Trip to Turner and George

[thebraketester]

Well... its a fair old schlep from Hertfordshire, but I think it was worth it.















The piece of fillet is 1kg, and is the softest piece of meat I have touched.

Cannot wait to get stuck into this lot.

Rich

[hoegaardenruls]

If that fillet is the Dexter they do, then it is very good - makes a great wellington.

[thebraketester]

Not sure what breed it is.

Gonna make some beef and bone marrow burgers too at some point this week. Even the mince from T&G looks and smells incredible. And not much more expensive than the supermarket.

[Scantily]

I absolutely love T&G, fantastic quality meat and not too expensive. Their burgers are the most juicy and tasty that I've ever eaten, amazing steaks and the whole packer brisket is outstanding. If I didn't have any self restraint then I could spend an absolute fortune there.

[thebraketester]

Did you do the brisket on the smoker? I tried smoking a brisket last year and it ended up tough as old boots.

[Chucklehead]

Wasn't on there long enough then..

[thebraketester]

Probably, or maybe too hot. I did it for 4/5 hours i think but was using a dodgy thermometer so couldnt really tell. Will try again this year

[Scantily]

thebraketester said:

Did you do the brisket on the smoker? I tried smoking a brisket last year and it ended up tough as old boots.

Yep, cooked it on my weber smokey mountain. If it was tough then it wasn't cooked, you need to take it to an internal temperature of 90-96c before you start checking for tenderness, depending on the size of the brisket and cooking temperature it can take a very long time. E.g. If if was 6kg and you were cooking at 110c then it could take over 15 hour hours. Brisket is done when you can slide a temperature probe in like warm butter, there should be very little resistance.

If you do try it again then get a good dual probe thermometer, if you don't know what temperature the smoker is or the meat is, then you're running blind and will likely cock it up unless you know what you're doing. Also, your typical English rolled brisket from the supermarket/butcher isn't very suitable for smoking, they tend to be very thin and lean, making it extremely difficult to get a good result.

Edited by Scantily on Tuesday 15th March 07:40

[sc0tt]

I used to work in the Angel Building (big glass building) next door to T&G so would often nip in there at lunch for dinner.

During the summer they usually have a big smoker outside with something cooking for lunch. Bliss.

[Pferdestarke]

The quality speaks for itself in those images. The fillet especially.

[thebraketester]

Cannot wait to eat it. I am doing this with it. A friend did it with sirloin with the fat cap taken off and said it was amazing, so with a piece of fillet it should be even better.

http://reluctanthousedad.com/2013/10/20/tom-kerrid...

[Pferdestarke]

Yes that's a nice recipe and will do it justice. I'd maybe save an inch for a traditional sear just to taste it for the beef quality.

How much did it cost may I ask?

[thebraketester]

£40/kg and its just over 1kg. For 4 of us.

I don't consider that expensive at all.

[kev1974]

Some of their sausages sound amazing. http://www.turnerandgeorge.co.uk/sausages.html

[thebraketester]

Affirmative. These were amazing.

[thebraketester]

Back again today... picked up some treats.

Bavette



1kg Bone in Galician Blonde Sirloin.

[Pferdestarke]

Following with interest.

[thebraketester]

You would love the shop pferdestarke.... the smell of that sirloin is unlike any other I have smelt before.

[Pferdestarke]

If I visited I'd end up buying far too much and having to freeze it which isn't the point with meat at this standard.

How will you treat the fat on that sirloin? It is a little thick to make it palatable without ruining your steak.

[thebraketester]

Ill cook it with it on... but probably wont eat it. I don't want to trim it too much before I cook it, although I might just trim the "Bark" off it.