Hi,
Not new to BBQ since I grew up in Texas. What is new, is getting used to the cuts of meats here. Almost the same cuts of meats but sometimes the names are different. I look forward to getting to know yall, and maybe get a chance to make it out to some of the competition in the area.
Texan living in NW London
Moderator: British BBQ Society
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ConorD
- Rubbed and Ready
- Posts: 590
- Joined: 19 Apr 2012, 18:50
- First Name: Conor Doyle
- Location: Wokingham, Berks
Re: Texan living in NW London
Welcome to the forum. As most of the knowledge that gain early on is from US based sites and videos we all struggle with the meat cuts and it has taken a while to train up a butcher to get me what I need. I'm even using that crazy temp grade of Fahrenheit (but only for BBQ 
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texasair
- Still Raw Inside
- Posts: 2
- Joined: 29 Dec 2012, 00:42
- First Name: Robert Quinones
- Location: Ruislip, London
Re: Texan living in NW London
Luckily enough, most weights/volumes are listed in metric and imperial here. Of course America had to be different and use a slightly different version of the imperial unit. One day American will join the rest of the world and become metric. I have been working on my butcher here, but usually I go up to one of the American Air Force bases and buy the beef there. Not the best selection sometimes but familiar cuts.ConorD wrote:I'm even using that crazy temp grade of Fahrenheit (but only for BBQ )