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  1. Smokensalt

    Busy IRL but still cooking

    Hey everyone, Not posted in a while. Lots going on but have been finding time to cook well. Here's a few snaps of my better grill offs from the last few months. Been using all my grills recently. Not sure if I mentioned but since getting my KJ last year I have fallen in love with my...
  2. Smokensalt

    Houston, we have a problem

    Well, opened my brisket up today and wasn't an entire slab of protein. I was dying to do a full monster you guys all show off with you skills ;)). After taking out some hard fat that was left I've decided my only option is to go 2 rolled briskets. My butcher came round after with some pork...
  3. Smokensalt

    Basil cuttings, find a good plant and free forever

    Hey folks, My main love and career was horticulture, specialising in arboriculture before the body gave up. Here's a wee trick to get free basil. Take cuttings. Very easy, quick and if you love pesto or grilled tomatoes, halloumi and a handful of basil or use loads in your pizza sauce this...
  4. Smokensalt

    Slow v fast brisket, thoughts

    Seen a fair few vids on low slow v hot fast for brisket which got me thinking of trying the hot fast method. Has anyone here tried both and see a comparable difference in taste, bark etc? Not overly bothered about money & time saving as it's my wife and sons bday this weekend. Got a load of...
  5. Smokensalt

    New UK'r

    Hi everyone Found you last night looking for a brisket walkthrough in txt. Read a load of posts and signed up. Glad I did. Great ideas, comments and txt/video. Been bbqing for 3 decades, first 2 were casual, birthdays and random parties, but always had fun and started being branded as the bbq...
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