The flavourful barbecued grain-fed beef short ribs are probably the best thing to emerge out of Beard Brothers’ and melt willingly in the mouth.
A few years ago, Nazri Jameson was at a loose end. The culinary arts graduate had worked in a couple of restaurants but wasn’t sure what to do next. His brother-in-law suggested he look into pulled meats. Nazri turned to the Internet and quickly became fascinated by what he saw. Soon, he had developed a full-blown obsession with churning out perfectly barbecued briskets.
Brisket is a notoriously tough piece of meat to work with, as it has to be cooked right in order to yield tender, gelatinous meat. Nazri took this task to heart, spending close to five months honing his barbecued brisket and using up nearly 120kg of meat in an attempt to achieve his vision of perfection.
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