Caribbean BBQ
Posted: 18 Jan 2010, 20:58
Hi there fellow BBQ'ers,
I'd just like to introduce myself to all you BBQ lover, just like yours truly. I'd love to say my name is Bond, James Bond but sorry to say it's Chris and I live in Bexleyheath, Kent. Its really great to have a forum to discuss issues concerning something I really love and enjoy so much.
I can honestly say that the only thing that I love better than outdoor cooking is my family and friends. For the past 15 years I've been travelling the country cooking and taking part in various outdoor events from the fish quay festival in Newcastle to the Notting Hill carnival in London. We specialise in meat dishes with a Caribbean twist such as; BBQ chicken, jerk chicken, jerk pork, steak, roast fish meat & vegetable skewers all of which are seasoned and served with our own rubs and sauces.
My main BBQ griller is a 45 gallon drum converted smoker powered by charcoal (of which i have 3) which i use to cook really tasty dishes for the true meat connoisseur. I also use a Weber Q220 gas grill for events]' where charcoal is not permitted, but if i'm honest, it doesn't come close to my drum smoker.
Finally guys and gal's, imagine this scenario someone call you and books you for their forthcoming event you turn up set up and start BBQing, during this time your customers are enjoying themselves and treating your in the most hospitable way offering you beers and all kinds thing, at the end of the event someone come over to you and puts a wad of cash in your hand................life couldn't be better.
Chris
I'd just like to introduce myself to all you BBQ lover, just like yours truly. I'd love to say my name is Bond, James Bond but sorry to say it's Chris and I live in Bexleyheath, Kent. Its really great to have a forum to discuss issues concerning something I really love and enjoy so much.
I can honestly say that the only thing that I love better than outdoor cooking is my family and friends. For the past 15 years I've been travelling the country cooking and taking part in various outdoor events from the fish quay festival in Newcastle to the Notting Hill carnival in London. We specialise in meat dishes with a Caribbean twist such as; BBQ chicken, jerk chicken, jerk pork, steak, roast fish meat & vegetable skewers all of which are seasoned and served with our own rubs and sauces.
My main BBQ griller is a 45 gallon drum converted smoker powered by charcoal (of which i have 3) which i use to cook really tasty dishes for the true meat connoisseur. I also use a Weber Q220 gas grill for events]' where charcoal is not permitted, but if i'm honest, it doesn't come close to my drum smoker.
Finally guys and gal's, imagine this scenario someone call you and books you for their forthcoming event you turn up set up and start BBQing, during this time your customers are enjoying themselves and treating your in the most hospitable way offering you beers and all kinds thing, at the end of the event someone come over to you and puts a wad of cash in your hand................life couldn't be better.
Chris