AdamG

It was free delivery aswell! 😁

Here is my entry...special kebab. Doner seekh shish bread More details;

Here is my special kebab, a dish that I want to have more often during summer when friends and family come to visit. This was my trial run since its a combination of different cooks/preperation. I first prepared the doner with spices last Saturday. Spices Spices mixed Ideally rib eye steak would be better but I had to settle for Sirloin (still delicious) I trimmed the big bits of fat off, sprinkled the spice mix on both sides and then put them in food bags, making sure they stay flat. Monday night I took one steak out at a time and sliced it as thinly as I could while it was still frozen. Back into the food bag and then into the freezer. Wednesday I made a herb sauce... All ingredients combined and bottled The next meat was the shish. I prepared this last night. Chicken breast (thighs if you prefer) soaked in lemon juice and salt. meanwhile i mixed the ingredients together and whipped the cream. Then added to the chicken to marinate overnight. This morning I made the pide bread for the kebabs. Mixed and then rested More ingredients and rested for the 2nd time dough stretched out. Poppy and sesame seeds sprinkled on top and onto the pizza stone to bake for about 20 mins Lastly was the seekh. ingredients Mixed Seekh and shish onto the skewers. time to cook Yeah...one of the seekh kebabs was too thick and took the express elevator to hell... so I finished it off on the cast iron flat plate Special kebab served with lettuce, red onions, herb sauce and tobasco sauce. Thanks for looking, all ingredient quantities can be found at the following links if there is any part of this cook that you like the look of. Pide bread recipe: https://www.google.com/url?sa=t&source=web&rct=j&url=https://m.youtube.com/watch%3Fv%3D-o9st878I20&ved=2ahUKEwilurCP7ff9AhVLRkEAHcFSCx0QwqsBegQIDBAB&usg=AOvVaw1HrV0uzjkUPlo67dUNHXOe Doner and herb sauce recipe: https://www.ethanchlebowski.com/cooking-techniques-recipes/dner-kebab-germanys-most-popular-street-food Chicken shish recipe: I was given this recipe by @Monkeybumcheeks. There is a picture of the recipe if you scroll down. Lamb seekh recipe: https://greatcurryrecipes.net/2013/05/13/lamb-seekh-kebabs/

roughly 8 years myself although the first 4 years was only about 3 cooks a year so not really 4 years worth. This site has helped a lot with learning...although I still have a long way to go😁

welcome to the forum!👍 I'm from Cheshire myself. How long have you been bbqing/smoking for?

Hopefully mixed kebabs either saturday or sunday depending on weather....most likely choose the wrong day haha 🌧 What you having with the chicken?

Im hoping to get a cook in this weekend aswell, rain inbound haha

Hoping to get my cook in this weekend, might be dodging rain though. Hopefully wont get too wet lol🌧🌧🔥🌧🌧

You still going ahead with your chicken cook today?

Fingers crossed for decent weather on Wednesday then👍🍻

Yeah spatchcock chicken seems to be a popular starter.👍 My first low 'n' slow cook I did was half a pork shoulder since its pretty forgiving. Your first cook going to be at the weekend?😁

Looks good Peatey, have you decided what your first cook is going to be?

I have always seasoned mine before a cook but not sure if its needed on all bbq's? When I season for the first time I usually use it as a test run to see what temps I can get so I have a better idea on vent settings for my first cook. You could even cook something in a dutch oven (a saucy dish being very forgiving with cooking temps) with the lid on if you have one, while it seasons so you can get the most out of your fuel.👍

Nice!!👍🍻

Questions of any kind are always welcome here!😁 Let us know what grill you get, pics of cooks always good and any recipe's you discover😋🍻

To add onto what @hoogl said. I would basically choose the grill that suits your lifestyle. If you like to actively be part of the cook (monitoring and tinkering, even with other things in life) then the offset maybe the perfect choice as it will require you to be actively involved which can lead to a greater satisfaction when your food is cooked brilliantly. Each cook will require you to be more adaptive which is great if you enjoy challenges. However if you like to stick to tried and tested recipe's and a more methodical approach, so you can do other things while your food cooks then the bullet smoker/kettle/kamado styles maybe more suited as these will let you cook more passively (some tinkering involved to begin with though). I started with an offset because I liked the idea of being more involved but I found it was hard to get low n slow cooks in due to other plans in life getting in the way. Eventually I got a kamado (I wanted just one grill that could cook a whole variety of things and allow for overnight cooks without doing an all-nighter). The offset I had was just a cheapo thing that was awful (i did no research and just bought the cheapest I found😒), not a true offset due to bad quality build. I could only cook low n slow during summer due to its inefficiency. If you do decide to get an offset make sure its good quality so you can cook year round, allowing more time for cooking. In the end it comes down to which suits your style and lifestyle. hopefully we all help👍

No problem, hope you enjoy the journey😁🍻

Welcome to the forum Peatey!👍😁 Project Smoke is a book by Steven Raichlen and explains some of the basics pretty well. A few recipes which is a bonus. It also gives some insight into different types of grills aswell. https://www.amazon.co.uk/Project-Smoke-Steven-Raichlen/dp/0761181865/ref=mp_s_a_1_1?crid=2NQ7W0BKHG3UJ&keywords=project+smoke&qid=1678714917&sprefix=project+%2Caps%2C1178&sr=8-1

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

Nice find! Great deal for someone who wants one😁

My cast iron grids are hidden from the wif... I mean stored in the house aswell😉😁

Looks fantastic😋👍 I really like the look of that grate setup, some good innovation there🔥👍

@hoogl Smokin monkey will see that list and think "job done!" haha some great ones on there hoogl 👍 some ideas... Your favourite dish (each person cooks their favourite) Flaming june - something cooked directly over flames Cook something at X temp (example 121C/250F) Summer sidekicks - side dishes

Yeah a good scrape should do a good job👍 A wash would be fine as you say, any moisture will be gone once the charcoal is lit😁 its what I used to do with my old one and that never rusted. You looking forward to winter next week? Haha

I think a waterbowl necessity probably depends on your grill? The benefits I know are it helps keep the meat moist, temps stable and promotes a more smokey flavour(?) As a bonus, you could keep the water since it will take on a smokey flavour and use it for other dishes in future cooks (chilli con carne or homemade bbq sauce etc). Freeze them into ice cubes and use them like stock cubes. Its not very often I use water bowls since I use a kamado but always used one with my old offset. I never tried half and half though just fully or none but half and half is certainly an interesting approach👍 Alternatively I have heard of using sand but never tried this myself...although im sure extra fuel would be needed to heat it up just like water?