British BBQ Society Forums

Not BBQ I realise but...I had heard a while back of this being done over the pond http://www.guardian.co.uk/lifeandstyle/wordofmouth/video/2011/nov/23/how-to-deep-fry-turkey?fb=native...just wondering if my local chippy would oblige

Is this the newer ET732 or the ET73? The former supposedly has a greater range (300ft) but with the ET73 I don't think I've even got to 100ft when it starts to lose connection. I don't know the frequency that it operates on so can't be sure if broadband wireless (on around 2.4 GHz I think) will ...

pronounced Bay-cone

rofl.

Found another who is prepared to give the BBQ cuts a go...as with the Kinslingbury one needs notice at the beginning of the week as they get their deliveries on Tuesdays & Fridays. Will do Boston butt (still need to show him a diagram to make sure as both butchers so far have referred to this as ...

Quick update as I used some of this fuel yesterday to do some ribs and wings as a test.

First off, I use a chimney starter (as probably most on here do) and it needed a bit of charcoal in it too in order to get enough heat for these sawdust briquettes to start. As Steve suggested these seemed to ...

Apologies re the terminology in my post....I meant what Doc suggested when saying "season" You don't need to season the interior but then again it won't hurt. I like to give new cookers a nice hot burn to remove any processing lubricants.

Re Finally, how often should I be putting on my little foil ...

Having had a look at the box as Doc suggested and a quick google, this stuff is called Ecofire. It's supposed to be restaurant quality with no additives. I got a new charcoal basket for mine and I was thinking it would probably be wise to season that anyway so I'll try a little of the ecofire ...

Unfortunately the charcoal supplier I use has run out of restaurant grade charcoal (apparently the double bank holiday weekend has "sucked the charcoal supplies out of the country")...somebody took the last 5 bags recently even though they were split ...I suspect it was someone on this forum Anyhow ...

Couldn't resist so I popped over to the one in Kislingbury and also had a chat with Richard. None of the cuts are a problem, I did show them the picture from the book Steve recommended in another thread (Basic Butchering of Livestock & Game) to show them a Boston Butt and they told me that was a ...

Nice one