British BBQ Society Forums

Hi, my name is Phil, and I'm an addict.

I'd been thinking of buying a smoker for a couple of years, and finally took the plunge after going to this years Grillstock in Manchester. I went for a Proexcel 20.

I'm loving my new addiction for smoked meats. I seem to have given all my friends meat envy.

I'm also trying to diet, via the slimming world method, so trying to make meat as friendly to that as possible.

my aim is to get good at smoking and look at entering Grillstock Manchester next year and have a laugh. Manchester is local to me, thats why I chose that.

Thanks for reading.

If you want to see my food pics, smoking and non smoked, I tend to live my life on instagram - hippiecrap

Welcome fellow manc meat addict, I'm in Turton, north of Bolton.l don't know if slimming and BBQ are a match, I always want a cold cider as soon as the meat is on!

Hey Paulfire,

I often want a beer, but, I smoke a joint, (its hard to say this without sounding like a druggie) for my meat for work the next week. Seems to be working well.

I just need to work on rubs and marinades. I just have to balance things, slimming world lets you drink, even if only in moderation. Saying that, I'm no longer that big a drinker.

Keep the sugars down on the rubs and marinades, I'm not saying Weightwatchers or Slimming World would accept that as a diet meal, but it's got to help. You are reducing the fat content by slowly allowing the meat to "unctify" (not a proper word but hey it fits). So for Pulled Pork the juiciness of the meat precludes the use of good British butter on the rolls, go for a mayo free coleslaw and you never know it might work. And before those that know me ask why I still have a chunky waistline its because I'm 18 inches too short

keith157 wrote: because I'm 18 inches too short

Sorry Keith, you left yourself wide open here.


Thats what the Foodtaster keeps saying.

yeah, I am trying to avoid sugar in rubs and marinades, remove as much fat as I can and work from there.

I just need to stay away from the fat, the yummy yummy fat lol and bread

That wuld be the crusty fresh bread used to mop up the meat drippings

why not cook and prep it properly and just have a smaller portion?

Alright from a Manc down south

derekmiller wrote:

keith157 wrote: because I'm 18 inches too short

Sorry Keith, you left yourself wide open here.


Thats what the Foodtaster keeps saying.

naughty Derek Think I will have a word or two with Mrs Miller to rein you in