British BBQ Society Forums

IT'S HERE!!!!!! Arrived this afternoon. Having had a quick flick through it all it is is a collection of wonderful recipes, stunning pictures of products, meat, the finished article and importantly technique. Oh and a host of hints, tips, how too's how not too's what to do and how to do it. Oh and a foreward by Stephen Raichlen (so somebody likes him ).
Thanks Steve, I see what you mean about the Porchetta (where the heck is that drooling icon).

I've just made:

- the BBQ dry rub;
- the BBQ sauce;
- the pork marinade.

I've injected & rubbed a 5KG bone-in shoulder which will be going on sometime around midnight tonight to eat for an early tea tomorrow.

Looking forwards to it! Hope it is as tasty as the brisket - testing the sauce, I can already tell it will be

Make sure you take plenty of pic's Simon.

I'm looking forward to trying some of these recipes out.

Your wish is my command and all that....

http://bbbqs.com/Forum/viewtopic.php?f=27&t=2509

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