Part of my problem being such a BBQ nerd is that I can have pretty high expectations of what is classed as BBQ. I’ve been fortunate to have been a judge at Grillstock, and have tasted some of the best BBQ in the UK. [Read more…]
Lots of the smokehouses that are springing up recently are urban in nature, but for me really BBQ is at it’s best in the more relaxed countryside. I have seen a few new places appearing in the country as the good word of true smoke is spreading, and it fills me with joy when they are good. [Read more…]
Eat Outside…This book is so much more than just BBQ. Genevieve Taylor is a real inspiration for anyone looking to enjoy Al Fresco dining this summer. [Read more…]
Flamers firelighters
Lighting your BBQ charcoal or wood fired stove isn’t sometimes as straightforward as you might think, many people opt for the lighter fluid approach, [Read more…]
There are some great British BBQ books hitting the shelves this Spring, Grillstock, Hangfire and Neil Rankin’s. The bias for these books will be US style BBQ but with a UK twist.
However there is a BBQ book that has a different focus… [Read more…]
Pit Barrel Cooker ReviewBBQ’ers tend to fall into two groups, those who like to fiddle with vents and temperatures/timings, and those who like to set their BBQ up nice and simple and leave it running doing “it’s own thing”. [Read more…]
A review of the newest smokehouse in York, by CountryWoodSmoke Facebook group regular Rick Paul.
Flip’N’Grate
I was very fortunate to have been sent a Flip’N’Grate to put through it’s paces over the summer. It’s a useful bit of kit, easily height adjustable, and easy to flip over with one hand. [Read more…]
ProQ Ranger Elite
I’ve been smoking on ProQ bullet smokers for a fair few years now, having had a ProQ Frontier as my first real smoker. I’m a big fan of the way they have ease of control and good performance. [Read more…]
Cherry chunk
What wood you use for your smoking matters…there’s some great woods out there, if you’re planning on smoking for a while for a cut like brisket or pork shoulder, you want a steady trickle of smoke from a wood chunk [Read more…]