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  1. andybigwood

    Why You MIGHT Just Try A "WHITE!"

    Hi there - just joined this group - well I only joined SMF quite recently, but hailing from the UK, I have always enjoyed wine - red and white mainly with the occasional rose. Back in the 1980's, my father introduced me to a white wine, named Pouilly Fume, which I was wondering if I might find...
  2. andybigwood

    UK equivalent of Boston butt

    To add to the mint sauce story, after now finding out that my mother also had mint sauce regularly with lamb, I googled 'The history of mint sauce with lamb', and found this very interesting page: http://www.theoldfoodie.com/2009/10/why-mint-with-lamb.html so it goes way back, explaing that...
  3. andybigwood

    UK equivalent of Boston butt

    When I was a child in the 60's, whenever we had roast lamb, it was my job to make the mint sauce. At that time there was no ready made mint sauce in a jar - you made it yourself. So, I would pick a handful of fresh mint from the big clump of mint we had growing close to the back door. I would...
  4. andybigwood

    Locust, Black walnut, Beech

    Hi there, just thought I would mention that I used some beechwood for smoking some chicken legs yesterday. It produced a good smoke flavour to the chicken, and I would recommend it. Hope this helps, and happy smokin'!
  5. andybigwood

    WSM 18inch on its way!

    http://www.smokingmeatforums.com/t/156048/smoked-chicken-legs-and-lamb-steaks#post_1121055 If I hadn't already produced some very tender chicken legs, together with crispy skin, on my mother's gas grill weber, that I made into a makeshift off-set smoker, I might just go with your advice Wade...
  6. andybigwood

    WSM 18inch on its way!

    That Wade, is well worth knowing - thankyou. It was the 2 multi-probes that looked like a worthwhile advantage, however the 732's will drop in price due to the new model, so buying 2 x 732 would be a good alternative.
  7. andybigwood

    WSM 18inch on its way!

    Thanks DumasBro2 - I'll have to give that a try.
  8. andybigwood

    WSM 18inch on its way!

    Thanks JIRodriguez - I didn't know that about the lid therms. I was however using a basic proble therm - stuck in and left in the meat with a cable running to a display beside the wsm, giving me IT readings. That said, and added to what you have pointed out, the lid therm is way up in the lid...
  9. andybigwood

    WSM 18inch on its way!

    Well, it finally arrived at lunch time today. I fitted it together quite easily, and decided I might as well burn some charcoal. I have half a bag of restaurant lumpwood which I used to set in a horseshoe shape on the grid. My reasoning was that it should be easier to control the temp of a...
  10. andybigwood

    UK equivalent of Boston butt

    Hey Danny, I've only got one horse, however I like to chew the cud/kick some tyres etc :) I've played a lot with vinaigrette dressing, so I'm fine with vinegar, and will mix something appropriate for my pulled pork. Smoker should arrive tomorrow, so cook some chicken legs this week, then...
  11. andybigwood

    UK equivalent of Boston butt

    There are a large percentage of people in the UK who eat tomato ketchup with everything, so it's not surprising that some food outlets don't need to think twice about whether a sauce is complementary to the meat they're serving it with, or not. I can also see why maple syrup is served on bacon...
  12. andybigwood

    UK equivalent of Boston butt

    So I'm now wondering how you change the sauce/jus that is served depending on whether you serve the pork pulled or sliced? I've been reading about the vinegar/brown sugar based sauces that are served with pulled pork which just adds to my need to do the 'pulled' pork, but assuming it's more of...
  13. andybigwood

    UK equivalent of Boston butt

    Here's a photo I took in Guildford, mid-december 2011. I used a long shutter speed to make the shoppers look ghostly :) Shot from about 1ft off ground.
  14. UK equivalent of Boston butt

    UK equivalent of Boston butt

  15. 5716-edit3-epz.jpg

    5716-edit3-epz.jpg

    • andybigwood
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  16. andybigwood

    UK equivalent of Boston butt

    Considering the amount of different smoked foods I have now been inspired to try, I need to get the bicycle out and ride  for 2hrs everyday, if I'm to try them all as quickly as I want to, and stay relatively fit.
  17. andybigwood

    UK equivalent of Boston butt

    Darwin, thanks for the cut chart, and also for the 'shoulder blade roast' term. I googled that and got some good info back, meaning that I can now talk to UK butchers who aren't down with the US terminology, and be more specific about exactly what I want. I have a feeling that there are good...
  18. andybigwood

    UK equivalent of Boston butt

    I'm almost ready to make a trip to my local butcher to buy a Boston Butt, but rather than assuming my butcher understanding what I'm after, is there a UK equivalent cut that I can ask for? Interested to hear about other peoples experiences at their UK butchers when asking for this pork cut?
  19. andybigwood

    WSM 18inch on its way!

    Thanks DumasBro2. I was expecting delivery today, but I just spoke to the company who I bought the wsm from, and they're awaiting stock from Weber, so I now have to wait Ho hum...
  20. andybigwood

    WSM 18inch on its way!

    Thanks for the replies guys - since posting this, I have thought about using the test burns to see how much wood and charcoal the smoker uses over a given period. Just looking forward to it arriving now
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