Hello from Birmingham

View previous topic View next topic Go down

Hello from Birmingham

Post  Phazeshift on Sat Jul 19, 2008 12:38 pm

Hi All,

I recently bought a ProQ Buckaroo + an extra stacker and after a few initial problems that were quickly sorted out by helpful folks I ordered it from I'm up and smoking, so I thought I'd sign up here and join your community as I picked up a few good tips here for my first couple of cooks whilst lurking previously.

I've so far managed to smoke a couple of pork joints, a chicken, garlic and some king prawns (which were a bit of a disaster) and I'm smoking a Boston Butt at the moment for more pulled pork (12 and a half hours in and it's still running at 230F from the first load of charcoal.)

I'm in Birmingham centre in the UK and I hope I can make some contribution here.

Andy

Phazeshift
Sausage Burner
Sausage Burner

Number of posts : 3
Location : UK
Registration date : 2008-07-18

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  Novice on Sat Jul 19, 2008 12:45 pm

Welcome Andy,
This is a great forum to get good advice from some experts, I'm new to this as well & it's been priceless. It looks like we are from from the same neck of the woods, I'm south Birmingham.

Novice
Burger Flipper
Burger Flipper

Number of posts : 166
Location : Birmingham England
Registration date : 2008-05-03

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  jenks_24 on Sat Jul 19, 2008 3:20 pm

Welcome Andy,

Wow pulled pork. Let us know how it goes.

Jenx
avatar
jenks_24
King of Q
King of Q

Number of posts : 234
Age : 43
Location : Kindsbach, Germany
Registration date : 2008-07-13

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  ILBBQS.com on Sat Jul 19, 2008 4:13 pm

Hi Andy!

Welcome (from the other side of the pond) to the group!

FYI...we like pictures! Smile
avatar
ILBBQS.com
Smokin Hot
Smokin Hot

Number of posts : 535
Age : 46
Location : In the Land of Lincoln...Illinois USA
Registration date : 2007-12-05

View user profile http://www.ILBBQS.com

Back to top Go down

Re: Hello from Birmingham

Post  Phazeshift on Sun Jul 20, 2008 12:05 pm

Thanks everyone.

Here's how it turned out, I cooked it for about 15.5 hours in the end:


Doesn't look like much


Smoke ring


Pulled pork

Phazeshift
Sausage Burner
Sausage Burner

Number of posts : 3
Location : UK
Registration date : 2008-07-18

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  Novice on Sun Jul 20, 2008 12:17 pm

Fantastic!

Novice
Burger Flipper
Burger Flipper

Number of posts : 166
Location : Birmingham England
Registration date : 2008-05-03

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  jenks_24 on Sun Jul 20, 2008 12:50 pm

How did it taste? Looks very good!

Jenx
avatar
jenks_24
King of Q
King of Q

Number of posts : 234
Age : 43
Location : Kindsbach, Germany
Registration date : 2008-07-13

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  bowhnter on Sun Jul 20, 2008 2:24 pm

Welcome!
avatar
bowhnter
King of Q
King of Q

Number of posts : 250
Age : 58
Location : Frisco, TX
Registration date : 2007-11-10

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  ILBBQS.com on Sun Jul 20, 2008 2:41 pm

Thanks for the pictures! What kind of rub/seasoing did you use on the pork before cooking?
avatar
ILBBQS.com
Smokin Hot
Smokin Hot

Number of posts : 535
Age : 46
Location : In the Land of Lincoln...Illinois USA
Registration date : 2007-12-05

View user profile http://www.ILBBQS.com

Back to top Go down

Re: Hello from Birmingham

Post  ChrisHewitt on Wed Jul 23, 2008 3:41 pm

Welcome to the Forum - the pulled pork look great!

ChrisHewitt
Sausage Burner
Sausage Burner

Number of posts : 16
Age : 47
Location : Reading, U.K.
Registration date : 2008-06-30

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  Phazeshift on Tue Jul 29, 2008 12:56 pm

Sorry, I've been working away the last week.

The rub I used was a recipe I found online with some garlic powder added:

4 tablespoons paprika
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder

I covered with Dijon mustard, then the rub and left it for about 8 hours before cooking.

Phazeshift
Sausage Burner
Sausage Burner

Number of posts : 3
Location : UK
Registration date : 2008-07-18

View user profile

Back to top Go down

Re: Hello from Birmingham

Post  ILBBQS.com on Tue Jul 29, 2008 1:08 pm

Phazeshift wrote:Sorry, I've been working away the last week.

The rub I used was a recipe I found online with some garlic powder added:

4 tablespoons paprika
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder

I covered with Dijon mustard, then the rub and left it for about 8 hours before cooking.
I'll bet the garlic added some real nice flavor! Good call.
avatar
ILBBQS.com
Smokin Hot
Smokin Hot

Number of posts : 535
Age : 46
Location : In the Land of Lincoln...Illinois USA
Registration date : 2007-12-05

View user profile http://www.ILBBQS.com

Back to top Go down

Re: Hello from Birmingham

Post  Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum