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  1. kiska95

    Weekend cook

    Hey Hey Mr Que! Welcome to the SMF UK forum, you will love it on here! The beauty of the SMF UK forum is that you have the advantage of some pretty savvy BBQ aficionados, some with brilliant technical expertise (WADE) but also have the help of our massively experienced US cousins straight from...
  2. kiska95

    First Ever Brisket

    Still looks good!!! just remember that although brisket is trimmed of fat it still has a lot of collagen in the connective tissues that break down and keep the meat moist when smoked at low temps
  3. kiska95

    Leg of Venison

    Het Gavvy, Yep I have done some Venison Remember there's is no fat on them so I would inject a marinade, sear it off and cook at 250f until you reach the IT you want. You could also consider wrapping in Streaky bacon like a Fatty. I did a haunch one Christmas, wrapped in bacon and also wrapped...
  4. kiska95

    I broke in the Weber yesterday.

    Hi Just to round this off with the original comment about R L Stevenson..................... From Wikipedia "A plaque above the door of a house in Castleton of Braemar states "Here R.L. Stevenson spent the Summer of 1881 and wrote Treasure Island, his first great work". Braemar is in Royal...
  5. kiska95

    Last Nights BBQ

    Hi Gavvy That's an excellent smoke ring on there mate looks brilliant and moist. My last brisket was about 12 hour job but that appears to be about right. I did the same first time round! Did the Franklin 50/50 with the S & P and rubbed it in, the bark was a bit peppery and thick. But when you...
  6. kiska95

    How Did You Hear About The UK Forum

    Was on a different forum which was a bit unfriendly and the Angel that is Wade showed me the light!
  7. kiska95

    My new toy has arrived

    I suppose the only bother with them unless you break them down is the stacking and placing of them. Did you have to break them up Wade?
  8. kiska95

    Pork cheeks

    Hi The beef cheeks are not huge so at less than a fiver should be Ok for a meal for one. To be honest I don't like sauces on Beef just Wings & Ribs
  9. kiska95

    BBQ Champ

    Hi John et al. Peace to you too. I too have fell foul (a number of times) of people judging 2D posts (emails)  in a 3D world! It is so easy to be misconstrued and end up being misunderstood and battered. No worries on my part as I felt I knew where you were coming from but it does get a tad...
  10. kiska95

    I broke in the Weber yesterday.

    Hi Rabbit, Thanks great info           Sorry to rain on the parade but you might find it was Charles Dickens that was the writer synonymous with Towcester. He stayed at the Saracens Head and wrote about the place in his first novel the "Pickwick Papers"   
  11. kiska95

    Pork cheeks

    Hi They are a great choice so are beef cheeks if you can get your hands on them Unctuous the word is Try Stubbs BBQ sauce I think its better. As a bit of an experiment for yourself try equal measures of Stubbs, Franks Hot Sauce, and Sriracha Sauce. You can then do what The Negative One showed...
  12. kiska95

    Beef short ribs

    They do look nice mate!
  13. kiska95

    cooking me a brisket

    Stiffening the Main Brace I think he means.
  14. kiska95

    BBQ Champ

    Call me "Mystic Brisket" but I predicted the finalists 3 weeks ago!
  15. kiska95

    CPL Staffordshire Coal

    Strangely enough, got a Booker card, (temp one for now) and visited Bookers in Team Valley Gateshead for my ribs.  On checkout the lady said you need to register your card because I was from a different store, Sunderland, OK. Anyway on chatting the lady said I could have just used my Makro card...
  16. kiska95

    Beef short ribs

    Hi Jonty, Nice looking ribs, they have pulled back off the bone well Yeah I think the foiling and resting does make a lot of difference to tenderness as they braise in their own juices especially as they are individual ribs. Did some without foil and they had a thicker bark, tender but just...
  17. kiska95

    Charcoal

    May have been already mentioned but Homebase have Weber Premium Briquettes for £3.93 and 2 for one just cleaned out the Gateshead depo. Also 8KG lump at £9.99 @ 2 for 1
  18. kiska95

    cooking me a brisket

    Yep Danny you are in a way correct but there was a more definitive reason for fat less meat during the war that lingered on after the war during rationing. "It turns out that fat is good for more than introducing flavour and moistness, it’s also pretty good for making bombs. During World War...
  19. kiska95

    Vacuum Sealer

    Hi James Sorry for a late reply but yes I did have similar problems but vanished once I had moistened the seals. Mind you never got any instructions with mine and the You Tube Vid was cack!
  20. kiska95

    Attire for 2016 SMF weekend

    Nah you're a pussy! (cat) Daaaaannnnnyyyyy, Smokey wood wants to know where you are????????
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