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  1. smokeymondays

    Cuts of Meat

    I find good, meaty ribs difficult to get over here. Most of what is sold is scraped to the bone to get all of that belly meat. The best way to get what you want is ask your butcher to carve them off the quarter or half of pig while you are there. That way you can tell the butcher how thick...
  2. A fine photo for a Thursday

    A fine photo for a Thursday

  3. smokeymondays

    A fine photo for a Thursday

    Done on my Green Mountain Grill with Lumberjack oak pellets for 12 hours or so - 5kg packer brisket
  4. 2017-02-27 18.44.36.jpg

    2017-02-27 18.44.36.jpg

    • smokeymondays
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  5. smokeymondays

    Cold smoking dust

    Well, I will recommend http://www.smokewoodshack.com/ so he doesnt have to do it himself.  I thought pellets were coming, but don't see them up there yet.  I get Lumberjack pellets here: http://shop.americanbbq.co.uk/bbq-pellets-cookshack-gmg-lj-26-c.asp
  6. smokeymondays

    2017 Smokers Weekend

    Thanks Wade - too  bad no dogs allowed, but looks comfy
  7. smokeymondays

    2017 Smokers Weekend

    I think we are finally free for the smokers weekend - where can we get info on those camping pods you can rent?   Sad to hear you wont be there, Danny.
  8. smokeymondays

    Caught the Sausage Bug

    hehehe, couldnt resist...thanks for sharing your sausage recipe, btw.  
  9. smokeymondays

    Caught the Sausage Bug

    I used the stuff you recommended from https://www.homecuring.co.uk/.  It works very well, but I think next time I will get the straight cure #1 so I can adjust the salt independently.   The butcher doesn't charge me, but I get all my beat for my BBQ business from him.  I will ask next time I am...
  10. smokeymondays

    Caught the Sausage Bug

    "They look great. What butcher do you use? I live in SE9 and am in need of a good butcher." I use Higgs Butchers in Chislehurst.  I have taught them how to do all the proper cuts of American BBQ meat so you should get a good result if you are looking for pork butts, briskets, ribs etc. Tell...
  11. Caught the Sausage Bug

    Caught the Sausage Bug

  12. smokeymondays

    Caught the Sausage Bug

    Well I have been wanting to do some smoked sausage reminiscent of what I used to eat in Texas and Tennessee - rich mahogany color, juicy, somewhat coarse, with a nice crack when you take a bite.   I wanted to keep the flavor profile pretty simple so I did up a spice mix of: Coarse ground...
  13. 2016-10-07 16.17.08.jpg

    2016-10-07 16.17.08.jpg

    • smokeymondays
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    • Album: Caught the Sausage Bug
  14. 2016-10-07 16.16.58.jpg

    2016-10-07 16.16.58.jpg

    • smokeymondays
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    • Album: Caught the Sausage Bug
  15. 2016-10-07 16.09.36.jpg

    2016-10-07 16.09.36.jpg

    • smokeymondays
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    • Album: Caught the Sausage Bug
  16. 2016-10-07 10.46.30.jpg

    2016-10-07 10.46.30.jpg

    • smokeymondays
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    • Album: Caught the Sausage Bug
  17. 2016-10-05 11.34.06.jpg

    2016-10-05 11.34.06.jpg

    • smokeymondays
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    • Album: Caught the Sausage Bug
  18. smokeymondays

    Brisket with Q-view

    Gotta love the points - that last picture of tender, draped brisket makes me hungry
  19. New Toy

    New Toy

  20. smokeymondays

    New Toy

    Hi all, I do love the rich smokiness that I get from my stickburner, but I needed to add some convenience to my life so I just picked up a nice Jim Bowie from americanbbq.co.uk.  I love the app, though I am still trying to figure out server mode so I can check my temperatures at work, but the...
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