AdamG

looks good to me!😋 Don't forget that this is a harder cook than what mine was👍 What wood did you use for smoking? I have only attempted brisket a couple of times...need to have another go soon

Looks delicious Sooty👍

Yeah i meant any brisket thats leftover...send it my way hehe👍😁

Me too....and any leftovers😁👍

looks great smokeyjoe👍

looks fantastic smokeyjoe, the potatoes look perfect...something that tends to be abit hit and miss with me lol. Cauli cheese and the pork chops (proper ones aswell!) I bet was delicious. You made the whole cook process look very streamlined and easy...I may have to try this myself soon👍 great effort!🍻

Thanks sotv, thats some great advice that I will take onboard for my next try👍 Your advice answers a few things for next time so its very much appreciated😁

It did get in however it was very subtle and personally I was hoping for a little bit more. Im not sure if I used enough woodchips since I only used a handful. I seem to have mixed results with woodchips, sometimes i get good flavour and sometimes I dont🤔 They were tasty overall though👍

Managed to get my cook in today😁 I decided not only did I want to use local produce but I wanted to do a local dish. With living in Cheshire I just had to use smooth cheshire cheese and new cheshire potatoes in my dish, which ended up being a cheese and onion pie, I also smoked with hickory so it wasnt too boring haha. (Its hard to see in the photo, but I left the top open for the smoke to hit the cheese/mash) I put a seperate post up with more details/photo's if anyone is interested in seeing more👍

This was what I decided to do for the July local ingredients challenge... First up was the pastry made with plain flour, butter, lard, salt and water then it was onto the filling which was made up of New Cheshire Potatoes Onions and Cream Cheshire cheese. I decided to go with some hickory wood chips for the smoke. I decided to use the pizza stone sat ontop of the grill extender above the pies. My idea being that it would act like a grill and brown the top nicely. Im not sure if it worked or if it was just coincidence that I got a nice brown top. As per usual I had leftovers so I did a couple of small pies Thanks for looking👍

Maybe this link would be of help... Hopefully this will help you but if not then let us know and we will try to help👍

You will have to do 6 cooks on each day so you have enough for each month of the year haha🤪 I was classing local by County, as @Smokin Monkey said👍

Looks fantastic @Smokin Monkey It looks like you would need a locally sourced carjack to be able to bite it haha😁👍 I have an idea for my cook which I will attempt next week...not sure if it will stack upto your burger though👍 Love the dopplebock @Justin

Great to hear from you Ice! I have missed having you around👍😁

That seems like a very good one to start with👍

we could do a monopoly game....whoever lands on your house is cooking instead of rent haha🍻

Obviously I'm interested. Would be great to see other members ideas and creativity!🍻😁

Myabe I should look into getting myself a more portable grill so I could possibly attend one of these i the future.

Congrats on your purchase👍 Some of the easy ones are jacket/hasselback potatoes, corn cobs, disposable tray with chopped onions and peppers, yorkshire puddings etc. After roasting a joint of meat and while it rests, you could do some roast potatoes in an oven tray, dome temp around 220- 250C works best (i like to put the tray and oil directly on the heat deflector so it gets good contact heat). I normally put this in before the meat is ready to come off the grill to catch some drippings....but vegetarians wont be happy with that lol. Homemade vegetarian burgers or falafels, stuffed peppers If you fancy investing in a enamel coated dutch oven at a later date then that will open up your options for some vegetarian stews/soups/casseroles/curries. Smoked vegetarian chilli con carne is great😋 Hopefully something I suggested will be useful for you. 🍻

Thanks Simon, as simple as they are to do, they are still delicious👍

Did some ribs on Saturday for some family Ribs with the 54321 rub ribs with Pittmabs suggested texas style rub just put in at 250f Cooked pics ribs cut up Both turned out great however Pittmab's got the majority vote👍

As a few of you would have noticed, I enjoy cooking allsorts outdoors aswell as bbq... and today was no different😁 We had a few left over from yesterday Buns toasted, burgers and chips on My wife wanted some cheesy chips with bacon bits on I normally dont get the fireplate out unless im cooking for alot of people, but the sun was shining and I wanted to test out the wok stand with it....any excuse for me haha😁👍🍻

My post is not going to be constructive...however keep us updated on your progress please! Maybe one day I can start a project similar to your own (pretty much the same, just rotated 90% anti-clockwise). Only thing I could suggest is to make sure the kitchen end has good natural ventilation to avoid any carbon monoxide build up if your going with charcoal bbq (surely the opening would be enough to eliminate any risk???) Looks great already and looking forward to the finished result!😁👍

looks correct to me. As you say, I reckon it will be to allow for expansion from the heat👍

I was cooking it while the kamado was pre-heating, ready for cooking a curry. I get higher temps for stir frying from the lumpwood than I do from the gas hob.... and as a bonus it saves me cleaning the gas hob and wall tiles from spatter when ever i use the wok haha🍻