Been grilling for a fair while, have a 22" Weber with an S'n'S which I bought a couple of years ago after reading the eulogies on here. Done a couple of pulled pork butts (and a really nice shoulder of lamb, converting a recipe from UK cookery writer Jamie Oliver into a BBQ version - basically a lamb version of butt) but mainly cook family burger/wings/kebab type meals. Looking forward to cracking open the members only recipes, and only occasionally get confused by the different names for cuts! Happy to answer questions about the cooking scene in the UK - the main difference I note from the site is the way that around here (I live in the Midlands, in the country about 15 miles from Nottingham) every large village/small market town has at least one really good butchers, which is great for experimenting with different cuts, and getting exactly the bits of meat you need.
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Greetings from the UK
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Club Member
- Apr 2016
- 17030
- Near Richmond VA
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Weber Performer Deluxe
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Pizza insert
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Cookshack Smokette Elite
2 Thermapens
Chefalarm
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lots of probes.
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Welcome to The Pit.
Here's a US meat buyers guide. On the right , (green links), are photos of the various cuts. They might help when you go to the butcher if you put the link on your phone:
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Club Member
- Sep 2015
- 7755
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative)
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
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