*****Official BBQ Thread - Suns out, Buns out!*****

Thats a good idea on the kindling in the middle, i might give that a go. My other thinking was to get a second chimney starter and so don't need to fill it as full (although on Saturday i ended up refilling the chimney starter. Probably not needed, but with 15 people round i didn't want to run any risks!
 
SoliD said:
Thanks, I grabbed 15KG of the Dura from Amazon to tie me over for a while.
Click to expand...

I've been using that for the last year and find it pretty good. I used to use their Flama stuff, but much prefer the Dura. It seems to burn much hotter and last longer.
 
Yeah I've had it in the past, got 2 boxes in the garage and can't remember which is in which unfortunately so not sure what I've just run out of. but both are pretty low on supply!
 
Has anyone got a good slaw recipe or something to match the richness of brisket or pulled pork?

Secondly what’s the verdict on T&G burgers? They look and sound great but a pricey!
 
GSVBagpuss said:
Secondly what’s the verdict on T&G burgers? They look and sound great but a pricey!
Click to expand...

Haven't used them for a while. Do you mean the Black Label box? Wow it's north of £20 / kg. I spend a lot more than I should on meat but that seems excessive.

GSVBagpuss said:
And on chimney starters, I use tea lights under the newspaper in the bottom which works brilliantly
Click to expand...

I use Woodies or equivalent. 1 per time. No newspaper. Not failed me yet.
 
GSVBagpuss said:
Has anyone got a good slaw recipe or something to match the richness of brisket or pulled pork?

Secondly what’s the verdict on T&G burgers? They look and sound great but a pricey!
Click to expand...

I made this recipe a few weeks back and can recommend it. I'd definitely make it again.

T&G burgers are awesome, the Blue Label ones especially! Every time I place an order from there, I always buy a pack of those or the butchers dogs to stick in the freezer.
 
I love a homemade slaw, but my tip would be to get it a bit more finely sliced than that picture shows. And don't be shy about discarding the outer bits of onion and cabbage, it's not so great when you're chewing through thick fibrous bits.
 
Just bought myself a Green Egg with a load of bits. Arrives 20th May, somewhat excited (being and understated Englishman, so I mean REALLY excited :cry:)
 
You must log in or register to reply here.
Back
Top Bottom