British BBQ Society Forums

Flavour wise great, appearance wise not soo great.

My mincer is utterly useless as well. I've got that white one from John Lewis, it always gets stuck on the slightest bit of sinew, I thought I had trimmed it all off but it still got stuck. I could've probably minced it with a knife quicker than ...

Read something recently that you can still get red-ish bits next to the bone, because of very young chickens, and the marrowbone seeps through the immature bones.

Good to see the burger thread still going! :)

I've been buying some quite nice fore-ribs of beef. 900g to 1.2kilos for bbqing with. Now if you don't take the rib-cap off it ends up overcooking compared to the main rib-eye on the bone, so I've started taking them off.

I now have 3 good sized rib ...

Welcome Duncan!
A butcher eh! There's quite often "meat cut" questions on here you might be good at.

Nice improvements by the sound of it. Will have to put one on my Christmas list

Interesting Tiny. I was looking for the bbq shack there I tried last year and was pretty good. Glad I settled for "gourmet" burger instead this year

Well any container that has plenty air-vents at the bottom will do, but proper chimney starters have nicely heat-shielded handles which make picking them up easier.

I had a Boston butt from T&G couple years ago now, don't recall an excess of fat on it. I didn't trim any off, this was just for roasting in the oven like for 4 hours.

Places like T&G and other high end meat suppliers will usually have more fat left on than you see in supermarkets and most butchers ...

I've always thought the charcoal grate gaps were too big!

Might try you idea.

Sainsburys had some British hardwood forest eco charcoal but it was like a bag of dust compared with the Treewood charcoal.

Let us know what you think.