Meat Monsters

** Our Hot Smoked Salmon, now in guilt free packaging! **

** All fired up! **

** Grant, the bacon's on **

** What's going in the smoker today? **

Well you tried to sell us out of ribs! But the Monster in Chief and Lizzy have fought back and they are ready to order again.
We powered through a few more racks. They look amazing.
Use code RIB5 for 5% off as a reward for your brave, but ultimately fruitless effort to try and eat them all again.

These nights Marty is organising at the Tolbooth are great, been to a couple. Interesting, funny and now with added Meat Monsters pulled pork! 😁

** What's going in the smoker today! **

** Sure the hours are long and often unsociable...😥**
....and its a physical job and requires you to constantly plan 36 hours ahead and you don't see your kids as much as you'd like....😭
On the otherhand, I do get to eat all the tender, unbelievably tasty little bits of beef from the bottom of the brisket tray every day!🤣

** Landfill waste - our next battle ground **
So having made sure absolutely 100% of our takeaway packaging is compostable AND that we close the loop by getting it to our composting partner.
The next battle ground is our own operational waste.
... Amoungst the different things we are working on, we have just started using these little beauties!
We are vac packing more and more these days for our hot smoked salmon and other retail products, so we have sourced compostable vac bags!!!
Arrived today and now a permanent part of our operation. We are looking for compostable blue gloves and cling film next, all stuff we use a lot of.
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** Its Thursday the Monsters are back! Ribs are out & resting! **
Its my favorite part of the week, we're back and smoking again and we've got a ton of great stuff.
Brisket's wobbly, ribs are rubbed and pork is pulled!
... Just a small number of ribs tonight and I see we've already got a couple of orders in, so if you fancy ribs, tender and sticky, with your choice of Monsters BBQ sauce you better get in quick!
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** Free meat, samples of hot sauce and cheese! **
The Monster in Chief will be in fine company at the launch of the new Kia Xceed at Gillanders in Peterhead Monday 23rd September.
Our chum Mark, the owner of Singularity Sauce, is now coming and we understand there will be a artisan cheese maker too.
... BBQ, cheese and hot sauce - isn't that some kind of holy food Trinity!?
Get onto Gillanders FB page if you want to grab a free ticket for the event it has limited places and they are going fast.
Word is there is some fantastic giveaways too as part of the event, including a place on one of Meat Monsters very own master class courses worth £145. Come along and check out what's going on!
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** Beef Burgers as they should be... available today only via our APP**
JUST ONE PACK OF THREE LEFT😭
At Meat Monsters sure we like to muck about with spices and herbs and chilli flavours, but in the end its the flavour of the meat we love and celebrate.
... I sat looking at freshly trimmed brisket this morning thinking what off the wall flavours I could add, as it made its journey into burgers.
The answer today? Very little, let this wonderdul beef brisket tell its own story.
So.... the ingriedient list - - Angus / Hereford cross brisket - 25% fat. - Salt & pepper - A pinch of smoked chipotle powder
£4.50 for 2 £8.00 for 4
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** Ellon has spoken, we've listened **
We will be adding Bacon Jalapeno Poppers as part of our major menu revamp!
We will get some pictures on here as soon as some fo the test cooks are done.
... Thanks to the 132! of you who voted. The old Armadillo Eggs took a pasting.
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** Tables!!!! **
One of the last pieces of the puzzle for launch of our eat-in space which will include a new evening and lunch menu!

** What's in the smoker today and is Lizzy roaring? **

Howdens briskets out, great wobble!!!
#BBQmonsterinchief #brisketwobble

Interesting temp profile on the chuck today, at the 10.5 hour mark, no significantly discernable stall, just a slow down.
Its on track to hit 203 in the next 30-50mins, then its off to rest for a while before pulling.
The ambient temp in Lizzy has moved around quite a lot (green line) more volatile than usual. I think that may be because we had her quite full, with different types and sizes of meat which were stalling and slowing down at different rates and times (and I didn't crutch any of it, just let it smoke super slow) so Lizzy has been working a wee bit harder than usual to maintain temp.