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

I've used sacrificial lemon slices in the past with pretty successful outcomes https://www.lfgss.com/comments/13879283/

Well the Ninja bbq thing was a bit of an anti-climax.

Cooked chicken breasts perfectly but in a very sanitised fashion.

Plug in-select cooking mode-preheat-put food in-machine beeps half way through to turn - machine beeps when cooked.

No pointless turning, checking, lifting lid ritual that is part of barbecuing.

I have a jar of this at home

That says use it to coat a steak before frying (which I've always thought was a bit weird) but the internet does suggest that's a thing.

Reckon I'll try a couple with mayonnaise and a couple with lemons and see how that pans out.

at about £4 a jar I bet stokes would love you to coat a whole steak with it.

Tried a couple on lemons and a couple smeared in mayonnaise and the mayonnaise was the clear winner. Crisped nicely and didn't stick. Sadly I only got a before picture.

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Nice!

Honey-mustard glaze has taken over our house the last couple weekends. Super simple and tangy enough to cut through without just being another BBQ sauce.

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Did you try with any fillets that still had the skin?

Smoked another cauli on the Aldi mini kamado

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Usually a favourite amongst guests when I make this, so delicious!

I didn't (although will in the future) but I imagine it would work pretty well.

I've been doing lots of stuff on my little Weber recently rather than bothering with the full size one.

Any recommendations for lumpwood charcoal that comes in fairly small lumps? I don't need something that will burn for ages and the Big K stuff that I normally use has some massive lumps in it that don't fit under the grill or causes not to burn evenly.

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Ordered a 'monster' 3kg rack of beef back ribs online. I kinda expected it not to be a single rack but they turned up as six tiny 500g portions. The narrower end on them is literally 2 inches wide. Cannot comprehend it.

On the same order, a decimal error meant I got 4kg of USDA Choice short ribs for £6.50.

The lord giveth and the lord taketh away.

I was giveth this yesterday.

£22. Get in.

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Dope! When you cooking it?

Lidl have Webber style bbqs on sale in case anyone is interested. Can't remember the price.

Dry brining at the moment, and will do am overnight tomorrow evening for Sunday lunch.

If I can get hold of them, I'll put a few beef cheeks in for the first couple of hours to smoke, maybe a cauliflower too.

Full house today on the Smokey mountain.

3 sauced, 3 dry rubbed.

Weird pullback due to all the shiners, and a surprise early bedtime for the 3yo meant the glaze got burned up, but tell me that slice doesn't look like bitesize brisket.

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They look banging!

Looks delicious

What's the dark stuff to the right? The curst of the mac cheese?

The burniest bit of cauliflower

Last weekend's cook:

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This weekend's cook:

Pulled pork, and beef cheeks which will be hit smoked then confit in beef fat (and the rendered pork fat from skin that I cooked yesterday), then frozen until I need them.

And a cauliflower.

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Did you rub it with anything first? I was just thinking a bit of oil, salt and pepper.