U can do that again

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......

Ditto

Time for a cook tonight, doing more than we need, so can enjoy cold chicken kebabs tomorrow evening...unless AdamG miraculous appears.....

A Pro Q bullet smoker is worth considering. Have the dis-continued Napoleon version, which can be used as a low to the ground kettle or if you have a suitable table a large table top kettle if you drop out the rings for hard & fast. Add the rings for low n slow. Just allows you to do both with one grill. Use mine for both until I got a kettle. Have had really great results using it both ways. It also can be used as a portable kettle

Welcome, is it gas or charcoal? I have both & the gasser has a similar discolouration but no detrimental effect on the cooks. I think it down to the me running it flat out/ max heat for too long. My kettle & bullet smoker are enamelled so no really signs of discolouration.

I use Pitmaster X's sauce as a base & tweak it depending on what planning to cook or visitors taste. The bourbon variant seems to be the most popular. Of the mainstream sauces I have been given, none of them have stood out for me, last 3 I dumped as had been open for over a year so, can't recall the brands. Balance doesn't seem right for my tastes.

Am in the UK, don’t have a hard time getting good beef or other meats, just different cuts. Can get US cuts but normally from online butcher not local & at a premium

Simple cook, no rub, no new charcoal, little bit of oak smoke, being served with a salad dressed with tarragon hollandaise, @AdamG definitely no leftovers on this one

About 250mm long or 10 inches long, 50mm or 2inches wide, depth/height varied between 30/60mm 1.5 /2.5 inches I would guess. Just sold as beef ribs by local butcher. Cooked them to tenderness rather than temp, didn’t use a meater + , just a thermapen, guess temp was around 90/95c or 190f at a guess. Next time will pay more attention

Sorry to hear that😘🚒🚑.........suggest you avoid the ones that are coated/mixed with Carolina reaper.......... which allegedly a quiet hot chilli......

Get my peppercorns from health foodshop, normally 500g & share with others. Some shops do different varieties and in some case will mix red, black & green corns. @AdamG will be thinking pepper wormhole nooooooooooo........

Have always ground my own from peppercorns. I grind my pepper for brisket 24 hours or so before I need, ala Aaron Franklyn and have been really pleased with the results. For other cooks & rubs just grind as I need it. Have thought about getting a pepper canon to save the twisting when doing a brisket.... Do like pepper to be fiery....