U can do that again

First bavette of the year done on the kettle

Really surprised as to how well this turned out & worked with bavette just off the bbq.....Will offer it to guests in the future

Just made want to use as a rib glaze, see how it works, have dialled the heat back for mgmt....

Anyone lighting up today?

Bavette is the  plan now the rain has eased?

Not a desert person but just made a banana pudding as seems to be a "bbq desert" not an authentic version as used UK alternatives, testing tomorrow,  anyone tried or made one? Does it work after bbq meat & sides? Have guests coming who want a bbq desert..........

About to come off in the next 30mins or so ...

So far no wobble on the rotisserie......

@AdamG first rotisserie chicken on Napoleon kettle is on, rub based on grillstock bbq from memory, mix of briquettes,  coconut  & lump, smoke wood is hickory as mgmt & I both have colds & things don't really taste at present, so have gone a bit strong on the smoke

Nice, looks good. Have half grate cast iron plancha for my Broil King gasser for tortillas etc works for me

Who's delivering the left overs to me?

@AdamG get using a meter or similar but what is the white thing in line with right hand hinge??

Hopefully get the rotisserie chicken done Sunday

@AdamG they certainly where, took on the oak smoke really well

@pittmab all looks good, never done pizza as have a Roman who does woodfired pizzas at the local brewery on a Friday night............

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......