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

Kilning or retorting? Kilning would be my assumption. But that is very hard to do.

Retort

I have time, space and plenty of oak here.

do you still need the chimney starter when that has the gas starter thing?

I have time, space and plenty of oak here.

I had a big gas barbecue which i bequeathed to the old flat when we moved. I now have a hunger to grill, a new garden and a ton of chestnut logs. Can someone point me in the direction of a good basic bit of kit which which to make tasty meats over fire? Thanks.

Weber kettle. Anything else is just rust waiting to happen.

My grandfather had one of these. They are fecking excellent. Alu so no rusting and they will last forever, lots of ports for fine ventilation control. Just awesome. Shipping though.....

http://www.pkgrills.com/

Making charcoal appears to be part of good woodland management.

Artisan environmentally friendly small batch charcoal? £95/bag sounds right if you nail the branding #hipstergeddon

That looks cool!
But yeah, can't go wrong with a Weber kettle and chimney starter.

That's kinda what I thought. Thanks all.

Bbq arrived. Took about an hour to put together and the using the chimney, heatbeads and gas turbo it was ready to cook in 20 minutes.

Big cooking area, trays for positionimg charcoal, thermometer in the lid.

Going to look imto doing my first Sunday bbq roast lamb this weekend

I think I'm in love

Would recommend

1 Attachment

Love the prebuid parts pic! Very nice set up you have!

thermometer in the lid

These are notoriously useless. Have a read through this

http://amazingribs.com/videos/thermometer_buying_guide_video.html

http://amazingribs.com/bbq_equipment_reviews_ratings/thermometer-reviews-and-ratings

I have the Maverick and it is excellent.

I use the Thermapen daily.

@scherrit @quicklink and mowgli coming for the weekend

Starring food prep and have made a coffee cocoa and chipotle rub for beef ribs, cattle reared about 10 miles away.

1 Attachment

Damn. Also making ribs tonight. But they're from a Sainsbury's 10 minutes away.

We're out of sweet paprika so the dry rub has kind of failed.

Found some paprika.

1 Attachment

Going to try bbqing a leg of lamb tomorrow. First time doimg something lile that so fingers crossed.

Low and slow. Plenty of garlic.

I posted a recipe for lamb leg on here before.

@Well_is_it Garlic. Check. Not eating till about 5 so plenty of time

@dancing james will scroll back

Thanks both.

Sorry was on food thread

https://www.lfgss.com/comments/12911631/

Also the red slaw that follows that post worked really well with it.

Did this today but cheated and once I got the leg home I divided it into its constituent muscles. Have butterflied before but even super slow on indirect heat there were some bits that were too barky for me by the time it was all done. Turning the leg into similar size strips made for a very even and quick cook today (and more surface area for the marinade) though it did lose some of the theatre of having a large joint to serve.

Garlic, cumin, paprika, salt, olive oil.

^ It did confirm my believe that lamb should only ever be cooked over charcoal. The fat was something else.

Please stop posting. Am on the verge of buying both a smokie mountain and a grill and should probably resist

Buy a green mountain grill