thanks - very helpful
done 6 hours for ribs - looks like it will be like running a double marathon adding pork shoulder and brisket!
Not sure if I have the patience for the super long cook - supposed to be a holiday after all
Search found 12 matches
- 20 May 2014, 08:21
- Forum: Anything Butt
- Topic: Kamado Joe help need - typical UK BBQ (well Kamado Style)
- Replies: 4
- Views: 2633
- 19 May 2014, 08:36
- Forum: Anything Butt
- Topic: Kamado Joe help need - typical UK BBQ (well Kamado Style)
- Replies: 4
- Views: 2633
Kamado Joe help need - typical UK BBQ (well Kamado Style)
Hi All,
Have a Classic KJ - would like to do a BBQ feast for some friends visiting from overseas
Happy doing 3-2-1 ribs but would like to add some pulled pork and maybe brisket into the mix (as well as sausages because I love em)
Now how would you mix it all up as part of the same cook?
I am ...
Have a Classic KJ - would like to do a BBQ feast for some friends visiting from overseas
Happy doing 3-2-1 ribs but would like to add some pulled pork and maybe brisket into the mix (as well as sausages because I love em)
Now how would you mix it all up as part of the same cook?
I am ...
- 19 May 2014, 07:25
- Forum: Introduce Yourself
- Topic: New Here - Moving House to Cornwall
- Replies: 2
- Views: 1273
Re: New Here - Moving House to Cornwall
have you looked at Kamodo style cookers? Whereabouts in Cornwall?
- 29 Apr 2014, 08:22
- Forum: New To BBQ/Smoking - Help & Advice
- Topic: Where to buy 2014 Kamado Joe
- Replies: 3
- Views: 3051
Re: Where to buy 2014 Kamado Joe
in London would recommend BBQ Barn in Sidcup - got a good package and advice from there plus home delivery
Top shop and a top bloke running it
Also in the market for a 2014 model but dont think he will deliver all the way to Cornwall where I need it!
Top shop and a top bloke running it
Also in the market for a 2014 model but dont think he will deliver all the way to Cornwall where I need it!
- 29 Apr 2014, 08:01
- Forum: Anything Butt
- Topic: BK Restaurant Grade Charcoal
- Replies: 9
- Views: 9736
Re: BK Restaurant Grade Charcoal
yes it was because the usual stuff I order is out of stock on their online store that I posted (i got it previously from a store a fair drive from me)
Problem with online is I am never at home when normal deliveries take place and getting 30kgs of lump delivered to work is a bit impractical!
Problem with online is I am never at home when normal deliveries take place and getting 30kgs of lump delivered to work is a bit impractical!
- 29 Apr 2014, 07:27
- Forum: Anything Butt
- Topic: BK Restaurant Grade Charcoal
- Replies: 9
- Views: 9736
BK Restaurant Grade Charcoal
Hi All,
Running out of supplies - does anyone know places in South London that stock big bags of Restaurant Grade Charcoal in South London
Similarly any pointers for Cornwall / Devon region?
Rick
Running out of supplies - does anyone know places in South London that stock big bags of Restaurant Grade Charcoal in South London
Similarly any pointers for Cornwall / Devon region?
Rick
- 29 Apr 2014, 07:20
- Forum: Anything Butt
- Topic: 2014 model Kamado Joe
- Replies: 1
- Views: 1455
2014 model Kamado Joe
Hi All,
Second post for me today!
Any pointers for retailers for the 2014 model of the classic Kamodo Joe with the new divide and conquer system?
Already have a previous model for my place in London but getting another one for place in Cornwall
Rick
Second post for me today!
Any pointers for retailers for the 2014 model of the classic Kamodo Joe with the new divide and conquer system?
Already have a previous model for my place in London but getting another one for place in Cornwall
Rick
- 14 Aug 2013, 20:00
- Forum: New To BBQ/Smoking - Help & Advice
- Topic: Sea bass fillets
- Replies: 8
- Views: 2749
Re: Sea bass fillets
Have planked salmon just wondering what time and temp to do sea bass fillets
Thinking about it foil parcel and treat same as I've sounds the way to go or just stick to the kitchen oven as my recipe is pretty juicy
Thanks anyway
Thinking about it foil parcel and treat same as I've sounds the way to go or just stick to the kitchen oven as my recipe is pretty juicy
Thanks anyway
- 13 Aug 2013, 21:23
- Forum: New To BBQ/Smoking - Help & Advice
- Topic: Sea bass fillets
- Replies: 8
- Views: 2749
Re: Sea bass fillets
Eddie done the same recipe in a preheated oven fillet only for 15 mins in a foil parcel at 170 how would you recommend to do on plank or same on the bbq
Have a kamodo
Have a kamodo
- 02 Aug 2013, 17:27
- Forum: Product Reviews
- Topic: DigiQ dx2 and the cyberQ wifi
- Replies: 26
- Views: 40873
Re: DigiQ dx2 and the cyberQ wifi
Haven't looked at that option but will wanted something which I can control remotely which I believe limits me to stoker and the cyberQ