British BBQ Society Forums

There's also said to be a network of electric powered trains that travel under London.

Yes indeed.

I tell you, those tunnels are massive. I went to uni at Imperial College just up the road from there. There are similar tunnels that stretch from Imperial, under the Albert Hall and under Hyde Park. All full of war records and stuff.

If you've ever walked through the tunnel from ...

Thanks - I'll keep doing the Berko market and now I'm looking for a busier one to add to the turnover.

I've worked in commercial kitchens a long time ago as student jobs. McDonalds first - fun to begin with and teaches you to be systematic - then various one for Compass Services including Hamleys ...

I did the smoking from 3pm Sat onwards.

Pork in at 3pm, out at 4am.
Brisket in at 6pm, out at 5am.

I have a self built breeze block smoker, modelled after the brick smokers they have in Texas. I *think* it gives a better taste than bullet style smokers, but I'm possibly deluding myself to ...

Correction - apparently I dozed off a couple of times at the pub dinner(!)

I was woken 7am Saturday by my young son.. ..went to bed 7pm Sunday.

It was my mother in laws birthday so, after the market, we packed up, drove home, unpacked, then went for a pub dinner. To be honest, it was only when I got back home after that and sat down that the fatigue set in.

The market ...

You're right about using more meat - I'm upping the amount for the Farmers Market.

I'd have gone for the trad white sliced bread, but I think people expect something a bit more special at a UK Farmers Market so I've fancied it up a bit.

My ideal would be butchers paper with meat on it, nothing ...

Here's a prototype of my Pulled Pork & Memphis Slaw sandwich.

There's a butchers stall that knocks out bacon rolls and a fish & chip van, that's it for hot food.

I'll be getting plenty of photos.

I'll make up the spice mix and give it to a butcher. He'll knock up 5kg batches for me.

I'm not sure about the links, tbh. I think the brisket and pulled pork will be the big attraction on a UK Farmers market as they are out of the ordinary, whereas hot links will be 'just sausages'.