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Hi. This isn't beer can, but I use these - several chickens can be sat in single raosting tin, which catches all the juices to use later, or they can be set individually in round enamel roasting tins and the chicks sit there quite stable - the base is wide enough to not even wobble! I can fit...

I brine the chicken, then cook it 350 with some smoke. Serve it pulled in to pieces - more than "joinred" - would that be called puuled? Looks good - served with fresh coriander (cilantro?) and pomegranate seeds scattered about. Andrew

Susan - thanks for that! I'm sure I can find a cut that fits the role!! And will give it a whirl... Andrew

Could you tell me what cut of meat (and what sort of meat) a London Broil is? Perhaps anpther that I'd like to try! Thanks for all the recipes tips etc on this site - everything I've done so far has got lots of favourable comments! Andrew

Donald - I did a chicken using that method last week (brined, rubbed etc) but vertical raosted rather than butterflied. Best chicken I've had - the flavour texture is surely the important thing - rather than the terminology!! Another tomorrow if the weather holds.. Andrew

I'm intrigued - so you cook the meat in a jar - crockery? Or glass? And in a pressure cooker or what? It is new concept to me... Andrew

Kevin - thanks so much for that! You have been a great help to a newcomer to the WSM and I DO appreciate it. Thanks Andrew

Thankfully, EVOO is one of things easily available here in that case! These almonds are something I shall certainly be trying. Andrew

What is EVOO? Is there a home made substitute? (As it probably isn't avilable here...) Andrew

hello. This looks a great sauce - but a problem here in the UK. What are Alleppo pepper and Chilpotle pepper??!! Kevin - your advice on this site is great. What a bonus having professionals on tap! Andrew

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The briskets that taper and get thin at the end will nearly always overcook at the thinner end. Keep pluggin'! </div></BLOCKQUOTE> Would it be possible to cut half way...

Hello. A question about the cooking grids - do you clean them back to a shiny silver colour? Mine has been used three times now and the grids are a shiny brown! They clean up OK with washing up liquid and a good scrub, but only to this shiny brown. I could use Brillo or something and make them...

Is it possible to use fresh onions and garlic rather than dried / powdered? (I don't know where to get dried and powdered in the UK!!) I realize it would come out as a paste rather than a dry rub... Andrew

Tamales - what is that? Something I've never even seen in my UK cookery books. Any recipes? Have seen one recipe for Mole (Hugh Fearnley Whittingstall, book called "Meat") - but no mention of avocado leaf. A recipe for this would be good too. And I noticed a thread about chilli Well - EVERY...

Has anyone used the Brinkman meatloaf basket? A sort of meat loaf shape made of a nickel plated wire mesh. I can't decide whether to buy one or not... Andrew

Thanks, Doug and mark. Seems as though there are several difeerences in terminology, but the same ingredients DO exist! I'll go with Maldon Sea salt - light, flaky, pure and excellent flavour. Also - I've seen where they make it, so it feels nice to support a small local industry! Andrew

I notice that lots of recipes call for Kosher Salt. I've never seen this for sale in the UK. We have sea salt, rock salt, table salt. The firat two are completely natural with no additives; the sea salt is sort of flaky and crumbles easily, the rock salt is in very hard little lumps and needs to...

This recipe sounds great. Lots of wild pigeon available round here which woud be an excellent (possibly almost identical) substitute. Also, stock made from roasted pigeon carcasses is just the best!

Looks good, Morgan! Great colour. Whaty sort of thermometer do you recommend? Andrew

I really want to try this. couple of questions though before I go ruining a perfectly good bird! I'm assumng no water in bowl, but lined with foil to catch drippings? And how long, at say 320, for a 12 pound bird on average? Am I looking at 3 hours, or 5 or more?? Must say, the recipe sounds...