British BBQ Society Forums

MrJaba wrote:Where did you buy it from in the end?

St Louis BBQ store, A chap called Ron sorted it out for me.

Here is a link for them, funny enough they have plenty of Humphreys in stock this week but I am more than happy with the G2 chubby! Just cant wait to get it lit up and see how it runs.

http://www.stlbbqstore.com/index.php?p=home

@Update*
Well After getting fed up with waiting for a response from Humphreys, I was lucky and found a great BBQ store that had a G2 Chubby in stock,She turned up yesterday, fine looking cooker, well built but not as mobile as I thought

Came in all shipped and taxed just under £1500 so happy with ...

Was you after a instant read? Keith posted link for refurbished models from ebay..

Here it is again in case you missed it. Cant go wrong with these.
http://www.ebay.co.uk/itm/Splash-Proof- ... 7171920%26

Philip

I use a Thermapen for reasons pretty much as Keith said.

Philip

aris wrote:The baby backs are a bit pricey

Just a little rich for a frozen product, Devon rose sell them £2.49 per rack and they will come fresh. But ask them to leave them whole as found out once

Some of the rubs I have tried, It may as well been rubbed on Tofu

Don't get me wrong its great we have embraced American bbq techniques, but I do wonder if we should also copy their Rubs and so on? should we not have our own Identity and flavour profile's.
I guess this why I would like to compete ...

I am sure their is plenty of online farms near you? I know a few around Taunton that I use,but my Butcher always has spare ribs (butts) on the counter.

Philip

I guess it was the way I was taught to add pepper at the end. Why I never use,it same with sugar's.

I do like playing around with wet rub's than a dry one. Ill leave the powders to the comps people.

Ps I see nothing wrong with a good gravy or sauce mind you.

Well that's one of my issues with rubs, I don't get why people use black pepper (it burns) and why they want to cover good meat in onion powder and so on.

My house rub is salt.
I like my meat to taste of meat. Unless your buying poor grade meat then fell free to mask it with powders