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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! 

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21 hours ago, Aj89 said:

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! 

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Looks good! did you have your deflector plates in place?

And your right about this weather :(

 

Hopefully i can get an overnight cook done on friday night for some pulled pork (wishfull thinking). maybe the morning mist can act as an 'autobaster' for the meat haha

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14 minutes ago, AK-g said:

Looks good! did you have your deflector plates in place?

And your right about this weather :(

 

Hopefully i can get an overnight cook done on friday night for some pulled pork (wishfull thinking). maybe the morning mist can act as an 'autobaster' for the meat haha

 

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! 

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4 hours ago, Aj89 said:

 

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! 

i live in Runcorn (just outside Liverpool) and its cold here aswell! hence the wishful thinking lol. I said to the mrs that i hope to use it all year round....lol

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4 hours ago, RVA Smoker said:

Why don't you cook in the cold? 

because its cold, wet and miserable outside lol.

 

bbq season in britain typically runs from may to....september if your lucky haha (they stopped selling charcoal in my local garden centre before the end of september and now I have to buy it online). I want to be part of the 'must be mad for bbqing this time of year' group.:-o

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Grilled Fennel + Orange Salad and Picaña

 

I love grilling Picaña on my Kamado. I setup a two zone fire and crisp up the whole exterior and develop an internal temp of 95deg approx. Then cut into steaks and finish cooking for different done temps. 125 to 145deg. Even at 145deg and above it's still very juicy and flavorful.

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15 hours ago, AK-g said:

i live in Runcorn (just outside Liverpool) and its cold here aswell! hence the wishful thinking lol. I said to the mrs that i hope to use it all year round....lol

Ah, scouse land! I was up in Liverpool for a conference last month. Complete waste of a couple of good BBQ evenings! 

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19 hours ago, RVA Smoker said:

Why don't you cook in the cold? 

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! 

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On 10/30/2019 at 7:56 AM, RVA Smoker said:

Why don't you cook in the cold? 

 

It's not winter here in Canada unless you can smell wood smoke while it's minus 25 degrees C outside!  And it's not just from people trying to their homes keep warm.

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ok so the "what beef should I cook thread" had a link 

I had rib roast on my agenda. Lidl had them on sale $7.99 a pound. A Propitious moment.  Cheaper than Costco. BTW in another thread, Brisket, Costco had full packers today, Prime.  Lidl rib roast5.35 pounds, cut in half, cooked half, saved half.

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salt pepper, garlic powder,  6 hours in the fridge, then some wet rub.

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some of daninpd  's  Sicilian tomatoes.

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On 10/31/2019 at 8:10 AM, JeffieBoy said:

 

It's not winter here in Canada unless you can smell wood smoke while it's minus 25 degrees C outside!  And it's not just from people trying to their homes keep warm.

Crap! I can't complain! 

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