British BBQ Society Forums

Following on from the Barbecoa beef rib night a few weeks ago, one of the guys we met that night invited us upto his home town of Harrogate to cook on some Primo Ceramic BBQ's for the day. I jumped at the chance, as i hadn't used a ceramic cooker before and it was also an excuse to talk cook and eat BBQ

So for the cooking we had the use of a Primo Oval XL & a Primo Oval Jr


So in order to test out the Primo cookers properly we decided that we should cook a number of different items this included Beef ribs, beef cheeks, Pork ribs, duck breast, rib of beef, yorkshire puddings and a tart e tatin for pudding.

First up i score the duck breast to try a bit of direct grilling.


Burping the Primo before i take the duck breast off.


hmmm duck with a cherry & balsamic sauce all cooked on the Primo


So it's time to get the rest of this meat on the cooker.


another shot of the meat cooking away


beef


beef


& more beef




I think i might have a thing about beef but these are the beef ribs and the beef cheek.


You can have all this beef without yorkshire puddings especially when you're in yorkshire. A good thing we were cooking on a farm, and had acess to some fresh eggs


The next couple of items we cooked really showed how versitle the Primo's were as once you've finished slow cooking you're meats, just open the vent up and you're able to cook perfect Yorkshire puddings.


Which we used to make the Ultimate sandwich


Next up dessert






When i was invited up by Andy he told me to come and cook in "God's country", but on that day i think he wanted it back as we had bitter cold strong winds although even with this we still managed to cook some great food, the Primo's let you set and forget no matter what the weather is doing.

Harrogate eh! My daughter's Beau comes from there, I don't suppose, he says with fingers crossed, that your friemds are in to running marathons per chance?
BTW the food looks GREAT........

Looks great Ed, cant wait to see more pics!

I've now edited the main post with a lot more pictures, hope you enjoy.

Looks like a good time was had.

Them beef stuffed Yorkshires look sweet-- hmmm-

All looks good except for the fruit at the end:)

What temp did you take the main chunk of beef to? Looks nice and pink and juicy!

I've wanted to try beef cheek....was it good? Apparently the cheek of any animal is supposed to be the best bit?

crphillips wrote:What temp did you take the main chunk of beef to? Looks nice and pink and juicy!

I took the beef to 125f before i then seared it for 5 minutes on each side to crisp it all up the idea was to aim for 135f internal after resting.

crphillips wrote:I've wanted to try beef cheek....was it good?

The beef cheek was great, just pulled apart with a spoon.

I can't get Yorkies that good in my oven . Can't get beef cheeks for love nor money round here at the moment, well not for money I don't fancy the butcher that much, nor does the food taster

keith - any large tesco (god help me) stocks beef cheeks in their 'butcher' counter