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Hello from the UK

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    Hello from the UK

    Hello, I just wanted to introduce myself. I’m Helix (yes, it’s my name. Yes, my parents were hippies, why do you ask..?), a chef-owner from the UK, but with little experience with BBQ or cooking over real fire beyond pretty basic grilling.

    BBQ isn’t really a "thing" here. In my city (only 250,000ish people) there is only one BBQ place that I know of, and it’s part of a small chain. It is starting to grow in popularity in bigger cities though, I've been to a few good places in London. Nothing has really blown me away though, and when I see what Americans are cooking just in their back yards on a regular weekend I find it quite depressing how bad we are. The reputation is burned sausages, dry burgers, and undercooked salmonella chicken. Being invited for a BBQ here is just an excuse to drink beer in the sun, which is fun, but feed me properly too!

    I try to learn a new skill each year to improve my knowledge, and I picked up a Pit Barrel Cooker at a great price last week so decided BBQ (and more generally cooking over fire) was what I’d focus on for 2022. I recently watched a Netflix BBQ show about Lennox Hastie and thought his ideas and methods were really exciting. This is where I’m starting.

    While I'll begin by trying some ribs and some brisket just to get the idea of how it works, I'm not trying to just do a poor copy of all the American classics. My family are particularly keen on lamb and duck and I have a vegetarian daughter, so I'm going to try to find a way to bring that all together in to meals we all enjoy. I've no idea how it'll go, but it'll be fun finding out.

    Anyway sorry, that's just an unnecessarily long way of saying "hello, I'll be around for a bit"

    Helix.

    #2
    You cook those Wibs! Do take some pics, cuz we love pics of cooked food especially Wibs. Welcome, eat good & have fun!
    Last edited by FireMan; January 12, 2022, 04:29 PM.

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      #3
      Welcome from Colorado ... to The Pit ... and to the Pit Barrel community ...

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        #4
        Welcome to the Pit! Yes, some of us have that PBC thing and we love it!

        Look into the channels section. Lots of good info there.

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        • Porkies
          Porkies commented
          Editing a comment
          HawkerXP You have a PBC? I wouldn't have guessed!

        #5
        Welcome from upstate NY! Looking forward to sharing information and learning from you. My resolution (if you can call it that) is similar yours in that I want to try more fusion cooking outdoors, fusing traditional BBQ techniques with nontraditional foods & flavors.

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          #6
          Welcome to the Pit from Dallas, Texas, USA! Lamb is pretty expensive here, but I do like a lamb shoulder cooked like a pork shoulder at 225.

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            #7
            Welcome from the California Delta.

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              #8
              Admitting lack of BBQ addiction is the first step toward MCS (More Cooker Syndrome) , stick around, you will be infected soon! Welcome from L.A.! That’s Lower Alabama aka Florida Panhandle……see how informative this place is! You’ll be expert soon!
              May have to change that to L.G. now that the Dawgs won the championship! Got to stay with the times! 😂

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                #9
                Welcome from Maryland.
                You might enjoy reading the posts from MeatMonster who is plowing ahead with his BBQ journey in Scotland. Go to the search area above, select Options and then More Search Options. Enter MeatMonster in the members field and tick the Started Posts box. Here is one of his posts: https://pitmaster.amazingribs.com/fo...se-bbq-is-live
                Good luck with your journey and we are here to help in anyway we can.

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                  #10
                  Welcome! You'll get tons of advice (or can search the forums for older threads with great ideas, experiences and the like.
                  I think you're biggest obstacle might be a garden neighbor not liking the smell of cooking meat?

                  Good luck and enjoy!

                  Comment


                    #11
                    Welcome from Virginia!

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                      #12
                      Welcome to the Pit from Alabama - glad to have you onboard. While ribs and brisket are great made on the Pitbarrel Cooker, you might want to start with a simple chicken hung on hooks as well. Might be a good (and cheaper) way to learn how to operate the cooker. I don't own a PBC, but understand from those that do that its strengths are ribs and chicken.

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                        #13
                        Welcome from southwest Florida. If you are just starting your barbecue journey, I would recommend a pork shoulder over a brisket. Pork shoulder is extremely forgiving while brisket is a masters level exam.

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                          #14
                          Welcome to The Pit. I suggest you add what a
                          mericans call a chuck roast to your list of things to cook. It's very forgiving and a much shorter cook than a full brisket.

                          Comment


                          • Huskee
                            Huskee commented
                            Editing a comment
                            I second this! It's like a beef pork butt.

                          #15
                          How did you find out your daughter was a vegetarian?

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                          • Panhead John
                            Panhead John commented
                            Editing a comment
                            And do you still love her?

                            😂 Just kidding. Welcome to the Pit! We’re glad to have you onboard.

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