Hello from the UK

[bbqLuv]

Hello from NW Oregon, home of the Pellet Grill,

[Sweaty Paul]

Salutations from Hays, Kansas! Enjoy the adventure. Lots of great help and advice here. Concur with others that starting with a pork butt or chuck roast good places to begin before busting out on a brisket. Good luck! Looking forward to learning with you!

[Soonerpop]

Welcome from north Texas. You’ll have plenty of fun and free advice here. I have a PBJ and agree that a chicken and then a pork butt would be a good start. Enjoy.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with, an from ya!

[mcook2201]

Greetings and welcome from North Carolina.

[swartzster]

Welcome from Washington state

[Stuey1515]

Welcome from Oz, you will like it here

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[holehogg]

Greetings from South Africa.

[MeatMonster]

Hi there! Welcome to the pit, draw up a virtual chair and grab a real beer and start jawing. As folks have mentioned I'm a pit boss based in Aberdeenshire. You are right, proper BBQ is a rare thing in the UK, but check us, we're the read deal. out! https://www.facebook.com/MonsterinChief

[Skip]

Welcome to The Pit from Minnesota USA.

[BKYDBBQ]

Welcome from White Stone, Va...

[Helix]

Hi there! Welcome to the pit, draw up a virtual chair and grab a real beer and start jawing. As folks have mentioned I'm a pit boss based in Aberdeenshire. You are right, proper BBQ is a rare thing in the UK, but check us, we're the read deal. out! https://www.facebook.com/MonsterinChief

Hi! It wasn’t meant to be a slight on anyone specific, I’m certain there are some hidden gems. They just aren’t in every town and are very hard to find. Since I left London I’ve not found anywhere that really excited me (and I’ve tried a lot…), but I moved south. Next time I’m going your way I’ll certainly check it out.

Out of interest, where are you ordering meat in the UK? A local butcher, or somewhere online? Lots of people have pointed me to johndavidsons.com and they do seem to have a wide selection of interesting stuff, but because most of it is international it's all frozen.

[MeatMonster]

Hi! It wasn’t meant to be a slight on anyone specific, I’m certain there are some hidden gems. They just aren’t in every town and are very hard to find. Since I left London I’ve not found anywhere that really excited me (and I’ve tried a lot…), but I moved south. Next time I’m going your way I’ll certainly check it out.

Out of interest, where are you ordering meat in the UK? A local butcher, or somewhere online? Lots of people have pointed me to johndavidsons.com and they do seem to have a wide selection of interesting stuff, but because most of it is international it's all frozen.

Hi no offence taken! I agree totally, real BBQ is for sure rare. John Davidson is a mate of mine, he's in the next town from me and supplies my smokehouse direct. I've bought 15,000+ kgs of brisket, pork (butts and ribs), beef ribs etc from him. Yes he does have some cracking international beef like the Miguel Vergara, but you can get plenty of UK and Ireland beef. We get our butts and ribs frozen as standard, so we can manage volumes. It's not an issue in terms of end results. Assuming a nice slow defrost. Feel free to DM me on our Facebook page (@monsterinchief) if you want details. Happy smoking and remember... Post pics!

[Helix]

Hi no offence taken! I agree totally, real BBQ is for sure rare. John Davidson is a mate of mine, he's in the next town from me and supplies my smokehouse direct. I've bought 15,000+ kgs of brisket, pork (butts and ribs), beef ribs etc from him. Yes he does have some cracking international beef like the Miguel Vergara, but you can get plenty of UK and Ireland beef. We get our butts and ribs frozen as standard, so we can manage volumes. It's not an issue in terms of end results. Assuming a nice slow defrost. Feel free to DM me on our Facebook page (@monsterinchief) if you want details. Happy smoking and remember... Post pics!

Awesome, it’s great to have a recommendation from someone that knows what they’re doing. At my restaurants (not BBQ related at all, obviously) we get local beef and then dry age it, but the marbling isn’t right for this kind of cooking which is why I’m looking around. I’ve already ordered some pork BB ribs and beef short ribs from him which are due for delivery tomorrow, I think. Good to know he's a real person you know and not just a brand.

Out of interest, have you ever tried less common bbq meats like duck or lamb? In particular I’m looking forward to trying duck trying as I work with it a lot, but never in this style. Maybe it'll be a disaster, but finding out is the fun part.