Mr_Willes Posted October 22, 2020 Report Share Posted October 22, 2020 11 hours ago, iatetheyeti said: I imagine it'd be like trying to get haggis over your way! I think maybe I'd have to try and do it myself... In my search for different things to BBQ (yes Tank, no grilling, low and slow with some flavored wood to smoke) i learned that there are different ways butchers cut up a animal. The regular parts available in Texas for BBQing are (were) not available here. For example a piece of shoulder/neck of a pig is often used to make pulled pork. But our shoulders get cut up in much smaller parts, and a couple of years ago the butchers (over here at least) did not know how to, or were not willing to cut it up differently. Nowadays i just order my meat online, makes picking it out much easier, price is about the same. But a few weeks i went to a local butcher and got the perfect piece for pulled pork. The Dutch BBQ community has grown significantly the last few years, so there is much more information readily available at the moment, but when i started, i spend a lot of time translating names for cuts of meat. If you would like the exquisite taste of low and slow prepped meals you only have to research the type of meat you can get your hands on. And just use the oven. You will miss the smoke flavor, but investing in a BBQ/smoker to cook low and slow with added smoke flavor could be pretty pricey. The only thing i think you should invest in would be a core/meat-thermometer. And they can be pretty simple and cheap. If you really want help with cooking something up, i would be more excited to help you, i did a lot of trial and error the last few years. 6 Quote ... a little odd in the head ... Link to comment
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.