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

That sounds amazing.

@ChasnotRobert - you are now ON THE LIST. narrows eyes

It's not so much the constituents of the rub that twist my nips, but that fact that a recipe doesn't list the constituents themselves.

Any recipe that says "use this [commercially available] whatever" can get in the sea with the beer cans.

I'll try this, based on the chucky dust stuff.

• 1 tsp black pepper
  
• 1 tsp garlic powder
  
• zest of 1 lemon
  
• 1 tsp dried tarragon
  
• 1 tsp dried oregano
  
• 1 tsp salt
  
• 1/2 tsp bicarb
  
• 1/2 tsp citric acid
  
  

I imagine that the sherbet powder used has sugar in it, but I'm not a fan of sugar in rubs if I'm doing hot grilling.

It looks like it's about to offer you out.

What's the rub / marinade & how did you cook it?

It really is very easy (and the hasselbacks make it look suitably fancy)

hasselbacks make it look suitably fancy

Universal truth right there.

Some cayenne wouldn't go amiss either.

I am less annoyed by the [commercially available] options because that is what I am used to. But yeah, not being commercially available HERE is a pain.

Yoghurt + ginger, garlic, chilli, whatever spices I had that looked suitably Indian. About 3 hours at 130ish, indirect.

Now the sun is out and this thread is a bit more active, I thought I'd ask this again.

What suggestions do people have for big joints of meat that can be cooked relatively quickly (on a kettle).

I normally do butterflied lamb leg where a couple of kilos of meat only takes 90 minutes or so. Any other ideas for something similar?

Late, but these look amazing!

Bavette is bigish and quick

That would also be my recommendation too - skirt / flank steak for carne asada or fajitas.

With a bit more prep, thinks like lamb spiedes are good. Pork tenderloins are another good option.

Lamb tikka shoulder on, was going to do this at the weekend but I was sick as a dog. Looking forward to tomorrow.

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can tell you're a low and slow man as your deflector doesn't get hot enough to burn all the stuff off hahaha

that looks like it's gonna be awesome.

Ha, yeah. Don't the aussies say the old burnt bits add character.

Turned out great, knocked up a quick chickpea curry and garlic naans to go with it. Slightly singed he first naan but still tasted great.

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What sort of distance are people's heat deflectors away from their grills? I have just made one but it is only about 20mm away (on a mini kamado). Hoping to give it a maiden voyage at the weekend.

i can just about fit a foil half-pan between my deflector and the grill on a normal sized kamado so about 6cm

Thanks

Kamado joe classic 2 - I have deflectors on the both bottom and middle tiers (all about the double indirect cooks*), so probably 50mm up to the top grill.

Plemtybof room for one of these solid af pans as a drip tray.

* "all about" = I've done it twice, and it works well enough.

This is getting complicated....!!!

So in the market for a new BBQ, I'm open to suggestions... Should I whip myself for not getting the Aldi kamado? Is a Kamado just for low and slow cooking? Usually cooking for 2 but occasionally up to 8 people. What would you go for? Can be gas or charcoal. Garden space is limited so hoping for something that can do a lot of styles of cooking.

Kamado's can do the high heat searing too, suppose the only criticism of the Aldi kamado I have is that it's not massive, so you might have to have a lot of cooking rotation on the go for 8 people

If you wanted to do a lot of styles, would say that a kamado is the choice

Kamado can do the lot but if you're not going to do much slow cooking I would put my money into something else as you could get a good grill bbq for less dollar.

As others have said, it really depends if you're going to do all day long slow cooking.

If not, I'd probably get a Weber kettle (which will also have quite a bit more cooking space for a much lower price). You can still do indirect cooking in them (whole chickens, joints of meat, etc) but maybe not the full day kind of thing (or at least not as easily).

Fwiw here are my details / use case:

• like cooking / eating / BBQing
  
• not that into the BBQ scene
  
• a bit time poor
  
• tend to cook for bigger groups of people, but once upon a time just cooked for 2
  
  

IME a gas one is a great shout. They're in a range of budgets, normally a good size, heat quick so as a couple as the weather improves you can just wack it on. But I do love charcoal.

Going to be brave and controversial, but I'm not really convinced by these Kamado egg things unless you're doing slow cooks. They're fucking tiny and take a million years to feed people if you're doing a traditional bbq. IME it's a supplementary cooking device like a SV wand, not a primary.