Huge hello to you all from the South Coast, I was kind of pointed here by a friend who came across this site.
I am not new to bbq'ing and smoking and have certainly changed some people's views that a bbq is a shrivled charcoal disk commonly known as a burger, or carbon enrusted sausage with a juicy raw centre.
Now i am no expert, and certainly do not claim to know what I am doing
haha it's all trial and error, yet seems to work.Now not so long a go I needed some help constructing a shed in our garden, so I asked a few friends if they wouldn't mind giving me a hand and in return I would provide the food and beer.
27 people turned up!!
luckly I had brisket and pork shoulder on the go (plus some sausages and burgers)It was then that a mate said I should do competitions or something... my reply... "Unfortunately we are not in the USA mate! I love their whole tailgate parties and grill competition scene, we just don't get that here"
Oh how wrong was I
Anyhow, I certainly don't think I am up to comp standard, but hopefully I can learn a thing or 2 here and maybe hit one in the near future
Here is my latest creation, done this Sunday evening (yes in the storm) on a kettle.
It was some pork from our local supermarket, marinaded, rubbed and then low and slow(ish) using the offset method with some apple wood chunks.
Please excuse the shakey pics, it was a little windy out there!
