Simon

I finished early yesterday and we had a chicken that needed cooking so I thought that I would get the Kettle out because why not. I prepared the chicken in a seasoning, and then started to prep the BBQ. It was when I tried lighting the firelighters that I realised the wind was blowing a bit, but decided like University Challenge: I started so I’ll finish. I used a bit too much charcoal briquettes but that was because I had set it for low n slow but the wind had other ideas. Overall though it turned out ok. It may have been cooking a bit higher that I would have liked but it stayed fairly succulent considering it was a Tesco Value chicken. I am hoping to try some chicken kebabs at the weekend.

It doesn’t seem very consumer friendly.

My brother has a gas BBQ and was asking how much better charcoal is. I’ve invited him over so I can smoke something for him. I do prefer charcoal. The challenge of keeping the a set temperature is definitely part of the fun.

Found this link That might be helpful. Sorry for turning this thread into a potato one. https://www.deliciousmagazine.co.uk/the-ultimate-potato-guide/

Hi. Welcome to the group. Always good to have a new person on the group. Those smokers look good. I thought about getting an old fridge converted into a smoker and the wife flat out said no old fridge in the garden.

That looks great. How do you make your potatoes? I often get mine to crisp up by part-boiling and then putting some olive oil over them before roasting for 45min. Where did you cook the Pork?

I didn’t know it was. Now I do I’ll have to change dinner plans.

That looks a good deal.

Looks good

How did you brew at home? I have a friend who’s interested but not sure how to start and what to use to brew it in.

So all finished now and no complaints from the family. The little one certainly like it. The only seasoning I did was a small bit of oil and then salt and pepper and left for a few hours. At around 1200 I lit the coals. I kept the temp at around 130 and then put the Inkbird probe in set for medium rare. I left it for 2.5 hrs until the joint reached temperature and prepped the rest of the food. Served with roast potatoes, honey roasted carrots and parsnips, broccoli, and Yorkshire pud (I wasn’t brave enough to try them on the bbq this time.

Where I used to live in west London there was a wine/beer shop that had a fantastic selection. I did love when you found one that just hits right. I used to have a list of beers and how I rated them but that has disappeared into the matrix sadly.

I hate when that happens. When I first tried pulled pork a few years ago I could not keep a steady temp no matter what.

I brought 4X4kg of these off of eBay for £25 including postage after seeing someone mention these on a previous post do I thought I would give them a go. I decided to use them today when I cooked a topside today (that in a separate post) and I used them in the Weber kettle. I lit them at 1245 roughly and have kept the kettle at a temp of 130 since then and they are still going well at almost 1800 with no noticeable spikes in temp. I’ll admit that I haven’t done that in-depth a test as some people have with other reviews, but this is the first time really noticed a steady temperature from my bbq, and I usually struggle to keep a low temperature. However the steady and low temperature may just be because I’ve been getting better at low n slow cooking, but considering the weather I have been impressed. From a quick glance online I found that the heat beads (most people’s go to briquettes) are at £35 for the same amount, so I guess it’s whether the extra £10 is important to people. I will use them again soon hopefully and if I notice any issues I’ll update the review. Hope this helps people.

Here’s a fun question for everyone. What drinks do you like with what meals? I might have an ale while cooking and then have a wine with the beer. The wife and I usually go for Italian wine, red for red meats, whites for poultry, but we also joined a wine club that is based in Scotland that is reasonably priced, so will be getting various fruit wines in the next few days. On a lovely summer day I do like a nice cider. On the ale front I do like to try as many breweries as I can. I used to work in pubs so I got used to organising the callers and tasting the beers. I love Jaipur from Thornbridge and Exmor Gold.

Im doing a topside as we speak. Seems to be going ok so far.

What tandoor do you use and what marinade did you use?

I don’t really go on FB that much so I don’t know what CWS is. I don’t use instagram either, but maybe someday I might.

That looks good. I’ll give it a go.

I know the weather isn’t supposed to be that great but that has never stopped me. Now I’m still trying to clear the rest of my freezer out, and next piece is a topside. Still looking at what to do with it, so any ideas let me know.

That stuff was good. I’ve still got a little bit left in the fridge. Looking forward to try the cheese.

I watch those videos. I love the videos and really well explained prep and cooking. The only issue is that they aren’t the most healthy of meals so they can’t be a daily thing 😂

The 4S is a great bit of kit. I’m hoping to use it again this weekend.

Looks tasty. What did you marinade it in?

It was a great day guys. I enjoyed the meal and am looking forward to the next one.