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-   -   How many from the UK are here? (http://www.bbq-brethren.com/forum/showthread.php?t=166897)

Haastyle 07-26-2013 03:54 PM

How many from the UK are here?
 
I'm just curious. I think it is awesome. From where I sit it seems proper BBQ is becoming a bit of a phenomenon over there. Maybe I am off, but I sure am enjoying watching all their posts and first time go's. Impressed as to how well its going for them.

deguerre 07-26-2013 03:58 PM

Clearly, not enough. Yet.

mr_magicfingers 07-27-2013 03:31 AM

I'm a new member here, just completed my first 'proper' bbq where I smoked a whole pork shoulder on my weber kettle (http://www.bbq-brethren.com/forum/sh...d.php?t=166288). Took 14 hours, turned out astonishingly well. Hooked now and building a uds.

YetiDave 07-27-2013 04:38 AM

It's definitely the most trendy way of cooking at the moment and we've got BBQ joints popping up all over the place (none of them as good as they could be). I jumped on the bandwagon last October and have had nothing but success since. I also started curing and cold smoking meats (guanciale, bacon, pancetta, fish) and making sausages.

I need to get a trip to the USA sorted so I can see exactly what you guys are up to :mrgreen:

Eggtastico 07-27-2013 04:53 AM

Meeeeee - just about finished my smoker - going to give it a test tomorrow

Hawg Father of Seoul 07-27-2013 06:19 AM

Quote:

Originally Posted by YetiDave (Post 2567182)
It's definitely the most trendy way of cooking at the moment and we've got BBQ joints popping up all over the place (none of them as good as they could be). I jumped on the bandwagon last October and have had nothing but success since. I also started curing and cold smoking meats (guanciale, bacon, pancetta, fish) and making sausages.

I need to get a trip to the USA sorted so I can see exactly what you guys are up to :mrgreen:

If you make the trip.... ask for recommendations here or you WILL be disappointed. An average brethren can out que 70% of BBQ joints.

Tyrone1Wils 07-27-2013 06:19 AM

Theres me too, I made a thread yesterday cooking a Fattie and some ribs on my UDS.

I think I'm addicted I'm already thinking of the next thing to cook. I'm thinking a pork shoulder.

Dim 07-27-2013 08:13 AM

I live in Cambridge UK .... lots to learn on this site .... BBQ is not just about banger sausages and hamburger patties which is the norm in the UK ...

I previously lived in South Africa (for most of my life) .... I used to BBQ at least 3 times a week (even in winter), but using a weber bbq as a smoker is new to me.

Had my first ribs this week .... was ok, (smoked with pecan wood) but I think an extra hour on the BBQ would have been better

Brisket is my next attempt ....

tonight it is just normal BBQ on direct heat (lamb chops and south african boerwors sausage)

YetiDave 07-27-2013 09:03 AM

I just picked up 23lbs of meat for tomorrow, my biggest cook yet!

cirk 07-27-2013 09:55 AM

We need a bbq brethren branded tea that will get more Brits here :razz:

Eggtastico 07-27-2013 10:10 AM

2 cookbooks that help with ideas
1x Hawkesmore (more of a gastro pub)
the other is Pitt Cue Co - which is Barbecue Restraunt in London that started life as a trailer food stall & kinda got busy.

YetiDave 07-27-2013 10:25 AM

Tea?! Coffee all the way mate ;)


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