Hello all,
I've recently become interested in 'proper' BBQ after many years of being totally underwhelmed by the British BBQ tradition of cremating sausages and chicken drumsticks. Now experimenting with brining, smoking and slow-roasting on a very cheap and cheerful covered gas unit, hopefully soon to be replaced by a Weber or something similar once I've worked out what's best.
I live in the sleepy town of Ashby-de-la-Zouch in Leicestershire, having previously lived (slightly coincidentally) in Farnham which is just round the corner from BBBQS HQ.
Delighted to find that so many others are flying the flag for proper BBQ, and looking forward to picking up tips from you all. Will try to get to one of the BBBQS events this summer too to check the quality I need to be aiming for!
JD



