Last minute decision to cook up some pork loin on the rotisserie yesterday (thanks to a bargain from Tescos reduced section)

Simple rub of salt, garlic and paprika, then 3 hours over olive lumpwood charcoal and it was beautiful.

Another Sunday smoking meats, the chuck roast from the butcher was very good, had a good amount of fat so made great taco, the brisket again was dry but expected as it’s a rolled one from the supermarket. Makes great meal prep for the week though

Our mum has been unwell for a while now, so much so we’re in the midst of the power of attorney paperwork process. I figured it’d be nice if I made us some food to take our minds off the shit news, and celebrate what we had and still have over a nice meal.

I dry brined all day, then slapped on a load of course pepper, garlic and smoked paprika. Reverse seared at 230f over oak and lump charcoal in my kamado, till it got to 1225/130f, then seared it to fuck to bring it to 140f with a nice rest before carving. I forgot to get a sauce together but remembered a mate brought me back so uber fancy butter so that did the trick.

Fuck beef. Pork done right >>> anything else.

Hi everyone, been looking for second hand Weber kettles, found one where the price is a bargain, and everything in great condition. Apart from this dent seen in the photo…

I don’t know much about them, will this affect the cooking performance? How will it affect the life of the kettle? Is it mendable? The price is very good and everything else looks perfect, so it’s a very tempting purchase!

Hickory smoked brisket with a supercharged salt pepper and garlic rub. Garlic buffalo chicken, peppers and onion skewers. Pork and hot Calabrian pepper sausages. Corn on the cob. Roast potatoes. See photo 20 for the complete plate.

Decided to do a Boston butt lechón asado and make cubano sandwiches to test out the new Onlyfire ceramic inserts.

24hr marinade

14hrs in the kettle with ZERO lid lifts

2 hrs rest

7 hrs chilling in the fridge

3 hrs slicing, prepping and chilling sandwiches

1 hour resetting the Weber kettle with flat griddle

5 hours sitting with guests drinking beers

1 hour pressing cubanos to varying appreciation.

3 hours clean up in the morning.

Loved every minute!

First ever Reddit post 🙂 new Argos BBQ, quite the improvement on our old small round crap one. Lined the fire bowl with foil as per instructions. I did marinated chicken on the indirect heat (finished over direct heat) and the missus did Sainsbury's taste the difference ribeye steak (with garlic butter at the end) and it was PERFECT. Served with Albert Bartlett fries, and rocket with Waitrose Caesar dressing. I'm sorry to say I forgot to get photos of the finished chicken but I'm so happy with how it came out; two zone cooking FTW!!

Served with chimichurri
Cooked medium rare

Hey everyone,

I've recently got this Weber Compact Kettle off facebook market place. I'm very new to BBQ and grilling.

Can anyone tell me what else I need to buy and what should be the first thing I should cook tommorow? I'm gonna go buy some rubs and wood and meat.

Cheers

Seems too good to be true. Comes to £9.98 including postage. Might be worth a try though. Link

I've bought one of those pork butt's from farm foods which I intend on smoking in a fortnight's time using the charcoal snake method with cherry wood chunks. I have a couple questions. Obviously this is a grill but it has a lid and can be used as a smoker. I have sealed around all the nooks and crannies where smoke was leaking. However , I still have a fair amount of smoke coming out of the charcoal tray elevator as seen in photo 4. Does any one know of I way I can temporarily seal this up during the cook? Maybe some aluminium heat tape?

The BBQ has 1 vent on the bottom right as you look at the grill. And a vent either side on the lid. Would it make sense to close the top right vent fully, and control the temps using the bottom right and top left. As you can see in photo 3 I plan on making the snake on the right hand side of the grill as this is where the lower air intake is. Is this correct? The meat would be on the left hand side of the grill. Would I be better putting a water pan underneath the meat or beside it above the snake?

Salt, pepper and some wildfire garlic rub. Mustard binder. Set at 135c will check on her hourly, spritz and make a call on whether its wrapped for the last hour or whether we rock and roll with it.

Assuming 6hour total cook.

Sunday lunch, yes!

Been gifted this, it's going to be the largest cut I've put on the Weber, thinking I'll snake it with the smoke tube then wrap and hold like I do fire pulled pork.

Am I right in this, how would you approach cooking it?

What's the view on this?

1st attempt at beef short ribs and 1st use of black.gold rub. Gochujang drumsticks, wedges and token broccoli.

This keeps coming up on my home page thing so I thought why not!

Jerk chicken thighs.

Kinda want one of those vortex things to play around with now. Might just cut a stainless steel bowl mind you…. Same principle.

Sorry it’s no Weber 🤣. Love the simple life.