desired


I find the BIGGEST thing with slaw is how thin you can get the cabbage.
I use a mandolin to get it paper thin and also add red cabbage, celery and carrot.

if you are feeling adventurous try some Pickles and/or Pickled Jalapeno

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Wed Aug 27, 2014 4:32 pm 
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Location: Preston, Victoria
ozscot wrote:
Anyone have a fav vinegary slaw recipe?

Cheers,
Steve


Half cup white vinegar, teaspoon salt and teaspoon white sugar.

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PostPosted: Tue Jan 06, 2015 2:58 am 
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Berties have always been good to me


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PostPosted: Tue Mar 31, 2015 9:10 pm 
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Hi guys got a cook up coming up Easter Saturday, thought I'd share some picks of the 6.5kg Brisket I got from Bertie's today.

The sauce bottle gives some idea of scale
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It looks like something out of Franklin's fridge, I'm thinking about 14 hours at around 240f/115c to internal about 200f/93c What do you guys think?
I'm leaning towards a rub of salt/pepper/paprika/cumin sort of a cross between Franklin and BBQ PITBOYS.

Smoke will be pellets from my venturi generator for about the first 2-3 hours, a mix if Hickory 40%, Jack Daniels 40% and 20% Herb.

I'll trim it up and separate the Point and smoke them side by side for about 2hrs then lay it back on for the duration.

I might even have a go at a mop on it too.

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PostPosted: Tue Mar 31, 2015 9:39 pm 
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give yourself 18 hours to be on the safe side but im thinking 16
with all that meaty goodness id be going salt/pepper 50:50 and add some garlic/onion to the mix :)

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sun Apr 16, 2017 11:17 am 
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hey guys,

looking to buy my first brisket and spare ribs. Was looking at butchers to buy and was told about Berties in Richmond.

anyone bought ribs from them ?
whilst searching notice most butchers marinate the ribs. though i have contacted some and said they can order some un-marinated.

looking at that brisket, very nice and mostly likely by the brisket from them.


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PostPosted: Sun Apr 16, 2017 11:37 am 
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i believe berties richmond has changed ownership
try them out though

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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