British BBQ Society Forums

I don't know about a lot of you out there, but I love to watch as many food programmes as possible. Recently I watched a series called 'A cook abroad'. A programme about taking top chefs out of their comfort zone and introducing them to food and going to the origins. One programme with Australian ...

Thunderbird 30 Great post

Salmon is fantastic and my fav with the cold smoker generator. You can buy wood dust from ebay but you don't know if they have had anything added (Toxins). So for a safe bet is to buy them from macsbbq.co.uk as he is the person that makes the generators and knows how fine the dust should be?

Eddie

NOOOOOOOOOOOOOOOOOOOOOOO Scanitily, The best chicken I've ever eaten have been beer can chicken (Cajun, thi, Texan and Chinese). So many people overcook chicken and not cook it to the correct internal temp? Best way to avoid this is to get a thermo pen from ETI, they are the best bits of kit that ...

Nice to see yet another Ashford person on this site!! This web site is great, first started to get advice and before I new it I was competing in competitions. Feel free to any questions you have as everyone wants to help.

Eddie

Bexley, yes I know that well. Have you been to the BBQ Barn in Sidcup? So what is your fav BBQ food that you cook yourself so far?

As you may know already you tube is a great place to find ideas. For the Lamb I cook Rick Stein BBQ effort on boxing day. My mother in law was very sceptical and don't like chilli's, but after one bite she was blown away. https://www.youtube.com/watch?v=evvoeqVyu_4 you don't have to use the leg but it helps.

Eddie

Clayfish wrote:I've glazed ribs with marmelade (shredless) before, worked really well, nice and shiny, sweet and sticky with a touch of ciitrus/acid to cut the sugar.

At the moment I love using Chilli jam products with Q, let's just say the naga jam was interesting glazed on some wings

Slatts

A good place to go to is bbqgourmet.co.uk They have some great brines that you just mix with water and has them for various meats.
You can get a pork soak that is on the market, but I like to pump my butts full with apple juice and you don't have to buy a expensive injector. The cheap ones ...

A lot of sauces have a very think consistency and a lot of people cut them with apple/grape juice by 80/20, 70/30 or 60/40. It's all about what end result you want, as you don't want a bit of chicken with something that resembles thick gravy on it. As for what you use, that is down to you? I've ...