British BBQ Society Forums

I just read the aricle - quite shocked at Tom in that respect, as he has always (in my eyes) come accross like a true gentleman.

Still to the matter in hand - has anyone tried the dish? I have to say, it looked lovely - a BBQ dish? not even close, slow cooked beef ribs yes!

sadly i wont be trying them as i am quite happy with the short ribs i produce at home.
which doesnt take three days.

I work in Devizes, where the butcher is that he got the beef ribs from. They've got it all over a board outside come and get some "Proper Lush" beef ribs.

Not my favourite butcher, whenever I've been in I've found them very short and sometimes rude to people. Not only that they have award winning burgers which they keep moist by having loads of suet in them.

All you need for burgers is a good steak mince, salt and pepper and don't work them too much, that'll give you nicer and juicier burgers than the one's I've had.

I started going to the other smaller butcher on the other side of town, 'Country Butchers', great couple of guys always happy to have a chat about meat and the different cuts and what you can do with it.

Saucy Pig wrote: boulangere

Bless you

For what's worth I enjoyed the program. It was already stated here but I think if Tom had cooked on a charcoal BBQ that might have been manageable in the minds of most viewers but the thought of cooking it for hours and hours over a low heat, I am not too sure. Jaime Oliver and Hugh FW have cooked over charcoal or wood on TV before now. In our society of immediacy it isn't always easy to convince others that some things are just worth the wait! We are the enlightened ones fortunately.

I know what I am going to do though. Try it out myself but be confident in cooking it for hours over a low heat generated by charcoal and wood.

A few years ago I cooked some chocolate fondants in a kettle BBQ. I followed the instructions on the packet. They turned out great, gooey in the middle even, which was exciting if not a little surprising. They didn't taste smoky and I don't know that would be appealing to me. But until I try, who knows....

I get what you're saying about the want it now attitude of some people. The amount of odd looks I get when explaining about 12hr smokes. But his beef ribs took 3 days!!
I'm not saying they weren't great, my problem was with telling people they would get a great smoky flavour from a gas grill.

SP not just a gas grill, a gas grill with the meat inside a dutch oven with, if I rmember correctly, the lid on. It was only reheated on the bbq not cooked on it. They would have been better (in a BBQ sense) if he had taken the ribs and glazed them on the grill at least there would be an element of live fire albeit gas.

BBQ? Nah. Bet it tasted good though. I did however make the sauce he glazed the ribs in. But I used it to make burnt ends at the weekend. It was good

Would you recomend giving the sauce a go?

If you like sweet sauces, then maybe. Personally I thought it didn't hit the spot in quite the same way as eg the Wicked Good sauce did. So I won't be doing again - but I did enjoy it.

Well, I know you don't need to warm a TV up anymore but I'll be ready and tuned in again tonight. Roast belly pork anyone?

I agree that what he did wasn't true bbq, but at least its introducing the British public to something different from burgers.

I made his cake last week, didn't have any smoked butter, but smoked it on the jumbo Joe. Was pretty good. Gonna smoke some butter for next time.