Hey @cjbfisher, started prepping yet ?
Not yet mate.
Was hoping to get home from work early and make a start today, but exactly the opposite happened.
Hey @cjbfisher, started prepping yet ?
Not yet mate.
Was hoping to get home from work early and make a start today, but exactly the opposite happened.
Does the paper weight make much of a difference ? I've noticed the stuff getting sold by most BBQ shops is 65gsm whereas Officeworks Kraft paper is only 50gsm
apparently the kleen kopy kraft paper at officeworks is 65gsm
When I was talking about this to one of our major Paper suppliers a couple of years ago, he said that unbleached paper in the US is a Salmon colour (hence: Pink Paper) because they use different timber in it's manufacture, unbleached paper in Australia is Brown in colour....but otherwise, unbleached is unbleached.
dont see those in australia anymore. We use those crappy plastic bags.
Although the paper bags we get from the butchers or maccas would turn to mush in no time.
I haven't cooked as much as UG has but i have never had a problem using just foil as have a lot of others. Maybe its more a question of the quality of foil?
I'm thinking that would work @Bentley Meredith I know a couple of places I can get bags like that....could be an easy answer!
the only potential issue i can see is the glue.
you can buy peach paper bags from the same people who do the $162.60 roll of paper. I didnt out of principal...
I've only ever used brown paper and never had a problem.
Are you using the 50 gsm or the 65 gsm?
The 50 gsm is available in smaller quantities. The 900mm wide 65 gsm is in either 235m or 340m rolls. That's a lot of brisket wrapping.
I think mine might be heavier than 65....had it for a long time!
i have never had a problem using just foil as have a lot of others. Maybe its more a question of the quality of foil?
I don't think so. I use caterer's foil from Costco and even that developed holes when in contact with anything acidic.
These days I use baking paper between the meat and the foil and it works well, but I only wrap it after the cooking is done and only cover the top side (with the meat in a container).
I might visit Officeworks one of these days to look at that kraft paper. Trust UG to find BBQ stuff first at Ikea and now Officeworks
The "relax" part is my favourite time when bbq'ing, beer in hand tending the fire and pretending not to hear when the missus calls your name. Bliss.
And knowing that you have a sexy piece of meat at hand. No, really. That's a beautiful thing
No need to spritz at all. I lifted the lid twice in 12 hours...
Hi
Cape Grim certainly has enough fat to not require spritzing. However, you can spritz a bit with water and a little salt to harden up the bark. This can be especially useful it you take the crutch off for the last half hour to harden he bark, but can also be done before the crutch.
It is mentioned above that you can separate the point and flat and carve separately. This is true and allows you to carve against the grain on both and is what is required in competition. However, it is also worth trying carving and serving it with the point and flat together. I usually go about a quarter the way through against the flat grain then turn it and go against the point grain for about half the total, then back to against the flat grain for the last bit. Works at home. Can't do this in comp as you get a tall, floppy piece of meat with "connective goop" between the point and flat. Real juicy though.
Just info from "Grass Valley" method.
TA
Grant from Grass Valley
Thanks @Grant Grass Valley. Just about to pull it from the esky. Pics to follow later.
The results are in.
Not a complete failure, but certainly room for improvement.
Was a bit overdone, and the thin end of the flat was a little dry.
12 hrs 10 min total cook time, rested 2 hrs in esky.
Didn't wrap at all until it went into the esky.
With regard to the foil.
I didn't have any kraft paper, so I just wrapped in baking paper before wrapping in foil.
You can see how the steam from the meat reacted with the foil where the paper wasn't sealed around the meat.
What am I missing on that scale? 1042g? Can't be. So am I not seeing the decimal some where? Is my perception and knowledge of scale that bad? Is that really a 2.3lbs. Brisket? It looks like it is about 5-6kg.
What am I missing on that scale? 1042g? Can't be. So am I not seeing the decimal some where? Is my perception and knowledge of scale that bad? Is that really a 2.3lbs. Brisket? It looks like it is about 5-6kg.
Trimmed fat etc - weight
The scale was showing the weight of the trim...I see, said the blind man to his deaf dog...
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