U can do that again

Can't say balance has been a problem withe the Broil King gasser as has a counter balance which seems to work well, hoping to do first rotisserie chicken on the Napoleon kettle this weekend.....hopefully remember to post photos.....

Unexpectedly had this afternoon free so have cleaned the kettle & now trying to get a bit of oak smoke on some tuscan sausage before used in tonight's meal...sort of risotto, mgmt likes it so it a winner for me

Served as an accompaniment to asparagus tart

@sub333 was this the pro q kettle? Hoping to rotisserie on Napoleon kettle this weekend, will put a drip tray under the chicken to minimise flare ups, Sam as when using the gasser

Predictive text KILNER not killer jar obs

Receipe is a bit strong but this is what I do: Clean killer style jar, prep carrots using a mandolin, currently in the round, don't think batons will be as versatile, might do strips like peeling, (no doubt others will advise correct terminologies) pack carrots in jar about half way add a quarter of a supermarket dill packet , repeat until about 3-5 mm from top of jar. In suitable pan "eyeball" 50/50 ish mix of white vinegar & apple cider vinegar to fill the void, pinch of salt, about 100-150gms of sugar, splash of water, heat gently until sugar dissolved, taste test, adjust as you per your taste, pour into jar till carrots covered & just below full, allow to cool, seal put in the fridge, can be tried after an hour or two. @ADAMG let me know what you think

Always have bbq cook plans for the weekend but as of late life & life admin have prevailed .... Did you get a cook in?

Assume until the flavour profile changes or loses intensity. Sure the food police will advise on the errors of my ways but so far no ill effects. Will probably do a fresh pickle solution for the next batch.....

Quick up date for AdamG, have already topped up twice in the same pickle juice, will probably change for the next lot....

Really please for a first attempt. Think needed a touch more sugar. Both testers have asked for a jar which have just done, they just need to be patient before they eat them. Will become a staple in the fridge for us.....

Trying to replicate some pickled carrots that I had recently in Stockholm. Trying to gauge it without a receipe to see how rubbish my skills are......

Have you thought of taking existing fittings to a gas engineer/caravan/mobile home dealer to see if they can make a new one up. Pirtek do it for hydraulic hoses, might be worth a call. Otherwise Beds bbq normally stock spares or may even be able to make one for you

Smoking some cheese while waiting g for windscreen replacement...

Apologies should of responded sooner, credit to you for sticking to your guns. Have sparked the bbq up in poor weather before as family coming & they wanted bbq, just gerry rigged a cover, but now have a gazebo, so rotisserie goose for Xmas may well be on if we are at home. Don't have a kamado (yet) so have to be more attentive to the kettle or bullet smoker in wet or especially windy weather, assume not such an issue with a kamado?

Local butcher, have been using for about 10 years. Rib was aged about 30days, normally we go for 35-42 days hung. We order in advance. Have a good relationship with our butcher, have been used as tester of new products, such as varieties of sausage, dry rubs, also provided rubs & bbq sauce for him to try. Even smoked trout & cheese for him. Our local waitrose has a dry aged cabinet on its butchery counter, will try sometime as looks decent, might be worth a look if you have one local.

Oh, gravy & horseradish sauce. If anyone one is interested cooked over a mix of lump, briquettes & coconut logs, in direct then a reverse sear, took about 75mins, hintof smoke even with no wood but might of been in the kettle already, bitvof a smoke ring, would do it again. First big piece of meat cook with the new rotisserie/pizza ring from Napoleon installed, happy with the results

Mgmt loved it so that was a win, served with point cabbage & the last of the homegrown spuds, sorry no pics of the meal just the meat resting

As it been a decent day here decided to throw this rib roast on the kettle ....... Adam G suggested trying a beef roast a while back and today is the day, no rub or anything as that how mgmt wants to try it today.....

In the process of adding a rotisserie to the Napoleon kettle but ran out of time tonight but have a couple of lamb steaks on the go now, hotter that anticipated, hope not too charred for mgmt taste ...

Well that explains the mouldy leftovers but seriously, looks well impressive, obviously a lot of thought went into, so it works for you. Hope you enjoy many great cooks & bottle openings with it

Cooked.

Been a while but managed to get these on the go tonight. Hopefully remember the cooked photo later & before @AdamG asks, no leftovers just seconds.... . .

Did you spritz before wrapping? Did you spritz paper before wrapping? Reason I ask is that have found need to increase spritzing with the flat. Also use a water pan. Is it a fan assisted oven as this may have an effect, must confess never finished any BBQ in the oven so have no basis for this theory. Having done all this have had really moist flats but also comparatively dry flats. The other variable is animal itself, some steaks are really moist others can be really tough cooked at the same time bought from same butcher same time.... Maybe a reason to have another go .....

Ambient temperature too high, so cabinet reaches cheese melt point hence the gooey mess. i use mine when ambient below 10c to be reasonably sure of not over-heating. You May have to wait until the autumn and run overnight.

Trying some Sriacha marinaded ribs today, serve with green salad & cold potatoes, might also try a venison burger which has chimichurri sauce centre......