Hi from Milton Keynes, UK

Where 'ya from? Whadda 'ya cook on? Tell us a little about yourself. Is there a bounty on your head?

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steveh
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Hi from Milton Keynes, UK

Postby steveh » Fri Jan 13, 2023 5:19 pm

Hi all

I've recently (slight impulse) gone out and bought myself a 20" offset smoker and I'm here looking for a bit of inspiration from the home of BBQ!

I'm probably going to make a start with some chicken and pork - before moving onto beef ribs and brisket.

Any advice or ideas will be very much appreciated!

Steve
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Re: Hi from Milton Keynes, UK

Postby Rambo » Sat Jan 14, 2023 8:03 am

Welcome to TBBQF. Feel free to ask questions. There are different forums for different meats and other foods. There’s also a search option to help find subjects of your interest
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Re: Hi from Milton Keynes, UK

Postby bowhnter » Sat Jan 14, 2023 9:36 am

Welcome! Many knowledgeable folks here so ask away.
There are many different ways to bbq, so experiment, and have fun!

We like pictures so show off yer cooks 8)

Congrats on the new smoker!
Mike

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Re: Hi from Milton Keynes, UK

Postby GRailsback » Sat Jan 14, 2023 1:03 pm

Welcome, from Cypress, TX.
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Re: Hi from Milton Keynes, UK

Postby TX1911 » Sat Jan 14, 2023 1:12 pm

Welcome!
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Re: Hi from Milton Keynes, UK

Postby Boots » Sat Jan 14, 2023 1:39 pm

Howdy neighbor! If you are looking for inspiration I encourage looking into the photos all the fine cooks on the Forum share as they feed their passion for great barbecue, family and friends. See below for a few to illustrate some things you can do with your equipment too.
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BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Re: Hi from Milton Keynes, UK

Postby OldUsedParts » Sat Jan 14, 2023 3:02 pm

Howdy and Welcome to the :texas: Forum, Steve, always good to have members from across the Pond to swap ideas with :tup:
My favorite is Beer Can Chicken and it's basically cooked in your Smoker while Sitting on 3/4 can of beer with seasonings added.
The constant basting from the Can does Wonders to the meat, especially in the Moisture and Tender departments.
When the Bird reaches 165, it's done and ready to "enjoy". :salut: :chef: :texas:

My Favorite cut of Pork are the Ribs and I like to do them the 3-2-1 Style.
Low and Slow for 3 hrs say around 200 - - then wrap and raise the temp to 300 for 2 hrs - - Finally unwrap and glaze with favorite sauce for the last 1 hr. They should come out "fall off the bone tender and juicy" - - - Good LUck and be sure and let us know (pics are boss) how everything goes.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Hi from Milton Keynes, UK

Postby spacetrucker » Sat Jan 14, 2023 4:46 pm

greetings and welcome to the forum, as others have stated there are lots of great cooks here we are a friendly community who likes to take pictures and discuss methods of cooking.
Don't count every day, Make every day Count
Good Cue to ya..
steveh
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Re: Hi from Milton Keynes, UK

Postby steveh » Mon Jan 16, 2023 5:51 pm

Thanks all

I'll certainly be putting a few pictures on! The standard seems pretty high though!!

... just got to get used to the new smoker now - I've given it one go so far with okay results. It was around 36f outside though, so it might be a bit easier when the weather warms a little.

I'm looking forward to seeing what I can find on the forum!

Steve
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Re: Hi from Milton Keynes, UK

Postby OldUsedParts » Mon Jan 16, 2023 6:48 pm

If you can't find what you're looking for then throw a question at us :tup: :cheers: :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"

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