British BBQ Society Forums

Thanks for the Pap en sous recipe.. Found some mielie pap pretty cheap online so will definitely give it a go!!

Very good!! I get all my shoulders and ribs from there.. Only downside is pretty pricey!!

What is Pap en sous?

Go for the Jacobs...
I agree about cutting the ribs up and in my experience take about 8 hours at least to get them tender..

Those Korean marinades are good but are pretty expensive (and a bit sweet)

I prefer a home made marinade of:
cheap teriyaki sauce, splash of rice wine vinegar, spring ...

Thanks, the propane burner sounds the most fun will have a look online

Thanks will give that a go. I tried wrapping with the thermometer in but didn't work as well

Great news!! I am no longer alone in north Herts!

I love smoking a couple of whole garlic with the tops cut off. Then when they go all soft mix then in with a some mashed potatoes and loads of butter!!!

Are electric firelighters any good for starting a BBQ? If so which one would you recommend? I'm a bit tired of the mess the charcoal chimney makes...

I have been experimenting with the texas crutch and had mixed results. I can find the stall by following the temperatures so know when to wrap the meat but how long do you crutch for? I overdid it a couple of times and the meat became mush..

Any advice please?