Sooty

Thanks for the advice guys. My butcher let me down with the short ribs in the end, so they’ll have to wait for another day (soon, I hope!). So plan B - I did a whole shoulder of lamb. I marinated it overnight (olive oil, a couple of cloves of garlic, Harrisa, Ras al Hanout spice & fresh mint), cooked low-&-slow (5hrs + 1hr resting in foil). Served shredded, with pita bread dips & salad - a recipe I’ve cooked before in an oven, but first time on the bbq, with some apple wood chips. Beautiful - sorry, no pics, hungry family devoured it too quickly!

No problem mate 👍 - I’ll add a couple extra to my order & pop a few more beers in the fridge.😜 1-2 / person was about was what I was thinking - so thanks for confirming that. I’ll take some pics & let you all know how it goes

Hi, I’ve not cooked Beef Short Ribs before - so I’ve got a couple of Q’s… How much - Weight or number of ribs - should I be getting per (hungry) person? I’ve seen ribs from ex-dairy cows for sale on-line (Coombe Farm Organic) - are these a good choice? Any other tips for cooking ribs low & slow welcomed Many Thanks

Nice one! Looks very tasty. Too hot to cook here today - so just a cold beer in the shade for me.

Thanks for the positive comments - I’m a newbie with cooking anything like this on a BBQ, but I’ve been trawling through the posts on here. So cheers everyone for the inspiration and tips. I’m pleased with the results so far (and impressed with the new Napoleon too).

Cooked a Spatchcock Chicken today. I was aiming for a lighter Mediterranean style, rather than the sticky, sweeter one I’d done before. I marinated the medium size chicken over-night after liberally rubbing it with a mix of chilli oil, lemon, pepper, garlic, fresh thyme & coriander leaf. I cooked it offset on the Napoleon charcoal kettle with some apple wood chips. Checked after 2 1/2 hours, then gave it 10 mins. skin side down, directly over the coals, then rested it wrapped in foil with another squeeze of lemon & some more coriander. Really pleased with the result - juicy, fragrant & a lovely, light smokey taste. Went great with a Greek salad & a lovely chilled Pinot Grigio.

Hi Dazza, it’s early days yet - I’ve only used the Napoleon a couple of times (yeah, mines the 22” with the fancy looking cast iron grate), so far, I’m really impressed. Last weekend I tried my first low & slow cook with a whole pork belly over apple wood chips - it was easy to maintain a steady temp and everyone gave the results a thumbs-up. I looked at Webbers, (never owned one, but used a few before) but they seemed less well made than I remember. The Napoleon feels solid and well made - time will tell! - and the fancy hinged cast iron grate clinched it for me. Hope that helps

Hi, I’m Gary from Ipswich, Suffolk (a.k.a Sooty - I’m a retired chimney sweep). I’ve been cooking on charcoal grills - just standard kit, the good - the bad - & the ugly (mostly ugly!) for years. But I’ve just treated myself to a Napoleon kettle bbq and I’m keen to learn from the wealth of knowledge here, and up my game - I’m planning on trying low&slow cooking and hot smoking. I’ve dabbled at making my own rubs and sauces in the past, particularly using my home grown chillies, and that’s something I’d like to get into more. Looking forward to getting actively involved with forum