Recent content by Paul Ireland

Hey Tim, how do you do yours? I love the EX6, it's made smoking so convenient

Thanks Jan, I have tried a few recipes and tweaked this one until its perfect. Get some going for the family

Thanks, I love this site and I will flood it with photos of my cooks

I got a nice side table from onlyfire. Stainless steel with accessory hooks on it and 2 legs for stability. It's the perfect addition

Its absolutely worth it. I've had mine for 18 months and I love it. The grill racks are stainless steel, all the flavoriser bars are stainless except the middle large one for some reason. When I got mine (2nd hand) it was because the seller had just hot a brand new one from weber on warranty as...

You're not wrong Brad. A crusty loaf to get in and soak up that gravy is perfect. It's summer here in Ireland but unfortunately it often feels like a winter Sunday night!!

This is how things should always be worked out. One time I went to collect a brand new butchers block trolley for free from a couple. It was high quality solid beech legs and a beech endgrain thick butchers block on top, with stainless steel bottom tray. When I arrived at a nice big house, I...

Thanks Richard, a friend once described my hasselbacks as 'the potato that all others will be judged against' and I love that.

I've had a Weber smokefire EX6 for around 18months and it it a superb addition to my outdoor cooking. I use it weekly and its never let me down or not performed. I love how easy it is to set and maintain a constant temp, how easy cleanup is (I line mine with tin foil) it actually encourages me...

Thanks Tim, it is a tasty plate of food and always has me salivating while cooking it. I highly recommend it, great cut of meat

That's fabulous. Sometimes you just get lucky, but fair play to the seller.

Those ribs look spectacular! They're my favourite thing to cook but I haven't ventured into Wagyu ones. Amazing. Love your garden too

Smothered in memphis dust rub, smoked for 3 hours, then in a foil tin with honey, sugar, butter and BBQ sauce and covered for 2 hours while simmering slow. Served them with lime and coriander rice, fresh corn cob and a side of pork ribs, because why not? Delicious

This is one of my favourite things to put on the Weber Smokefire. They get a Garlic, paprika, rosemary, onion, salt and pepper rub, smoked for 4 to 5 hours and then I put them in a stockpot with a beef stock, tomato puree Worcestershire sauce and onion and garlic and let it simmer away for about...

Thanks John, but it's too late! Shes already found a new home. I would have happily kept it but I have enough grills. I actually trimmed down the collection as it was getting out of hand. I have a Genesis Platinum C, A mastertouch Kettle, a Smokefire pellet grill and the smokey joe. 2...