British BBQ Society Forums

Only have another 4 pastrami to do for friends, then its the normal fare, Christmas day Turkey, then a ham, rib of beef, goose and poached salmon for boxing day.

Ladies and Gentlemen of the BBQ world

I am glad that we will all be making sure our Neighbours will think we are mad, and that those who are luckly enough to be invited to try our BBQ will be converted.

Quote form on of my newy ears eve Guests
"...So we told them we are going to a BBQ for New years eve. They laughed at us about Salad and summer kebabs etc, But we told them not that Kind of BBQ this is a REAL BBQ!"

And they have only had Beans, Fatties and Wings before.

Happy Christmas Everyone

I know I'm new(ish) to this forum and to the concept of Smoke-Roasting a Turkey (or anything else for that matter) but may I just add one piece of advice, which I'm guilty of not following far too often. Count the number of people at your party/dinner/lunch and DON'T FORGET TO INCLUDE YOURSELF!!!!!
If these are real friends and true family they would rather have your company and decent food than not see you, knowing that you are stressing and worrying about food and not relaxing in their company shouldn't sit well with them.
Sorry it doesn't read right but I hope you get the meaning.

Thanks to all for the tips and hints, the van has just arrived with my Coco shell briquettes, and a cover for the Proq so it can go outside. Now my worrying and stressing starts

Mery Christmas to you all, and Happy Holidays

Keith & Annette

keith157 wrote:If these are real friends and true family they would rather have your company and decent food than not see you, knowing that you are stressing and worrying about food and not relaxing in their company shouldn't sit well with them.

Keith,

You are totally right.

The whole reason I ended up getting the pellet grill was to make my life easy. I hold regular board game sessions, and as I got more elaborate with what I laid on at lunchtime, my friends saw less and less of me before lunch. I'd play one game in the early morning, and duck out until lunchtime, as I was preparing the food.

Now, it is all down to advanced preparation, and once I set the grill going I know (barring accidents*) that I can just leave it and it will be ready for us to eat at lunchtime. Which means I can spend more time with my guests.

I still occassionally cook with charcoal (I should shortly be getting my Weber Kettle back from where it's been on loan for the last 6 months), and enjoy doing so. But I love the (near-)certainty of my Traeger.

*Only one so far, due to a bust controller. Now I have spares for everything.

Thats how i got into low and slow, entertained all the time and got fed up with flipping everything on the grill and not socialising. Didnt use wood or pellets, just offset everything on my brinkman and never looked back.

British BBQ Society wrote:Thats how i got into low and slow, entertained all the time and got fed up with flipping everything on the grill and not socialising. Didnt use wood or pellets, just offset everything on my brinkman and never looked back.

Same as!

some of my christmas nibbles will be pulled pork spring rolls,cold sliced brisket and stilton crackers [with a glass of port], fried smoked chicken thighs, hot link slices wrapped in bacon, moink balls, home smoked cheddar and grilled pineapple on cocktail sticks....anyone else got any appetizers?

joker smoker wrote:some of my christmas nibbles will be pulled pork spring rolls,cold sliced brisket and stilton crackers [with a glass of port], fried smoked chicken thighs, hot link slices wrapped in bacon, moink balls, home smoked cheddar and grilled pineapple on cocktail sticks....anyone else got any appetizers?

No but I am now officially drooling

last big meats on! 4 butts, 2 crowns and a brisket. Tomorrow just me to cook for and its Full English in the morning and Fried Chicken for tea.

DrSweetsmoke wrote:60% done now only the birds to finish.

Partridge per chance???
smoked over peartree wood