Another lovely cut from South Downs Butchery, Henfield

I know this might not count, but I’m British and on holiday so am posting anyway lol

Not a bad bbq setup either 😜

A rotisserie chicken, a butterflied chicken and a pork loin. The butterflied chicken was marinaded in smoked paprika, onion and garlic powder, white vinegar, salt, black pepper, cayenne pepper, oregano and mixed with a couple table spoons of Greek yogurt. The whole chicken and pork loin was covered in corse rock salt and drizzled with oil.

Great results with a nice chared, woodfired taste 🐔🔥

I finally think I’ve got a consistent brisket technique…

135c all cook.

Rub the night before and wrap in clingfilm.

Water pan beneath the brisket until wrapped.

Only temperature probe thickest part of the flat.

Wrap after the stall (76c for this one)

Probe tender at 96c.

Let cool on counter top until 80c.

Re-wrap in fresh paper and then clingfilm.

Store in 60c oven 2-3 hours.

Enjoy (or in this case vac pac for weekend bbq)

Decided to break out the smoker last week, quite happy with how the ribs turned out!

Used Warrendale Waygu chuck ribs, hickory wood and a traeger pellet grill

Just picked up a Webber mastertouch after toying with the idea for quite sometime.

Really loving it thus far and did some low and slow short ribs and brisket.

The short ribs were unbelievable but the brisket, admittedly my fault, was dry.
I didn’t realise when buying it was a rolled brisket which is apparently leaner, I did wrap at 70c to finish off but very minimal fat on the cut to keep it moist.

Both bought from Morrisons, surprisingly good meat selection. If anyone has any further meat recommendations please shoot them over, loving it so far and can’t wait to grill some more

It's better now that it's cooled down.

Smoking some thighs.

And a black cherry and vanilla pipe!

Bliss.

😁

Anybody been recently and got anything decent? Might be going later but interested to know if they have anything worth getting.

Looking for a not so expensive integrated table unit for a Large Big Green Egg. Google shopping is minefield. Does anyone have any recommendations?

Thanks in advance

What a setup

Monday- Lamb
Tuesday- Pork, cheese and jalapeño dogs.

Do I get thrown out of the room for the electric Ninja Woodfire and Dunn's River jarred jerk paste?

Pretty happy with the deal I got on Grillstream Smashgrill 4 burner. The grill + outdoor cover and a flat top accessories kit (several items like domed lid, spatulas, grease scraper etc) for £399. I agonized over what to get but figured I'd opt for the plancha as I have a standard Weber kettle for the odd slow and low & liked the idea of being able to cook anything outside with easy clean up.

Enjoying it so far, but find you need to use a lot of gas and rally crank several burners as the plancha is so big & heavy it saps heat away if you let it, so not the best option for a quick solo cook, but great for throwing a load of different food types on and not having to think too much about it all.

Anyone got any tips & tricks or good add ons/accessories to consider?

As some of you will know I'm in the process of setting up a low and slow BBQ pop-up business. I've made a couple of videos, but have been then focussing more on getting all my equipment, insurance, registration etc done.

On Saturday I catered for a friend's party. I was given the brief of feeding circa 50 people, and a budget to spend on the food.

Over the course of the Thursday, Friday and Saturday morning I prepared everything, all smoking done on a Weber Smokey Mountain.

The meats (and raw weights):

SPG Brisket 10kg

Ramen Egg inspired Pork Belly Bites 10kg

Pulled pork with a Carolina Gold Sauce 10kg

Hotlinks sausages from John Davidson 5kg

Maple Bourbon Turkey Breast 5kg

The hot sides:

Smoked Mac and Cheese

Boston Beans with Brisket

The cold sides:

Homemade pink pickled onions

Mexican street corn salad

I didn't take nearly asany photos as I should have, but to be honest I was pretty manic just trying to get all the food ready and served!

I've learnt a lot and will make some big changes to future events, I've never been so tired in my life and I've never done something that felt so personally rewarding at the end 😊

Chicken skewers (half breast, half thigh) and flatbreads.

The chicken was marinaded in a Greek marinade for a couple of hours, and basted with a harissa and honey glaze throughout grilling. The breads are katmer flatbreads from Big Has’ ‘Smoke and Seasoned Bread’ book.

Looking for a flat iron griddle that I can use for smash burgers. I know KJ don’t do one. Is there anyone that works form amazon etc ?
TIA

Hi all

I have hosted many BBQs in the past but I have always grilled. This weekend I am hosting my first BBQ where I will be smoking low and slow. I will be doing beef short rib, oxtail & chicken thighs.

Can you recommend any rubs?

I will be doing all low and slow the day before, resting completely, overnighting in the fridge and reheating in the oven on the day.

Also any tips for me for my first time smoking?

After a 2hr plus assembly over the weekend, here is my new charbroil bbq, looking forward to the first run coming soon 😋

pork belly skewers
smoked chicken legs
had Russian salad and a simple carrot salad on the side didn't get pictures sadly.

Whenever I’ve done a longer cook with ribs, they always seem to dry out. Bought a decent rack of St Louis from ‘the village butchers’ and did not want to make the same mistake again. Found a 3 hour method and pretty stoked with how they turned out.

I trimmed off the belly part to give the burnt ends a go as well, which turned out fairly well… ran some through some beans with some bbq sauce to make up some some ‘pit beans’.

Some really top quality BBQ being served here in a bit of a hidden gem of a location. I went at around 2pm yesterday and there was almost no wait for the food. Definitely worth a trip.

I need help deciphering which is the best Wi-Fi meat probe.

I have had a meater plus and that was okay, however i moved to a meatstick V5 and the wifi was very good for putting on, nipping to the pub and coming back.

That's now packed up for the like 8th time since buying it in Jan.

I basically want a wifi enabled meat probe, that works. That doesn't cost £200

I don't need multiple probes cos i rarely do multiple long cooks. I don't need a fancy base with a screen.

Any help?

After someone recommended Basco here I took the plunge and bought some stuff from there. Amongst the order was a this rib steak, it wasn’t cheap but you get what you pay for. First time doing this reverse seared and it came out great. It was slightly over how I’d like it but it was still delicious.

Got these Wagyu cross beef ribs from a local butcher. Used BGE hickory and oak lump charcoal and a couple of chunks of whiskey barrel for a little extra smoke. Smoked for 14 and a half hours, at 110 C, before holding in the oven overnight at 60 C. Tried a couple of pieces this morning and it was heavenly.

Been wanting to try this for a while and it was the nicest salmon I have ever cooked. This will be a regular thing now.

Bought some cedar planks online for smoking, lump of pre marinated salmon and basically just plop on top and stick in the smoker at 200 degrees Celsius for about 20 mins. Real easy.