When I discovered American style low and slow....
I had my Weber about 6 months and done loads of grilling and roasting joints of meat as well as a bit of hot smoking. I then spent two...
Hot Smoking...a progression!
After sharing my initial 'deferred success' on the hot smoking front I persevered when my father-in-law (or his slightly better fisherman...
The first Hot Smoke!
True to my beliefs that mistakes are there to be learnt from and innovation, progression and development only happen through...
Barbecue Cuisine in the British Restaurant Industry.
The first piece of work I had to complete as part of my Top-Up MBA was an essay on 'Critical Issues in Business'. Well, the fast-paced...