British BBQ Society Forums

Leeds has some real trendy,slick places to eat nowadays. To be honest the area of Leeds where Fazenda is was unrecognisable from 5 years ago!

I'm lucky. I have a really good local butchers who has a walk in fridge full of beef carcases so i go into the chiller with him and tell him what i want. All of the fat is left on. Nearly had half an inch of fat on the one I'm smoking today! I find the bulk of butchers nowadays just buy all of their ...

Seen as I gave Reds a bit of a 'grilling' I thought I'd balance it out:)

Fazenda in Leeds was an awesome experience! It's a Brazilian restaurant with numerous types of meat cooked over coals on a Rotisserie.

It's £25.90 a head on Sunday-Thursday and £27.90 the rest of the time. We were immediately ...

Totally fair point.........I generally do avoid foods I've mastered at home but I haven't considered myself as a master of BBQ.

I've only just managed to consistently cook perfect ribs every time. I'm pretty good with a brisket (got 4kg on the smoker as we speak for Sunday dinner tonight). Pulled ...

Fair do's.....it may have sounded like we're pros......my friend has a lot more experience of eating proper American BBQ than I have but i probably have more cooking it.

I've only eaten BBQ cooked by myself for friends and family. I've never had anything cooked by a pro.

There's really is nothing ...

I haven't said anything about running a BBQ restaurant being easy. I think it would be very hard getting everything ready in advance and making sure you have enough food but not too much that your throwing loads away and maintaining standards but.......I would have thought if you open a BBQ ...

I'm really glad that the the profile of BBQ is being raised. Especially as I sell the pellet grills!

With regards to the smell of smoke....Leeds is a smokeless zone so you couldn't do what they do at the Salt Lick but I'd still expect there to be some kind of hint of hickory infused air in the ...

Yeah looking at the website and reading the reviews it sounded promising. I don't think it was a bad night unfortunately. The methods required to produce good BBQ just aren't present. A mate of mine went a couple of weeks after it opened and said it was naff (he's had BBQ cooked by myself). He ...

Myself and a friend have just returned from here. We both run GMG Daniel Boone's and he's planning on setting up a BBQ restaurant. He's been to Texas and checked out the Salt Lick among many other BBQ joints and we thought we'd visit Reds to do some R&D and see what the competition was like.

It ...

I've just watched the recording I had of the hairy bikers in Memphis and the rib cooking method wasn't correct but I'm sure they were better than most you can buy in the UK.

I've got to say though that they know what they're doing now as Dave Myers called me around 5 months ago and bought a GMG Jim ...