British BBQ Society Forums

As per thread title.

Anyone wanting to cook jerk chicken or pork will knows that it's supposed to be done over pimento wood, which is difficult to trace and expensive to import.

At last we have a UK supplier:

http://www.druidswood.co.uk/pimento.firewood.htm

Steve W

Nice chickens, Baron. They look delicious – I can smell ‘em from here.

I'm a jerk lover, to the point where I think I could eat it for the rest of my life.

Having tried various recipes over the past year or two, umm-ing and ah-ing, changing my mind, and so on, I came to the following conclusion ...

Have a quick look online and you can find plenty of places selling Weber spares and replacement parts.

That means you'll be able to pick up a lid for a Smokey Joe, 47cm, 57cn, 67cm, and probably a ranch (if your drum is that big).

Example:

http://www.wowbbq.co.uk/products/one-to ... 80667.html

Steve W

I often do sweet potato chips.

Peel the sweet poatoes, cut them into VERY big chunk chips. Put them in a roasting pan, drizzle over some olive oil and add some s&p. Toss around until covered.

Hot oven (220c) for 30 minutes or so.

Steve W

SMASHING!

Steve W

Saturday, decided to do ribs & chicken. The plan - smoke the ribs unfoiled, then foil them and out them in the oven, leaving the barbecue for the chicken.

Previously I've always followed a 3-2-1 for the ribs, but halved it as our ribs are smaller than in the US, so that's 90 minutes smoking, 60 ...

Pimento wood.

Steve W

Discuss, as they say.

What do you do with the big (sometimes 1" or so thick) layer of fat on your pork shoulder?

Experiences, advice, etc, etc.

Steve W

...the only con for foiling I ever read about is a softening of the bark, as I don't seem to get this then for me it is "why not?"


Tiny, do you have any method for ensuring the bark isn't softened?

Foiling creates a hot, moist atmosphere - effectively you're steaming the meat. It's tough to ...

Webers for long cooks like ribs, pulled pork, lasting for over 2 hours. Why? They keep a good, steady temperature for a long time.

Heat beads for medium-length cooks of 1-2 hours. Why? They don't last as long as the Webers, and the heat drops more quickly. But they're good enough for medium-length ...