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Hey all!!
New here! Greetings from London UK! I gave an introduction on the Roll Call section of the forum, and Smokin Monkey directed me here! Great to see so many in the UK on here with a passion for BBQ!
We are 26 year old twin brothers who have a huge passion for American style BBQ. We...
Hey buddy! Thank you for the very warm welcome!
So great to see other pitmasters from the UK here on the forum, and amazing to see you guys are already holding events! I had a look, looks like a great time!
I will go have a look around the UK-dedicated sections and introduce myself.
Keep smokin'
Still wasn't bad enough to stop me putting it into a delicious (well, delicious for me) sandwich, so thats a plus!
(I'm aware I'm a little pickle crazy)
Wow, they look great! Those lucky possums and racoons.
Fermented then smoked sausage sounds really interesting to me. It adds a tangy taste, you say? What other benefits does fermenting it have, is it just for a particular taste? And does this mean you skip out the curing salt?
I've tried a...
Thank you for the hearty welcome!
Just as I thought, probably the fat rendering out.
Thank you for all the great tips and advice, I think my next investment will be a thermometer to read the internal temperature of the grill.
Here is a picture of how it turned out this time, for anybody...
Hey there fellow pitmasters!
Greetings from London UK!
I am a cold cuts fanatic and love bologna, especially paired with some pickles, cheese and beer!
A few weeks back, I thought why not make some myself?! So I did my research, got me some pork shoulder + pork belly cuts, asked the butcher...
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