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  1. The Smoking and BBQ thread

    I did turkey on the BBQ this year, with a dry brine beforehand. Went really well, better than my previous standard oven attempts. Tried to maintain temps around 350- 375F, took about 3hrs 20mins for a 6kg bird.
  2. The Man Utd Thread

    @Nicky All 4 here https://twitter.com/UtdClips
  3. Nintendo Switch

    I'm surprised how many of you have physical versions of the big first party games like Mario and Zelda. I would have thought it would be the other way round, as they're the ones you'll be playing most, and won't want to be swapping cartridges all the time. Is there a reason to go physical that I'm missing?
  4. Nintendo Switch

    I see Argos have some of the Switch bags/cases on sale, anyone used any of these and would recommend? Or is there a forum favourite official/Hori one? http://www.argos.co.uk/search/shop-all-technology-black-friday-deals-at-argos/category:50000327/
  5. The Beer Thread

    See the last page! Yeah Mad Goose is my favourite beer at the moment.
  6. The Smoking and BBQ thread

    Thanks @Jonny5 and @Shimmyhill yeah I used to get them from The Range but my local sold out ages ago, will try Waitrose, thanks.
  7. The Smoking and BBQ thread

    Anyone know of any retail stores that stock Heat Beads?
  8. The Smoking and BBQ thread

    @The Hierophant sounds good, I've done shoulder of lamb in the oven plenty of times but not tried it on the barbecue yet. How long does it take roughly? I find about 4 hours in the oven is usually enough.
  9. The Man Utd Thread

    This goal from Ronaldo
  10. The Smoking and BBQ thread

    Pork looks great @Shimmyhill nice one! A good recipe for pork shoulder leftovers is the Pork Ragu from Jamie Oliver's 'Save with Jamie' book. Very quick and easy to do and absolutely delicious.
  11. The Smoking and BBQ thread

    Nice!! I got a spray bottle from Wilko's, not sure if it was for hair or gardening or something, and went with Apple Cider Vinegar which definitely helped form a nice bark. Did you smoke it at all?
  12. The Smoking and BBQ thread

    @Shimmyhill Also if you need Kosher salt I found some on Amazon. I used sea salt on the pork as I didn't have any kosher, but I fancy trying it on the ribs as Franklin swears by it. https://www.amazon.co.uk/gp/product/B0011BPMUK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
  13. The Smoking and BBQ thread

    @Shimmyhill Hi, yeah I did use his rub and I think I went with 2 tablespoons each of salt and pepper, and then 1 teaspoon each of the garlic granules, onion granules and paprika. I was just trying to keep the ratios similar looks wise to what he used. I had a fair bit left over after covering it thoroughly. I used the rest on the ribs and in the slaw. Good luck! Think I might try doing beef short ribs at the weekend. Gotta make the most of the sunshine!
  14. The Smoking and BBQ thread

    He's one of the judges on the Pitmasters series which is on Netflix, I know because I've just started watching it!
  15. The Smoking and BBQ thread

    Thanks @Shimmyhill yeah I've heard about the snake method, I think I'd struggle to leave it that long though without touching it! Also I was spraying it with apple cider vinegar each time I topped up the coals as per the guide, and it definitely helped with the bark. This is the Franklin BBQ vid that I used as a guide if you're interested:

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