- Joined
- Mar 6, 2019
- Messages
- 7,966
- Reaction score
- 10,697
Do you catch and release nowI took lots of eels back in the day but wouldn't now.
Do you catch and release nowI took lots of eels back in the day but wouldn't now.
One of the most underated meats, cooked right they are so so tenderSo this is a half smoke and half braise Ox Cheeks. Apple and Cherry wood, just letting them rest whilst I cook the veggies.
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It just melted in your mouth.One of the most underated meats, cooked right they are so so tender
That's a very disturbing discriptionIt just melted in your mouth.
At least you have a fringe to singe ! If onlyNo smoking today. Just using it as a bbq for the first time so no deflector plate. Looked a good temperament so I opened the lid and whoosh I now have no hair on my left arm and a singed fringe
Barnsley Chops with potato and asparagus.
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@Alastair70 I have looked but struggling to find.... Who was the mib you recommended for buying your smoking wood from?
Thats the one. Thanks TessCould be wrong, but I think it's the same place I get mine from.
https://gwernyfedwood.co.uk/collections/woodchips-for-smoking
I have got chips and dust from these guys, the quality is pretty good.@Alastair70 I have looked but struggling to find.... Who was the mib you recommended for buying your smoking wood from?
That’s all part of cooking outside, you just need to get a bigger brolly! How did the chicken turn out?After watching James Martin this morning thought we’d try tandoori chicken on the Kamado.
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I’m now wishing we hadn’t, stuck in the summer house with the rain lashing down. Managed to get an old brolley over it.
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