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

As she should - it’ll fall apart with a spoon when it’s done!

We had bone in rib, reverse seared and then grilled last night. The beef is Welsh black crossed with Hereford. It was pasture fed and raised next door to our house which is in between Hereford and Wales so pretty much bred to be the perfect beast for our location.

The joint was 1.5 kg which left us with spare roast beef for sandwiches today.

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True dat but this effort had quite a bark 'cause I didn't go for the foil crutch. 18.5 hours pushed it into the dinner zone instead of lunch, whoops. Still, I just sneaked some for breakfast.

Four pics of the same steak and no money shot of it cut up, shame on you.

It got to the carving board and then was devoured. I am so antisocial and social media posts are not high on my priorities when tasty food is in front of me.

Fair, although I might have to find a use for 'anti-social media'.

i think it's called x.com now.

Wet brined some salmon with salt sugar pepper and citrus rind

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Patted dry and left in fridge for pellicle to form

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Now on smoker with apple wood chips in the smoke generator

Aiming for a cooking temp around 100-105C and core temp of salmon of about 53C

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This is letting your setup down a bit, can you not run it off something a bit more expensive

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Tbf the whole patio is letting the side down.

And done

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Does look nice to be fair

The empty third of your plate is where the potatoes are going right?

Also

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Get the pressure washer out James!

Salmon looks 🫡

The fish is so moist there is no need for sauce

The patio turns green in 6 weeks because we are surrounded by trees. And takes about 3 hours to pressure wash so gets done when it becomes like an ice rink when wet.

so gets done when it becomes like an ice rink when wet.

my decking reached this point today, nearly broke my fucking neck. another job to add to the list.

Time for a new patio, mozaic bling time to match the kamado.

This morning fleur du sel, pepper, orange and lemon zest, rosemary and thyme were ground together to make a dry brine. Rubbed into a chicken and will be left uncovered in fridge for 36 hours prior to being put on the rotisserie.

The smell in the fridge is amazing. Am hoping some of the flavour and salt will be pulled into the chicken and the skin dried out. The past two smoked and roasted chickens have tasted fantastic but not all the skin has been crispy. Internet wisdom (speculation?) is that smoking chicken skin doesn’t always give the crispiest results plus the last couple of birds have been wet brined.

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Sounds great.

Have you tried buttermilk marinade?

Does look good, perhaps a bit of your dry brine under the skin will help to further flavour the meat?

I have for fried chicken.

Not this time. In the past when spatchcocking chickens I have put stuffing under the skin.

I'm wondering if it might work with spatchcocked chicken. Might try it.