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

Hi all,

Just a share from me, I've finally been brave enough to do a big bit of meat on my Kamado last weekend for a roast dinner. I did a joint of Top Rump, seared it first, then cooked on indirect heat (c180-190c) until internal temp of 55c.

Results were great, fantastic taste from the coal and a good smoke ring (with no added wood at all). Really enjoying the Big K restaurant grade lumpwood charcoal I purchased last year.

PS. Ignore my foil tray, it was an attempt at something to use as a baste to put over the top. It did work for a while, until it burnt a little bit more :)

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Grabbed Big K Dura 15KG as had 15% off before the end of Feb if anyone fancies stocking up. Gave the Kettle a soak and clean hopefully to use on Sat!
Nothing fancy but fancy using it a lot more than just the 'Summer' months.
 
I had hoped to use my BBQ a lot this year but when my relationship ended, it feels a little pointless making lots of effort just for me and my boy. I've planned in a gathering with some friends in June but that's all I've got booked in for now so still doesn't feel like a lot of point doing much.
 
valve90210 said:
I had hoped to use my BBQ a lot this year but when my relationship ended, it feels a little pointless making lots of effort just for me and my boy. I've planned in a gathering with some friends in June but that's all I've got booked in for now so still doesn't feel like a lot of point doing much.
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Make the effort for your boy, he'll appreciate it. Can't let her take your BBQ experience away from you.
 
ddoubleep said:
This....be a great bonding exercise and education with the lad. Hopefully you get over these ghosts and get that boding time in when you're up for it.
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He does enjoy watching the temps going up and he's really good at pulling pork once it's done. Obviously I've taught him the best rule of cooking bbq food, what I like to call 'Chef's Privilege' whereby the chef(s) get to pick at the best bits while pulling the pork or slicing the brisket or whatever we've cooked! :cry:
 
tlrBeta said:
Hi all,

Just a share from me, I've finally been brave enough to do a big bit of meat on my Kamado last weekend for a roast dinner. I did a joint of Top Rump, seared it first, then cooked on indirect heat (c180-190c) until internal temp of 55c.

Results were great, fantastic taste from the coal and a good smoke ring (with no added wood at all). Really enjoying the Big K restaurant grade lumpwood charcoal I purchased last year.

PS. Ignore my foil tray, it was an attempt at something to use as a baste to put over the top. It did work for a while, until it burnt a little bit more :)

AEYmBYQmGNto2j-HITizU6HdEmHdCGVUmppwS6J1mTxAUhrE3EQLh8hJvymegqeDbUMgQaY7pJrRii_qO5MvmfQXnQ94wdSWfw=s1600

AEYmBYRcO-90nUjFILoqm9W_zvcFi42lokCUQbwiBDWXJXg6dQAHqLMk6rI06Jn-Pkcc6QWJgRWME-lj0FwUDh6bl7Uvbk0ubw=s1600


AEYmBYRRvOopDvh_up_6Gp-WN0VsLpw0EUdbd1w2kUzjQ068TDFikPYjS4fnJeOABRYb4za_s1hfOUgOSUYQBcMAdblSueuS=s1600



AEYmBYRcceJF4f6wpmw858vZtcZ1FCcztnvMjWKOC71numxGOB0H4ePsZl8cPn10apDvuwLK6YUK-AkEWV2CIqXXaI8tcAXOFg=s1600
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Looks great, nicely done. If you want to use a drip tray without burning, try putting some liquid in to start.
 
Has anyone purchased a decent Barbecue Shelter? Looking at a few options to cover the Weber 57 and Gozney Pizza oven to allow a bit of shelter and make it a section where all the outdoor food bits goes and cooking area.
 
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