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I have the Weber 57cm Bar B Kettle, think its about the most basic they come, best BBQ I have ever owned.
end of summer you will be seeing offer pop up, the cheapest prices usually come from B&Q/Homebase/Argos when the season is over.. my £100+ bbq cost me £30 in a B&Q fire sale, £40 pizza stone was £8.. so wait a few weeks see what happens.
I find it really useful!
I’m so bored I might as well be listening to Pink Floyd
extra 10% off ends tonight
Just got a rotisserie unit for my Weber. Hopefully going to give it a run with some chickens this weekend. Going to run it over hickory smoke.
Should be fun!
The unit I got is really well regarded and under half price of the exorbitant official one. I assembled it this evening and tested the motor.
I’m so bored I might as well be listening to Pink Floyd
The quality seems very good for an aftermarket unit.
I’m so bored I might as well be listening to Pink Floyd
Some are really good.
Check out Malcolm Reed on the channel How to BBQ Right.
He’s a legend.
I’m so bored I might as well be listening to Pink Floyd
I'm strictly Propane.
...
yep.
On the recipe front, last year I made some armadillo eggs. Recommended.
https://heygrillhey.com/bacon-wrapped-armadillo-eggs/
If they are beef ones - just salt & pepper.
But I use 20% mince so make sure there is enough far content.
I’m so bored I might as well be listening to Pink Floyd
I've got a Weber Kettle 57 cm and a Weber Smokey Mountain water smoker.
I use the kettle 90% of the time, but nothing beats the WSM for proper long slow cooks of 10 - 20 hours.
I'm planning my annual 15 lb full pack brisket smoke at the moment. If I set up the WSM properly then it will burn for 20 hours + without needing to be refilled, holding a temp of 250F to 275F. I've got a wireless thermometer unit with meat and air temp probes so it warns me if the fire is going out, and when the meat has hit my target temp. I usually put it on in the late afternoon so it will be ready for about lunchtime the following day.
But first, this weekend is rotisserie chicken time.
I'll be rubbing them in a 50/50 mix of butter and olive oil with some smoked paprika, and also injecting the breast meat with the same mixture.
Can't wait!
I’m so bored I might as well be listening to Pink Floyd
Beauty is in the eye of the beer holder
My trading feedback - I'm a good egg
Last years...
Bare brisket. 15 lb of amazing beef from Turner & George butchers
Salt, pepper, and a little garlic
Minion method for coals, Oak and Hickory woods
About 2AM
Ready for resting
After I split the flat from the point - using the point to make burnt ends. The cubes could have been a little smaller, but so what!
and just for fun, a pic from a few years ago of a butterflied pork shoulder with a lovely bark, you can see how moist the meat is in the cracks in the bark. That was a rub with salt, pepper, cumin, paprika, garlic, onion and a shit load of brown sugar, with a little american yellow mustard to help it get in the cracks.
I’m so bored I might as well be listening to Pink Floyd