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

Thanks @eejit & @Aroogah. If I use a kettle for the next ten years, it's only £7 a year! Sold!

Also, I do hate how limited the charcoal baskets are for direct cooking. So hard to get coals in from the chimney starter too and barely enough space for 4 burgers.

Sounds easier than faffing with sealing although not sure how much extra force they’d have compared to the weight of the lid. My concern with the gasket type stuff was the adhesive getting hot and being a bit smelly/acrid on the food.

I think im after those sweet post purchase endorphins rather than actually trying to solve a problem.

Having read todays Jay Rayner restaurant review I’m thinking I ought to try lamb ribs on the bbq.

Does anyone have any experience or tips, and anywhere recommended to get them in London (east preferably)?

most halal grocers / butchers buy in half carcasses of lamb and prepare them as required for their customers.

we have a great shop opposite us on Hoe Street (Waris), where they have good quality lamb mainly from Cornwall.

It's likely you could get ribs from these shops, the slight challenges are:

Butchering traditions are different so it isn't always easy to explain exactly what cut you want;
They tend to buy uk lamb all year round so at some times of year it's more like hogget than lamb. That's only an issue of you find the fuller flavour of hogget too much.

the plus side is they are great places to shop, the meat is good quality, great value for money and generally you get excellent service.

Most Turkish butchers should have them.

Lamb ribs is my go to at Turkish restaurants.

Are these little kamados any good? Thinking for low and slow rather than grilling. They're the same price as getting a slow and sear for my weber kettle in terms of spending.

That just looks so tiny. How would ribs fit on it?

They are very small. I have one - it functions as the veggie bbq. I can get a decent sized cauliflower on it and a couple of peppers and the capacity is maxed out. It’ll smoke for a solid few hours but I don’t know how long it would burn for. I also have no idea how easy it is to control temps, I’ve never tried to monitor the temps on any of the cooking I’ve done on mine. I bought an eBay heat deflector for mine to stop stuff from burning.

I already have a Weber GoAnywhere which I use as the veggie bbq. I was wondering if they would turn out to be great at low and slow for lumps of meat but I've not seen anything suggesting that yet.

My assumption is it is too small to be thermally stable, and that is a crucial element to low and slow. Would also have concerns about how well you could achieve indirect heating using one. I’d consider it more a grill than a bbq

Just popped this in the kamado, will report back if we don’t submit to salmonella

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The result

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Looks banging

I made a second tier for mine to double the capacity. I posted a pic on this thread somewhere.

Cauliflowers. How long do they take low n slow? Tried my second one today and despite the florets looking good to go it was still crunchy after I ran out of patience and pulled it. Do I need to factor 4+ hours for a big one?

I usually have them in for 2 hours, but I'm smoking them, rather than cooking - they're then added to mac & cheese.

I've also forgotten them for over 8 hours. They were a little dried up.

I can report that no food poisoning, went down well with homemade potato salad and cold chick pea curry

Neat. I think the decider is that it's too heavy to carry home from the shops by myself.

Trip to the dentist for a check up yesterday so was in Walthamstow and tried Farm Foods again inspired by @dubtap recommendation a few months ago. Home alone for the weekend so had an afternoon in the garden with some beers and the bbq on. Nice way to spend the day.

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Strong werk.

The hot gossip is that Farm Foods is taking over the Wilko unit by Asda in Charlton

1st time trying low and slow.
Pork shoulder to do carnitas.

Pleased in how it turned out. Pretty much light the charcoal and go as don't have a thermometer. Could have been a bit more tender but it didn't dry out which is what I was worried about.

How high off the coals is the meat?

Fish and a few other bits on the Go Anywhere. Always forget how much you can get on there.

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Got a bit carried away at the Tom Hixson shop in Sydenham and ended up cooking quite a bit on Friday on my Masterbuilt. Rack of lamb, pork ribs, pork collar and beef ribs and chicken wings from Sainsburys.
Ribs got burnt and the pork was overdone but still the photo looks good.

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Big ribs !!!! They look great