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Thank you. Yes it was incredible. I really enjoyed talking to them before, very friendly & happy to share their knowledge. Very cool guys

Thank you. Definitely give it a good. I had a friend come round whom I didn’t know didn’t like lamb. After her 3rd portion I suggested she might just not have it cooked this nicely before 🤣

haha that such a good title, wish I had thought of that, excellent

Hi Billy, thank you. You have good eyes & it’s a fantastic question. So the grain fans out (hopefully that description makes sense) almost like a tri-tip. By the time it gets to the end it’s changed direction. If you look at the close up when I am slicing it you can see short fibres meaning I am cutting across the grain. What you don’t see on camera is that after a certain point I changed the direction I was slicing it. Hope that makes sense. Cheers Al

Thanks for watching

Thanks for watching

Thank you for subscribing, it means a lot. Yeah all 3 are really cool & it was a fantastic day. Hope you liked the Brisket video? Cheers Al

Thanks Bertie, it was a really good day & well worth going if you can make it. Cheers Al

It was such a good day. I really enjoyed talking to Bradley & Evan. Very cool guys with incredible knowledge & passion. I real honour tbh

Thank you, I appreciate it. Al

Glad you liked the video. Potato bread is really nice. I might do another video & show people how to make rolls. Thanks for watching Al

From what I understand it’s a brand new cut, not part of the brisket or a flank or skirt steak. Back to the head scratching. All o can tell you for definite is how nicely it cook & how great it tasted

Thanks Bertie

Is this cut of beef off the brisket it’s self or a is it a hidden gem

Thank you sir. I think I will do a video with all the tools I don’t know the name of & I will learn a lot 🤣🤣. All the best Al

Ah thank you, now I know. Cheers Al

yea, its a Spade bit in UK

You’re very welcome. I hope it helps. All the best Al

Haha apologise for my ignorance 🤣 and thank you for educating me. Thanks Al

No problem. Please check out my potato bread video ( th-cam.com/video/dje7XgoAPWs/w-d-xo.html) and you can see how well it works & learn how to make some incredible bread. Thanks for watching. Al

True, I am not sure it would be as effective but it that’s works I guess you could. Thanks for watching & the comment. Cheers Al

That’s bag wasn’t good but as I said in the video that’s only 1 bag. Thanks for watching, happy BBQing. Al

Oh blimey sounds like my Halloween custom when I was a kid. Oh thank you. I learnt something new today, I appreciate it. Thanks for watching & for taking the time to comment. All the best Al

@@BigAlsBBQ no worries. I find your videos rather interesting, thanks for making them.

Glad you like them, if I help just 1 person then I am happy. Al

@@BigAlsBBQ Only ONE person? Pretty low standards, don'tcha think?

@@elliottpeabody1287 to be honest I have this channel in order to help & encourage people. So if that one person comes away from watching a video, how to smoke a brisket for example & it comes out fantastic becomes they followed my guide & they are really pleased, their family or friends enjoy it & that encourages them to try something else then no that’s not a low standard. Just my humble opinion. Thanks Al

Yeah good point but I hate wiring but definitely wouldn’t have been such a bodge it & leg it 🤣😂

@@BigAlsBBQ - I'm a licenced radio amateur (ham) so totally used to wiring etc. I've installed Starlink here in Zim whilst I've been away.

I will remember that if I need any work done 🤣

The wait is over my friend 👍🏻

Thank you. I have 2 in the freezer, they are that good so definitely treat yourself to 1 or 2!!! Also Make sure you subscribe & I will keep everyone updated. Thanks Al

Thanks Dave. Let me know how you get on. I had a fantastic day with you, Evan and Bradley. The food you cooked was spot on & i left stuffed. I have put a link to Prosmoke & your courses in the description. Cheers Al

Just editing it atm & will put it up mid-week

Honestly, this is my new favourite cut of beef. I am going to do a video where I cook it on a Weber kettle & will see how long that takes

Haha Sure shot sids

Haha cheers Chris, once I worked out the ingredients tricks it was so much easier. You would have to cut them into portions after the 1st rise & round them on the worktop & fold the seems into the bottom. I few people have asked so I will do a follow up video & show the steps. Al

Haha no you definitely need Iain mash. Thanks David I will correct it 👍🏻

Oh now your talking ❤️

Yeah I love it, definitely my new favourite bread & not just with BBQ

Thanks Bertie, it would go some well with all that amazing BBQ you are always cooking

@@BigAlsBBQ - I regularly make brioche buns and potato buns too - they freeze really well too. Looks great as a loaf

@@bertacollins5428 a lot of people have mentioned buns. Any tips you would give when making potato bread buns?

Please do. Its so easy to make. Just remember to keep some of the milk back. Took me a while to learn that 👍🏻

I truly appreciate your support! Welcome to the channel, and I can't wait to share even more great outdoor BBQ videos with you! Best wishes Al

Thanks a ton! Your support seriously makes my day!

Haha, maybe show your local butcher the picture of the unseasoned cut I show in the video and see if he can supply it. A lot of people are saying its a whole flank, skirt steak but I dont know for sure. The hunt is on. Best of luck! Al

Thanks for watching

oh wow thank you that an incredible compliment thank you. Where is your restaurant?

@@BigAlsBBQMichigan. It's a Northern State. We love some good BQQ too. Lots of love from us big Al.

oh nice, thank you some much, have a blessed day. Al

Thanks for the comment. In the UK you can easily spend $200 on a brisket. I think you are fortunate that in the US cuts like Brisket and BBQ in general are more main stream. In the UK we are a long way off that and therefore you pay a premium.

@@BigAlsBBQ $200 for a brisket!? One of the big reasons it's a bbq staple here is because it's such a cheap cut (nobody's smoking filets). I can't imagine what affordable cuts are over there.

and that's exactly how it should be. I mean the roots of BBQ was making something great out of cheap tough cuts but in the UK we just in the same place which is a real shame

@@BigAlsBBQ it sounds like there's a real hole in the butcher market over there. If brisket is that much I can't imagine what would be an affordable cut. I'm in California, for $200 i can get 2 pounds of Japanese A5 waygu ribeye. $200 would get me 50 pounds of prime brisket. Is beef just generally expensive for you guys?

its not a straight forward as that I don't think. We are a far smaller Country and if beef is home reared then the costs to do that far high and if its imported once you factor in shipping, taxes and profits that's not much cheaper. What i try to do is identify either cheaper cuts or make the very most of what I do buy. Bottom line is that the quality is really good but it comes at a cost

Haha I like that, new thumbnail incoming!!! 🤣🤣🤣

Hi Spushed, thanks for watching and for the comment, its a very good question. You are 100% correct this isnt a new bit of growth or anything like that but I will refer you back to the Denver steak was discovered in the 90's. Through different ways of processing the muscles within a cow and also at different times during the processing different cuts can be harvested and basically that's what I understand they have done here. In order to do that they have to process lots of different carcass and there is a time and money value to that. What I cant tell you, 100% its that its a fantastic cut and definitely worth trying. All the best Al

People are also suggesting it might be a flank steak as its a bit thicker than a skirt steak

Interesting thought. Some people have been suggesting its either a flank or skirt steak? All I can tell you its that its really good Cheers Al

Looks similar, for sure but the Bavettes I've cooked have MUCH less fat and are almost uniformly flat with no large ribbons of hard fat or elevated areas (point like) either. I might get a Bavette and cook it like a brisket, see how it turns out.....

definitely worth a try. As long as the one you get has decent intramuscular fat then it should smoke ok. I would be interested in how that turns out. Thanks Al