Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Do they keep there's outside?

Wow! Great recovery, those look mint. Ribs especially!

Cheers!

it was uncovered and outside when we arrivexd

Have you been tempted to add a thermometer?

Currently looking at buying these

https://www.tbbq.co.uk/shop/travelplancha/

I've pondered it. I bought one but the stem protrudes further down into the barbecue than I expected so haven't decided whether I'm going to fit it or not.

I've got a Meater which is a pretty compact option for a thermometer. Quite tempted by those grills but have compromised on a frying pan for the time being.

Beef cheeks as an easy UK alternative to brisket makes sense. Also confit in beef dripping.

https://youtu.be/Qzrr3fA4p2U

If you’ve already got the charcoal BBQ and can afford the space, then I’m also in the gas camp. Time is always a premium and being able to get dinner to the table with minimal stress is huge.

That said - ours is quite thirsty on the gas compared to the pizza oven (all-the-toys™️)

This is great info - seems way more economical than a full brisket for just us . Thanks!

Yass

Anyone tried a lotus grill for having something quick to cook? I’d want the lid to keep the smoky flavour in. I like that the outside cool to touch with kids about, and it can sit up on a table.

Probably a stupid question but what do you use to clean out the old ash from your bbqs? We've got a new "travel" bbq that I'll need to clear Ash from before chucking it in the car, any suggestions?

i've got a little galvanised trashcan I chuck the ashes in once they're cooled.

https://www.amazon.co.uk/gp/product/B01N0L913Z/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Prep time

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Also these.

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They are amazing in every stew braise or curry I've ever done with them so 'cue has to be the next step.

My plan is to smoke the cheeks & ribs for a few hours, then vacuum seal the cheeks into a sous vide bag with a load of beef dripping, and give them a long slow 24 hour cook for the next day

The ribs will be finished for the same day, and a the behest of the 7 year old, be glazed with a sticky ginger sauce.

Now I want to do a pig/beef cheek combo platter

I call it turf & turf.

We finally got charcoal back in the garden, we went for a barrel which will let us grill or smoke. I did some wings and a baked potato last night, it was a good first try, ribs are on the menu for the weekend.

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Not bad. If you find it very leaky and difficult to manage temps look for BBQ gaskets for the lid and other moving parts to keep a sensible air seal.

I've just read a review of it on Which. They didn't rate it.

I gave my Aldi mini kamado it's first cook last weekend. I think my concerns that my homemade deflector was too close to the grill were correct because the underside burnt slightly.

Took me ages to get the temperature stable and I was surprised how open I had to have the bottom vent to maintain 110 Deg c.

I also had too much on the grill!!

The chicken thighs were delicious though and I ate the lot because I was the only one in the house!!

Ribs and cheeks on to smoke this morning.

Cheeks out after a couple of hours of smoking, and into sous vide to be confit in beef dripping.

Left the ribs to, and come up to temperature for about 5 hours the rest for 2.

Glazed with a reduced bottle of ginger beer and apple vinegar, and a bunch of hoisin I made forever ago that has been taking up fridge space.

Cooking these double indirect - with deflectors, gap, pizza stone and steel drip tray. Quite possibly could have gone hotter, as the fat cap could have been rendered harder.

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