British BBQ Society Forums

Hi all, I'm Rhys from Pontypridd, South Wales! I'm a keen cook and have been interested in barbecue for a long time, only ever cooked chicken steak and the odd pork belly before now. My back yard was a bit of a mess, so haven't cooked out doors for a couple of years! Every time I see good barbecue on the TV it has had me yearning to give it a serious go!

I have just had a complete refurb of my yard, it now looks fantastic, I've also invested in a Napolean NK22CK-C 57cm kettle barbecue http://www.napoleongrills.co.uk/products/nk22ck-c/ and I'm keen to get going!

The weather looks ok for Saturday, we have about 12 people coming to 'christen' our new yard, so a barbecue is on the cards! Now I've been lurking in the background for sometime, reading what all you experienced and knowledgable chaps have to say and I'm taking the plunge and going to have a crack at a brisket! Planning on getting up at 7 am on Saturday to start it off, I'll take pictures along the ya and maybe some video if I can work out how to edit!

Fingers crossed it'll be juicy and delicious, if it's not, then it'll be a learning curve!

Any other advice will be much appreciated!!!

Hello and welcome, the Napoleon stuff that I have seen looked to be good quality, look forward to seeing your first cook

Welcome chap,
My advice would be don't try and do a brisket first up, notoriously difficult and prone to disaster, personally would go pork shoulder or beercan chickens, will blow the sox off your guests and are much less stressful for the chef........

Go well soldier,
Tiny

Hi Tiny, I can see from other treads it's a tough one to mater, I'm pretty seasoned in the kitchen and whilst I k kw barbecue is completely different as it's harder to regulate temperature, but I feel.I have to rise to the challenge!

I must go hard or go home!

I'll be in my yard all day finishing the fence and putting a table and chairs together, so should be able to keep an eye on it pretty well!

I'm saying this and if I can't get a brisket, then it will be a pork shoulder or a whole leg of lamb!

Just bought a brisket from Marko, 2.6th, put the 3.8th in back because it looked huge!

Got some restaurant lump wood charcoal from make aswell, looks pretty good quality and the only wood chips I could get are jack Daniels whisky barrel!

I'll do some more reading now as I'm bit cooking it until Saturday!