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Well it's done nice flavour might be a bit tough though took it to 208f internal but it could be me being over critical, not sure, happy though only my second attempt
Well it's time to take the plunge and go for a brisket, got one prepped up for tomorrow with a coffee rub. Hope to get a uds build finished as well so there goes my lay in!
Hi wabby welcome to the forum everybody on here will help if they can there's a wealth of knowledge on here,I'm a newbie too.if you can make it the woodhal spa weekend is fantastic I learnt loads last year. If you need hands on help I'm in Burton stather
Tried river cobbler Danny not quite sure about it.I live near hull and Grimsby so we've been spoiled with quality fish usually haddock the cod was sent to the southerners who don't know any better. I'll try anything really, had the Florida platter once alligator, catfish & frogs legs
:yahoo:It was just a couple of teaspoons of pork gravy granules Danny just for depth of flavour, maybe I didn't use enough bacon, it just seemed to be lacking something.not as good as yours Danny but getting there
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