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Aj89 last won the day on September 9

Aj89 had the most liked content!

About Aj89

  • Birthday April 23

Profile Information

  • Gender
  • Location:
    Norwich, England
  • Interests
    Beer, Whisky, BBQ, Sport, Gaming
  • Grill
    Other Kamado

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  1. It's that time of year in the UK when the temp hits about 5°c and it hoofs it down everyday. Don't now about @AK-g's part of the country, but we get battered by some pretty strange weather at times in Norfolk. In the last week, there's been rain, drizzle, muzzle, hail, sleet, monsoons and typhoons!
  2. Ah, scouse land! I was up in Liverpool for a conference last month. Complete waste of a couple of good BBQ evenings!
  3. I put the deflector plates on the grill grates to allow maximum airflow around the fire. Then I put 3x 1 1/2" tall rammekins on those and set my pizza stone on top. Where do you live? It's bloody freezing in Norfolk right now!
  4. Made pizzas again at the weekend. Fired the Monolith up to 650-700F. Cooked them in minutes. Not sure what or when the next cook will be as it's starting to get a bit chilly in the UK!
  5. @JohnnyAppetizer I did about 2 1/2 hours at 120°C/250°F then wrapped in foil once the bark looked set. Kept a probe in until internal temp hit about 85°C/180°F then pulled it off the grill and left to rest for half hour. Total time on the grill was about 4 1/2 hours
  6. I've got a whole rib spare... Looks like lunches for a few days next week are sorted!
  7. Giving some Beef ribs a try tomorrow. Just rubbed with salt and pepper. Sat in the fridge overnight. Whack them on mid-late morning. Be ready for dinner time!
  8. Super easy to make. Bought a rack of belly ribs with the belly on, took the belly off, cubed it, slathered cubes in local Norfolk Honey, applied some pork rub, let it sit in the fridge overnight. Get it out 2-3 hours before you want to cook it to warm up, put some more pork rub on, get grill up to temp (I went for 250°F/120°C). Scattered some cherry and apple chips throughout. Let cook for about 2 hours, then take off the belly cubes, stick them all in a foil pot with more honey and brown sugar (could add some apple juice too if you wanted), cover it over, let steam for about 2 more hours. After that they should be ready to eat if you want. I went a step further by glazing them in my homemade bbq sauce (which had the liquid from the foil pot added to it) putting them back on the grill and ramped the temp to about 275°F/135°C for another 30-45 mins to set the glaze. They were literal melt in mouth bites!
  9. Belly burnt ends and ribs were awesome!
  10. Maxing out the monolith today. Really wish I'd have got some grill extenders! Pork belly to make belly burnt ends and a rack of spare ribs
  11. Got it from Aldi. Biggest one they had in stock. Was about 25 quid
  12. Made some chili on the Monolith tonight
  13. Just chucked a beercan chicken on the monolith
  14. It's a monolith classic Pro. The front hatch is for adding smoking Woods mid cook
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