British BBQ Society Forums

Like Martin Luther King.... I Have a Dream
and its a simple one....well OK, maybe two!

To be the guy in my friendship group that when I say "I'm having a BBQ", people come from far and wide to be hosted, listen to awesome music and eat the best Brisket, wings and Ribs that they have ever had.....im still a long way off!

Whilst Im at it I suppose it wouldn't hurt if I'm able to get some sort of Saturday afternoon BBQ going in the garden of the brew pub i run in Battersea... although whilst its nice to think big...i'll be taking it one step at a time!

The Journey so far

What got me hooked?
3 weeks in Texas and Louisianna (Blues, Brews and BBQ's tour) with my now Fiancee
A visit to Grillstock Manchester, hanging out in the pit lanes and chatting to the crews.

What I started with
6 months of smoking with an old enamel roasting pan, some coleman wood dust and cling/foil as a gasket.
a summer of hijacking any friend fortunate enough to have a kettle BBQ and a garden armed with a broiling tray, £3 digital probe and a mop.

What Ive read
Peace Love and BBQ by Mike Mills
Smoke - Tim Byres
Smokinest - Myon Mixon
Pitt Que cookbook!

Where Im at now
Ive moved house and got myself a garden in leafy SE22
got a WSM 57cm with gasket, door and hinge kit (plus an awning to cook under all year round)
a decent butcher or two around the corner and some time on my hands

Looking forward to the next 12 months...

Sounds like things are looking up!
Sounds like a good starting point. I'd say it's just practice now.

As a fellow SE Londoner I'm looking forward to your next 12 months too

Lol. I assume your heading over?

I'll definitely be keeping an eye out for anything going on!

as someone who works in Battersea - a good BBQ place close by would be awesome!

ChrisABBQ wrote:as someone who works in Battersea - a good BBQ place close by would be awesome!

Agreed. Trouble I have at the moment is that The Four Thieves Pub (of which I'm responsible for) has a pretty limited outdoor space.
The good news is that I've just taken the reigns of one on Battersea High st called the Candlemaker. Much more outdoor space


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gingerchris wrote:I'll definitely be keeping an eye out for anything going on!

Definitely chap. I'll have to let you know when I'm having a big cook up


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Thanks for the support gents

Things are starting to fall into place.
I've
Last few weeks, I added a Webber 57cm kettle to the set up and it's made all the difference.
Finally nailed my first set of competition worthy ribs using the Texas Crutch method but opting for a 5-1-1 approach. (5 because I miscounted the time! And thought I'd screwed them) Fortunately the quality of the spare rib was ace and the final results mind blowing
I used a chocolate stout twist on Aaron Franklins fig and Ancho sauce which was bang on.


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Glad the ribs came out good. Am guessing that, being spare ribs rather than baby-backs, they could better handle the 5hours prior to foiling?