All in took just over 7 hours to cook, used Meat Church Holy Cow rub for these with some last minute beans. Used dripping & dirty cow on the hash brown bites.

hi so i’m going to red dog saloon tomorrow and im looking at the menu and the reviews to find pictures of what each platter looks likes but the only ones r can find is the uss new york platter and uss oklahoma. i even asked chatgpt and it couldn’t find me the actual pictures i also tried to go on their social media but its was all big made up platters to make the restaurant look better.

i really just want to see what the uss kentucky looks like. im going to the notts branch if that helps cuz apparently different branches have different menus? which is absolutely ridiculous in my opinion.

i would be so happy if anyone could help me find pictures of the platters.🙏

We have a fine, fat Belted Galloway steer hanging in our chiller, 6 years old at slaughter.

In another month or so we will have a subcontract butcher coming in to cut the forequarters. I would like to have the briskets prepped for my personal freezer ready for spring BBQ season. What do I need to ask for?

Looks to me like it just needs a decent clean up, anyone see anything else?

Ingredients

* 16-20 chicken drumsticks

* 1 tbsp brown sugar

* 1 tbsp fine salt

* 1 tbsp paprika

* 1 tsp dried oregano

* 1 tsp black pepper

* ½ tsp granulated garlic

* ½ tsp dried/granulated onion

* 100-150 ml BBQ sauce (sweet & spicy chipotle recommended)

* Wood chips (eg Weber Poultry Wood Chips Blend) for smoking (soaked in water for 30+ minutes)

Steps

* Mix the Rub: Combine the sugar, salt, paprika, oregano, pepper, garlic, and onion in a bowl.

* Prep the Lollipops: Cut around the narrow end of the bone on each drumstick to sever the tendons. Push the meat firmly down to the thick end so it forms a "lollipop" and can stand upright on its own.

* Season: Dip and coat the meaty part of each drumstick in the spice rub. Leave at least 30minutes, better overnight.

* Setup Grill: Prepare your grill for indirect, medium-low heat (150°C - 170°C) - I would say no more than half of the starter.

* Smoke: Place the chicken standing up on the grill grate. Toss the soaked wood chips onto the coals. Close the lid and cook for 35 minutes.

* Glaze: Brush the chicken generously with BBQ sauce.

* Finish: Close the lid and cook for another 15 minutes until the sauce sets and caramelizes.

Currently have a Weber spirit gas BBQ and am looking to expand into charcoal. Deciding between buying the summit kamado or a smokey mountain and a master touch 5750 as an alternative. So either a summit or the other 2 together.

I'd usually be cooking for 4 people but can be up to 10 semi regularly (few times a year). Predominant use would be smoking meat (ribs, pulled pork etc) so getting the best of that is probably the priority. Would also like the option to do a regular charcoal BBQ when I fancy it as well.

Price and space isn't really an issue but looks like I can get a SM 57cm including cover for £470. If I did get a MT it would be another 250-300 so about 800 in total. A summit is looking like 1300 minimum. The idea of being able to do both in 1 BBQ is nice but not sure it's worth the price difference.

Be interested in people's thoughts.

I am not a big BBQ person, but come summer I will have a few and host too. I was looking we weber master. But I have seen kamado being recommended, what about pit boss? I am lazy so I would prefer one that's easy to maintain.

Hi all,

The misses has suggested I look at getting some classes in butchery/BBQ for myself as a present.

I'm sure it has nothing to do with her getting more tasty food. 😅

Has anyone done any courses and can recommend them? Likewise any that people felt weren't worth the money?

I'd describe myself as an entry level butcher, but intermediate BBQ-er(I've cold smoked, done reverse sears etc, made armadillo eggs, Lamb Birria from scratch etc) so course at those levels would be especially appreciated.

Last post was all recommendations near London/ south england hence the focus on those further north.

I know the word wagyu gets thrown around a lot, and who knows how much wagyu is actually in the lineage, but you can't fake marbling like that. Will report back on flavour.

I put a 3.6 kg Pork Shoulder from Farmfoods on the weber this morning. Probably at about 8:45am. It has been running at around 125ishC and didn’t appear to stall at all. I’m thinking about letting it run to 96C without wrapping it…What would you do? 🤔
I should add that the internal temp at the moment is at 83C

After a few weeks of reading I’ve landed on the Kamado Bono Media 20. Kamado Kings has it at £679, and that includes the wheeled stand, folding bamboo side tables, two-zone deflectors, cover, chicken rack and ash drawer. Kamado Bono Media Ceramic Grill 20" | Kamado Kings

I'm after a kamado for a family of five. It’ll stay outside in the rain all year with just the cover over it, no shelter. I want to wheel it around as the garden is small and have a bit of prep space next to it.

What I was considering before:

• Bono Minimo: too small for five, and no wheeled stand
• Bono EVO Media: too big for the space, and £500 more than the Media
• Bono Maxi 21": only £40 more, a bit bigger and a bit heavier, everything else seems the same
• Kamado Joe Junior (£380 at Costco with cover): good price, but too small for five and it sits on a low stand with no wheels or shelves
• Kamado Joe Classic I (around £899): looks like the safe choice, but it’s £200+ more

Questions for Bono owners:

1. How has it held up after a few years out in the rain under just a cover? Any cracks, rust, mould or gasket problems?
2. If you’ve had to make a warranty claim, how did Bono or Kamado Kings handle it?
3. Do the bamboo side tables survive being outside all year, and are they any good for actual prep?
4. How easy is it to move around on the stand?
5. Is the Media big enough for five, or should I go up to the Maxi?

