British BBQ Society Forums

Get a decent ice cooler box, line it with towels, take the meat off and triple wrap in foil then pop in cooler and wrap towels over. Heat will hold for 3-4 hours no probs

Anybody used them before ?

I find it pretty hard to find babyback ribs with as much meat on them as they cut them in the US, but these piqued my interest ....


https://www.johndavidsons.com/the-butcher/pork/pork-baby-back-ribs-extra-meaty

They have a a BBQ specialist section with butts, an ...

I did that last summer, and ended up with some fine pieces of meat and an unexpectedly enormous food bill ! I'm not against approaching your local butcher, I just wondered how in key they were with 'short ribs' before even apparoaching them. Asking for brisket, bone in pork shoulder and various ...

Thanks very much for that, looks like a good website

Did a search but the words were too common to produce results. Just wondering what the situation for buying short beef ribs in the UK. Is it difficult and confusing like some of the other US orientated cuts that we take recipes from ? I'm wanting to give them a go on my WSM - hoping they might be ...

I had limited success low and slowing a large 3kg bone out pork shoulder last week. I've cooked 3 or 4 of these Waitrose Boston butts in the slow cooker before, but am now thinking that it would be great to low and slow 2 of these on the WSM at the same time, next time I do a cook. Manageable size ...

Thanks for the tip. Got a couple of queries for the more experienced ones on here ......

I'm going to have a 3kg (6.5lbs) pork shoulder on the top rack, and two 2kg (4.5 lbs each) briskets on the bottom. What will this do to cooking times ? My guests are coming over around 7.30pm Friday night, so I ...

Ah good news on the ribs, I really was confused by that ! Glad they turned out well for you ! Ordered the Maverick and Thermapen today from Amazon, and I read the seasoning guide somewhere on here a couple of days back, so I plan on doing another dry run with some bacon etc in it to get a bit of fat ...

Somebody asked me in my introduction thread to do a journal of my first smoke, so I thought I'd get it started early, and update it throughout the week.

Planning on cooking for ten odd people on Friday, having got my WSM on Friday just gone. I'll be doing a pork shoulder, brisket and ribs. So ...

Thanks for the replies guys