British BBQ Society Forums

derekmiller wrote:When we popped over to Keiths earlier on in the year, he served up on Warburtons Thins. Never had them before, but that is now our current choice of bread for the pork and brisket.

I use thins a lot for lunchtime (non-BBQ) sandwiches. Never considered them for BBQ. I feel an experiment coming on...

They work well for burgers as well, more meat less chew . Granted if you are doing a big party or catering job you want something a bit more substantial to show good value but for home use they are excellent IMHO