Pork Belly…
Salt and sugar rub for two hours. Rinsed then into the Weber at 140 for 5 hours. Hour 3 gets an apple wood addition.
Wrapped and rested for 1 hour.
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Could be good for bahn mi? With extra pate. 
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They really need some kind of liquid, either braising or a couple of inches in a roasting pan.
Maybe shred them up and cook in a tomato sauce for a smoked lamb ragu?
Pigasus pork shoulder was superb.
4 hours @ 140 (rind removed before rub applied).
Wrapped for 1 hour.
Lush !
Cracking will be a snack later 
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First time doing pork shoulder in the Aldi egg.
7.5 hrs at 110 to 120C rested for 45mins. Pulled beautifully. Pre treated with a smoky bbq dry rub. Used apple wood chips to smoke it while cooking.
Finished skin in oven for perfect crackling.
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try the apple wood chunks, they produce a better smoke and for longer, I find chips burn to quickly and intensely (even if you soak them in water)
For pulled pork or ribs this is a knockout rub (best I’ve tried so far)
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I did One and a half Lamb Shoulders for a family party on Saturday, ended up around 5hrs cooking at @110 (indirect heat with a full water drip tray) which the top one was absolutely perfect, carving with a fork but still with crispy skin. The whole lower one was cooked nicely but not quite ‘falling apart’. If I was doing it again, I’d probably go with smaller joints (certainly if its only a few of us). I did a Moroccan marinade overnight which was a bit too subtle, needed about double the spices I think as it was mostly just a smoky flavour, still nice though.
In the heat of the moment I did not get a ‘done’ photo with all the activities going on!
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Lidl are doing “buy one get one half price” on their green egg rip off/homage. This brings them down to £90 each from £120. Anyone fancy going Dutch with me on them? Can get it up to Settle for handover or taxi if so?
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Got this plan to do a bbq butterflied leg of lamb when in laws come round in a couple of weeks.
Need some tips.
What sort of bbq device do you have, Mark?
Hmmm… I’ve not used anything like that. Have you cooked a big joint in it before?
I reckon you want to cook with indirect heat, ie, the fuel down one end and the joint somewhere away from it, down the other. Then, once the meat is very close to the finishing temp, shift it directly over the coals to sear it/brown it. With a leg of lamb, you can cook it quickly, or, if you can keep the temperature stable, slowly, at about 100°c, or so.
Do you have a leave in thermometer so you can monitor the temp?
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Mostly just done burgers n sausages on it.
Ordered the lamb leg butterflied, and was gonna slap some sort of Middle Eastern type marinade on it.
Thinking low and slow was probably the way to go. There is a temp gauge on it. Our oven thermometer just died so am ordering another one.
Idea so far is to marinate overnight. Get bbq up to temp with coals and bung the lamb in down the other end and give it a bit of colour if needed over the coals slat the end.
Barbecuing has mostly in the past been done over to hot coal/charcoal, as I am a bad person and meh.
Think it is the time in my life we’re I need to be a bit fancy with it.
I’ll be interested to hear how you go with cooking it low and slow. I’ve had great success doing leg of lamb in the sous vide and then finishing it over hot coals. Always comes out tasting good and requires zero skill.
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Ideally you want a thermometer that will measure the temperature of the meat and the temperature of the oven, where the meat is. The thermometer at the top won’t do either of these things.
Are there adjustable air vents on the bbq?
Might be able to get a two sensor thermometer thingy.
Was hoping I could just get the temp sort of rightish and bugger off for a while and leave it.
Does this give you the twitches?
P.a has air vents on side of bbq.
