Recent content by Sunil Patel

I know you guys dont eat much lamb over in the USA but a leg of lamb rubbed in Butt Rub is always a winner for me in the UK, everyone raves about it Consider brining the chicken first if it isnt enhanced and also make sure you truss it well and get the forks pushed up tight as far as possible

On my 22.5", I also load a full large chimney of lit briquettes, open all vents. Door in place but remove the water pan completely and cook with lid on using the top grate. On a normal day the dial will be at the end of the scale

Jim, as usual, you rock. Beautiful garden too!

Gonna have to try this for sure, well done Sir Jim! - always consistent!

Fantastic looking food, thank god for thermapens!

Hmmm, i fancy some burgers now!

That looks fantastic, i cant believe i havent done anything other than prawns on the Webers yet

Thank you gentlemen

Thanks everyone for the feedback. Yep people are always wanting you to cook. Had a friend says he is coming over on Monday when i am home with the kids for a bbq, he hasnt suggested he is bringing any meat though :o Chris, yep much easier when trying to shuffle stuff around on the grill for...

Ok Brethren Last night fancied some chicken as the weather was good, so went home and fired up the performer. I had one coal basket full of weber long lasting briquettes and one of aussie heat beads. The weber briquettes took ages to get ready compared to the heat beads. Glad i am no longer in...

Butt pulled on site about 5 hours later http://s1350.photobucket.com/user/sunilpatel1234/media/PulledPork_zps54e82fca.jpg.html] Attendance at the host unexpectedly tripled so who better to get the cook on although had to use a Brinkmann thingymyjig, not a Weber in site :confused: I was moving...

So guys, here we are. Again, as usual, no apologies for the lack or artistic flair in the pics:p Take a 5lb Butt http://s1350.photobucket.com/user/sunilpatel1234/media/rawPP_zpseb103f0f.jpg.html] Trim the fat cap and rub it up good and proper...

Thank you guys, as we speak ts 10.30pm here. Pork butt went on 2.5 hours ago and ribs going on at 3am....4.5 hours from now ....both on the 22.5 wsm.....pics later assuming I wake up in time

Love the colour in the cook, meat and sides...fabulous..

Sure, it's a traditional English sausage. Funnily enough originated in what is now Cumbria. They don't have to be long spiral ones and can look like regular sausages. Not a herby taste as such, more dominated by both white and black pepper although other spices are used. Properly done the meat...