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Eric I'll also add (strangely following Jim's post) that with the Minion Method the amount of charcoal that is lit increases quite quickly if you let it get out of control, as Jim mentioned the idea is to control the amount of burning coals. Those initial 20 briquettes will light another 3 or 4...

James I work in Holborn and there is a butcher here, but he's really grumpy. Dulwich is the perfect place for a butcher as it doesn't have one, so whoever is opening it will get alot of business. There's also Borough Market but the prices are steep and you have to pre order, might have to...

I *do* like the results I get with foil, it stops them from drying out and tenders them up too. Instead of 3-2-1 try: 3 hours, 45 minutes in foil, then cook until finished. morgan

I get 100' easy as long as it's line of sight. I was most worried about this but have had no problems yet.

Ever wanted a nice comparative explanation of ribs, rib terminology, etc... check out the Ribman and Everything you wanted to know about pork ribs nice pics and such. morgan

Hi Mike I've seen this one data logger but it's not real time to computer, you have to down load via USB or mem card. morgan

Agreed Scott, I just always give myself loads of time, and then foil at the very end, shut all the vents and leave it on the grate for a few hours. morgan

Rick From the ingredients listed in the FAB-* products it is apparent that flavour enhancers are used : MSG & disodium inosinate and guanylate are used together frequently, autolyzed yeast extract provides a mix of amino acids, these will bring out and intesify the natural flavours in the meat...

Hi Charles How did it go ? IMHO Lose the expanded metal mod, its bound to impede the airflow as the ash builds up. Perhaps the two charcoal grates at 90* mod would be more appropriate. Also, I have never been able to get a butt done in less than 2 hours/pound, I've also never been able to...

I save the fat and really dry bits off the brisket and make chili with that. You have to skim the fat off but it imparts a lot of flavour along the way. Also, the dry, leftover bits of brisket seem to come back to life in the chili. I've never put ground meat (or beans for that matter) in...

To follow up Jim's point about phosphates (I am compelled to research everything ) I found some interesting sites and papers that cover additives to food. I find this very interesting: Paper from the 9th International Symposium on Yeasts, Sydney, August 1996 there are references on this one...

Jim, I thought it was just an acidity regulator, thanks for the info. Susan, I've considered it. If it's a bit dry I can always slice the whole brisket and add some glace de viande and slowly reheat. Keeping the moisture close might be the way. morgan

I just looked at the ingredients for FAB B FAB B Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed), sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum Flavour enhancers + oil + thickener, might try...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> I'd be happy to ship it to you if you wanted to try it). <HR></BLOCKQUOTE> The offer is much appreciated, thank you, however, I usually put my parents or brother on "mule" duty. Or they bundle it in with a care package...

Thanks guys I can get brisket flats easily enough, the whole brisket is a bit elusive. I imagine injecting will produce a more homogenous finished product as well. Fortunately, a brand new butcher is opening down the street from me (bringing the total number of butchers to one!), and knowing the...

I'm almost considering *not* cooking brisket over here (UK) anymore, I can't seem to find nicely marbled cuts of meat. I was wondering if anyone ever lards their brisket to artificially introduce fat ? I can either get tender/dry or tough-ish/moist. I've tried pulling the meat off the BBQ at...

Exactly Dean The basic brown stock is a fond de cuisine, and making a good stock is an art. I mix tomato paste with a bit of water and paint the bones with the the tomato while browning them. I also use a chunk of bacon or salt pork. Oh yeah, I do the bones first then the carrots and onions in...

Hi Gary I like to go for 3 hours + a bit more then wrap 'em in foil for an hour, then take the foil off and finish them. I find they get tender this way, almost falling of the bone, but not quite, and thet tend to stay really moist. Also, if you close the top vent you trap smoke near the meat...

I'm gonna agree with Harold, I've been getting some flats here in London that look good at first, after cooking you can tell that there wasn't much fat in the meat in parts, those were the dry bits. I saw some great cuts of meat, striated with fat in Paris last weekend. I think its called...

I like to take a disposable aluminum roasting pan and fill it with halved plum tomatoes (usually after I've cooked something else, but sometimes on the lower grate with something cooking above it) and let the go for a few hours. You can mash these through a china cap strainer to make BBQ sauce...