Hello all fellow BBQers
Love the site. I thought I was the only long, slow USA style BBQer. I have been using two( one at home and one at work) webber bullets. I love the brisket, pulled pork and brined turkeys the best.
Last year I brought one of the electronic temperture control units from the US, wow, these are great takes a lot of the guess work out and once you have the hang of it, you can leave it to do it own thing. Although I do monitor nearly all the cooking I do ( I know my wife thinks I am a bit sad too).
My full time job is running a small butchers shop in southampton but we also have a good name in outside catering but in the main this is grilling.
My aim is to bring the long slow cooked BBQ in to menu next year once we have mastered it on a larger scale. I have just imported a Larger BBQ on a trailer from the US to practise on.
Any way glad to be on board and hopefull will try and make it to the competition this summer.
Simon