Recent content by CJohnstone

Speechless. Send ... Me ... A ... Plate ... Please!!!

Did you cook the salmon on those planks the entire time? Is it special wood or treated? I want to try this :0) looks lovely

Thanks guys! Can't wait for the next batch! Tony, I picked them up from Macintosh Donald butcher in portlethen. 9 ribs per rack with a weight of 500g. Would have preferred 700g-1kg a rack but they were still plenty meaty. Cost £10 for the pair. Costco have some good babybacks if your ever up...

Well a lovely morning turned into a drizzly afternoon. But here in Scotland, why let a little rain put off your BBQ!! 3rd attempt at ribs after a couple of learning curves. Got the brand new maverick out, had to carefully lay the lid on top as I haven't had time to order the parts to make a...

Yeah i use the snake method for doing ribs currently. That's what I'll be using for shoulders/briskest. I didn't want to throw on a big slab of meat without monitoring the temp accurately. I was more looking for tips operating and using the maverick itself. Like where to route it etc. I think I...

If you manage to figure out how to compress them, nothing stopping you going to your local Starbucks/independent coffee chop and asking them to keep you there used grounds haha

Ah yes, i forgot Brits are a bit of a minority haha. The bags might not seem that great a deal in the U.S. But to pick up cheap charcoal/briquettes at £1($1.57) per kg is rare herein the UK, never mind premium webers. Thanks for that article. Once the maverick arrives, I shall be getting that...

Alrighty all, just back from a 6 week trip and decided to get myself Some new toys! Picked up A weber BBQ mitt 70% off at £5 and also 10 bags 3kg weber long lasting premiums at £3 a bag. Decided to splash out on a maverick 732 and wondering if anyone has any tips or links to any guides to Get...

So the kettle is fired up again for some midweek chicken and burgers Chicken thighs, half just evoo and half Chinese spiced. Aberdeen Angus beef burgers (delicious!) Some sausages for the wee ones Here she is fired up and sitting stable at 400f. The coals were parted either side and chicken on...

Haha! to be honest I only checked to foil and then to sauce. In regards to the temperature I didn't have any massive fluctuations. Lid temp was bang on 350f. I just left them in to long. I do want a wsm but until then I need to perfect my own method on my kettle.

I think if I had served as they were after foiling they would have been perfect. Should have just served the sauce on the side

The meat was coming away from the bone no problem. It was just dried out a bit to much. The 1st time I had the opposite where the were still moist but tough. Don't get me wrong they still tasted amazing! Would just have been nicer to not have dried out So much. Next time same temp, 30 mins...

Ok so we are going for a second batch of ribs after the first were a little to tough. This time up'd the temp. Still don't know the exact grate temp but I was cooking at 250 on the lid last time but the thermo was right above the lit snake. This time I have gone for 350 lid temp (again it is...

I agree Robert! I'm quite new to weber kettles but I can cook chicken with crispy skin everytime! Brine for 1 hour, rinse and dry, EVOO, whatever spice you fancy that day (Chinese is a fav of mine) Bank coals both sides, leaving the centre indirect for even heat, and cook at about 350-400f...

She is a cavalier King Charles. But she is classed as a clown face due to no mask over her eyes. She did have longer hair but she is a a nightmare for rolling around in muddy puddle/stick long grass. She gets brushed at least twice a week but the knots etc were to bad to brush out behind her...