British BBQ Society Forums

hiya all, i can get hold of a bit of wood, it's from apple and cherry trees, not much, maybe a couple of branch's off each.

now, how do i prep it in readiness to go on the grill? i'm thinking of removing the bark, cutting it into 2"-3" chunks, then just leaving it in the shed to dry out over winter ...

i agree, and likewise i'm a newbie, so dont really count, but there are quite a lot, the blog ones could be put into one?

the seasonal stuff could be incorporated into another recipe bit?

does the wood fired bit really need to be on it's own?

i have learned a lot off this site and still am doing ...

intersting, any chance of a photo of your set up andy when you do your next one?


newb's.

hope this helps ya.


Montreal
8 tbsps sea salt
2 tbsps fresh ground black pepper
2 tbsps onion granules
3 tsps garlic granules or dehydrated garlic
3 tsps chili flakes
3tsps dried thyme
3 tsps dried rosemary
3tsps fennel seed

Old Bay
4 tbsps ground bay leaves
3 tbsps celery salt
2 tbsps dry ...

nothing wrong with eating veal imo, all meat is reared to eat, yes some is reared badly, and when possible that should be avoided.

it's easy to say "go for the hand reared, hand fed blah blah" but in the real world that is not always possible for many reasons.

cant help you with any smoking advice ...

just a quickie gents, starter's at homebase for 9.99, obviously depending on stock at your local one.

homebase


newb's.

my missus use one of those to straighten her hair.



newb's.

have you not got a decent local butcher who would get them for you charlie? like you, i dont like supermarket meat and found out many years ago that a good local butcher is a must.


newb's.

never been to one so am looking forward to the manchester one.


newb's.

ta keith, i only intend to use them for grilling for now and am still not sure how many i will use, but thats for another thread, sorry for butting in andy, will be going past a whickes tomorow so will call in and see if they have any big k ones.


ta.


newb's.