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?

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.

So, I stupidly left my master touch outside at the weekend, thinking "it won't get that windy here surely"

Well, how wrong I was. I looked outside on Sunday to see my BBQ upside down, and my heart dropped. I rushed outside in my dressing gown and slippers and got it back upright, and tried to put the lid back on, at which point I found that the bowl had a flat spot from where it landed.

Heartbroken I took some pictures and sent a request into Weber to find out if I could get a replacement and at what cost...enter the legend from Weber support who has agreed to send me a replacement bowl completely free of charge 😍

Hope everyone else managed to avoid any heartbreak across the storms this weekend! Happy grilling ❤️