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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-26-2013, 03:54 PM | #1 |
Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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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.
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07-26-2013, 03:58 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Clearly, not enough. Yet.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-27-2013, 03:31 AM | #3 |
Is lookin for wood to cook with.
Join Date: 06-20-13
Location: London
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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.
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07-27-2013, 04:38 AM | #4 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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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 |
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07-27-2013, 04:53 AM | #5 |
Full Fledged Farker
Join Date: 07-17-13
Location: Wales
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Meeeeee - just about finished my smoker - going to give it a test tomorrow
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07-27-2013, 06:19 AM | #6 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
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07-27-2013, 06:19 AM | #7 |
Knows what a fatty is.
Join Date: 07-09-13
Location: Cambridgeshire, UK
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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. |
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07-27-2013, 08:13 AM | #8 |
Got Wood.
Join Date: 06-22-13
Location: Cambridge UK
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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) |
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07-27-2013, 09:03 AM | #9 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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I just picked up 23lbs of meat for tomorrow, my biggest cook yet!
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07-27-2013, 09:55 AM | #10 |
is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS
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We need a bbq brethren branded tea that will get more Brits here
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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07-27-2013, 10:10 AM | #11 |
Full Fledged Farker
Join Date: 07-17-13
Location: Wales
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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. |
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07-27-2013, 10:25 AM | #12 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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Tea?! Coffee all the way mate ;)
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