British BBQ Society Forums

Oh also, I sent you my email in the PM so feel free to use that instead of PMs.

Yeah, I got a terrible sinking feeling when I noticed the Grillstock dates for next year, as they're very close.

If i makes any difference, Grillstock Bristol is the weekend of the 11th/12th July... So it's the weekend after my event.

No good for me if you're on your hols but it might mean you ...

Hey Chris, that sounds great, I'll PM you some details and we can discuss it a bit more.

The beef ribs from smokestack are fantastic.

When we had them, they were sauced with a very simple tomato and vinegar baste (like a bare bones ketchup) but all the flavour came from the smoke, rub and fat. I nearly ate my own hands, it was so good.

On a different note, I saw them produce a fresh ...

Hi

I'm looking for someone to cater an event in East Sussex next summer. Does anyone have any suggestions for who might be good to contact?

It would be for about 60 people.

Thanks!

J

...yeah, it's totally not a classic demi-glace, I'll pipe down.

Before I do however, the jus thing from Waitrose tastes REMARKABLY like the stuff Pitt Cue give you on their bone-marrow mash. You should definitely try that if you haven't already, it will melt your face with amazeballs.

If I remember correctly (I'll check the book later) it's a classic demi-glace.

A demi-glace is a thing of beauty but an utter faff unless you habitually have tons of beef scraps and veal bones kicking about.

However, Waitrose do a range of stuff by Heston Blumenthal including a beef jus... if you ...

Regarding chilli powder, if you make your own you can get maximum chilli flavour and obviously control the amount of heat as well.

I like mine fairly hot so I use equal parts Chipotle Meco (milder smoked jalapaneo), Ancho (mild and smoky) and Guajillo (mild and fruity) chillies - which is a pretty ...

For a cheap, probe thermometer they're absolutely fine.

As it happens, I was using a Hygiplas F338 Multistem Thermometer today! They're not exactly instant read (they take about 20 seconds or so to hit the actual temp) but they're reasonably accurate, just calibrated the one I was using in boiling ...

Ok, there's no polite way to say this so I'm just going to come right out with it...

How far into the meat did you manage to stick your probe? (tee-hee!)

*ahem*

The point being, a single forerib is what, 2 inches thick? If you stuck the probe into that thickness of meat, you'd be leaving a good 3 ...