British BBQ Society Forums

Hello

I have organised a work do for this Friday (in Gloucestershire), and the caterers have cancelled on me at the 11th hour!

Does anyone know of anyone that might be able to put on some decent food for 85 people? Not the time of year to be looking for last minute caterers!

Thank you for any ...

Highly recommend this recipe book: Hamburger Gourmet m

Loads of great tips from a burger joint.

In my experience, chuck and skirt are a good combo. 20-30% fat.

Minimal handling of patty, 1/4 lb each max. A big dimple in one side (think ufo) seems to help cook evenly.

Nothing else but a bit of ...

Straight out of the Grillstock recipe book. Didn't have the time to brine the bird for longer than 1 1/2 hours but you could really taste the difference; haven't tried brining chicken before - fantastic!

Got plenty of chicken rub left over too.

So, I don't have my kettle yet, and am grilling on a ...

Hi all

My name is Harry, and I have been learning and advocating the 'true' meaning of barbecue for the last few years. A good friend from Argentina regularly has me over for dinner, and you will rarely see a burger or sausage anywhere near his smoker; he has taught me a lot about different cuts of ...