It’s not like we wouldn’t eat it, and you’ll get loads of shit from us whatever you do 
2 Likes
4 Likes
I don’t think you could really go wrong with it, the flavour is fantastic and even though I only used one chunk of wood it absorbed so much smoke. I’m definitely going to try it again but with more wood and a much lower heat (and foil) next time.
1 Like
It’s finding the right supply for a whole one. I think Turner and George might be worth a go:
1 Like
Think the one I got today was the flat cut so will order the 1.6kg point for next weekend and give it a try.
1 Like
Cool… 
Just put our Weber Kettle back together and read the books that Richie recommended. So I’m nearly ready to destroy perfectly good meat.
What thermometer is the best one for smoking and slow cooking? What is a barbecue brick and where would I get one?
Nearer the time we need to have a chat about what you want me to order for the BBQ afternoon and set up a menu. I’m hoping we can 3_4 going doing different bits ??
Dunno about a bbq brick, what is it, is it necessary? I use a blumenthingy endorsed Salter thermometer for my sins:
It’s good, has a single probe that measures the meat and the cooker at the same time and so far is reliable. I’ve been meaning to get another for late stabbing but so far I havent really needed it.
Thanks, that looks perfect, ordered.
1 Like
Ok, if you like! I’ll bring the smoker which we can slow cook stuff in. Not sure you will need much else, maybe a Weber 57? We fed about 30 with just @A_Touch_of_Cloth 's one of those at Settle last year. Full on bbq could be fun, ribs, brisket, pulled pork, lamb, chicken, Turkey crown etc, etc, blah… I did some epic smoked bbq beans last week… Maybe @MGOwner has some ideas too?
1 Like
Jan bought this for me at the charity shop - 0.50p. looks good. £3.00 on ebay.
At Lopwell? With @Jim around?
2 Likes
An ill wind…
FFS don’t let him in one of the *Kayaks. It wouldn’t matter if the local Guides had pinched the paddles, he would be aquaplaning into the sea in a matter of seconds. 
*I’m fully aware that it would have to be built around him for this to occur 
3 Likes
Anyway, today’s 7 quid beef was no too bad. Not as good as last weeks Sainsbury’s 13 paaahnd lump but ok. I probably would have like to cook it to 63° but Kerri was giving me grief about time, it being a school night, so I took it off at 60°, so on the rarer side of medium rare. It tasted great and was pretty tender, if not quite melt in the mouth. There is loads left so great value.
4 Likes
That looks perfect for me and the kids. Claire wouldn’t go near it. I’d have to do a separate one that was almost completely carbonised for her.
1 Like
I’ll bring my 57cm. Between us there should be plenty of meaty goodness 
5 hours brisket could be a goer 
2 Likes