British BBQ Society Forums

I just wondered if ProQ fix there prices as I have been looking around for deals and cant find any online at all!

cheers

I'm in deepest darkest Suffolk so Wolverhampton is a bit to far for me to travel!
So those with a frontier would normally cook a brisket or pulled pork on the upper section furthest away from the grill?

Cheers

The steaks from my butchers are nicely aged, nice dark maroon.
Why is T-Bone not readily available over here?

If you go to any decent butcher he'll cut one for you - don't worry, the Americans haven't bred their cows with extra bits that ours don't have.

I'm going to be blunt - I think the ...

aris wrote:The pit boys did one where they pseudo dry-aged the steaks in the fridge.

https://www.youtube.com/watch?v=rBQ07UqCBPI

Worth a go if your steaks aren't a nice maroon aged colour

The steaks from my butchers are nicely aged, nice dark maroon.
Why is T-Bone not readily available over here?

I got a call back this morning from a very friendly guy called Kevin! I probably ended up talking to him for about 15 mins! They are happy for me to drop by and pick up a box as and when i need it I just need to give them a couple of days notice so it can be ready when I get there and all for £10 ...

Just had a quick look and search through the forums and I dont see anything about T-Bone steak! I have a local farm shop where the butcher regularly does his own cuts of T-Bone, I think he does them to cater for the large American population in our area due to a couple of airbases close by. Well all ...

Yeah I dropped an email this afternoon do hopefully I'll hear monday

I wonder if they will deal direct for the odd 10kg box as I'm only just down the road from the factory

Hi
I haven't found much mention of the buckaroo in here and wondered what the consensus was on the mini ProQ? from what i've read its pretty much a Frontier minus a section. Once i get organised i will only really be cooking small 3-5kg pork shoulders, small brisket and chicken. I would like to try ...

Hi
My names Chris, 31 and from deepest darkest suffolk, I have lurking on here for about a week gleaning information about BBQ. Im primarily interested in learning low 'n' slow as im already reasonably handy with a grill and i really fancy cooking pulled pork and brisket,(man v food has a lot to ...