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PostPosted: Sat Mar 21, 2015 6:08 pm 
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Joined: Wed Jun 18, 2014 3:35 pm
Posts: 673
edgy wrote:
incorrect responses.... persistance pays off! GET BRISKET you lazy bastards!


I do what a want :p

I leave that ish to the experts.


Sent from my iPhone using Tapatalk


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PostPosted: Sat Mar 21, 2015 8:43 pm 
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Joined: Wed Mar 20, 2013 12:46 pm
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Location: Sydney
Another half Asian brother here... I grew up in shire, left few years ago. Just over alfords pt. bridge now... Picnic point way.

Easy to fuck up a cape grim being grass fed n all.... Just wrap it earlier... She'll be right, mate!

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PostPosted: Sun Mar 22, 2015 4:08 pm 
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Joined: Mon Sep 16, 2013 11:21 am
Posts: 79
wrapped at 5 hours, took it to 205 internal. Sitting in the esky right now waiting for dinner. I'll post some pics in the cooking forum.


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PostPosted: Mon Mar 23, 2015 11:00 am 
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Posts: 1564
Location: Sydney
Grandpipe wrote:
wrapped at 5 hours, took it to 205 internal. Sitting in the esky right now waiting for dinner. I'll post some pics in the cooking forum.


Well... how did it go?

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PostPosted: Mon Mar 23, 2015 1:54 pm 
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Joined: Mon Sep 16, 2013 11:21 am
Posts: 79
It was ok. Looked good, tasted good. Bit dry i thought, it wasnt ruined. Part of me think it almost tasted better 2nd day reheated.
I ate too much and uploading pics failed when i tried so i gave up last night. I'll give it another go later, when im not at work :)


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PostPosted: Mon Mar 23, 2015 3:32 pm 
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Joined: Wed May 01, 2013 1:35 pm
Posts: 55
Beaver wrote:
fents, mind posting up some pics of these meats?
i have seen some of scott's briskets and they seem to be very lean. if one of our ambassadors can produce a high quality brisket out of them then we can endorse
the other thing is consistency a "butcher" isnt a brand of meat, we would need to know the breed/supplier instead of just the butcher so that we can guarantee that members can go in and get the same quality each time


Ok so dont shoot me if im wrong here as im still pretty new to all this. I didnt grab any pics as were just got chatting and i asked him about his briskets and he pulled out two full briskets, unwrapped them and started showing me around them. He cut off a corner and there was defiante marbling, looked fantastic to me but that my FIRST p brisket ive ever seen to be honest.

As far as his background and supplier go they have their own farm and own abbatoire - http://www.koallahfarm.com.au/ which i thought was very good.

They can also order Cape Grim.

I Implore at least one of the forum experts to give him a go and review it. Yea it may be a bit more expensive, Rosanna isn't really a poor suburb but im sure if anyone mentioned their love for Aussie BBQ Forum / Pitmasters / Kamado's / Offset's / Low and Slow im sure he would look after us too.

He marinated 8KG of Gyros and Vacuum packed it for me at no extra cost on the weekend.


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PostPosted: Mon Mar 23, 2015 3:42 pm 
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Joined: Sun Jun 30, 2013 11:53 am
Posts: 459
Location: Preston, Victoria
He's pretty active on Facebook: https://www.facebook.com/simplyfreerange and their website: https://www.simply-freerange.com.au/

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PostPosted: Mon Mar 23, 2015 5:02 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
Posts: 1799
Location: Macedon Foothills (Sunbury), Victoria
Grandpipe wrote:
It was ok. Looked good, tasted good. Bit dry i thought, it wasnt ruined. Part of me think it almost tasted better 2nd day reheated.
I ate too much and uploading pics failed when i tried so i gave up last night. I'll give it another go later, when im not at work :)

Bbq always tastes better the next day!

Flavours mellow out and blend together.. Meat texture might suffer! But if reheated carefully, its amazing! Especially smoked lamb in food like pastas and the such..

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Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Mon Mar 23, 2015 7:31 pm 
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Joined: Fri Mar 07, 2014 7:35 pm
Posts: 178
Location: West Melbourne
Chromis wrote:
Bbq always tastes better the next day!


I'm a sucker for brisket the next day. With a simple S&P rub, I just slice it still cold from the fridge and eat it. I can eat more brisket like that than I can when it's hot! om nom nom

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PostPosted: Tue Mar 24, 2015 2:13 pm 
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Joined: Sun Jun 30, 2013 11:53 am
Posts: 459
Location: Preston, Victoria
Kazatar wrote:
I'm a sucker for brisket the next day.


Tri-tip and smoked and seasoned chicken breast are pretty good cold too, better than you'll get at a deli!

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