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Brisket #2.......getting there.
Thanks Danny. Regarding butter, about 20years ago, I had a Taoist T'ai Che teacher, who was also a great philosopher, and when speaking of butter, exclaimed that the Danish had been eating butter for 2000 years, and it hasn't harmed them! I grew up eating butter, and never stopped - everything...- andybigwood
- Post #3
- Forum: UK Smokers
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Brisket #2.......getting there.
- andybigwood
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Brisket #2.......getting there.
Weight: 4.3lbs fully trimmed section cut from full packer at Conisbees Butchers in East Horsley Smoker: WSM using wet-to-dry smoke chamber technique by Eric (forluvofsmoke) on SMF. Woodsmoke: Apple with some Oak. Charcoal: Supagrill charcoal briquettes – 5kg burning in a semi-minion(includes...- andybigwood
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- Replies: 4
- Forum: UK Smokers
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- andybigwood
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- Album: Brisket #2.......getting there.
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- andybigwood
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- Album: Brisket #2.......getting there.
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- andybigwood
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- Album: Brisket #2.......getting there.
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- andybigwood
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- Album: Brisket #2.......getting there.
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- andybigwood
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- Album: Brisket #2.......getting there.
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- andybigwood
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- Album: Brisket #2.......getting there.
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charcoal or lumpwood for mini wsm??
In my limited time smoking, I have used both lumpwood, which was sourced from a local charcoal producing company, and some briquettes made by a company called Supagrill. Even with the bags of lumpwood from the local company, there was still a small percentage of slag which was unusable. I read...- andybigwood
- Post #7
- Forum: UK Smokers
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DESPERATE TIMES! DESPERATE MEASURES!
Looks good Danny! (note to self) *Add sausages to the ever growing list of things for the smoker*- andybigwood
- Post #4
- Forum: UK Smokers
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Latest batch of Bacon
Nice work Wade! Out of interest, how much testing have you done with cure and smoke, before arriving at this end product? Andy.- andybigwood
- Post #4
- Forum: UK Smokers
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Kosher salt
Hi Jax, I got mine from ebay - http://www.ebay.co.uk/itm/380566318603?var=650080729318&ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1497.l2649 Different weight options available and a quick turnaround, but I'm interested to see where Wade gets his, if it works out as a better deal.- andybigwood
- Post #11
- Forum: UK Smokers
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The New "BBQ" Restaurant
I took another trip to Brighton today, this time with the intention(amoungst other things) of giving the Bar-B-Q Shack a visit for the sake of smokey food tasting It is basically the menu for the Worls End Pub on the London Road, opposite-ish the fire station, including pulled pork, brisket...- andybigwood
- Post #26
- Forum: UK Smokers
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Beer Butt Chicken
Hi Mark, this looks really good. I've yet to try smoking a whole chicken, although I've now done 3 or 4 chicken leg sessions on my wsm. I like you choice of seeds/spices - quite inspiring for when I get to smoke my first whole chicken! Andy.- andybigwood
- Post #4
- Forum: UK Smokers
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My first Brisket
- andybigwood
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My first Brisket
Weight: 879g Aberdeen Angus joint from Sainsburys butcher. Smoker: WSM with no water/sand in the pan. Woodsmoke: Oak with a small amount of apple. Charcoal: Supagrill charcoal briquettes – 2.5kg burning in a horseshoe fuse So, my first consideration was to marinage the joint, and I did this...- andybigwood
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- Replies: 1
- Forum: WSM Owners (Weber Smokey Mountain)
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- andybigwood
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- Album: My first Brisket
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