Search results

no offence intended of course (to Indians...)

Hi folks nice weekend (weather wise) again here in the UK - so as usual the Webers were swung into action. Picked up a nice thick porterhouse (t-bone) at our local butcher and seasoned with Barts New York spice rub Flame grilled on the Performer over lump wood from the next shot - you'd...

if you like his herb butter - please please try his bacon and onion butter......awesome!!!!!!

if you like salmon - try basting it with a honey/mustard mix before cooking - it comes out beautiful also - if you skin red peppers in your chimney starter and then lay the cooked pepper on top of the salmon plus a few sprinkles of crushed grilled pancetta - it could look like this... as for...

welcome to the family Lee - hang around here for long and you'll soon have a WSM to go with that gasser...

Mrs A had a couple of pork chops all ready when i walked in the door last night - about to hit the frying pan! So I suggested firing up the Performer - and off we went... Here they are marinading in garlic, thyme, chili flakes, lemon juice, lemon rind, paprika, salt & pepper and olive oil...

Friday night the whole family was home - daughter back for a day or two before she starts her first job on Monday and son home from school before going off on Air Force camp! so we had steak and chips (fries) and i caught this pic.. then Sunday was a lazy day for Mrs A and I. There was sport...

fairly simple stuff last night - but all darn tasty started out with a regular roast chook then did some cedar planked salmon with roasted red pepper and crispy pancetta then a butterflied leg of lamb - red wine marinade not a bad dinner for four - lots of leftovers for this week ahead

just a plain mustard usually...unless I have some Dijon lying around sometimes a drizzle of olive oil instead...

googled it for you... The UN has a standards document that contains translations of beef cuts from English to French - amongst many others They list: (Boneless) Brisket - Poitrine sans os Brisket deckle off - Morceaude poitrine sans os épluché Brisket navel plate - Flanchet / tendron sans os...

Shiva Suggest you call Weber UK Customer Service - on 01756 692611 They're very helpful... Chris

and of course it's becoming compulsory that you stand your 14.5 WSM on blocks...

just as an FYI - the smallest BGE here in the UK is £500/$750 - and is just about big enough to grill a single burger admittedly the Webers here are more expensive than in the US too - but the BGE stuff seems seriously overpriced!

hope you left room on the patio for the next one :)...it won't be far behind ....

David - I use the Weber 4hr briquettes in my 37cm/14.5in WSM - and they last for ages using the minion starting method easily 9/10 hours on a ring full

This picture - just freakin AWESOME!!!

Folks final scores are now in...it was run to KCBS rules We (I) got a 6th place for my brisket - SO close to a call we got 6th for our chicken too and 8th for our ribs a slightly disappointing 14th for pulled pork we also did a burger round (14th) - hot wings (15th) oh and here's the winning...

Folks thought I'd share these with you all - our first ever presentation boxes four of the seven rounds - I'll have the other three soon first up was ribs probably could have looked a little better - but they tasted great then my brisket only the third I've ever cooked then chicken and...

well well well....what a fantastic weekend - and what a great friendly bunch of folks BBQ teams seem to be. Grillstock festival in Bristol, UK - King of the Grill competition. 25 teams, seven rounds - chicken, ribs, brisket & pulled pork going towards Grand Champion - plus a burger round, hot...

Stole!!!! I just borrowed it long term :)