Is there better value around this price that I’ve missed, or anything I should watch out for?

Thanks!

Did a 5.8KG grassfed farmfoods brisket and it came out really well, despite my relative incompetence. Got it on my second trip to farmfoods - the biggest one the first time was 3KG.

I wanted to test my alternative inkbird app on a long cook, and I've never done a brisket before so decided to kill two cows with one probe. Longer video here: https://www.youtube.com/watch?v=qc88j2FiO9A . The inkbird app constantly loses graphs for me, which makes knowing what happened overnight impossible. I tried loads of things to fix it and it still always lost graph, so have ended up making this (vibed) which runs locally on a pi. Worked very well, also recorded the whole cook.

Tried to vaguely follow the rules, no squeezing, black gloves, knife slightly sharper than a baking tray. Looks like I subconsciously squeezed it slightly anyway.

Improvements I'd make next time:

- Sharper knife

- Learn how tf to cut a brisket, from the mess that I made of cutting it I clearly wasn't prepared

- I used a rub called Limp Brisket because I liked the name and it was in my cupboard. That is not in fact the right way to pick. I'd go with like SPG and go MUCH heavier than I did.

- Hot hold for much longer next time.

- Probably pull at a lower temp, I kept doubting whether I should use the temp of the point or flat.

- I probably messed up the trimming too, but I'm too inexperienced with briskets to know xd. Trimmed about 600g off it.

As a sidenote, I'm extremely impressed it managed to hold an almost perfect flat temp (watch the orange line) through the whole cook, it's using the INKBIRD BBQ Temperature Controller Smoker Fan, Costco briquettes. Vents 80% closed.

Are these even ribeye - they look like some sort of shoulder steak to me.

The weather forecast is clear and no rain until tomorrow so best smoke the chicken I jerked this morning

Smoked for 2.5 hours with some cherry and hickory pellets. Wrapped and finishing in the oven now. Marinated overnight with tomato paste, olive oil, chilli flakes, garlic, ginger, salt, pepper and cumin.

Braising steak “mini mini brisket”, ribs, gochujang pork belly and jerk wings

Picked up late on Saturday, cooked Sunday:

- Braising steak: seasoned with Black Gold rub and cooked like a mini mini brisket. Smoked until bark was set, wrapped tight with a little beef dripping until probe tender. Unwrapped and steamed off for a little then rewrapped and into hot hold.

- Pork ribs: Salad cream binder, Sweet Bones & Butts rub, finished with Carolina mustard sauce.

- Pork belly: Dirty Cow rub, then wrapped with butter, brown sugar and honey. Finished with a gochujang sauce made from gochujang, honey, a splash of Cholula and enough water to get the consistency right.

All smoked over cherry at around 250°F, then finished at around 275°F.

While everything was being hot-held in the oven and softening up, I cooked the jerk wings directly over the coals. Used a marinade recipe I found on Reddit (and have used at every opportunity since!)

Parboiled some potatoes, then cooked them in a foil bag next to the coals with butter, oil, salt and pepper.

Also steamed some broccoli with a pinch of salt. Slightly less involved than the rest...

Personal highlight was the Pork belly. The fat had rendered to a perfect silk goo that coated your mouth. Sticky, spicy and sweet.

The jerk marinade is always a winner. My absolute favourite. I threw some rib offcuts in with the wings and it was equally delicious.

Braising steak will be a regular fixture now too. I've had great results with brisket but this is a great cheap alternative that doesn't leave several kg of leftovers.

Rushed the pulled pork due to time constraints, not my best work but not the worst either

What liquids do you like for boating?

Advice or suggestions please

Where do you uk people get your butchers paper from? From my research it’s incredibly expensive or suspiciously cheap! Recommendations would be super appreciated.

Seen what looks like a pretty great deal on one of these. Wondering if anyone has any experience with one and has any advice to give regarding them.

Did a few chickens on the rotisserie. Brined them for 6hrs in 5ltrs of water 350grams of salt, a tablespoon of bicarbonate of soda and a cup of vinegar.

Apparently the bicarbonate and vinegar helps drive the salt deeper into the meat for a short brine and it came out great so I won't argue with the results.

Wood used was kiln dried birch they were cooked in an hour.

Basted in a mix of oil, garlic, spices and herbs.

A delicious and fantastic Sunday.

Yesterdays.boneless Lamb leg with garlic, olive oil and lime zest rub

Smoked shred chicken with a different flavor

Hey, I am looking to buy some more briquettes as they seem to make my cooks the easiest for what I need. I previously used the pro q coco shell briquettes, which have worked wonders for me getting into smoking.

Does anyone have any recommendations of briquettes? I’ve seen Webber, big k but I want to know does anyone have anything they stand by and I should try with a good sized bag/box to cost ratio? Or am I best off just rebuying what I had previously.

(I’m using a pro q ranger if that plays a factor to anyone)

Thank you!