BBQ & SMOKERS Forum.

[Icefever]

Every now and then we get a post/thread about cooking,bbq,smokers. We love a bbq and smoking the odd bit of this and that. Well I love to find recipes and while reading up on a US site taking in hints and tips.

I came across a ref to a UK site, so found it and it's great, the US sites are good but we are separated by a common problem. We don't always know what they are talking about, in one recipe it asked for pork butt.
I had to search for that one to find out its a pork shoulder, anyway if your interested in taking a look here it is....

Www.woodsmokeforum.uk

[gaza the instructor]

Yea Ice Pork Butt or Shoulder as we call it.
Smoked an 8lb Shoulder last summer 10 hrs
slow and yummy. Added a rub honey herbs etc
smoked with Olive wood. Pulled and put in
rolls with the trimmings. Making my mouth
dribble just thinking. must do again.
Told you I was level headed, can dribble
from both sides at the same time

[Easydrinker]

I had a quick look at that site, one to come back to with more time!
I recently used up some old pulled pork found in the freezer in a coarse country pate.
Yum yum!

Robert.

[Mash]

Ooo that is worth a read.
I have cooked lots of stuff slowy. A plate warming cupboard makes a brilliant slow oven.

Smoked chicken is v good.

I want to try cool smoking beef bacon in a pizza oven.

[RumJohn]

You gents are most fortunate in having access to so much that is not available here. But there is plenty of rice and black tea. That is what i generally use to generate smoke. Its not hickory or applewood but it gets the job done.

[Easydrinker]

@ RJ.
I bet your tea for smoking is but a smidgeon of the price we would pay in the Western world,
Local ingredients win out every time.

Robert.

[Icefever]

Last weekend was spent with a number of BBQ masters at "Woodsmoke 18". It was held at the Billing Aquadrome Northampton, we camped for the first time in years and had a great time.

We stood and watched guys prepping ribs,brisket, poultry etc etc. We took along our Brinkman smoker/grill, our contribution was a gammon with apricot glaze, also had a go at a boned & stuffed leg oflamb.

At 5pm all the food was set out on 4 large tables and we got stuck in, then we asked other campers if they wanted to help eat the rest....which they loved, hopefully they may know think that there's more to a bbq than burgers and sausages....who knows they may even join the forum

The thread for the weekend got a smidgen long but on page 4 there's a load of photos you may find interesting. .

http://www.woodsmokeforum.uk/topic/305- ... ly/?page=4

[RumJohn]

@Ice. That looks like a great weekend. But I didnt see your still mounted on a trailer. Would go well with the BBQ theme.

[Icefever]

@Ice. That looks like a great weekend. But I didnt see your still mounted on a trailer. Would go well with the BBQ theme.

You are so near the mark John I couldn't believe what I came across, one of the guys had a great looking bottle of gin....professional looking label it was looking good.

He was passing it around with shot glasses for folks to try, I thought it was one of the new craft gins that are popping up.

When I asked about the make of it.....he made it... he only has a T500

I've given him this site he has tried to join but there's a problem with the form, waiting to be fixed.

[gaza the instructor]

Smoked 6 racks of ribs at the weekend.
used olive wood and the 3-2-1 method.
All good here, thats about 12kg of ribs
30ish people gone in 15mins.

[Mash]

the 3-2-1 method.

[Icefever]

the 3-2-1 method.

3hours smoke
2hours wrapped in foil.
1hour unwrapped to crisp

Some of the guys at the cook out do 2.5- 1.5- then 1 or 1.5 interesting times we live in.

[Easydrinker]

Nice one Ice!
I can't get away for such fun this year. I currently only get rainy days off.
But I am happy that others are able to have some.
You deserve some.

Robert.

[gaza the instructor]

Thats the one
3 hours with a rub and this is the smokin period.
2 hours wrapped in foil with an apple juice bath.
1 hour unwrapped and smothered in JD bbq sauce.
Its worth the wait.