I’m a big believer in brining meat in order to add flavour but also tenderness. Yes I hear all the time if you buy quality meat you shouldn’t have to BUT it is too late once it is ruined so why risk it.

I hear all sorts of horror stories on defrosting a Christmas turkey, normally as people have forgotten to get it out of the freezer or because they thought fresh ones would be readily available two days before the big day!!

Hopefully you have read or seen Part One which is how to wet brine the turkey crown, well it has been brining in the fridge for 24 hours and it is now time to prep the crown for seasoning and of course smoking.

With Christmas just a month away I thought it would be a good idea to look at smoking turkeys. This mini series we will look at wet brining a turkey crown then smoking it on our Monolith Junior kamado

Well I seem to be getting into this cooking at work malarkey and it’s daft not to video the cook and post it up for all to see.

Field Sports Britain came in a filmed a piece on us and why we started The Barbecue Shack so we thought we would share this with you.

Barbecue is not just burgers at dinner time or sausages for lunch. It’s for whenever you are hungry and we all know cooking outside is better!

My Mom always said that I have a good face for radio which is why I’ve steered clear of video but this is our first go out showing you what we do, hopefully it is self explanatory so you won’t need a voiceover!

I had this thing called a ‘Day Off’ yesterday, apparently people have them all the time, first I’ve heard of it!