Recent content by anders

Thanks all! I do spot a bit of a bacon theme. :D @CaseT, Buffalo Cauliflower is a new one for me, might try that as well later on!

I'm hosting a gathering soon, and while the main course will be ribs, I'm looking for some grilled appetizer ideas to serve while the ribs are getting ready. ABTs, shrimp skewers, chicken wings, what else? What are your favorites, including vegan (yes...) ones?

Pork belly is really one of my favorites. Good job!

That's a cool idea! Personally I've always done the "hot squat" (47cm WSM) and as long as you are VERY aware and careful of what you're doing, you also have the benefit of being able to rearrange the charcoal in the basket. But I can imagine that with a 57cm WSM full of food, that's not an option.

Thanks everyone! :) One of the first questions that a friend asked was indeed, "so can you cycle around while it's smoking?", and I would say, "technically yes..." ;) For pedaling around and selling food? Well, once a year we celebrate the King's birthday here ("King's Day", look it up) when...

so I haven't posted here for a couple years, but thought that you guys might appreciate this. :) I've recently moved to Amsterdam and I don't have a garden anymore, so "let's get mobile" I thought, and make use of all the public spots! Got my hands on an old cargo bike and rebuilt the wooden...

I personally found sous-vide mostly suitable for two things: 1. Thick lean beef filets; if you like them medium rare, which you then finish in a skillet and with a torch. If the meat has any fat in it, then grilling is better. 2. Doing large amounts of meat, for like 10+ people, then having...

Thank you all for the kind words. :) I've received some questions around the spit itself, so I've added some more pictures here. Obviously, it all starts with an idea: It's all done in aluminium, simply because that's the easiest to work with. The biggest challenge was to fit the large spit...

It tasted absolutely wonderful. A good piece with meat, fat and some crackling on was some of the best tasting meat I've ever had. Serving wise we simply let people have a go with the carving knife, and everyone was happy.

Just for you, Chuck. ;)

Ever since I did my first pig last summer, I've wanted to do it again, but this time on a rotisserie spit. Since I like to build things, I made a DIY spit and used the Weber rotisserie motor from my kettle. I figured that it theoretically should have enough torque, but doing a test drive first...

Hi Chuck, the lid is really just a half of a drum with some holes drilled into it for ventilation. Here's another picture of it:

Hi John, nothing fancy, I just rubbed it with salt and BBQ spices before putting it on. I like keeping first time cooks simple, since that makes it easier to learn from.

Thanks Tony. :) The trotters simply had to go for the pig to fit under the barrel. Next time will be on a rotisserie, so I'll keep them on then.

Like a lot of us, that's something near the top of our BBQ bucket lists, and since I had a gathering of friends coming up, it was the perfect opportunity. Got a small 12 kilos / 26 pounds pig from our local butcher, had it cut in two since I didn't have a rotisserie, rubbed it in spices and on...