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Hi I’m new here and I like to burn things


Badgerfist
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Evening all

my name’s Theo and I’m based in East Sussex. I’m a part time butcher and a full time word fired obsessive. Mostly I cook on a pro q frontier  and have done for about 3 years now but I also have a habit of buying other wood fired charcoal burning cookware. Also a very big fan of an open fire cooking dirty on coals heating up some cast iron or any other form of fire based cooking.

hoping to learn a little more and banter along with some likeminded souls with a shared obsession 

Edited by Badgerfist
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42 minutes ago, Icefever said:

Ditto...I often wonder how we come by our forum names,  I know some on here but we've had a good run of new members of late.

With some of the names Ice, I really think it might be best not to ask! 🤔

Welcome Badgerfist. 😀

Edited by Phlashster
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18 hours ago, Badgerfist said:

Evening all

my name’s Theo and I’m based in East Sussex. I’m a part time butcher and a full time word fired obsessive. Mostly I cook on a pro q frontier  and have done for about 3 years now but I also have a habit of buying other wood fired charcoal burning cookware. Also a very big fan of an open fire cooking dirty on coals heating up some cast iron or any other form of fire based cooking.

hoping to learn a little more and banter along with some likeminded souls with a shared obsession 

Welcome to the forums! I always envy people with a butchering background of some sort - I'd love to learn more about meat and the various cuts at some point.

Look forward to seeing some of your cooking. :) 

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Looking forward to your adventures, show us your cooks and hopefully you will find lots of helpful people and resources. I have been on the forum since last March 2018 and I have found and continue to find many friends and much help.  The tailgates are great fun. I have organised the inaugural spring Anglia and Southeast which was earlier this year with @Raptor72and I am going to the Midlands, Northern and National ones through the year. They are great fun and relaxing. Hope to see you at one of those certainly at least the national one.

I learnt lots from this forum including cold smoking and charcuterie. Now I am getting into all grain brewing too, all through the inspiration derived from this forum

 

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On 6/28/2019 at 8:30 AM, Phlashster said:

With some of the names Ice, I really think it might be best not to ask! 🤔

Welcome Badgerfist. 😀

Cheers Buddy

nothing too creepy fortunately, it started as an inside joke nickname based on an obsession with old kungfu films, and a habit for extolling the virtues of my favourite woodland creature (particularly interesting characters within Japanese folklore).

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On 6/28/2019 at 1:44 PM, ExclusiveBBQ said:

Welcome to the forums! I always envy people with a butchering background of some sort - I'd love to learn more about meat and the various cuts at some point.

Look forward to seeing some of your cooking. :) 

Cheers buddy

although it reduces the expense a little it’s definitely a slippery slope and fans the flames of the obsession! We specialise in whole animal butchery which is unfortunately in decline within butchery, but allows for some great experimentation when it comes to cooking. Still you can’t beat a well bbq’d brisket in my opinion though 

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On 6/30/2019 at 6:46 AM, Badgerfist said:

Cheers buddy

although it reduces the expense a little it’s definitely a slippery slope and fans the flames of the obsession! We specialise in whole animal butchery which is unfortunately in decline within butchery, but allows for some great experimentation when it comes to cooking. Still you can’t beat a well bbq’d brisket in my opinion though 

Yep , I agree. I was a butcher during university holidays when I was studying red and white meat inspection and meat technology. It’s been a long time since I have split a hind or fore quarter or hand split a pig. I still remember carrying them in on my shoulder. Don’t see much of that anymore which is a shame; mainly vac packed primals.

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2 hours ago, David said:

Yep , I agree. I was a butcher during university holidays when I was studying red and white meat inspection and meat technology. It’s been a long time since I have split a hind or fore quarter or hand split a pig. I still remember carrying them in on my shoulder. Don’t see much of that anymore which is a shame; mainly vac packed primals.

It seems ironic really seeing as all the hyperbole of traceability this rare breed that spouted today. We are truly fortunate to have some excellent passionate farmers and 2 good local small abattoirs. We don’t do any wholesale so all our butchery is done with hand tools and muscle power. We even use a manual burger press. We know each carcass inside out which means we know how each cut is best used and break each animal down accordingly and that’s how it will stay.

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3 hours ago, Badgerfist said:

It seems ironic really seeing as all the hyperbole of traceability this rare breed that spouted today. We are truly fortunate to have some excellent passionate farmers and 2 good local small abattoirs. We don’t do any wholesale so all our butchery is done with hand tools and muscle power. We even use a manual burger press. We know each carcass inside out which means we know how each cut is best used and break each animal down accordingly and that’s how it will stay.

What rare breed was it?

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1 minute ago, David said:

What rare breed was it?

Was just making a point about how lots of butchers harp on about rare breed animals and provenance when what they are buying is so processed the only information they have is an abattoir number a kill date and pack date. Breeds we deal with are Jersey Sussex cross for beef, sheep are almost exclusively South Downs and pigs are a mix of Gloucester, mangalitzer, Hampshire, Droock and welsh

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