Hello from Devon

[Minesamojito]

Hi BBQ folk,
I've been having a look around the last couple of nights while waiting to join, it seems a very friendly place here, with lots of great ideas and inspiration to BBQ really well.
I live in deepest darkest devon, and love to cook on a big scale, have been playing with BBQ for a while, and want to improve what I do. I built a wood fired pizza oven this year and an outdoor kitchen with an oil drum BBQ/smoker.
I do lots of smoking, mostly trout, but want to do more stuff like BBQ ribs/brisket/pulled pork.
And i'm also planning on smoked turkey this xmas.
I'm looking into treating myself to a bullet smoker, and am thinking of a proq frontier? I went to Grillstock this year and was really inspired.
I already use the cold smoke generator for my smoking.
Look forward to getting involved here.
Cheers
Marcus

[keith157]

Hi Minesamojito, and welcome. Had a look at your blog, love the cider & pulled pork. For what it's worth I take the skin off before applying the rub (I think it gives a better depth of flavour) and cook the skin between two baking trays which keeps it flat. Also when oven cooking pork for pulling I use a roasting bag, which I think keeps the pork succulent, as well as giving some juices for freezing with the cooked pork, IF there is any left

[Minesamojito]

Thanks Doc, if they're good enough for you, then i'm sure they'll do me well, are you still down under showing the aussies how to bbq?
And thanks for the tips keith, I was pretty pleased for a first go, but am here to learn, used rare breed pork, so there were a few toothpick black hairs, but the guests were happy
Cheers
Marcus

[keith157]

MMMmmmm rare breed, lots of unctious fat n flavour. My butcher does a fair quality farm/outdoor reared white, more fat, and bigger meat than on the usual offerings. A couple of years ago we managed to get a whole British Lop for a reasonable price from a friend of a friend, who sadly doesn't have that friend anymore

[Minesamojito]

I'm very lucky to have a smallholding over the road from me that do rare breed berkshire pork, dexter beef, some lovely lamb/hogget/mutton, chicken and turkey
How come you very rarely see slow n low cooked lamb/hogget/mutton?
They have a dexter brisket sat waiting for me for when I get my new toy!
Cheers
Marcus

[keith157]

Mutton always has been a low n slow cook, hogget is a "chef's fav" at the moment but if properly dealt with works cooked either as lamb or mutton. Shoulder of lamb and the breast as well are favourites for slow cookery, not sure how they would fare. Hmmm......pulled lamb shoulder sounds nice

[Big_Fat_Dan]

Welcome Marcus, love you blog mate, looks really interesting, as for advice, i have nonthing for you as i'm new to the game myself, but there are some experianced head here and the help is neverending. Enjoy.

BFD

[Minesamojito]

Excellent, look forward to getting stuck into some mutton and hogget then, i reckon you'd be right on the pulled lamb shoulder, lamb turns to magic with fire i think. I'm planning on doing a spit roast lamb at some point, similar to the pig i did last year.
Cheers BFD, appreciate the welcome and the kind comments on my blog, it does seem a great place to learn and be inspired.
Cheers
Marcus

[Smoky Joe]

Hi Marcus

Nice to have you here. I have looked at the website and i have to say might try some of that at home.

Gav

[Minesamojito]

Cheers Gav, let me know if you have a go, always like to hear how people ge on, will be doing lots of BBQ posts from now on methinks