Justin

Been bbq since 1st Feb!

Welcome. Thank you for joining 

Like we used to in the past

This has been cancelled due to lack of support. The tailgates have died?

disappointedly this is  cancelled, 

We are trying to relight this traditional meet up so if you can support this or other tailgates this year then you are most welcome. The Spring is the first of the the year. We hope the National and the as Northern go ahead this year now we are past the challenges of the last 2 years so everyone gets the chance to join in

7 confirmed so far. 

There is no pressure to cook unless anyone wants to. It is a relaxed family affair and dogs are welcome too. 

At Willomere Camp Site in Essex. If you wish to meet some forum members in a relaxed atmosphere then come join in however you wish if you can. Thanks

It is a smart thing once set up. Very good for fish, vegetables,  fruits any thing really. Stainless steel too

So far 4 confirmed 3 interested

Kebab heaven. Impressive mate. Nice write up too. Thank you

Last count up please. Who is going to make the tailgate?

Ok. Working overseas at the mo but will confirm numbers week after next week 

Winning there mate. Nice

Worked for me. Surrounding humidity of course. It did take a long time but I am patient these days

I think we have 4 or 5 plus partners being confirmed so far. Some arriving Friday. A few arriving Saturday. 
 

More the merrier. 

2 hours ago, pittmab said:

Those gates look very cool 😎 and nice looking birds!

Have to say, I've done a few "beer can" chickens and can't say I notice any real difference/improvement. Do you find you do?

More juicy bit and  biteability and Smokey. If I do it in a bag in oven then that is also juicy but less biteability as it falls apart but more. Fine lines but different. Also depends on what beer and smoke used. Choices.   I did use a fresh chicken too not frozen. From nice butchers 

16 hours ago, AdamG said:

Im gonna have to try homemade stock sometime, I have seen you do it a couple of times in the past👍

Whats your method?

Instant Pot or a like pressure cooker carcass, bones wings and water bay leaf under pressure for 90 mins. 

All the carcass and wings and bones go in the Indra pot to make a stock. Smells so good then all the recovered meat from the legs are made into a soup with the left over gravy from the chicken juices yesterday the mashed swede and carrot. Wonderfully good. 

Yes. Comes preseasoned though I seasoned it again. I store grates indoors too.  Leaving outsides seems like asking for trouble. Easy to clean

https://www.cast-iron-grate.co.uk/

Used new set up from cast iron grates that lets you put chicken lower down under grate so fits easier. Cherry smoked. Just some oregano pepper a little salt. No brine. Delicious. Using all the left overs and carcass to make stock tomorrow for soup.