British BBQ Society Forums

New restaurant which is local to me in East Yorks are looking for some extra help in the kitchen and asked if I'd post the vacancy for them:

Senior Sous Chef Required

We are searching for a permanent experienced Sous Chef who is hard working and committed to building a successful career in a young ...

There's only one beer to drink with BBQ for me, but sadly its just not really available outside Texas, so I don't get to partake anywhere near often enough!

Shiner Black is definitely my brew of choice. Although the more common Shiner Bock probably works better with pork, the black works with beef ...

It does, but I think he means he can go and see it on the hoof rather than look at paperwork. My butcher reckons on around £3.99 per Kg On The Bone and 6-7 boned and trimmed for 28 day hung beef.

Exactly what I was getting at Keith... I wasn't meaning traceable from the legal standpoint, purely ...

I now pay about £5.50/kg untrimmed from my butcher although it does cost me a couple of gallon of petrol to go pick it up, but I have had decent meat from him every time.

The bonus for me is that its all traceable as the livestock all comes from the estate's herd of South Devons where the butcher ...

There isn’t a British distributor I bought it via Amazon.com. Sadly no one is advertising a UK 230V version which is why I have contacted hearting element companies to see about getting a custom one made.

Looking now there aren't any at an overinflated UK price listed in google but at one time ...

I inject... and I mean I REALLY inject and leave overnight. I rub not long before cooking and I keep the water pan nicely topped up throughout the whole cook and I've never had a soggy butt yet. In general I think my temps are a little bit higher than ideal at about 236 F these days in the big WSM ...

As someone is clearly importing them and modifying them to UK spec with a 240V element already, have you thought of talking to the British distributor and asking if they'd be willing to help you out?

Had a real interesting panic recently with regards to charcoal recently...

Two bags of restaurant grade were delivered from Rectella and I duly opened one bag thinking I'd just use about half a bag for a test fire and check over the WSM.

I half filled a chimney starter on my grill rolled a ...

As I mentioned on my intro thread, its not just American food that does it for me. I've also been around the American car/Hot Rod scene now for quite a few years and I work in the marketing side of motorsport mainly concentrating on drag racing, in the US, Australia, and Middle-East as well as in ...

I like the look and the idea of the Traegers, but somehow all that automated stuff just seems to be a little "wrong" for me. Its probably why I own a muscle car and not a BMW with lots of bells and whistles. I really want to cook nice locally produced meat with good quality lumpwood charcoal and ...