Just thought I would say hello.

BBQ BAZ · Post by **BBQ BAZ** » 12 Jul 2011, 15:59

Hi all,
I have just joined and thought it proper to introduce myself.
I have been a BBQ fan for years, and have built my own BBQ which has to have taken over five years, with the various changes and getting things as I want it. I like the slow cook style and have made a lot of my own sauces and rubs, mostly from Mr Raichlen's books, much to the dismay of the OH, "How many spices DO you need?"
All of them! yay.
Looking forward to meeting you all, I have noticed a few of you nearby, Iam near J26 of the M1 near Kimberley.
Thanks to all for a cracking site.

JEC · Post by **JEC** » 12 Jul 2011, 16:00

Hello and welcome, you'll have to get some pictures of the BBQ you built for us to admire

Curlie028 · Post by **Curlie028** » 12 Jul 2011, 16:06

Welcome

All Weather Griller · Post by **All Weather Griller** » 12 Jul 2011, 16:14

Welcome to the forum, don't be a stranger. I'm up at J30 Worksop.

BBQ BAZ · Post by **BBQ BAZ** » 12 Jul 2011, 17:31

I can't see how to upload piccy's, maybe as Iam a noob, it isn't possible yet

JEC · Post by **JEC** » 12 Jul 2011, 17:43

BBQ BAZ wrote:I can't see how to upload piccy's, maybe as Iam a noob, it isn't possible yet

Give this a read should help you out
[url][http://www.bbbqs.com/Forum/viewtopic.php?f=5&t=4/url]

BBQ BAZ · Post by **BBQ BAZ** » 12 Jul 2011, 18:25

Piccy's as promised.

JEC · Post by **JEC** » 12 Jul 2011, 18:39

Nice! You've been in to this for a little while I'm guessing.

BBQ BAZ · Post by **BBQ BAZ** » 12 Jul 2011, 19:01

Probably around fifteen years, when I worked at the Coal board, I would save scrap bits of metal, and make box shaped grills for people. Then I saw what the Americans were doing and that's the direction I headed.
I can't understand folks going to the supermarket, buying carpet burgers and sawdust sausages, and "having a BBQ".
Not when with a bit of effort you can produce some really amazing food, with no additives or chemicals, in your own back yard. Iam no expert, not by a long shot, but Iam now getting used to what I can do, and produce consistent results.
Iam aiming to do a get together for my Birthday soon, and have been eyeing up pork loins and about twenty pounds of Beef topside. It's either going to be epic, or a disaster on the scale of the Titanic.
I'll keep you posted.

All Weather Griller · Post by **All Weather Griller** » 12 Jul 2011, 19:14

I love that Beastie of yours!!! Excellent

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