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Soton

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  • Location:
    Southampton, UK
  • Interests
    Beer making, BBQ & smoking, Football (also hnowen as soccer to some crazy places in the world)
  • Grill
    Kamado Joe

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  1. If it comes out of the drill holes and reburns then it should do the same if it comes out from under the lid, just put it in upside down
  2. I think my girls would eat rotisserie chicken every day, to keep them happy I cook it about twice a week, they won't be happy when the winter gets here as rotisserie chickens will be rare birds around these parts then
  3. I would say that there is no need to seal it, it might of been better not to drill holes in the pot and just let the smoke escape from under the lid
  4. Both blue and yellow should work upside down! The blue is butane and the yellow is a mapp gas which is a sort of high grade propane and burns hotter then butane
  5. That all looked real good, what was the watermelon like grilled?
  6. Did you know that rhubarb grows better if every 5 years or so you divide the plants up, also I believe it's better when picking your rhubarb to just hold the base of the stalk you want as low as possible and pull it up and away, that way you don't leave a little bit left in the ground to rot and causes possible problems later If you are interested there is a good article on growing and dividing the plants here: http://www.bbc.co.uk/gardening/basics/techniques/growfruitandveg_growingrhubarb1.shtml
  7. I will check that out, is that the farm shop on the Botley to Wickham Road? I think there is a place in the New Forest that sells it as well
  8. I see a couple of replies to one of my post were practically neighbors to me in Hampshire so I thought I might ask any UK posters on the forum what brand of lumpwood char coal they use and where they get there supply from? Charcoal seems to be going up in price quite quickly here, I'm paying almost £4 more for 20kg then I was at the start of the year, I know this as I buy it from a supplier on eBay and have checked my purchase history. That said it might be because of this years dip in the £ I myself over the years have tried all sorts of brands from many different places but last year I I found a great supplier on eBay that dose good long burning hardwood lump who's prices beat most other places I buy from even with delivery, Incase anyone is interested I buy from here: http://www.ebay.co.uk/itm/2-x-10kg-Restaurant-Quality-Lumpwood-Charcoal-Long-Burning-Heat-BBQ-Barbecue-/222568465218?hash=item33d21d4342:g:6RoAAOSwgkRVSN-S I think they might now trade there charcoal under the name "green olive" or that might just be who supplies them, anyway each bag has a good selection of lump sizes, I even use the smallest coal by filling my fire box and pouring the last of the charcoal from the bag on top, the cost of lumpwood now I don't like to see any go to waste
  9. Thanks for the "likes" encouragement is always welcome
  10. I only tend to lurk around here, I got into smoking food after a trip to Florida and wanted to learn why American BBQ was so much more tasty then in England, I have probably been doing pulled pork for 15 years, It used to wow all my friends but of course now you get pulled pork on everything thing here now, Over time I got most of my BBQing/ smoking knowledge from American web sites so I feel at home here, because I used American BBQ for my yard stick I work in Fahrenheit for temperatures and like using cups for measuring ect, the only thing that sometimes throws me is the US gallon
  11. Rhubarb is easy to grow, just get a couple of plants. If you know someone with rhubarb plants they benefit from being split up into smaller plants every few years so you could get a plant that way Just plant them using plenty of manure and don't take any stalks in the first year and you will have rhubarb for years to come A good tip for growing it is each autumn/ fall put a good ring of manure around the plant and you will get a big crop from spring onwards
  12. Well once it's been cooking for a couple of hours and the temperature is stable I normally pop out and get a few jobs for the weekend done, today I managed to get to my allotment to dig some potatoes and pulled some rhubarb for a crumble for a desert that will be a final treat before work rolls by for another week
  13. A couple more pictures to add to the topic
  14. I went to our local wholesalers yesterday to get a brisket and came out with some nice short ribs, it was only a couple of weeks ago I asked the butcher there if they did short ribs and he told me no as there was no demand for them, so when I saw them I thought I better do my bit to encourage them to keep stocking them and bought some I cut them in to two rib pieces and put a light rub of salt,pepper,garlic powder, paprika and just a touch of BBQ seasoning and let them sit for a couple of hours I also made up some spicy chicken kebabs for my daughters who are not that keen on beef on the bone! I fired up my Kamado Joe this morning And I cooked the ribs for about 7-8 hours at 230f until the reached 200f and before the ribs were ready I took out one side of the plate setter to expose direct heat and put the chicken kebabs, then a bit later some asparagus and finally some preheated bratwurst just to get some grill marks on them This was all put up in the sunshine as a help yourself to what ever you want dinner servered with gooey Mac and cheese and fried home grown potatoes, it was all very pleasant sat out in the evening sunshine with a glass of homemade beer, lovely On a side note yesterday I did a mutton shoulder cooked low and slow for about nine hours, for that I filled my fire box with lumpwood, for today's cook I never added anymore charcoal just gave the old coal a little stir, I cooked the ribs and kebabs and when they were finished I put a whole chicken on the joetisserie to cook ready to have cold chicken and rice for tomorrow's lunch at work, I make that almost 20 hours cooking on one fire box of charcoal, and it's still not empty, you would have have to say that's what you call economical charcoal cooking
  15. I like to make a nice tomato pasta sauce, cook some Penne, Macaroni or any sauce holding pasta, then stir a load of the pulled pork into the tomato sauce, coat the pasta well with sauce and pork then serve This works well when left to go cold for picnics or taking food on your travels
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