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I think Stone still wins hands down, for those who may have missed it the first time around. Relax, have a homebrew etc

Now you know why all us Brits talk about the weather - all the seasons in one day isn't unusual.

OK here are a couple that come to mind: 1. When I was a child we were on a beach in Dorset (UK) that was sort of garvel. Anyway we lit a driftwood fire to cook on and sit round, as we used to. Everything went well – sausages, dampers etc until we started hearing pops from the fire – I was...

OK so what’s the appropriate food hygiene practice for freezing and re-heating Q? I portioned my leftover pulled pork into plastic freezer bags (not vacuum), sucked most of the air out and froze them. I allowed a bag to defrost in the fridge. I then reheated some of it gently in the microwave at...

Lee - don't know if this is of interest http://www.thebbq.co.uk/special_offers/ I saw something like this in a pub car park - the Charlton Arms by Ludford bridge (Leominster side) in Ludlow (http://www.pubsgalore.co.uk/pubs/32062/) which sort of got me interested in the whole BBQ thing. You...

OK I'm going for a record - three adjoing UK posts Lee - do you have reason to stray from the hallowed WSM path? I know you were concerned about charcoal availability over here through the winter and in another thread you asked about gas (I wondered about the Aussie gas kit but it's only...

Sean - you've created a flurry: Aussi CI grate

Here here about the glasses - it sounds silly but it is true. Mind you my mother told me champagne tasted best out of teacups, but that's probably more to do with being in a situation with champagne, teacups and no glasses! I agree - beer while cooking (either some eurofizz or possibly Courage...

Hi Lee That shoulder looks awesome, hope you have the time to smoke it!! (and possibly post some details here). I think I've seen the book in one of the butchers shops in Ludlow - is there a geographical connection or just the trade? Hope you made it to the food festival, I didn't make it but...

OK - just got it - spotted my reflection in the lid, so how does one go about taking a pic of a nice shiny lid without that hall of mirrors effect - I see Joel K had the same issue in his second pic. Security thread

And the pic we all want to see you won't have - the water on grease fire. Sounds like you should have made a public information film! Did any of your folks ask if it was always like that? Great post - made me laugh despite having my homebrew days (largely) behind me. The staff at the chemist...

This sounds straightforward - and is certainly true of curries and other spicey dishes - the first mouthful blows one's tastebuds away and subsequent tastes then become apparent. Presumably your theory is that the constant smell of the cooking smoke dulls the senses by the time the food is...

I think the time was more like 23 hrs. looking at the times of the photos the internal temp was at 83.5 C (182 F) after 22½ hrs (the one with my shadow in - I couldn't find and angle to avoid it, I'm shy after all - still better than a naked reflected image - he-he) but I'd pulled it after...

I'm hoping this link will take you to my first pork shoulder smoke. For the record it was great - just had some from the freezer for lunch - but I've lost my cooking log. About 25hrs I think with no troubl;e keeping a steady temperature - great. The weather was overcast but windy so I put the...

OK - well OT, but this is "just conversation" I'm not a Hobie sailor - I've had to dodge a few in Poole harbour (UK) and I question their sanity, looks fun if you can get away with it though! The grilling competiton sounds good too - wonderful idea. As children we had a rule when camping -...

Hi Meyer I'm keen to try some lamb but there don't seem to be many recipes around. I thought this might be because most lamb is already tender enough and the fat does well roasted. The popular smoking cuts of pork and beef are full of connective tissue that needs breaking down with the low &...