Recent content by badgero

It's a terrible, terrible affliction, but by the gods it's fun. And it's catching, I'm cooking 40lb (raw) pulled pork for a friends party at the weekend, one mate has found a filing cabinet for his own redneck grill and another friend is building a BBQ area and wants my advice on what else he...

Hi all Thanks for the earlier advice, but we've gone in a different direction and got a charcoal/gas combined, for convenience and smaller smokes. I know it'll need looking after as they are susceptible to corrosion, but we are going to build a shack at the new place, so it should be ok...

Evening y'all, I need some advice. Moving house next month and can't be bothered to build another brick grill, so my rather wonderful fiancé says that we will need another BBQ. We will be taking the redneck grill (filling cabinet) and the Brinkman bullet, but we need a more dedicated grill...

Morning all Thanks for your advice leading up to Saturday's party, it was a great success. The ribs especially went down well and "The Reverend" coped well with all the meat, keeping a good regular temp of around 110 - 125C. Even had a few ribs left over, which went down well at the pub Sunday...

Thanks Smokin Monkey. On Wades advice, I've ordered another rack of ribs, 1dozen farm house dogs (for the little ones) and 1 dozen burgers. He's a cracking butcher, all prepped in house. Wish me luck for next Saturday, I'll be firing this bad boy up at 0500. Thanks for all your input, I'll...

Thanks Wade.  Good advice, i was thinking of cooking all day for folks to graze on, leaving the brisket until last (hopefully there will be some left over for me....)

Hi Danny I've ordered a whole, unrolled brisket from my butcher (about 6kg estimated). Pretty confident about the cut, but I guess our beasts are a little smaller that their US cousins. Cheers.

Hi All Having a party next weekend and we are in a bit of a quandary into the amount of food to be cooking. We have 16 ish guests (plus prob half a dozen kids) and we are cooking up; A brisket,  5 x racks baby back ribs, 2 dozen beef sausages, pus the sides, Slaw, corn on cob, corn bread...

The beef will only take about 40mins, then I'll finish it off on the barbie. So I can do that while the turkey is resting, might be ok.

Evening all. I'm going to use Jeff Phillips' recipie for turkey this Christmas, literally so excited about it. My only slight concern is that it might be too big for the smoker. I've got an upright Brinkman water smoker and I've ordered a 10-12lb turkey (there's 10 of us so I've got 2kg of...

Good on yer. I only eat home cured bacon these days, it's got a far superior flavour. Even the kids love it, they can't wait for a weekend breakfast. I use the River Cottage recipie, using 500g salt and 500g sugar, pepper, juniper berries and bay leaves. A good handful over the entire piece in...

Hi all Need to pick your brains. I have a haunch of venison coming in a week or so and I`m not sure what to do with it. I have a good spicy roast recipe which does involve a brine of sorts for about 10 days and the usual game cooking books all say that the joint needs to be hung/marinaded for...

Hi Sorry, I should have been clearer, I meant courses as in starter, fish course, main and dessert 128517 I live in Worcestershire and bought Jeffs book soon after getting the smoker as a present. Very pleased I got the book, as the mods he suggested for my Brinkman water smoker have made a...

Hi New member here, had a smoker for about a year or so, and use it regularly. Always got some bacon curing ready for smoking and love planning ahead for family and friends. Did 4 courses all on the hot smoker a few weeks ago and it was awesome (if a little smokey!). Anyway, I made some...