British BBQ Society Forums

Looks like i live in the epicenter of BBQ'ing....

Live just southwest of Bedford, and have always enjoyed a bit of outdoor cooking.

Mainly gas BBQ'ing, but then decided to try branching out - this is my Pizza oven which i build a couple of years ago.



and the end result



More recently i've taken a liking to all things American (Car, Holidays, Food etc.) and last year purchased an Old Smokey Electric Smoker from the states.

Results were pretty good and i was pleased with the Ribs and Brisket i did



What i was missing was the Bark due to the enclosed nature of the Old Smokey, so early this year i imported a Camp Chef Smoke Vault.

Tomorrow will be its first use, and i'm planning Beef Ribs and Baby back port ribs.

Thankfully we have a local butchers/abattoir that will cut and provide any piece of meat i need.

So it'll be up bright and early to get those Beef Ribs on (8 hours i'm told), so they'll be ready for tea time.

I shall hopefully be able to report back with good news tomorrow.



Dean.

Welcome aboard Dean.
Just a "few of us" around.
Where do you get your meat from. I tend to use Woburn Country Foods.

derekmiller wrote:Welcome aboard Dean.
Where do you get your meat from. I tend to use Woburn Country Foods.

I use Evan's Butchers in Upper Shelton http://www.evansbutchers.co.uk/Evans_%26_Son/Welcome.html Never let me down, open on Sundays for that last minute panic stuff too.

Will cut anything, and you can email orders through, and they will make everything up in advance for you.

Pretty reasonably priced, though i always seems to struggle to come out of there with change from fifty quid....

I note he says he will get any cut of meat for you, under his BBQ section. Have you tried asking himn for any of the traditional US stlye cuts, Boston Butt, Tri-Tip etc?

keith157 wrote:I note he says he will get any cut of meat for you, under his BBQ section. Have you tried asking himn for any of the traditional US stlye cuts, Boston Butt, Tri-Tip etc?

No not specifically - but he certainly know he way around the carcass. If he doesn't know, and you could show him details he would certainly be happy too.

He will drag half a pig out and let you select exactly what you want.

If you decide to pay him a visit, you want to talk to Chris who is the main guy (but youngest in there). He is incredibly accomodating, and will as i say, cut anything anyway.

He does a lot of stuff for the African community, and i certainly seem some wierd and wonderful bits being prepared.

Keith.
You might want to give Paul a call at the Haynes farm shop (just up the road from Clophill) for Woburn Country Foods.
http://www.woburncountryfoods.com/
When the missus went over there the other day, he had baby backs on the counter, and when she mentioned packer brisket, he immediatly acknowledged that BBQers use it.
The quality of the meat is very good, cuts up everything we have asked for (so far).

Cheers mate, it's not that far away for a day out. I've often picked up their pre-packed stuff at Farmer's Markets.

Hmm back that way for my Mum's birthday next week. May need to nip over there. Is it Haynes Silver side?

Helloooooooo

And welcome to the beds bruvva's, thanks for the tips
On Butchers will certainly give them a look

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