Ahoy bbq buddies, I am going away this weekend and planning a leg of lamb for Friday and a brisket for Saturday. Want to do the leg of lamb minted and going to put her on the Webber. Does any one have any recommendations on how to make the rub up/what to do?
@ArtustBBQ You have spoilt yourself! But I agree for average joe it’ll do when you start to get into it there is much better out there and then at a pound it got to worth a try.
Not yet but have been talking about it now the prices are lower. If I can find one near enough I’ll have it. Thanks for the link mate will read through.
There's only one way we can think of to say "Thank You" to all the people who donated for our stamp appeal and that's to go big....!
So we have 5 pots of 'Pig Ass Rub' to divide up + share thanks to @BBQGourmetUK Usual rules, must follow us and RT (quote tweets don't count). Go
Friday prize draw, for all those interested in hydronic balancing, I’m giving away the hydronic bible @IMIHydronicUK @IMImrjasonmoore @MarkPardy_IMI just retweet and like for your chance to win. Winner will be chosen on Monday 👍 these are like gold dust 😃
@jamieeast I was chuffed when you stayed on after April and assumed they had realised how good you were and were going to say. I’ll be keeping an eye out and listing to your shows. Thanks mate.