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Well, just had payday so thought I'd do a big burn so I can freeze stuff and have it through the month for lunches at work and suppers and a little something for tonight too .

Started off with this lot



On the bottom shelf I've got a big peice of porn loin to see how that smokes, two bits of beef shin and two racks of pork ribs for tonight



And on the top shelf I've got a fatty with black pudding in the middle (normally use chorizo but thought it's time to try asomething else, will report back with pics later), some chicken drum sticks and wings for deep frying as per my other thread, very nice but I need more practice and three beef skirts with Wicked good BBQ rub and marinade being used, these will be done to slicing temp and sliced real thin and most of it frozen, this stuff is great, if you haven't got it, get the 'Wicked Good BBQ' book and try the beef rub and marinade on something like this.. WOW



I LOVE this stuff, shame about the weather but I'm just sat in the kitchen with a beer watching it go

Where did you get that bottom grill from?

Looks like fun!
If youre going to cook and freeze bbq i recommend a vac packer

aris wrote:Where did you get that bottom grill from?

It's just weld mesh from a local steel supplier, I laid the original grill on top of it and drew around it with a marker then cut it out with my grinder.

SOOOO MUCH cheaper then the £30 that Weber want for a 22.5" grill, I just covered it in oil to season it for a burn.

As for the vacuum sealer you're not wrong, if anyone is giving one away I'll also take a bacon slicer, digital thermometer and 12 month supply of wood

bencops wrote: If youre going to cook and freeze bbq i recommend a vac packer

Has anyone got any recommendations for one, I looked at the Lakeland one last night, but the reviews werent very good. I have a ton of pulled pork to sort out.

[quote="stretchie_"]...................On the bottom shelf I've got a big peice of porn loin to see how that smokes, two bits of beef shin and two racks of pork ribs for tonight

Glad I'm not the only one who gets excited at all that meat

I've got a food saver but they are expensive and there is no "Seal Only" function, so would buy differently next time. It has an advantage you can use canisters with the attached hose, something I've never used due to the cost of the jars.

Have a look at the JML online and at supermarkets. I have no idea how good it is but it looks to be okay

http://www.fresherpack.co.uk/products/1 ... hpack_pro/

I've used this for a couple of years. Steve Heyes is sponsored by them.

I've got to say, that pork loin was amazing.

We weren't sure how it would work as it's not a fatty bit of meat but it was a proper WOWER when we cut into it, REALLY juicy, the shin not too good, was really tough but I'm sure we ended up over cooking it.

I'm going to go and have a read of how others do ribs and things, I'm a bit too haphazard really, I just leave it on the smoker until I get to X temp no wrapping, no injecting. I really like what we've got so far, and feel confident to say that I can do beef skirt well but the rest I really need to practice