BBQing Diary

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Sauce made, ribs and brisket in the smoker :drooling_face:

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7 Likes

Looks great, but needs slaw and / or pitt beans.

I can confirm that this was superb!

Faffbegone 9000 and push button BBQ-ing is the way forward.

8 Likes

I had a gas barbie for a while and found that some liquid smoke in a hand atomiser and sprayed on the meat added a touch of the charcoal taste of a trad barbecue.

Faff defaff

That’s not a gas BBQ, it’s a smoker.

Ahhhhhh :laughing:

Aldi Harissa Venison Kofta

5 Likes


Last night’s tomahawk on the bbq. First one Ive done. Very nice. It fed the three of us.

15 Likes

That looks lovely.
I always sear it really hard (almost black) to give max umami.
It can be a great cut. Just don’t buy one from a supermarket.

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Seasoning with fish sauce, rather than plain salt helps greatly too :+1:

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You let them have the vegetables then?

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Oh that’s cheeky! Would that work for normal steak also on the hob?

I’ve been using some of these recently on steak stuff…


I can see a mix of fish sauce and dark soy working.

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Yes, absolutely. Any fishy taste is totally removed in the searing. Just adds a lovely depth. :ok_hand:

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Might have gone peak pork, left a piece of belly in for a long time. Even with a sharp knife the fucking stuff falls apart

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Looks delish Chris :ok_hand: