British BBQ Society Forums

I have been waiting for an opportunity to compete again and the combination of Las Vegas, Mandalay Bay, Music Awards and of course a BBQ competition was too much of a draw!!!

So the old competition name has been dusted off, competition place and flights booked, now just got to wait!!!!

If anyone ...

Hi, there will of course be differing opinion but the oak I would dry out first, English Oak can be slightly bitter in flavour so use sparingly when cooking. Ref fruit trees, they can be used when green, the sap is normally sweeter which will give a different spoke flavour. I would love to know how ...

I havent used one of these but ProQ used to offer something similar, most of my experience was with a Brinkman smoke and pit and I used to set the coals and wood at the side allowing indirect cooking, they are always a good alternative to the upright smokers. I couldnt comment about the build ...

Hi Al, have you worked on a baffle or grease trap for the beast yet? The pork was no secret, just set up the meat to the left and kept filling the right barel. foiled after 6 hours and went to bed

Doesnt matter what you use, just be there! I really think there are going to be some bragging rights ...

Hi Guys, i have a fair amount of cookshack brisket rub in stock, if anyone would like to try some please let me know and I can send a sample.

Cheers

Toby

Hi Simon,

If you are looking for a large weber, email me at toby@bbbqs.com I have a second hand one that I would consider selling and can supply the new at a reduced rates,

Also if you do come over I can show you a coupld of pellet cookers that are a much more effecient way of preparing food for ...

The competitions are a very social affair, families tend to camp out for the weekend eating and drinking, have we won you over yet?

As to what is expected there are 4 main catagories, Brisket, Pork, Ribs and Chicken, examples of entries can be seen here m

If you go to the galleries section on ...

Still looking for a cheap Fergie for you to play with in May "Farmer Griller"

I really wish there was a British Manufacturer, even those that claim to be British are made in China. The revolution started late 2008 with the birth of the British BBQ Society, but that answer is too easy LOL

Hi Yeti,

Welcome to the forum, already one of the busiest threads, good going. I tend to stay with 3 base rubs and adjust if I think its necessary, Cookshack Brisket Rub, Obie Cue sweet rub for chicken and ribs and Bonesmokers for pork. There are sooooooo many choices out there that it is easy to ...