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

Love this!

What's the availability of gas like at the moment? One of my 13kg Calor bottles is empty, and most places I am online seeing say no new bottles, but is there stock around if I turn up somewhere wanting an exchange?

Pretty sure Calor deliver for a fiver direct from their website.

If you're in north london I got a bottle from these guys with no issues
https://butaneheatingservices.co.uk/ocart2dev/index.php?route=product/product&product_id=52

We use these guys, great service

https://www.bbqgaslondon.co.uk/

Thanks everyone.

Having two bottles definitely takes the rush out of replacement!

Grill le camping.

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I suspected as much, even allowing for lag due to the thermal mass of my Aldi mini kamado the temperature gauge is woefully inaccurate. Explains why everything was coming out over cooked.
I used the thermocouple measurement instead yesterday and the food came out much better.

The gauge is reading around 40Deg C too low

Big Mac tacos

https://youtu.be/A5QV7s0jGm0

My mate made these. They were not good

not sure how they could not be good - everything in them looks bangin.

It's Bank Holiday weekend. Let's get started.

Pulled pork for a light lunch, brisket for dinner (lightly seasoned so my 3yo will actually eat it). Tempted to throw some chicken thighs on too when the pork comes off to hit all three favourites.

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looking forward to the after pics of pulled pork - cut looks awesome.

Just for you! With apple sauce and then with a bbq slaw.

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That all looks so good.

bbq slaw.

What recipe please.

top work - much envy!

Thanks! Appreciate it!

Brisket a little disappointing in comparison. It was tiny (3.5kg) and super lean but so cheap I couldn't resist. Not much bark and pretty dry before I dumped all the tallow over it. Was fine with some sauce but I think I've resigned myself to accepting that "proper" Texas brisket is a rich man's game.

I really like this one for a side.

But today I was low on time so I just mixed apple cider vinegar with Sweet Baby Ray's (Spicy&Sweet), mashed it up with some red cabbage and it worked great just to cut through the fattiness of the pork.

Try the beef cheeks posted earlier - all the brisket taste, none of the cost.

Ta. We like to do a pretty simple coleslaw too - red cabbage, red onion, apple, salt & vinegar.

Last few times I've tried fish on the barbecue it has stuck despite a fair bit of oil so I'm pondering one of those basket things.

They all seem to have big handles on them though which rules out putting the lid on whilst using them. Am I missing something or is it just expect that they will be used with the lid off?

Can't you just close the lid on the handle? It won't be a tight seal but fish doesn't take long and probably doesn't need a lid anyway.

IME you want quite a meaty fish and grill it. My favourite are sardines - handily they have lots of oil in them, don't take long to cook and have skin which can be sacrficial for non-stick purposes. You don't need a lid either.

I am out in Chicago now. We bought a Treager and I have to say that it is amazing. I have to say that it feels wrong plugging a bbq into the mains, but it is really lovely

So far a couple of briskets ( v good), a roast chicken, and various odds and sods. I love it

We have just bought a ninja electric BBQ, going to fire it up after this beer. Will report back later.

I must say, I do feel like I have sold out as well.

I read somewhere (in this thread?) that mayo is the trick for grilling fish without it sticking. Apparently no flavour comes off it.