Howdy!!
I am original from central Texas and moved to the UK in 2006. I also lived in Glasgow from 1997-98 and Zurich from 2004-2005. We became dual UK / US citizens in 2012. I am in the Haslemere area southwest of London.
I was really missing my central Texas BBQ (do make a road trip at some point for some awesome BBQ) so had to start doing my own. Like most folks in central Texas, I have tried all the best purveyors and pits in the area and used to enjoy traveling around with friends and family to try different offerings.
I have two larger Weber Smoky Mountains that I have totally "pimped out". I cook for friends and family and frequently do decent size cooks for my Vets Football Team (soccer) that I play on. I also do some cooks for folks in the areaI have done several larger cooks for 80+ folks and even had Vanessa Redgrave compliment my brisket as I did a "sampler" in our village square with my local village butcher over Xmas a few years ago.
I like to do large smokes once a month and then vacuum seal and freeze. I then use my sous vide to make dinner prep easy during the week. Besides the usual brisket, ribs and chicken I like to do gammon, lamb and pork roasts which when sliced, frozen and sous vide are really nice during the week.
I love seeing the passion the folks in the UK have for this type of cooking and have been impressed with the uptake here.
I am also a "sous vide" user and will soon be picking up the new Gozny Dome to do pizza, meat and bread...And I have a Weber gasser that I use on a regualr basis for sausage, burgers, steaks, chops, chicken, etc.
I dig cooking meat.... 🙂
Now if I could get decent TexMex and a margarita I would be in heaven 🙂
I am original from central Texas and moved to the UK in 2006. I also lived in Glasgow from 1997-98 and Zurich from 2004-2005. We became dual UK / US citizens in 2012. I am in the Haslemere area southwest of London.
I was really missing my central Texas BBQ (do make a road trip at some point for some awesome BBQ) so had to start doing my own. Like most folks in central Texas, I have tried all the best purveyors and pits in the area and used to enjoy traveling around with friends and family to try different offerings.
I have two larger Weber Smoky Mountains that I have totally "pimped out". I cook for friends and family and frequently do decent size cooks for my Vets Football Team (soccer) that I play on. I also do some cooks for folks in the areaI have done several larger cooks for 80+ folks and even had Vanessa Redgrave compliment my brisket as I did a "sampler" in our village square with my local village butcher over Xmas a few years ago.
I like to do large smokes once a month and then vacuum seal and freeze. I then use my sous vide to make dinner prep easy during the week. Besides the usual brisket, ribs and chicken I like to do gammon, lamb and pork roasts which when sliced, frozen and sous vide are really nice during the week.
I love seeing the passion the folks in the UK have for this type of cooking and have been impressed with the uptake here.
I am also a "sous vide" user and will soon be picking up the new Gozny Dome to do pizza, meat and bread...And I have a Weber gasser that I use on a regualr basis for sausage, burgers, steaks, chops, chicken, etc.
I dig cooking meat.... 🙂
Now if I could get decent TexMex and a margarita I would be in heaven 🙂
Comment