Badgerfist Posted June 27, 2019 Share Posted June 27, 2019 (edited) 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 June 27, 2019 by Badgerfist 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 27, 2019 Share Posted June 27, 2019 Once again welcome to the Forum. 1 Quote Link to comment Share on other sites More sharing options...
Dutchy Posted June 27, 2019 Share Posted June 27, 2019 Welcome on board fellow pyromaniac! Take a look at my Blog Site 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 27, 2019 Share Posted June 27, 2019 Hi & welcome Badgerfist, as long as you enjoy what you do that's all it's about. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Gavin Tunnell Posted June 27, 2019 Share Posted June 27, 2019 Welcome to the group. Sounds like you should fit in ok. Lol 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted June 28, 2019 Share Posted June 28, 2019 Hi and welcome, nice and unusual username 😀 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 28, 2019 Share Posted June 28, 2019 26 minutes ago, sotv said: Hi and welcome, nice and unusual username 😀 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. Ice. Quote Link to comment Share on other sites More sharing options...
Phlashster Posted June 28, 2019 Share Posted June 28, 2019 (edited) 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 June 28, 2019 by Phlashster 3 Quote Link to comment Share on other sites More sharing options...
rubertoe Posted June 28, 2019 Share Posted June 28, 2019 1 hour ago, Phlashster said: With some of the names Ice, I really think it might be best not to ask! 🤔 Welcome Badgerfist. 😀 i can now not get the image out of my head 1 Quote Link to comment Share on other sites More sharing options...
ExclusiveBBQ Posted June 28, 2019 Share Posted June 28, 2019 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. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 28, 2019 Share Posted June 28, 2019 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 1 Quote Link to comment Share on other sites More sharing options...
Gavin Tunnell Posted June 28, 2019 Share Posted June 28, 2019 Welcome Theo. I hope we can all learn something new from this forum. 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted June 30, 2019 Share Posted June 30, 2019 Hi Theo. Welcome to the group. 1 Quote Link to comment Share on other sites More sharing options...
Badgerfist Posted June 30, 2019 Author Share Posted June 30, 2019 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). 1 Quote Link to comment Share on other sites More sharing options...
Badgerfist Posted June 30, 2019 Author Share Posted June 30, 2019 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 1 Quote Link to comment Share on other sites More sharing options...
David Posted July 5, 2019 Share Posted July 5, 2019 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. 2 Quote Link to comment Share on other sites More sharing options...
Badgerfist Posted July 5, 2019 Author Share Posted July 5, 2019 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. 1 Quote Link to comment Share on other sites More sharing options...
David Posted July 5, 2019 Share Posted July 5, 2019 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? Quote Link to comment Share on other sites More sharing options...
Badgerfist Posted July 5, 2019 Author Share Posted July 5, 2019 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 Quote Link to comment Share on other sites More sharing options...
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