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  1. IMG_4114[1]

    IMG_4114[1]

    • john trotter
    • Media item
    • Comments: 0
    • Album: Pork joint
  2. IMG_4113[1]

    IMG_4113[1]

    • john trotter
    • Media item
    • Comments: 0
    • Album: Pork joint
  3. IMG_4111[1]

    IMG_4111[1]

    • john trotter
    • Media item
    • Comments: 0
    • Album: Pork joint
  4. IMG_4112[1]

    IMG_4112[1]

    • john trotter
    • Media item
    • Comments: 0
    • Album: Pork joint
  5. IMG_4109[1]

    IMG_4109[1]

    • john trotter
    • Media item
    • Comments: 0
    • Album: Pork joint
  6. john trotter

    Pork joint

    im learning                        next time wear gloves to do the rub, sharpen the knives 
  7. john trotter

    Pork joint

    hI all i have just got in  had a  read of all your tips, thanks guys,  well the the pork was rolled so removed the excess fat, decide to cut of the skin, meanwhile the wife informed me she had found these in Asda, do i give them a try or go to last weeks salt and pepper? well you only live...
  8. Pork joint

    Pork joint

  9. IMG_4108[1]

    IMG_4108[1]

    • john trotter
    • Media item
    • Comments: 0
    • Album: Pork joint
  10. IMG_4107[1]

    IMG_4107[1]

    • john trotter
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    • Album: Pork joint
  11. john trotter

    Pork joint

    Hi all going to get smokin this weekend  have bought a pork joint,  do i leave the skin on and cut it and salt as a normal oven or do take it of and give it a rub?was thinking of doing a full  smoke 10 -4 answers on a postcard please 
  12. john trotter

    RUBSin the UK

    Wade you are correct i thought the ribs could do with a bit longer had the brisket in at 11.30 this morning maybe the ribs should have gone in aswell the ribs did come of the bone so was quite happy and the taste just out of this world,family were impressed,don't know what to have a go next but...
  13. RUBSin the UK

    RUBSin the UK

  14. john trotter

    RUBSin the UK

    well Saturday t time a success salt and pepper onion granules,  chicken thighs in brine for two hours brown sugar and salt ,i set the Brisket of this morning removed a lot of fat  seasoned and put on the uds Temp at 250 f hours later hey presto and it was gone a
  15. IMG_4073.JPG

    IMG_4073.JPG

    • john trotter
    • Media item
    • Comments: 0
    • Album: RUBSin the UK
  16. IMG_4077.JPG

    IMG_4077.JPG

    • john trotter
    • Media item
    • Comments: 0
    • Album: RUBSin the UK
  17. IMG_4078.JPG

    IMG_4078.JPG

    • john trotter
    • Media item
    • Comments: 0
    • Album: RUBSin the UK
  18. IMG_4076.JPG

    IMG_4076.JPG

    • john trotter
    • Media item
    • Comments: 0
    • Album: RUBSin the UK
  19. IMG_4074.JPG

    IMG_4074.JPG

    • john trotter
    • Media item
    • Comments: 0
    • Album: RUBSin the UK
  20. IMG_4071.JPG

    IMG_4071.JPG

    • john trotter
    • Media item
    • Comments: 0
    • Album: RUBSin the UK
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