British BBQ Society Forums

Ok so here is the shoulder


There is extra carcass going across this that I'll need to cut off and a fair bit of fat needing rimming off.

Here are the beef ribs

Is the spine still attached?
It's a familiar site seeing that Meatmaster packaging.


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I would guess it's the spine yeah. It's in the freezer now as not cooking it til Friday night.


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Gavin, quick question. You mentioned before you can go in the back walk in fridge, is this still the case as it didn't seem open for the public. Just the workers kept going back there. They only had 1 bad looking bone in shoulder so I asked if they had more and the guy went out there. I spoke to a mate so will be going again this time with more time to spend there and hopefully more money.


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Yeah the fridge at the back is definitely open to the public. I have been in there twice and the first time I went in was when I asked about whole briskets and he took me in there and I asked him if it was ok for me to go in there and he said that it was open to the public and that this is where the wholesale stuff was kept. Last time I went in there I was eyeing up whole sides of pork belly for cutting up some spare ribs. Need a bigger freezer at home though!


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To be honest that worries me, if everyone and there dog is allowed in there, who knows what is being trodden in?

I know everything is hanging but even so...

It's a shop open to the public that also has a wholesale. Everything is packaged up in plastic boxes or vac sealed.


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I do this all the time.

1. If you cook from raw you become hi risk in the eyes off environmental health so as a start up / hobby I'd avoid
2. Buy ready cooked pulled pork / pulled chicken / pulled beef. If you google "pulled pork suppliers UK" you'll come up with some options just make sure the meat you buy is fresh not frozen.
3. Dilute with BBQ sauce (or sauce of your choice) and you'll be at approx 60p per 100g serving. Add salad and your chosen carb (bread or wrap) and you'll be at approx £1.00 per serving. Sell for £4.00 a pop - more in the South.

I warm up in an offset smoker. Sometimes I just put coals in the bottom of the food chamber and it's the BBQ theatrical equivalent of a bain marie. 3 big aluminium trays each with 4Kg of pulled meat + sauce + onions etc and you can easy serve 150 before needing to replenish and there's still room in the smoker for an extra tray warming through the next batch.

You can buy a quality built offset smoker for under £2K although you'll need a van with a tail lift to move it about. Pick the right events and you'll have paid it back and more at the end of the season.

I've been doing this for a number of years now and once you've got the kit and sourced the right events it's a nice cash earner. If anyone wants more detailed advice I'm more than happy to help so long as you're not planning on doing it in Lancashire!

gavinbbq wrote:Yeah the fridge at the back is definitely open to the public. I have been in there twice and the first time I went in was when I asked about whole briskets and he took me in there and I asked him if it was ok for me to go in there and he said that it was open to the public and that this is where the wholesale stuff was kept. Last time I went in there I was eyeing up whole sides of pork belly for cutting up some spare ribs. Need a bigger freezer at home though!


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Yes, as Gavin says it is open to the public, I was a bit dubious when I went there too, but a Guy there invited me in, there's also a a room with a door at the back on the right with more stuff in, again it lamost looks as if you might not be allowed there, but you can!

QueFrescoPaul wrote:I do this all the time.

1. If you cook from raw you become hi risk in the eyes off environmental health so as a start up / hobby I'd avoid
2. Buy ready cooked pulled pork / pulled chicken / pulled beef. If you google "pulled pork suppliers UK" you'll come up with some options just make sure the meat you buy is fresh not frozen.
3. Dilute with BBQ sauce (or sauce of your choice) and you'll be at approx 60p per 100g serving. Add salad and your chosen carb (bread or wrap) and you'll be at approx £1.00 per serving. Sell for £4.00 a pop - more in the South.

I warm up in an offset smoker. Sometimes I just put coals in the bottom of the food chamber and it's the BBQ theatrical equivalent of a bain marie. 3 big aluminium trays each with 4Kg of pulled meat + sauce + onions etc and you can easy serve 150 before needing to replenish and there's still room in the smoker for an extra tray warming through the next batch.

You can buy a quality built offset smoker for under £2K although you'll need a van with a tail lift to move it about. Pick the right events and you'll have paid it back and more at the end of the season.

I've been doing this for a number of years now and once you've got the kit and sourced the right events it's a nice cash earner. If anyone wants more detailed advice I'm more than happy to help so long as you're not planning on doing it in Lancashire!

I'd love to do this but really want to produce my own food. Although if it helped make money so I could make my own later down the line...
I'm no where near you! [SMILING FACE WITH SMILING EYES]