JoeSalop wrote:I agree that what he did wasn't true bbq, but at least its introducing the British public to something different from burgers. ....... Gonna smoke some butter for next time.
Cold smoke I hope
I agree with you that it may have stimulated some folk to do more than burn burgers etc., but (rightly or wrongly) I felt there did seem to be an element of jumping on the bandwagon. However it's not the most blatant bbq claim from a chef. On James Martin's Saturday show a while back he had a chef who was THE UK BBQ champion, I believe he won the chicken entry at Laverstock a few years ago (info from Wiki apologies if its incorrect).
It is an old "discussion" about what actual BBQ is, if I put my frying pan on my gas grill and fry a couple of eggs are they BBQ'ed?
As to the belly pork I have always micro-scored (every couple of mm) my pork roasting joints, with a deeper score every 1/2 inch or so on belly to aid in cutting through the crispy crackling it makes for easier slicing
