British BBQ Society Forums

We do various fillings ..and get the bacon from a local butcher who cures and smokes in house.
For fillings ..some fried onions and peppers with cheese and german curry mustard is good.
In fact we just use whats in the fridge within reason.
Charizo is wonderfull too my next door neigbour does some ...

Yah Baz m8 ...good work ...soz to hear about your medical probs...nhope they ease up somewhat.
UDS should be quite easy unless u go for some kinda exotic version.
All the best m8
N

Hey ...welcome aboard.....im a bbq junkie, thinking about doing it proffessionally ...got the recipies ...just need the break.

Holly shoud be fine, its a very hard wood and the wood itself isn't poinsonous.
I would actually sell the wood to any makers of walking sticks round your area as its a premium wood for wood workers and stick makers. Also if you have a open fire or wood burner ...its a very bright wood to burn and ...

I like, and some santoku stylee knives as well. Whats the power source tho , car fag lighter socket ? Or is there a bloke round the back on a bike :0)

Just found this on a web site. looks like a usefull rack for corn and ribs. Might have to get permission to get one to try out.

http://bbqbits.co.uk/barbecue-accessories/skewers-and-racks/rack-or-stack

Nice Extract. You would have to be soo carfull how much you used, would be infinitesimal!!

I use a 1,500,000 Schoville chilli sauce and seriously a teaspoon full in a 4 litre chilli is pretty warming. Its made from habs and extract.

Hmmm ...with enuff bacofoil you could turn one into a cold smoker !!

Ahhahahhaa ...I genuinly thought that was really funny :0) Thanks hehe

Hi Kay ...
Gets easier the more you use the kit and some lovelly advice on here. Whos your friend ?
Teddy says Hi !!
What the Dr says is pretty much on target .....he does it for a living ....thats my next plan ...cook bbq for other peeps