Another month, another tiny grilling gif!

1 hour @ 250F on the smoker. Finished at 425 in the oven to crisp up. Gonna toss them in homemade buffalo sauce and serve with curly fries.

Chicken thighs marinaded overnight in:

• ¼ cup lemon juice
• ¼ cup white wine vinegar
• ¼ cup olive oil
• 1 cup plain yogurt
• 8 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon ginger powder
• ½ teaspoon allspice
• ¼ teaspoon ground coriander
• ¼ teaspoon nutmeg powder
• Salt and pepper to taste

Cooked on a joetisserie on a Kamado Big Joe 3, then taken off the skewer, given a minute or so over direct flame to give a little colour all over and chopped.

Served with:

Spicy pickled red cabbage
Tabbouleh
Zhoug
Labneh

And a sort of Greekish salad.

Bonus picture, some bay leaves harvested from my bay tree, washed and drying for later.

https://www.menkind.co.uk/worlds-smallest-bbq it’s this one! (it's pretty tiny)

We went nature camping with this bad boy here:

we had spot 42!

I dry brined the wings overnight with a simple barbecue rub (salt, pepper, paprika, ground cumin, ground coriander seed, onion powder, garlic powder, mustard powder).

I brought the Kamado up to 180'C/350'F.

I put the wings on over a deflector for about half an hour then moved them over direct heat, turning frequently, for another ten to fifteen minutes.

Then I served them for saucing to individual taste (I like Buffalo, wife likes BBQ, daughter likes plain).

Cooked my first ever brisket.

17 pounds / 8kg from Costco, trimmed somewhat. I had found a charcoal/truffle rub in NZ that I mixed with fresh ground salt n pepper, applied a day before.

Cooked with pecan smoking chunks, at a (dome temp) temp of 275F (135C) for the first 4 hours then 300F(150C) for another 3.5 hours in the foil boat. Fat side up, with a Kickstarter Meater in the top. Wrapped in wax paper, then towel tight into an Esky for 3.5 hours to rest.

Served perfectly rendered fatty strips in time to see the ABs keep the Eden park record alive vs the pumas.

Learning: Next time won't use the fancy rub. I definitely would just use salt n pepper next time.

I filled the basket with a decent amount of charcoal chunks. It barely used any of that on the cook and cool after, could probably cook two more briskets back to back with what's left.

Gloves to handle the meat is way easier than trying to move a hot 7kg blob of meat.

Anyone considering giving this a go: it was way easier than I thought it would be. But you need enough people to help eat it. We tried with 4 and barely made a dent.

Dry brined then cooked low and slow (just around 100'c) for about two and a half hours (in a braising liquid made of mostly beer). Then finished over direct heat on the grill.

Then I got over excited and didn't take any more pictures.

They were ok - bought from Sainsbury's on a whim for about £5. Not that great in terms of meat/bone ratio, but good flavour.

I love barbecue but seem to know very little about it! I cook lots indoors but haven't had much practice outdoors or with big meat

To make sure my next BBQ goes better than the last: What are your favourite places (websites, YouTube channels, blogs, etc) to get barbecue advice/knowledge/ideas/inspiration?

Alternatively: what are your best pieces of advice for BBQ novices? :)

Thanks in advance!

Happy Father's day y'all. To celebrate I am doing a 9ish lb boston butt on my vision smoker with hickory chips and oak charcoal. Its been on for about 4 hours so far. I have some wings waiting on this lovely hunk of flavor to get closer to done so I can pull it and wrap it before getting the chicken on.

The weather has been kind this weekend, so I cleaned the BBQ and made ribs & wings.

A free-range chicken, seasoned with paprika, garlic powder, onion powder, black pepper, white pepper, and cayenne.

A can of a fairly mild IPA shoved up its fundament (about a third of the can decanted into me first to prevent boilover).

Cooked at about 180'C in a Kamado cooker for roughly an hour and a half. The photo was taken at about the one hour mark.

Served with a creamy mac and cheese and a sharp, homemade coleslaw.

A nice end to the summer!

Smash burgers. Fantastic.

The best burger I’ve ever had was the Green Chilli Cheese burger from Meat Liquor. No matter what I do, I can’t quite match that perfection. Has anyone come close?

https://meatliquor.com/

Seasoned and air dried in the fridge overnight, except the tandoori wings which marinaded in spices and yoghurt.

On the Kamado Joe at 120'C for half an hour.

Then I opened the vents up to get to about 200'C and flipped several times for about another half an hour.

Once they were done, I took them off to rest and quickly grilled a couple of hotdogs for The Boy.

Meanwhile, I made up Buffalo and BBQ sauce and tossed some wings in each.

Bonebowl.

It's been a busy few weeks. Other than grilling the occasional bratwurst, I haven't been able to do much.

