Steveh

Hi all I am thinking of treating myself to an offset smoker... something like the Cactus Jack 20". Is anyone using one? If so I'd love to pick your brains before I part with any cash. Steve

I tend to buy charcoal that is described as 'restaurant quality' rather than standard charcoal. I use a kamado, so I tend to notice the brands that create more ((unhelpful) ash. At the moment, Big K is my charcoal of choice. I'm not sure if it is the best one... but it works well for what I do. Not tried the ones you've listed. Steve

Never heard of ABTs before, but I think I now need to make some!!

I think I'll give that a go next time. Looks great.

I tend to go for the usual coleslaw, potato salad, cornbread, corn on the cob. Now and then I'll make grilled vegetables. Am I missing any excellent sides (I suspect I am)? If so, what is everyone else making? Steve

It’s from black box bbq. I can see me using it often and it is just about portable enough to take camping.

As a treat to myself I bought a tabletop parrilla, a bag of wood and a big ribeye! To be honest, it was more fun than I expected. Friday night, sitting outside, with a can of beer, burning some logs and cooking steak! I'll need a bit more practice but I was pleased with the results for a first attempt. Has anyone else tried this way of cooking before? Steve

Hi Justin I am fairly sure that I'll be able to make it. I'll have to confirm over the weekend though. Steve

Sounds great. I'd be interested.

Nick They look lovely. I bet the kofta works really well. Did you have any sauces with them? Steve

That looks right up my street! Delicious

Hi all The Hangfire cookbook takes all the credit for this cook! I folded the recipe (and did the recommended sides) and it turned out beautifully. In essence I smoked the ribs for a couple of hours, before braising them got another couple in a cider based bbq sauce. It’s a pretty failsafe method - so I’ll definitely be using this next time I entertain. Hope you’ve all had a nice weekend. Steve

Davew This is my version of Jerk chicken. Well, I say my version, I should say go to recipe. https://www.bbcgoodfood.com/recipes/jerk-chicken-rice-peas Goes fantastically well with the rice and peas (also in the recipe) and plenty of hot sauce! Steve

Hi All I made these chicken thighs yesterday. Only a small quantity this time (too small!) but it can easily be scaled up. I smoked the chicken with a dry rub and once done seared on an orange and saffron glaze (made by reducing orange juice, saffron, and sugar). Served with middle eastern slaw (heavy on the syrup and pomegranate molasses) and hassleback potatoes. Definitely one to do again (I'll make more next time though!) Steve

I fancied a challenge - so I made some scotch eggs on the kamado. They turned out great! What do you think?