Chris Arnold
TVWBB Super Fan
Hi Folks
Beautiful weekend in the UK and some great sporting results for us too. Thrashed the Aussies in the Rugby, then Murray won the Tennis at Wimbledon.
Sunday called for a family get together, so the coals on the OTP were lit at 7.30amin using the snake method.
by 8.30 I had a nice steady (there or thereabouts) 250 degrees
Primarily this was for a small belly pork joint which Mrs A had dry rubbed with Szechuan pepper and five spice powder. Here it is just before being doused in HoiSin sauce for a hour or so before serving
in the background you can see a spatchcocked chicken which also benefitted from thr low n slow treatment - was SO juicy..
the pork belly ended a little dry - but was still delicious
also cooked were pork n leek sausages, salmon steaks marinated in chilli & olive oil, mushrooms stuffed with garlic & parsley butter, tomatoes, onions/peppers/courgettes and a couple of jacket potatoes (plus a green salad, some boiled new potatoes and some garlic bread)
and here's the salmon...
overall a great cook (and it all went)
the snake method was still delivering 200-250 heat 8 hours later (and it wasnt even a full ring!)
Mrs A said it was the best Q we'd had - more low n slow will follow this year...
thanks for lookin'
Chris
Beautiful weekend in the UK and some great sporting results for us too. Thrashed the Aussies in the Rugby, then Murray won the Tennis at Wimbledon.
Sunday called for a family get together, so the coals on the OTP were lit at 7.30amin using the snake method.
by 8.30 I had a nice steady (there or thereabouts) 250 degrees
Primarily this was for a small belly pork joint which Mrs A had dry rubbed with Szechuan pepper and five spice powder. Here it is just before being doused in HoiSin sauce for a hour or so before serving
in the background you can see a spatchcocked chicken which also benefitted from thr low n slow treatment - was SO juicy..
the pork belly ended a little dry - but was still delicious
also cooked were pork n leek sausages, salmon steaks marinated in chilli & olive oil, mushrooms stuffed with garlic & parsley butter, tomatoes, onions/peppers/courgettes and a couple of jacket potatoes (plus a green salad, some boiled new potatoes and some garlic bread)
and here's the salmon...
overall a great cook (and it all went)
the snake method was still delivering 200-250 heat 8 hours later (and it wasnt even a full ring!)
Mrs A said it was the best Q we'd had - more low n slow will follow this year...
thanks for lookin'
Chris
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