British BBQ Society Forums

Both suggestions now on my shopping list


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Hmm yeah, I think the light IPA's are pretty decent at balancing out and cutting through fats but as a food match i feel they often lack the sort of malty backbone to stand up to the smoke.

If you get a chance to grab a Beaverton 8 Ball I'd love to know your thoughts chap

Welcome and all that from a fellow South Londoner

I did one of the London BBQ School Texan Low and Slow classes this year. Was really useful, got some great recipe tips.
Which one were you on?

Dan



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Has anyone got any experience of holding meats at 63c and above in a sous vide?

I've seen the pan side Sous Vide machines on sale so technically a Coolboxes with one of these stuck inside to regulate the water temperature looks on the face of it a good idea.

Wondered if anyone else had any ...

I order in bulk from WowBBQ good service from the guys there


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Just been in chats with Mark from the Butchers Block in South London. Getting prices and some samples v soon and will happily let you know


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I did a sausage mailing class as part of a course in Peckham with Lap from Backyard Brummies.

Great sausage, sworn to secrecy on the recipe.

Keen to develop some of my own flavours and to nail an Andouille given that you simply can't buy it in the UK


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So far my favourite has been the Abita Brown made in Louisiana.
Hard to get over here in the UK but damn, what a match.
First discovered it at Hometown BBQ in Redhook Brooklyn NYC.


Best all rounder I have found in the UK is the Beavertown 8 Ball - Red Rye IPA
And Crate IPA both North Ldn

Looking ...

The Ivation is pretty much the same as the Maverick. Seems to have the same internals. Same shape, screen etc. The basic one is fine but the alarms aren't as easy functioning as on the Maverick


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Smoke by Tim Byres has some good stuff in it that covers the basics.

Aaron Franklins book is pretty in depth a d a great read but it's maybe a littler too obsessive geek to help you in your first few cooks.


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