Hello one and all.
Joined the club a few months ago but haven't got around to posting until recently. Very much enjoy everything on the site and as well as Meathead's excellent book, which I give to everyone now as a present.
After a trip to Texas last year I fell in love with proper US barbecue, not just the sausages and burgers we tend to do over here.
I have a cheap offset smoker but happened upon the pit barrel cooker which has been a revelation. Over the last few months I have done prime rib, legs of lamb, briskets, beef filet, pork butt and whole rumps. Planning on a Christmas cajun turkey this weekend although slightly nervous.
We are lucky here that the whole large chunk of meat barbecue scene is now growing and we can order these cuts on the www from specialist butchers in London. Also I have a small herd of Highland cattle to keep the children amused and so they know where their food comes from. We kill one every now and then and they make for fantastic eating. They are our oldest pedigree beef breed here in the UK.
Thanks in advance for all the help and tips. You guys rock.
HG
Joined the club a few months ago but haven't got around to posting until recently. Very much enjoy everything on the site and as well as Meathead's excellent book, which I give to everyone now as a present.
After a trip to Texas last year I fell in love with proper US barbecue, not just the sausages and burgers we tend to do over here.
I have a cheap offset smoker but happened upon the pit barrel cooker which has been a revelation. Over the last few months I have done prime rib, legs of lamb, briskets, beef filet, pork butt and whole rumps. Planning on a Christmas cajun turkey this weekend although slightly nervous.
We are lucky here that the whole large chunk of meat barbecue scene is now growing and we can order these cuts on the www from specialist butchers in London. Also I have a small herd of Highland cattle to keep the children amused and so they know where their food comes from. We kill one every now and then and they make for fantastic eating. They are our oldest pedigree beef breed here in the UK.
Thanks in advance for all the help and tips. You guys rock.
HG
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