I did a barbecue for some friends of mine to mark the first day of British Summertime. We were blessed with some outstanding weather. I started the night before. I ordered the Smokers BBQ Box from Tom Hixson (http://www.tomhixson.co.uk/smokers-bbq-box.html). I'd had it before and I didn't like the Iberico Ribs, way too fatty and with an oddly sweet taste that works with cured meat, but is rather odd when smoked. I asked them to swap it for sausages, and they obliged with 3kg of Cumberland Pork Sausages.
I supplemented this haul with 2 packs of Angel Hot Guts Sausages (http://www.turnerandgeorge.co.uk/sau...-hot-guts.html) and burgers (http://www.turnerandgeorge.co.uk/bur...el-burger.html & http://www.turnerandgeorge.co.uk/bur...upminster.html) Once all of these were done, I smoked some Halloumi, which was a great success.
I buy my charcoal direct from Big K and picked up some briquettes (http://www.bigkproducts.co.uk/Produc...CB10)_261.aspx) for my WSM and Lumpwood for my Grill (http://www.bigkproducts.co.uk/Produc...CH15)_263.aspx). I supplemented this with a mix of Oak and Sweet Chestnut woods lumps to provide some nice smoke. I've modified my WSM with a nice thick Stainless Steel door, and this, together with the excellent briquettes, kept the temperature down to 230ish and I got well over 24 hours burn out of my 10kg box.
The brisket and pork butt went on at 7pm and came off at 12pm the next day. I didn't wrap either of them, I prefer the beefier flavour that comes from not wrapping brisket. I did the ribs as a 3-2-1, they went on at 11am and came off at 3pm. The all went into my oven at a low (120F) well wrapped in foil to hold until I needed them.
I managed to take pictures before the cook finished, but after that I was serving, so I've relied on the kindness of others to provide the shots! Everything came out really well, particularly the Brisket, which was really juicy.
I used salt & pepper for the brisket and Amazing Ribs' Memphis Dust for the Pork Butt and St Louis Ribs. I sauced using Amazing Ribs' excellent sauces. I made the KC sauce, the Mustard Sauce and the Carolina Mop Sauce that was liberally poured over the pulled pork before serving. The album link is below, I'll be adding more shots as they come in!
Questions or thoughts very welcome. I wish there were more pictures of the Brisket, but the gannets descended and carried it away as quickly as I was slicing!
I supplemented this haul with 2 packs of Angel Hot Guts Sausages (http://www.turnerandgeorge.co.uk/sau...-hot-guts.html) and burgers (http://www.turnerandgeorge.co.uk/bur...el-burger.html & http://www.turnerandgeorge.co.uk/bur...upminster.html) Once all of these were done, I smoked some Halloumi, which was a great success.
I buy my charcoal direct from Big K and picked up some briquettes (http://www.bigkproducts.co.uk/Produc...CB10)_261.aspx) for my WSM and Lumpwood for my Grill (http://www.bigkproducts.co.uk/Produc...CH15)_263.aspx). I supplemented this with a mix of Oak and Sweet Chestnut woods lumps to provide some nice smoke. I've modified my WSM with a nice thick Stainless Steel door, and this, together with the excellent briquettes, kept the temperature down to 230ish and I got well over 24 hours burn out of my 10kg box.
The brisket and pork butt went on at 7pm and came off at 12pm the next day. I didn't wrap either of them, I prefer the beefier flavour that comes from not wrapping brisket. I did the ribs as a 3-2-1, they went on at 11am and came off at 3pm. The all went into my oven at a low (120F) well wrapped in foil to hold until I needed them.
I managed to take pictures before the cook finished, but after that I was serving, so I've relied on the kindness of others to provide the shots! Everything came out really well, particularly the Brisket, which was really juicy.
I used salt & pepper for the brisket and Amazing Ribs' Memphis Dust for the Pork Butt and St Louis Ribs. I sauced using Amazing Ribs' excellent sauces. I made the KC sauce, the Mustard Sauce and the Carolina Mop Sauce that was liberally poured over the pulled pork before serving. The album link is below, I'll be adding more shots as they come in!
Questions or thoughts very welcome. I wish there were more pictures of the Brisket, but the gannets descended and carried it away as quickly as I was slicing!
Looks like it was a great cookout.
Never seen anything like them around Oklahoma. Wish I new where to get em though. Beautiful cook. Strong work there!!
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