British BBQ Society Forums

Smoked marbled tea eggs ?

Now there's an idea - in a lapsang souchong kinda way !

If you're new, then i'd learn to use a Kettle BBQ properly, play with the heat, charcoals and wood chunk/chips combo. Learn about creating smoke with heat and about brining too, then move on to something more challenging.

For belt and braces starting, I use the taint free Webber fire lighter blocks.

BBQ Shack at The Worlds End in Brighton seems to be doing it right.

No' 16 in Jay Rayners 20 best restaurants review on the Observer food supplement. One above The Hope & Anchor which is a bloody good restaurant on The Cut, near Waterloo.

Run by John Hargate who's 2010 British BBQ Society’s ...

Greens of Glastonbury supply some of the super-dooper burger places up here in london. Their Double Gloucester is spot on.

If your burgers fall appart, try salting the meat and then kneading it for a while, as this helps the draw the protein binder. You'll see the meat texture and quality change as ...

Sweet chestnut is excellent, but needs to be seasoned well. One of my favourite but suprisingly under the radar. If you're using lumpwood or billets direct onto the coals then soak in water for x 2 + hours before

Alder is good too, as is Oak & Cherry.

Apple is very pleasant, specially the eating ...

Ah ha !


So you did.

Hmmm

No not really, those places were 'orrible.

Authentic Korean BBQ Butcher restaurants are very different.

Not quite Japanese BBQ

But New Malden off the A3 into London is full of Korean BBQ restaurants. It's known locally as Little Korea as theres a whole community settled here. Even at the train station entrance the food is good.

They have these Butcher-BBQ combo restaurants. So you get to cook fresh ...

If you have the will and patience, then try and find a local British woodland charcoal maker. Up to 90% of charcoal sold in the UK is imported and a large portion of that comes from Paraguay, which borders Brazil. Prime rainforest is disappearing at an alarming rate & charcoal burning is a ...