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Bone dusted? What's that, please? 4 pound of rib sounds like it's from a monster pig. I think I need to ask my butcher to stop trimming so much meat off the racks he sells me. I've just discovered ABTs, and haven't got as far as seasoning them. What do you sprinkle yours with? I see ground...

It's pretty straightforward, of course, but for reference the original recipe is here: http://www.bbc.co.uk/food/recipes/pineappleinlimevanil_91730

Yes, Goose Island. Good stuff. I noticed the new label describes it an an English style IPA, which I think is quite ironic given the number of UK craft beers which are marketed as US style... A bottle in my local supermarket costs £1.79, or $2.77 according to Google's exchange rate. It was...

ABTs over ribs - some kind of full house, surely: The kettle - chicken thighs in a Mexican rub, onions/mushrooms/peppers in a balsamic/garlic/EVO marinade, and buttered sweetcorn in foil: Apologies for the fuzziness at this point! ABTs - I'd never made these before last weekend, I've made...

It's a beautiful day for a bbq in north east England. Hope you're enjoying good weather, wherever you are. Happy Smoke Day! Ribs prepped: And cooking:

UK supermarkets have a BBQ meat selection now, too. I've not noticed brisket (it's not the kind of BBQ the UK does, generally) but you can buy heat-and-eat pulled pork and ribs in a few different sauces. Nothing like the selection in Walmart, I imagine, but a definite sign that BBQ's becoming...

Definitely the best sauce I've found. The supermarket has their normal bbq sauce too, so I'll be picking up a bottle of that next time. Sadly, no marshmallow fluff in their 'American foods' section. They do carry a nice selection of American craft beer, though. ;)

Thanks. Coincidentally, since posting I saw someone prep corned beef on Food Network UK - I've only ever seen chefs make corned beef hash before, without ever seeing anyone make corned beef itself. I'm still not sure why it's called corned beef. Just one of those things? I've never brined...

Done: Kansas City rub, mango juice mop, sauced as pictured.

Wow. Looks amazing - will be trying this.

In the UK, corned beef comes in tins from Argentina. I see hunks of meat called corned beef on Food Network. Needless to say, it looks nothing like the same. Is it a brining/curing thing?

A description, not some obscure sport you've never heard of!

My usual method: wash and prick potatoes, wrap in foil and stuff 'em in the coals 'til done. Leaves more space on the grill for protein :) I'm going to try these soon, though. Potatoes is one of the things on my 'wish list' to cook properly on the smoker/grill. Potato nails sound a little bit...

Ingredients 3lb apples, peeled, cored and roughly chopped 1lb onions, chopped 6oz sultanas 12oz light brown sugar 500ml cider vinegar 1 whole star anise 1tsp coriander seeds 1tsp cumin seeds 1/2 cinnamon stick 1/2tsp fresh grated nutmeg Method 1. Add the spices and vinegar to a heatproof bowl...

:)

Hmm... This isn't working, is it?

So the boys woke me up at stupid o'clock, it's rained all day, and my abject team got beaten 4-0 for the second week running... ...but I have beers, and ribs for supper: <iframe src="https://www.flickr.com/photos/122427125@N07/13652032453/lightbox/player/" width="500" height="375"...

Hi, My usual setup for cold smoking is a ProQ cold smoke generator, and a box of some kind. I usually use a container around a third or a half the volume of a 18.5" WSM, I guess. When I've used the smoke generator in my WSM, the results have been disappointing - the smoke generator doesn't...

I always keep a tub of smoked salt in the kitchen. I've cold-smoked salt from anything between 4 and 13 hours. The longer it's smoked, the smokier the colour it takes and the smokier it tastes - obviously. But I'm not sure you can oversmoke salt. The smokier the better, imo. Smoke it, and...