Hello - low and slow fan!
Posted: 23 Jun 2014, 21:36Hi everyone,
Well, I'm a huge BBQ fan here. I grill on a 57" Weber One Touch Premium - I've done a lot of direct and indirect cooking, and a fair few low and slows, which are becoming my favourite.
My favourite recipes are hickory smoked bourbon drumettes, and Cabernet burgers, though I love the challenge of a pork butt.
That's the brief rundown - if anyone's interested there's more...
I got into BBQing when i was visiting relatives in Canada. An aunt had Weber's Way To Grill and flicking through it I was fascinated by the idea of indirect heat as a method of grilling - and enthralled by the idea of beer can chicken. So I tried it out and bought the book (import) immediately. Not long after I got my OTP, and started obsessively watching YouTube videos on BBQ techniques. It wasn't long before I was smoking on it as well, and I have to say that my eyes have really been opened - no more burnt sausages and worried Mum pre-cooking everything in the oven.
Anyway, I have found certain aspects of grilling in the UK tough - mostly the fact that the cuts of meat aren't what I want. So I'm looking forward to learning from the community here and maybe sharing a few tips too!
Well, I'm a huge BBQ fan here. I grill on a 57" Weber One Touch Premium - I've done a lot of direct and indirect cooking, and a fair few low and slows, which are becoming my favourite.
My favourite recipes are hickory smoked bourbon drumettes, and Cabernet burgers, though I love the challenge of a pork butt.
That's the brief rundown - if anyone's interested there's more...
I got into BBQing when i was visiting relatives in Canada. An aunt had Weber's Way To Grill and flicking through it I was fascinated by the idea of indirect heat as a method of grilling - and enthralled by the idea of beer can chicken. So I tried it out and bought the book (import) immediately. Not long after I got my OTP, and started obsessively watching YouTube videos on BBQ techniques. It wasn't long before I was smoking on it as well, and I have to say that my eyes have really been opened - no more burnt sausages and worried Mum pre-cooking everything in the oven.
Anyway, I have found certain aspects of grilling in the UK tough - mostly the fact that the cuts of meat aren't what I want. So I'm looking forward to learning from the community here and maybe sharing a few tips too!