Search results

Folks I'm on a business trip to Cupertino and want to try and buy some rubs/sauces whilst I'm over here. The local supermarkets don't have much - anyone know a good stockist within a reasonable range??? Thanks Chris

Folks Not cooked on a BBQ alas - but SO good I had to share it. My beautiful much better half cooked this Beef Wellington on Saturday night - just wanted to share Chris

hope this video shows OK - you may need to click on it to play ignore the rugby commentary - commentator actually says something about overcooking it!

And here's the box we submitted - it got cleaned up and burnt ends straightened before submission The meat was SO moist. Smoked for 12 hours over Cherry and rubbed with the Salt Lick standard rub

Got the boys out to play in the sun yesterday - a tester day for an upcoming competition in Bristol, UK They're all mine except the far left WSM (from a fellow team member) Only my Jumbo Joe didn't get a run out We had brisket, pork butt, pork belly, baby backs and assorted chicken legs/wings...

Got the boys out to play in the sun yesterday - a tester day for an upcoming competition in Bristol, UK They're all mine except the far left WSM (from a fellow team member) Only my Jumbo Joe didn't get a run out We had brisket, pork butt, pork belly, baby backs and assorted chicken legs/wings...

got me a 22 to go with the baby - it's a monster!!!!

my 50th next week - but had the family home yesterday so celebrated then. Picked up a nice 2 rib from our local butcher - his meat is always fantastic used our 'house rub' of plain flour, English mustard powder plus salt n pepper into the BGE (sorry) at 260f until 140f internal then opened...

Hi Folks todays cooks are now under way in my 14.5 WSM yesterday the lamb shoulder (a 5lber) got jiggy with some red wine vinegar, olive oil, paprika and crushed garlic and the pork belly was marinated in gin, cassis, honey, red wine vinegar, rosemary and redcurrants they've just been...

Hi Folks busy 26th Dec for me this year - had the Performer rotisserie running a 14lb Turkey, the baby WSM slow roasting two half shoulders of lamb (no pics) and my Medium BGE slow running a 12lb 4 rib fore rib! also picked up a Thermopen in my presents - and my niece visited Austin ealrier in...

needed to test a recipe for Boxing Day - so picked up half a lamb shoulder from our local butchers marinaded overnight a mix of red wine vinegar, crushed garlic, olive oil, salt & pepper then into baby wsm (sheltering on the front porch with his new christmas mate) - used minion method with...

so i hadn't smoked anything for a while and needed my fix... up to our local butcher and grabbed a 7lb pork shoulder (bone in and a pair of Ox cheeks) the shoulder was rubbed with French's mustard and rubbed with Willie's Spicy Hog Dust the cheeks had been marinated overnight in chilli oil...

Hi Folks fancied trying out a few new marinades/mops this weekend, so picked up some small pork belly joints to test. The baby WSM is perfect for this - set and forget using the minion method - it stayed in the smoking zone for as long as I needed it (over 6 hours and plenty left) The...

Saturday was low n slow Sunday was a grilling day Saturday am - picked up a small shoulder of lamb from our local Butchers (and showed him pics of last weeks Tbone which made him hungry!) A simple rub - garlic, olive oil, rosemary, S&P onto the baby WSM over Weber briquettes minion style -...

http://www.dailymail.co.uk/sciencetech/article-2711253/Medium-volcanic-Chefs-reveal-cook-steak-using-LAVA.html seriously hot grilling....

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...

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