All Quiet on the Forum Front!

[All Weather Griller]

It must have been a smoking weekend, hope to see some pics soon.

Here is a glimpse of what I'm up to today:

Rib of Beef from Banks Beef and Lamb -

[Steve]

Looks great mate.

Sadly a lack of cooking for me this weekend. Next weekend will be good though, cooking for a street party on Friday then cooking for Paul Goulden on Sunday at his wood in Hampshire. Looking forward to it.

Weekend after, got my parents down so am going to give my dad his first ever Jacob's ladder

[mcdodge]

I've just been grilling this week.

Did some burgers a few times, including dinner yesterday.

However, I feel a smoke may be necessary next weekend if I can tempt family round!

[LM600]

Been getting brown in the garden and cooking up a few things....

Moinks

ABTs

Ribs

Shoulder

Chorizo

Some pepperoni kinda kielbasa Polish sausage - really nice!

Chicken...some marinated in homebrew and some in the usual QR

And then the cold smoked...

Cheese

Tomatoes

Chillies

Garlic

Unfortunately I only got pics of the moinks 'n' ABTs...oh, and my chimney starter lighting up the sky - I'll post these up later (when I've found the wire between phone and puter!)

[Swindon_Ed]

I've been cooking a couple of things today on the Treager.

All this talk of fattie's over the last couple of weeks has got me thinking i needed to give it a go. I went for the basic bacon explosion recipie but man was this good



Then i also did some chicken wings which came out quite well.



the rest of it was burgers and hot dogs which i'm sure we all know what they look like.

[Vic.]

Adie, what's that cut of beef in photos 4+5, did you inject it?...it looks really tender and juicy

[All Weather Griller]

@Vic - It's a single from a fore rib. This one was off a beast just under 36months and still has the bone. When I order my fore ribs I ask them to cut them into singles for me as a full one would be too big for our family.

No it wasn't injected, just rubbed with a Garlic Olive oil drizzle and then coated with an oxo, rosemary, black pepper and kosha salt rub.

I let it stand for a couple of hours with the rub, the seared it both sides and cooked indirect to 165*f.

[Vic.]

must give one a go, it looks the business

[LM600]

Pics are up....

http://www.bbbqs.com/Forum/viewtopic.php?f=18&t=928

[ticktick]

Next week on my days off am hopefully (if I get chance) to have a go at a fatty. If I do, will get some pics on