Nice wines I have drunk recently - Red or White

Steady

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Feb 3, 2013
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Theme for last night's tasting was spring into summer. I thought most the wines fitted this quite well. We even has a special interstate AFF guest join us last night. Good to have you join us @Steady

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Hmmm...is @JohnM having a nap here?!
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I had a great night, some attendees may even suggest it was PERfect…….. (adding a pinch of fanTAStic to something that’s already good does that :cool:)

thanks for the invite, great company and the opportunity to try quite a few new wines
 

Daver6

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the brisket looks like it was coming along nicely, did your patients reward you?

It did!. I was quite happy with how my first attempt turned out. Prior to removing it was like sticking the probe into butter, so I was pretty confident it was in a good spot. I was undecided about wrapping or not. In the end, decided against wrapping as I wanted to know how moist it would be without. I think having the water bowl in the smoker makes the difference.

For the rub I went simple Texas style. Just salt and pepper. I might try onion and garlic powder as well next time. Thanks for all the tips! :)
 

Steady

Senior Member
Joined
Feb 3, 2013
Posts
8,622
It did!. I was quite happy with how my first attempt turned out. Prior to removing it was like sticking the probe into butter, so I was pretty confident it was in a good spot. I was undecided about wrapping or not. In the end, decided against wrapping as I wanted to know how moist it would be without. I think having the water bowl in the smoker makes the difference.

For the rub I went simple Texas style. Just salt and pepper. I might try onion and garlic powder as well next time. Thanks for all the tips! :)
That’s great to hear, sadly though, it may cause another lifelong addition ;)

something else to consider (if you haven’t already) is resting the brisket in a cooler for 1 or 2 hours, it is worth the effort. I use one of those foil trays and put a bit of foil over the top (to seperate the meat from the towel) and a towel or two over and under. Any juice that is in the tray is poured over the slices - same same with pulled pork…. Use an old towel as the bbq smell isn’t easy to get out :D

you need to try a pork butt, (pulled) or if pork isn’t your thing, beef short ribs / whole beef shin / beef cheeks…….

I find any of the above great as a pizza topping, you can’t go wrong - pair the pizza with some frugal farmer.

and to keep it on topic, most red wine will match smoked meat*…… thanks for the invite to your tasting group, even with @JohnM there it was a great night :)

*google wine to match bbq (or brisket / pulled pork) and on the first page almost every common grape variety is listed….. I suggest a Shiraz - ‘10 Rockford Basket Press…..
 

Daver6

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That’s great to hear, sadly though, it may cause another lifelong addition ;)

something else to consider (if you haven’t already) is resting the brisket in a cooler for 1 or 2 hours, it is worth the effort. I use one of those foil trays and put a bit of foil over the top (to seperate the meat from the towel) and a towel or two over and under. Any juice that is in the tray is poured over the slices - same same with pulled pork…. Use an old towel as the bbq smell isn’t easy to get out :D

you need to try a pork butt, (pulled) or if pork isn’t your thing, beef short ribs / whole beef shin / beef cheeks…….

I find any of the above great as a pizza topping, you can’t go wrong - pair the pizza with some frugal farmer.

and to keep it on topic, most red wine will match smoked meat*…… thanks for the invite to your tasting group, even with @JohnM there it was a great night :)

*google wine to match bbq (or brisket / pulled pork) and on the first page almost every common grape variety is listed….. I suggest a Shiraz - ‘10 Rockford Basket Press…..

Maybe a smoker thread is going to be required ;)

I landed up resting the brisket for about 45 minutes. Just on a cutting board and wrapped in foil.

I intend to try all sorts of tasty animals :) Have you done much with whole fish and poultry?
 

Alex Arch

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Joined
May 23, 2016
Posts
106
Maybe a smoker thread is going to be required ;)

I landed up resting the brisket for about 45 minutes. Just on a cutting board and wrapped in foil.

I intend to try all sorts of tasty animals :) Have you done much with whole fish and poultry?
I did a rump cap the other day. Turned out great... as good if not better than brisket and due to their size (1.5 to 3kg) able to be cooked for a smaller number of people. Screenshot_20211121-193631_Gallery.jpg

To keep it on topic, this was very nice tonight Screenshot_20211121-193645_Gallery.jpg
 

billbro

Active Member
Joined
Apr 12, 2012
Posts
844
Theme for last night's tasting was spring into summer. I thought most the wines fitted this quite well. We even has a special interstate AFF guest join us last night. Good to have you join us @Steady
How was the Monterra Sparkling Shiraz by the looks of things? I ordered some as a gift but didn't taste it myself.
Stunning Aussie Neb!
Stunning is an apt descriptor, thought the same myself and wish I grabbed more.
 
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