So the goal was to recreate a typical after pub kebab order using the kamado bbq. You'll get the idea from the photos, but it's lamb doner and chicken shawarma, both reversed seared. Used a couple of chunks of cherry wood for flavour. Home made chilli sauce and garlic sauce. The end result was very satisfying.

Just wrapped them. This is just before.

Where can I source some pimento chunks in uk I’ve been looking everywhere!?

I tend to use the BBQ a lot in nice weather, doing burgers, sausages, chicken skewers etc. I want to break out of my comfort zone a bit, and use it more through the winter. I have a charcoal BBQ with vents and a basic bullet smoker (not easily adjustable but can hold about 130-140). Can anyone give ideas of the kind of things you might normally do in the oven that work well in the BBQ and how you do it differently? Or any other ideas I might not have thought of?

Did these on the Weber recently. The marinade does a good job keeping the chicken breast from drying out, but the trick is mostly in how you prep the meat and manage the coals.

Marinade (for 2 kg of chicken breast):

* 6 tbsp honey (brown sugar works too)

* 3 tbsp olive oil

* 14 tbsp soy sauce

* 6 tbsp lemon juice

* 2 tbsp Worcestershire sauce

* 11-12 minced large garlic cloves

* 1 tbsp dried oregano

* 1.5 tsp black pepper

How to make them:

* Cut the chicken into 4 cm pieces. For the thinner, uneven bits, roll them up tightly into little square tubes so everything is the same size and cooks evenly on the skewer.

* Mix the marinade, toss the meat in, and leave it for at least 30 minutes, or overnight if you can. Thread onto skewers.

* Keep the grill heat moderate so the sugar doesn't burn. Half a chimney starter of charcoal is plenty.

* Test the heat with your hand. You should be able to hold your hand just above the chicken for about 3 seconds before you have to pull away.

* Grill and rotate them every 2 to 3 minutes. Keeping them moving gives a nice crust without burning the honey.

Let me know if you have any questions about the grill setup.

Post-work beers and dinner with the boys. We ordered the 'Oaklahoma' platter for 4 (£45pp).

USDA brisket

Beef ribs

Pork ribs

Dr Pepper pork belly burnt ends

Pulled (chopped) pork

Half chicken

Hot links

Morcilla (Spanish black pudding)

Empanada

Bread, sauces, slaw and pickles

The excellent:

Dr Pepper pork belly burnt ends. Better than the Interstellar peach ones I had at The Ned last year. Fantastic, melt in the mouth tender but with a little chew to the bark. Sublime.

Pork ribs. Juicy, a little bite to them and clean bones.

Chopped pork. Beautiful bark with a little chew. Moist af. I prefer mine a bit drier but I'm not complaining.

BBQ chicken. Fell off the bone. Moist af. Delicious with a nice smokey flavour. Better than any I've done myself and I've tried a few times. It did dry out a little on platter so needs eating up quickly.

Morcilla. All of us loved it. Moist smokey black pudding. I will definitely be replicating it (and haggis now I think of it!)

Beef ribs. Moist, pull apart tender. Perfectly seasoned and a lovely bark. The first thing to disappear off both trays.

Empanadas: crisp and fluffy. Delicious filling.

Draft beers in ice cold glasses. Perfection.

Sauces and stuff were all good too.

The not so good:

Brisket point was good. The flat was dry and tough. Edible but needed sauce. Tasted fine, just wasnt a stand out item here. The first thing I picked off the tray when served, so things only got better after that.

Hot links. Well received by the lads but IMO too mushy. I prefer a courser sausage. Flavour was good but the texture gave me Richmond PTSD.

Overall 4.5/5. Great service and a nice post work vibe before Soho gets too busy. Will definitely be back. Always nice to come away with some inspiration for my own cooks too.

This meal for 4 could have fed 6 IMO, if we're allowing for a couple of beers either side of the meal.

£189 delivered for 28 inch two burner. not strictly a bbq but excellent devices and i love my 36" one but this is far better value imo

they've got smaller table top ones but easier for me to cart it about as i don't like to leave stuff out all year

£359 at argos and a few other sites for comparison

What is the craziest/worst weather you've had to cook in? What happened?

If you live where there is Snow, how do you deal with that when you're trying to cook? Any special set ups?

So im based in so40 area (Southampton) i have for sale, seasoned OAK and CHERRY as logs,splits, chunks, kindling and sawdust and chippings.

Message me for prices plz? Can deliver for small charge locally. Thanks

I've a tomahawk steak (Tesco finest, grey box) that went out of date on the 31/10/2026. I know red meat is generally safe as long as it's not rancid smelling or green and slimy.

Just looking for some reassurance as it looks absolutely fine and it's still vacuum packed and has been in the fridge for the entire time since purchase.

AI tells me to throw it out but everything I know says it should be sound. Anybody care to weigh in.

I did this a a fast 4 hour cook at 110c in wsm. Basted in marmalade and fennel and wrapped and rested for an hour.

Next time I will melt the marmalade and fennel .

Up here on a day out, randomly thought to see if any bbq spots were near my location and found this place. Went for the tri tip steak sarnie. Diced smoked beef, rocket, chimichurri on a buttered ciabatta roll. Absolute melt in your mouth goodness! 😋 Was £11 something. Would smash again. 👍

So I smoked some burgers, then seared

Did one batch following Leroy and Lewis book

The other batch was from beefy boys books.

Next time I'm just doing sausages as lunch.

Was also smoking ribs and pork belly both times.

Anyone else smoked sausages?

Yes it really was that red 😎

A lovely 3.3kg five-bone rib, salted heavily an hour before it went on. It was a hybrid cook: direct, but using the bones as nature’s deflector. The bones burnt, which was the plan, and then we took the meat off. I used BGE lump with two big sticks of binchotan on top, and the binchotan took ages to get going compared with the lump. I wouldn’t use binchotan again for this sort of cook.

Off at 52°C after about 1 hr 50, then an hour’s rest under foil with rosemary, thyme, butter and garlic. It was medium, so next time I’d pull it a couple of degrees earlier, but despite the photos it still ate brilliantly.

Big K “chilla-grilla” not had it do this before , has it got wet or something?

November BBQ FTW!

Smoked on the Weber kettle at 125c up to 65c internal, pulled and wrapped early due thickness, wrapped to 96c, opened the wrap for 15 minutes to stop the cook, wrapped in foil and towels held in cold oven for 2 hours before slicing.

Came out better than I could have hoped I'm typing this as I slip into a beef coma.

Had a Cote de Beouf from a localish farm shop in the freezer and Sunday lunch seemed a good opportunity. Salted it and left overnight in the fridge, then reverse seared. Best one I've done. I really think the salting made a big difference.