tedmus

5 hours ago, Nofingerprints said:

Looking to invest in some good, flat, metal ones.... So forum, any recommendations?

I got some from Manchester Vacs, out of stock at the moment on their own site and on ebay but looks like available on Amazon but at an inflated price, think I got mine for £18. Far and away the best skewers I own, stainless steel and really robust. Long too.

I tend to lift out the fire bowl to remove the ash.

I have an ash pan from an old Weber to put the ash into. i have an ash scraper tool from the Aldi kamado I use sometimes but mostly I use my hand (wearing gloves) to get the bulk of it then brush out.

 “Subscribed”

Thai chicken skewers last night with some jasmine rice with mint, coriander and chilli. Used this recipe and added a bit of kecap manis and tamarind paste to the marinade.

Normally use thighs for this but they didn't have any so used breast.

On 4/30/2020 at 6:53 PM, Nige said:

have it on good authority that the Garlic butter is superb! The sticker was handy too tbh, will hang it in the new BBQ shack im building.

It's a good one, great with all sorts of stuff.

On 5/30/2020 at 9:41 AM, Skagg2000 said:

It's Chicken 65 & comes from The Curry Guy Easy book by Dan Toombs

It's a great book that. The piri piri chicken and shawarma recipes from it are really good.

Pollo alla diavola on the Weber last night with a bit of salad, nice and simple.

Chicken is basically marinated in olive oil, lemon juice, salt, pepper (lots) and chilli flakes. Remaining marinade brushed over during cooking.

I would say so yes, doesn't look like much room left for enough charcoal for a significant burn?

I tend to use a lot of the Angus and Oink rubs, they really are good and I use them in all sorts, not just barbecue cooking.

Meatheads "Memphis Dust" rub is a nice one to make though.

11 minutes ago, The Chairmaker said:

I buy a fair bit from Johndavidsons.com. All of the meat is supplied blast frozen and I've always had good quality from them. The extra mature T-bones are absolutely delicious. I've had their ribs, briskets and pork and all has been spot on.
Recommendations? The suckling pig cochinella is delicious. Also, the Black Market Denver steaks are something else...they don't always have them, but grab them once they are availible. The Creekstone Denvers are also very good.

Been reading a bit about this supplier recently, may have to have a look at putting an order in.

Most (if not all I bet) chicken wings you get will have been frozen at some point. Defrost before cooking though.

That's a great looking pie 😋

Lovely stuff.

Kebab night, chicken breast marinated in a mix of A&O Big Phat Greek, lemon juice and yoghurt. Onion salad and shop bought flat breads. Did the job.

Crappy photos sorry.
 

There is a guy on the Budget Kamado Owners FB page offering to make 3mm stainless deflectors for £20 delivered, similar to the one I bought from Germany.

3 minutes ago, AdamG said:

these are the by far the best ones I have used so far 👍(still trying different brands)

Same here, have used it for years

Everburning Charcoal are selling again by the look of it.

Hi from across the water 👋

Excellent info @Tabs 

Pink pickled onions on tacos are great, something like this

https://sharedappetite.com/recipes/easy-pickled-onions/

Can do similar with radishes, nice with Moroccan lamb.

2 hours ago, Toucs said:

Handy rack that!

Like the look of that yeah, where was it from @Ams1987?

Proper little steak machine.

3 hours ago, Smokin Monkey said:

That’s the problem when you have family and friends round, they think BBQ, Chuck it on cook for 5 minutes then devour! It’s not like that with Low & Slow, it’s ready when it’s ready!

This is a recurring theme with my other half. Quite often she'll be looking after sides while I do stuff on the barbecues and is always asking how long will it take, I get the rolled eyes when I say it's ready when it's ready 🙄

Nice looking ribs @TeeBo

DJ BBQ book Fire Food is a good one.

For pizzas I got a pizza steel from a guy on FB. The set up I use is deflector in, grill riser on top of grate then pizza steel on top of that.