Chef Kevin

Hi Bob, You might want to also check out catering equipment auctions, ebay and even facebook marketplace. Currently facebook has a bunch of buffalo slicers here is a link. https://www.facebook.com/marketplace/106027109438276/search?query=buffalo slicer or ebay https://www.ebay.co.uk/sch/i.html?_from=R40&_trksid=p2332490.m570.l1313&_nkw=buffalo+slicer&_sacat=0 Of course it depends on your budget and how often you want to use a slicer but there are always food operations going out of business so you might pick up a bargain. In my experience as chef a good brand like buffalo can last for 20+ years, so a second hand one can be a reasonable punt. Regards Kevin

Here is my latest Youtube video. I'm cooking whole seabass on my gas BBQ. The sea bass is served with a simple sauce made from fennel, clementine juice and mayonnaise. Lots of tips about cooking whole fish on a grill so it does not stick. How to BBQ Sea Bass

Thanks Adam

https://youtu.be/YElJewRTXK8?si=dkAmc82IG2CI4Rcp Here is a made from scratch pizza I made on my Landmann Fryton https://chefkevinashton.com/2023/08/24/caramelised-red-onion-roasted-garlic-pizza/

During the month of August I am teaching a BBQ Master via Zoom. As part of that I created an outdoor pop up kitchen in my little garden and put it all under a pop up gazebo because the weather has been so unreliable. Here is a short video clip I made of some ofd my equipment. My Pop Up BBQ

Thanks Wade, very useful information.

I have been given to chance to review a Landmann Fryton 4.1 (ultimate Bundle) for my Youtube channel and I am reaching to anyone who is familiar with this model to give me your opinions. Thanks Kevin Here is my honest review, I'd still appreciate and feedback from owners of this model. https://chefkevinashton.com/2023/08/14/landmann-fryton-4-1-gas-bbq-review/

Like Wade said creating several heat zones on a charcoal grill is the best way of controlling the heat. When I use my 12 year old rectagular charcoal grill I create 3 heat zones to better control the heat (see photo. After all, if you were in the kitchen you wouldn't leave all the burners of your stove up high during the whole of the cooking process.

I would definitely soak some wood chips and place them in a smoker box when using a gas grill. Your new BBQ looks great. Best Wishes Kevin

I'm thinking of buying a gas BBQ to go along side my charcoal grill. Does anyone have experience with this particular model? https://landmann.co.uk/collections/gas-barbecues/products/rexon-cook-3-1-stainless-steel-with-cover-pizza-stone If I do buy, I will also buy a wood box to add some natural wood smoke flavour to the grilling. Best Wishes Kevin

An aluminium plate cover like this might do the job if you are unable to find a ceramic planter base big enough. https://www.nisbets.co.uk/vogue-aluminium-plate-cover/e893 You could probably drill holes in the side of the cover, to help air flow. Best Wishes Kevin

I know Forman and Field, a very well respected maker and seller of smoked salmon in London. I believed that had to relocate to make way for the redevelopment of the East End of London for the 2012 Olympic Games. If you are able to buy your sides of salmon from a wholesaler like M and J seafood you might be able to ask them to leave the gill in. As always I find your posts Wade to be very informative, thank you.

Really well described Wade. In traditional Scottish smokehouses they use butchers meat hooks to hold the salmon. The attached photograph is taken by John Ross Jr in his family's smokehouse. In other countries like the Canada and Norway, they remove a couple inches of salmon flesh from the tail, exposing the skin and then make a knot from the skin to hang the salmon from. Inverawe Smokehouse (also in Scotland) used to cut a whole salmon lengthwise in half and leave the bones and fins in place, then cure and smoke. I presume they did this to give the meat hooks something more to hang onto and perhaps increase their yield? I have even seen people use crocodile clips to hold the sides of salmon vertically.

Thanks Wade, I really appreciate your kind words about my BBQ videos. I do feel people tend to jump into barbecuing without knowing where to learn the basics, so that's why I made the videos. When I BBQ I like to create a "kitchen" outdoors so everything is to hand to avoid racing back and forth to the house. I do have a handful of Barbecue blog posts (with recipes) folks can find here Barbecue Cookery I want to make further bbq videos and talk about "slow and low" other interesting subjects such as the snake method though due to the unsettled weather this might not happen until next year. I will be posting additional short videos such how to cut up a whole chicken in the next few days. I do want to say how grateful I am for the continued warm welcome I've been getting on this forum, I too want to learn from you guys. Best Wishes Kev

Looks like a great catch!! For others reading this, the Green-lipped mussels (Perna canaliculus), are native to New Zealand so they are usually sold already cooked and frozen. They are generally larger than the blue mussels native to the UK and New England seaboard. Was your crab meat from native UK crabs or was it from the Blue Crab? Crab meat from the Blue Crab is sometimes sold in the UK and usually pasteurised to give it longer shelf life. The Blue Crab (see photo) is native to Eastern US seaboard particularly around the Chesapeake Bay in Maryland. Unlike the meat from UK crabs the meat from Blue Crabs are all white and milder in flavour. This makes it a great to stuff other fish or make crab cakes with.