British BBQ Society Forums

You'd be hard pressed to find a screw-top regulator these days. The norm is clip-top, for safety reasons. I'm guessing the screw-top bottle was at the scrapyard because it's effectively obsolete...Why not just layout the initial bottle fee? I think it's around £30-£35 for the 13 or 15kg.

I've considered Big K. When I last went to the shop I picked up a bag of Bar-Be-Quick briquettes. They took forever and a half to get ashed-- around 35 minutes (that was one chimney with three petrol cubes and lighter fluid). Once they did though, the heat they generated was amazing. I was also ...

I've recently made the jump from gas to charcoal-- not so much out of necessity but out of cost (gas grill blew over in a windstorm last year and was destroyed-- just can't afford any decent one at the moment).

I went for one of those Jumbuck oil-drum style barbecues, without an offset smoker. Had ...

If you live near London, Manchester or Glasgow, try a kosher butcher.

I'd rather not. I prefer my meat to have been slaughtered humanely.
Well, I didn't come here for an argument, but since you mentioned it I'm happy to oblige.

I think you will find that Kosher slaughtering, on the whole, is ...

If you live near London, Manchester or Glasgow, try a kosher butcher.

Just to update, I ended up cutting the top layer of rind off. If I had been doing a slow cook in the oven, or in a proper smoker I could have left it, and done it for 8 hours or so, but this was a four hour job. That fat that remained was plenty.

essexsmoker wrote:Yes, cut all the fat off the top. I'm assuming you have a bone in pork belly rather than belly ribs per se.

I would think they are quite thick and I would imagine they will take a fair bit longer than the loins.

Label says pork belly ribs,

It's the big thick spares

I plan on cooking this slab of belly spares I picked up from Costco. Usually I take the loin ribs, but I thought this week I'd go for the meatier belly ribs. Those of you with Costco memberships know their belly ribs tend to come with a thick (~1 cm) layer of fat/rind on top.

Do you folks slice ...

cut it off the tube using an sharp implement of your choosing

Wouldn't it be simpler (and saving what short amount of rubber hosing I have) to simply loosen the J-clip that's attaching the current one?

Didn't get much help over on the Hot n Fast section, so hopefully someone can help here...

I went to turn my gas grill on last night, and when i went to ignite, I noticed there was no gas coming through the burners. I checked the connections and could not hear or smell any gas coming from the ...