We needed an easy dinner tonight, so my wife prepped some stuffed peppers and brought a fairly thick ribeye home. While she got the peppers ready, I salted the ribeye and let it hang out in the fridge while I got the grill started. Last time I posted a steak, Hossenfeffer suggested a reverse sear, so that's what I did.

I got the egg up to 350ish F because that's what the peppers needed. I put the heat deflector in and gave the peppers a 15 minute head start. Then I prepped the thermometer and set a target of 120F. It took about 15min, which was fortunate because that's how much longer the peppers needed.

I wasn't prepared for how hideous the steak looked after 15min, but I soldiered through the horror and let it rest in a foil tent while I pulled the (very hot) heat deflector out and opened the vents all the way. Once I hit about 575F I opened the grill and threw the steak back on for 30s a side.

I'm pretty happy with the results. The peppers (with a cooked filling of mushrooms, hazelnut, and goat cheese) turned out great and went really well with the steak. Definitely trying both again. Thanks for the suggestion!

The filet marinated overnight in a mix of HP sauce, soy sauce and sweet chilli sauce. The file was in sous vide in 50 C for just over three hours and finalised on the coal BBQ. The end result was great if just a bit over cooked for what I was aiming for.

tasty end result

If you're using a traditional charcoal grill or a barrel smoker like this one, I recommend using a charcoal chimney to get the party started. I fill mine 3/4 full of charcoal, then roll a couple of sheets of newspaper with a drop of vegetable oil and kind of wedge it under the chimney. Lights first time and gets the charcoals going quickly.

To add a little flavour to the smokiness, I used Jack Daniels barrel wood chips, bay leaves, and allspice berries soaked in water for an hour or so before the cook.

After the chicken temp hit about 65'C I took the chicken off the hooks, put the grill grate in and left the lid off to finish the chicken over a higher flame and get the skin a little more crispy.

Served with potato salad; red cabbage and pecan coleslaw; watermelon, mango, feta, cucumber, mint and basil salad.

https://en.wikipedia.org/wiki/Bigos

We found out our oven wasn't working this evening and my wife really wanted bigos for dinner. Given that it's mostly about cooking pork and other fun stuff in a pot at 250F for 4 hours, we decided to fire up the green egg.

We didn't really follow a recipe, just chopped up pork, beets, potatoes, a head of cabbage, and an onion, added salt, and dumped it all in a pot. I got the grill up to temperature with the indirect heat plate installed and then just moved the pot onto the grill. Aside from stirring it a few times, I left it covered.

It was amazing. I have no idea what kind of vile tricks our oven used to fool us into thinking it can cook things properly, but the food stayed moist and developed a nice broth instead of charring onto the bottom of the pot like it usually does. That means that instead of chiseling sludge out of the pot, we had watermelon and relaxed on the patio!

I actually left the pot on the grill for a half hour longer than necessary because my wife hadn't gotten back yet and it still came out perfectly.

I can't wait to try other recipes like it. 10/10, would recommend.

Argentinian grilled chicken cooked over charcoal and wood, basil roasted baby potatoes, heart of palm and avacado salad, and homemade chimichurri.

Hi all, if you're interested in cooking, following recipes or making up your own, please consider joining and posting to /c/recipes!

The wait was too long so it became Thursday BBQ instead. In my defence the weather was really nice this evening where we are. Chicken thighs and halloumi pepper skewers with a Mediterranean potato salad and a salad of various greens from the fridge.

Photos are a bit rubbish, sorry. I'd had half a bottle of Greek white wine by this point.

Anyway. I set the Kamado Joe up with one heat deflector so I had an indirect and a direct heat section.

Chicken marinaded in olive oil, red-wine vinegar, oregano, salt and pepper for a couple of hours. Then rested breast side down, in a roasting dish, on some baby new potatoes, quartered red onion, a head of garlic, some more salt, pepper and oregano, and some good olive oil.

Cooked over the indirect half of the Kamado for about 45 minutes then turned the chicken the other way up and cooked for another 45 minutes or so until the internal temp came up to about 70'C.

I took the chicken out of the roasting dish and moved it over the direct heat to give a little more colour and crispness to the skin then took it off and set it to rest (under a foil tent, but that's not shown here for obvious reasons).

While it was resting I made a Greek salad with heritage tomatoes, good Kalamata olives, good quality feta, an average quality cucumber and an entirely pedestrian red onion.

The potatoes continued cooking...

And then eventually everything came together on the plate. Served with a second bottle of Greek white wine (a mix of Moschofilero and Roditis grapes from Ocado, very nice).

Lovely summer variant of roast chicken.

Two types of kebab, tzatziki, humous, piyaz salad, ezme salad and turkish bread. All home made from fresh incredients.

6 jerk wet marinade for a day and 6 with a rub of Chinese 5 spice style A few offcut scraps on side for test tasting

Apple wood for smoke See them in 5-6 hours or so for some saucing