I got a BGE from my wife for my birthday this year (not an entirely selfless gift) and have been getting to grips with it over the past 2 months.
Successful cooks so far include the 2 finest roast chickens I have ever cooked (using a Webber vertical chicken roaster) and some exquisite roast lamb. Have also dabbled in some ABTs and Piri-Piri chicken. All awesome so far.
This weekend I tried some pulled pork which went brilliantly. Unfortunately in the UK we don't get some of the exotic cuts you guys across the pond are used to but it worked well with a boneless shoulder joint. As I couldn't be bothered going to the shops to get ingredients to make barbecue or vinegar sauce I decided to try a hog roast sandwich (popular in the UK particularly at fairs and as evening food at weddings). I made a gravy with the juices from the pork and served with crusty bread; sage onion and sausage meat stuffing and apple sauce. See the picture. It looked great and the pork was awesome, but it didn't taste great. The reason why? I had already given it an American barbecue style rub with chili powder etc. so the spice didn't go well with the gravy.
I'm going to try it again for Bonfire Night for some friends and would be grateful for ideas regarding herbs to use as a rub. I was thinking sage, dried onions and rosemary. What are your thoughts?
Also do any fellow Brits have advice regarding best supermarket to get meat from?