Nofingerprints

As it was my birthday a couple of days ago, decided to do a big cook and have some buddies over for a beef and beer themed evening!! Had a whole brisket and a run of shirt ribs. Both bought from Bookers. Unfortunately I haven't got any finished pics of the short ribs, as they got eaten so bloody quickly, must be a good thing though!!! Used Heat Beads for the first time and they were brilliant for the 10ish hour cook. I also got a new Ink Bird as a birthday pressies, and what a bit of kit that is!!!

That salad looks tip top. Welcome to the forum.

They were just in the normal butchery area, and a very reasonable price as well.

Think they came out alright.....

Got some lovely short ribs from Bookers, got the big girl up and going early this morning and have been ticking along at 125c for the last 3hrs..... Reckon I'll give them 30 mins more like this, then wrap for a final 45/1hr.

Had a couple of duck breasts that I started on the top grill with some new potatoes onions and garlic underneath to catch some of the fat, a couple of re-jigs along the way and some charred peppers, and all came out lovely.

Hi, and welcome.

They look great, could be going on the birthday list!!!

The skewers were a bit duff to be honest, end up having to be super careful and using a small grill tray to turn them before they firm up, otherwise they just "pull through". Looking to invest in some good, flat, metal ones.... So forum, any recommendations?

Yep, will be keen to see how this works out...

We have been making a few different things recently (getting the youngest to try a few more things), and the older one lives wings so they are nearly always on the grill. Made a really tasty (Frank's based) buffalo sauce this time. All demolished double quick by the family so that's a good barometer for success!!

Whoop whoop!!

Subscribed.... Let's wait and see!!

So it was our 10 year wedding anniversary so we decided to treat ourselves with some very nice steak, one big ribeye and one big sirloin, as we love the flavour of a ribeye, but do think it enjoys a little more cooking, but equally love the rare sirloin, so.... a bit of both. Reverse sear method, and both turned out just as we wanted, served with sautee spuds'n'spinach...

So it was our 10 year wedding anniversary so we decided to treat ourselves with some very nice steak, one big ribeye and one big sirloin, as we love the flavour of a ribeye, but do think it enjoys a little more cooking, but equally love the rare sirloin, so.... a bit of both. Reverse sear method, and both turned out just as we wanted, served with sautee spuds'n'spinach...