Bordersfox

Murphy barely got to the table in that session. Ridiculously good snooker.

Bit of a messy first frame of the session but Woollaston must be relieved he won that.

Good argument that a pint of citra in the Welly is one of the best pints of cask beer you're going to get in the U.K. Must get through a shed ton of it, always hits the spot, always on blinding form and lovely balance. It is also a veritable character den on Saturdays.

Small, Jones, Coventry, Edwards and increasingly Campbell all look champo ready. Keep hold of those and get a few decent loans and additions I think they'll be fine. Godden is a good finisher as well but he needs some help. Leaburn and Chucks can barely manage half a season between them!

100%. Hugely impressed with Nathan Jones. Shame he had that mini-meltdown with Southampton because he generally comes across very well and has really sorted the defence out. I think that's another reason I think Charlton can do okay if they manage to get up. A very solid base.

Yep, Charlton have a good core of players. Lloyd Jones is 100% championship ready as is Coventry, amongst others. Obviously I'm biased but, given the new ownership seem ready to spend and given the stadium and an academy that is rated something like 16th in the country, I think Charlton will do fine in the Championship. They'll attract decent loan options from other London clubs also. Champ is just not that good. Statement win today as well.

Other than the wide scale national media coverage which invariably piles more pressure on the ownership and highlights there are many unhappy fans? Also, as has been said before, where people spend their money and indeed what they decide to give or not give to charity is not remotely your business.

Nice to actually get a bit of personality in front of the cameras instead of the usual clichés.

Well done Charlton for guaranteeing a place in the league 1 play offs. Jones has done an excellent job at a club that have been drifting.

Just a lot of waffle really from Guy. We are where we are, he actually said that. Doesn't answer a single difficult question just talks around it. Would have been more interesting if he actually had a coherent counter view around the state the club is in and what might have caused it. He doesn't.

Great channel. Does the basics in detail but has some very advanced new school bbq stuff as well. If you follow his instructions you'll be grand. I think a couple of things to be aware of that tripped me up initially. Firstly, he's cooking with high quality, well butchered meat that's perfect for bbq (you'll probably gave realised by now that's what the yanks call smoking and when in Rome...). He then also trims the meat further. He's a chef. If you are trying to smoke up some scraggly ass pork ribs from Tesco you aren't getting his results. They will still be delicious. Also, trimming is quite a skill. For home bbq I just wouldn't bother unless you've got huge chunks of obvious fat. When I started I ended up ruining some expensive cuts of meat by trying to excessively trim. Obviously at bbq restaurants the trimmings are useful. At home, not so much. On which note, I picked up a load of ribs from my butcher for a fiver yesterday. They were left over, they aren't perfectly shaped or cut but they'll be great I'll try and take a couple of pictures later. You can do this hobby on a budget for sure. Finally, if you are smoking over charcoal briquettes buy decent ones not supermarket. That's the only area not to scrimp. The supermarket stuff burns too quickly I've found and isn't consistent. My local garden centre sells Weber briquettes they last forever, great for a longer smoke! Dm me if you need any help. Start with chicken thighs or fatty pork!

I also am very much into eating. For the pit barrel Ballstic BBQ has quite a few vids on it. Good channel generally. Chuds BBQ has a series on smoking with the Weber Kettle so a good budget option. He's also about the best BBQ channel there is. Does a lot of direct heat cooking. A good one to follow in the UK is Wilsons BBQ. Because some of the cuts American cooks use are really hard to get, imported and outrageously expensive. He uses stuff you can get easily at the butcher or even supermarket. Check out John Davidsons butcher for some of the specialist briskets etc, you can easily pay £100. You can easily pay £400. Personally I think pork offers the best value for smoking in the UK and is truly delicious smoked. I'd start with a deboned pork belly, skin off my butcher does this for me. Very forgiving. Check out Meatchurch 'bacon brisket' for a great and easy cook on youtube. Will work on any smoker following the time and temp method they use. Also, you will need a meat thermometer. I use a meater probe but they aren't cheap.

Depends what your budget is as decent smokers aren't particularly cheap. I've got two different smokers, one is a big poppa ugly drum. This is charcoal fired, direct heat. Easy to use and you can either add wood chunks for smoke or, if you are going more down a Carolina type hog smoking route you just smoke the meat via the fat dripping onto the coals which creates smoke. Think it cost maybe £299. It's pretty versatile and you can move the coal basket up and down which is a nice feature say if you're smoking a tomahawk and then want to reverse sear over flames. It will do low and slow but it does tend to prefer running a little hottet at around 275-400F. It produces some delicious smoked foods. It's also fun playing with fire. The second smoker is a pellet grill which is basically a pellet style off set smoker, I've got the cheapest you can buy called a big horn, was about £700ish I think. This is much more capable for texas style low and slow and super easy to use and to control the temp. With a bit of practice and a smoke tube this produces some amazing BBQ and means you can smoke a brisket for 18 hours without having to feed a fire all that time. The down side is it does feel a little bit like cheating but fvck it, the food is great. Edit - like @Amin said. I also echo what he said about veg. Smoke some onions, tomatoes, peppers and chilli's and you will create a transformative salsa. Both smokers produce very different smoke flavours although with a bit of practice it is possible to recreate a more offset style smoke profile on the drum smoker. Honestly unless you have a huge budget and lots of free time forget a stick burning offset. A decent one is thousands. That's a hobby for the idle rich, the retired or the truly dedicated. I had one but just didn't have the time to use. The pellet and the drum smoker I use all year round. There are a million instructional videos online as well. I'd say if you want live fire and are wiling to put in a bit of effort to get a handle on it you should look at a big poppa or a pit barrel drum smoker. Or go down Amins route and the ninja. I've never used it personally but there stuff is usually decent.

'Dutch'man. Are you feeling alright?

I donated and I won't be asking for a refund. However, the original slogan was more unique, impactful and potentially more unifying in my opinion. I feel for Ozvaldo as you can't please all of the people all of the time and ultimately well done for doing something.