Chicken, Ribs, Pork, Brisket preparation and cooking

[slatts]

Hi just found this one

http://www.pamperedchef.com/our_product ... ctId=12019


http://www.laminvale.co.uk/brandspdfs/C ... PANION.pdf

second one has a lot of gadgets etc, not sure if any are good or not but there looks like a decent bottle with brush a few pages down.

Sorry second one is an American site, I did search uk!!

[keith157]

WHY why why are there so many lovely things............and so little room to store them

[slatts]

So true....... my wife will make me get another shed now for my fishing gear and bbq stuff.

My sister in law is going out to America this summer with her nan so hopefully can get a few bits brought back over. Last time the nan went I got some sauces brought back for me, before I knew about proper bbq cooking.

[Saucy Pig]

I've had a few butchers outright refuse to cut me baby back ribs as they'd lose too much money on them apparently.
I've been getting mine from www.devonrose.com

Cost about 3 quid each and someone has to be to take delivery. But they're delivered fresh and always had plenty of meat on them. Just make sure to ask them to leave the racks whole.

Nick

[Toby]

There are quite a few newbies so thought I should post here just in case anyone has missed the vids.

[keith157]

Thanks Toby, saves me hunting them out.

[paulandabbi2013]

I will be watching these video's tonight while wife is watching the soaps!!

[noxskuses]

How do you get a good bark on the pork if you leave the skin on Toby?

I didn't see it when you started breaking up the pork ready for boxing.

When did you remove it?

[Swindon_Ed]

How do you get a good bark on the pork if you leave the skin on Toby?

I didn't see it when you started breaking up the pork ready for boxing.

When did you remove it?

The pieces of meat that you want for building the boxes with aren't covered by the skin so you don't need to remove it if you don't want to.

Personally i remove some but that's just how i do it.

[noxskuses]

In the video Toby covers the whole joint with the skin, which I'm sure results in better basting, but I don't see how the smoke can get at the meat that way. I can't see it later on the video so I'm wondering when it was taken off.

Videos I've seen on YT of competitors prepping their pork butts at Jack Daniels last year not only removed all the skin, but practically trimmed all the fat off as well so the smoke can get at the meat and create a deep bark.

I also wonder why no one seems to brine their pork first as I have found it makes quite a difference. Is brining your meat first not allowed in competitions?