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Oh my word. That looks amazing.

After scrubbing with the Weber wire brush, I rub the grill down with veggie-oiled kitchen towel held with a pair of long tongs. Occasionally, I'll flip the CI grate over and give the reverse side a good scrub too.

Those wings look great Enrico. Nice job.

I'd be very happy to receive that plate. Very nice, Pat.

Lovely looking meal Cliff and great pictures.

Chicken looks to die for, and I love grilled carrots. Great cook.

I wish I could taste that, John. Looks like real comfort food.

Hi Jules, that was from Morrisons. They only had 1kg joints in the fridge so I asked the butcher and he produced this one from the cold room. It was 3.1kg and £6/kilo, so worked out just over £18 in total.

To be honest Bob, I'm not really sure either. I do know that animals are butchered differently in the UK than US, so can only think the brisket is cut specifically for rolling into a slow-cook joint this side of the pond. With the rise in popularity of smoking and barbecuing here, there are...

Picked up a brisket joint at the supermarket and followed the instructions from "Weber's Complete Barbecue Book". Meat on the grill. One charcoal basket filled with Australian Heat-beads. After a bit of fiddling, temp settled at around 125C. Smoke from Weber's "Whiskey Soaked Wood Chips" I got...

A beautiful steak, beautifully cooked. Good job Enrico.

Well, I didn't get around to firing up the Mastertouch last weekend as events overtook me, so here's a couple of Q cooks. This was a little rump steak along with potato croquettes. The steak was fine but the croquettes a little dry: Tried my hand at a half-shoulder of lamb. Marinated...

Thanks Enrico, inspiring.

Sounds like a great day. Great photos too.

Very nice Dave, that's going on my list.

Very nice looking meal Pat. Great colour on the pork.

Hi All, I've really neglected my Master-touch for the last couple of months as I bought a "Q" which is great, but probably just too convenient. So, I'm determined to fire up the charcoal Master-touch this weekend and get back to basics for a while. I've cooked pork shoulder, chicken wings &...

Thanks Darren, now got the little blighters on a pan inside the Q. I'll roll them around occasionally and if necessary, give them a sear on the high heat. Now itching to see what happens. I remember croquettes as a kid, probably cheap & cheerful, but I always really enjoyed them. We'll see if...

Silly really. I have a brother who lives in Baton Rouge but he's not a cook fan, so I have to rely on the experts like you guys. Maybe we'll get over there one day, it's an open invite so "my bad" as they seem to say nowadays.

Thanks Bob. I'm going for it...