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Fab work Chris, bangers look spot on mate!

Thanks Guys, as always you are too kind. :o I didnt bother to crisp the skin at start or end of cook as WSM was running over 350deg anyhow so it was a little soft but i ate it all up regardless. Found the vinegar taste slightly noticeable, maybe i am not used to RSC as i have never had it...

Right guys and girls, did this today...marinated for around 6 hours...used cider vinegar instead of white... Had to truss the legs as the bones were falling out... I liked it a lot, swmbo was indifferent?...top grate of wsm with no water pan at round 350 deg f , turning and basting every 7...

Thanks Guys...gonna try to make marinade tonight and drop them in tomorrow am...as i got the kids to pick up on way home so wont get time ahead of cook

Yep i agree mate

Ok peeps, gonna do 4 legs of rsc tomorrow night for dinner. Should i marinate tonight and remove early in the morning as dont want to leave them for the 12+ hours that would pass from leaving the house jtomorrow morning and getting back in the evening as i fear that might be too long having read...

As usual Mike that is some awesome cooking there....beautiful, really beautiful!

Thanks guys, feedback on the rib is that it was very nice although perhaps a little too much salt (only seasoned it with evoo, salt and pepper). I didnt take the membrane off the back but wish i had and i did take the fat cap off although it was quite difficult to get it all off with the best...

reason i did this is to make sure all of it was probe tender which it wasnt at 190deg F (we work in C here) the proof is in the eating, just waiting for them to eat :-) thank you gents

Thank you Gentlemen Ribs i took to 87 deg c but i am cooking them for a friend, they are just eating them soon so awaiting feedback and will post verbatim here.

Sir, if you say it is then i take that as the biggest compliment....sure tastes good....bad byron gives an awesome kick ;-)

Hi Guys, thanks for the feedback, got bad byrons butt rub on the butt and just evooo, s&p on the rib....got a load of spices delivered yesterday but couldnt be arsed and my first time doing the beef short so kept it simple.... pork pulled just now...........

Well, was bored last night so slapped a Pork Butt on around 11.30pm and a Beef Rib at 6.30am this morning. Checking temps on the rib, about 60 deg C and still quite pink so in foil for a bit and will check shortly. Butt aproaching 92 deg C so just letting it run a little longer as cant quite get...

The skillet will have to be super hot so do on gas cooker as wsm wont have the right temps...no.cross hatch afaik so just turn 45 deg on skillet during sear phase

Aww shucks, you guys really are too kind :o ....i get my facebook friends hating when i post these pics up there (well all apart from those who actually get to eat it!).....they cant understand the passion of doing bbq well :confused:

Mate, i live in London and have a small garden and deck and already a performer and spirit but i went 22.5 as its always nice to have the room when friends need...as they will for sure once u cook! Fuel here costs more than usa but such is life..always enough left for the next.cook if you shut...

I told my wife i won my 22.5 in a bbq pic comp!....as i already have a performer and spirit in our very small (15ft x 40ft garden)....first time i made ribs for her uncle and aunt all was forgiven...box chopped up quick and put in the recycling bin!

Man you are a legend, those sausages look awesome...wish i could grill like that as i only do them for my kids...respect!