British BBQ Society Forums

thanks to a new stock of wood from Paul Goulden todays ribs are smoky and delicious...it seems such a shame to ruin them [imho] with sweet glaze but if thats what the customer wants....how can I educate them?

I agree JS, and whilst I am in nowhere near your league, I like to think I know my way around heat 'n' meat.

What about doing a "compare" evening for your best Customers, local press, dignatories? Do some ribs with glaze and some without then offer up tastings to include maybe some dry rub "sprinkles" such as the Rendousvouz (sp?) style, some with a chilli vinegar or tomato base sauce/mop, sugar base sauce/mop etc,etc,etc? Maybe treat it like a tasting menu kind of thing.
And then let it go viral/word of mouth.

Personally, I'd go for a vinegar, chilli, tomato option - to my jaded palate this offers the sharpness to cut through any fat whilst giving a tad of sweetness from the tomato which is then balanced out with a little chilli.

Where is good to buy wood in london? Also who do people suggest for mail ordering wood?

Does Paul mentioned above have a website?

Here's a link to his website.

Pauls a really good guy, i think most people on here use or have used him at some point http://bbqsmokingwood.co.uk/