British BBQ Society Forums

Been lurking here are several days - there is much I can learn, and much I can contribute too.

My BBQ exprience is mostly direct heat grilling, with some low and slow done in the oven. I make my own sausages, and do a bit of charcuterie on the side. I've lived in the UK for 17 years, lived in South Africa before that for about 10 years and California before that. I've been making my own biltong for about 20 years.

I have a bit of a fetish for cookware - my cast iron collection is growing! While I do like gizmos, I also like doing things from scratch - the old fashioned way. Same for recipes - I like doing things from scratch. Ketchup is not an ingredient in my book

I would like to do slow smoking - but don't have a smoker. Will probably build one from a barrel (when I can find one).

That's all I can think of for now

Welcome aris, you'll find plenty of help with your proposed UDS build here. Love to have your Biltong recipe as and when
Oh and I have used ketchup in the past, and it's in several of my recipe books.

Welcome! Looking forwards to reading some of your recipes - very interested in starting to make my own sausages too...

keith157 wrote:Welcome aris, you'll find plenty of help with your proposed UDS build here. Love to have your Biltong recipe as and when
Oh and I have used ketchup in the past, and it's in several of my recipe books.

I'm guessing they are American books. Ketchup is considered one of your five a day there!

Welcome Aris, I too have spent some time in S.A. (Eastern and Western Capes) a wonderful, beautiful country. It was there that I started to learn the skills of braaing which converted me from gas to lumpwood. Q'ing whole beef fillets overlooking the Indian Ocean with sundowners are glorious memories that will stay with me forever.
Do you use potjies? If so, will look forward to sharing recipes with you
Mrs Irish recently treated me to a parcel of Ina Paarmans and Robertsons braai spices from a SA shop here in the U.K. Needless to say, a few briskets, chooks and rib racks have sampled these lovely flavours in the last few months

aris wrote:

keith157 wrote:Welcome aris, you'll find plenty of help with your proposed UDS build here. Love to have your Biltong recipe as and when
Oh and I have used ketchup in the past, and it's in several of my recipe books.

I'm guessing they are American books. Ketchup is considered one of your five a day there!

Mostly US yes, I've a couple of UK books as well. You know the essential ones "Ainsley's BBQ Bible" sadly someone borrowed my "Floyd on Fire" many years ago

keith157 wrote:

aris wrote:

keith157 wrote:Welcome aris, you'll find plenty of help with your proposed UDS build here. Love to have your Biltong recipe as and when
Oh and I have used ketchup in the past, and it's in several of my recipe books.

I'm guessing they are American books. Ketchup is considered one of your five a day there!

Mostly US yes, I've a couple of UK books as well. You know the essential ones "Ainsley's BBQ Bible" sadly someone borrowed my "Floyd on Fire" many years ago

It is easy to substitute ketchup. I use a combiation of creamed passata and tomato purée, plus sugar and spices. I will be sure to post a recipe for BBQ sauce soon.

London Irish wrote:Welcome Aris, I too have spent some time in S.A. (Eastern and Western Capes) a wonderful, beautiful country. It was there that I started to learn the skills of braaing which converted me from gas to lumpwood. Q'ing whole beef fillets overlooking the Indian Ocean with sundowners are glorious memories that will stay with me forever.
Do you use potjies? If so, will look forward to sharing recipes with you
Mrs Irish recently treated me to a parcel of Ina Paarmans and Robertsons braai spices from a SA shop here in the U.K. Needless to say, a few briskets, chooks and rib racks have sampled these lovely flavours in the last few months

I was in JHB. Oddly enough I too was given a load of spices by my MIL when she visited from SA recently - but have not tried them yet (the weather has not been cooperating!).

I have a collection of flat bottomed potjies which I use on the stove. If I need to use it on a BBQ, I just put it on the grates or a special stand I have. Do not (yet) have a three legged one.