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giofox
now have one brisket in a dry rub, another marinating in worcestershsire sauce and beef stock
2 pork shoulders have been injected with a blend of spices, apple and pineapple juices
dry rub has been made for the beef ribs
rubs have been made for the other pork shoulder and beef brisket
a mother sauce has been made and currently making a thin tomato and vegetable juice based sauce
next up will be the think and rich bbq sauce
pork skin from the shoulders is in 2 different dry rubs - salt and toasted fennel, salt and five spice. they have been wrapped in clingfilm. tomorrow i will boil them whilst wrapped for a couple of hours and then fry them down to make pork scratchings
at least this year i should be able to sleep through the night as the smoke will be looking after itself