Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

One issue with trying to do American bbq in England is our animals are reared so differently. Theirs are grain fed, our better cattle are often outdoor pasture raised. Grain feeding tends to make for much more marbled meat, our cattle tend to have their fat on the outside with less marbling. So we end up missing out on the internal fat that renders down and bastes the meat from the inside out. US beef is graded by the marbling and fat content because fat makes for flavour.

I have been contemplating freezing sticks of dripping and then making incisions deep into beef and inserting the fat into the meat.

Also the fear of cholesterol has meant that lots of people ask for leaner joints of meat so farmers rear for the market they supply. One chap near me rears pigs, and I got half a pig from him and it was good, the next year I got another half pig and it had so little fat, when I asked he said it was just because lots of people were concerned by how fatty the meat was so he had used a different breed of pig, but for me the 2nd purchase lacked flavour.