Daederik
Well-known member
- Joined
- Jul 4, 2014
- Location
- Darlingt...
Hi all,
So I was born and lived in Detroit for the most part, but moved out to County Durham in the North East of England about 7 years ago and got married.
Some of the differences in meat are interesting. Chicken is chicken (which is expensive...), People looked at me a bit daft when I was trying to tell them I wanted a bone-in pork shoulder ("Crop of pork"), and I haven't even messed with beef yet because of the £££.
As those of us out here will tell you, our Summers are pretty much limited to a random weekend or two, so I haven't had a chance to BBQ as much as I've wanted, but this year I'm intending on doing it more. And, you guys are going to help
I tend to rely on making pulled pork out here. I lived in North Carolina for a bit, so I tend to lean on Western Carolina style. Their sauce hasn't really picked up any steam yet, but I like it . I've started smoking chicken, and going to dabble with some pork belly too I think.
Currently running a Weber Kettle, and just picked up one of the Smokenators to go with it. Was running the Snake Method previously, which worked incredibly well - just trying something new.
A couple of pics of what we care about - the meat! One of them is an older one of a butt on the grill, and the other is a deboned/rolled that I made this past weekend (Skin still on. Easy enough to remove when it was cooked).
looking forward to a nice Summer with you guys. Cheers!
So I was born and lived in Detroit for the most part, but moved out to County Durham in the North East of England about 7 years ago and got married.
Some of the differences in meat are interesting. Chicken is chicken (which is expensive...), People looked at me a bit daft when I was trying to tell them I wanted a bone-in pork shoulder ("Crop of pork"), and I haven't even messed with beef yet because of the £££.
As those of us out here will tell you, our Summers are pretty much limited to a random weekend or two, so I haven't had a chance to BBQ as much as I've wanted, but this year I'm intending on doing it more. And, you guys are going to help
I tend to rely on making pulled pork out here. I lived in North Carolina for a bit, so I tend to lean on Western Carolina style. Their sauce hasn't really picked up any steam yet, but I like it . I've started smoking chicken, and going to dabble with some pork belly too I think.
Currently running a Weber Kettle, and just picked up one of the Smokenators to go with it. Was running the Snake Method previously, which worked incredibly well - just trying something new.
A couple of pics of what we care about - the meat! One of them is an older one of a butt on the grill, and the other is a deboned/rolled that I made this past weekend (Skin still on. Easy enough to remove when it was cooked).
looking forward to a nice Summer with you guys. Cheers!