Jump to content

Greetings to from London England.

Recommended Posts

I have used gas BBQs for the last 20 or so years to grill burgers, chicken, steak, lamb and pork, lid open and with nothing more adventurous than a tikka marinade for the chicken and a middle eastern paste for the lamb, so no smoking, no brining or 24 hour infusing meat rubs.  
With the help of a large contribution from my wife for my 60th Birthday, I’ve now purchased a Kamado Big Joe 3, along with Meathead's eye-opening book, ‘The Science of Great Barbecue’. I’m now looking forward to discovering a new world of cooking and taste using Big Joe 3, together with advice from the book, this forum and the Kamado Joe channel.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...