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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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27 Jun 21, 05:51 PM |
#11
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Imagineer
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Only use globaltic lumpwood, look at the size of this stuff.
Used sweet chestnut for fire and smoke , from @firewood_supply_co 👍 Cooked lambshanks Friday marinated in home made mint/balsamic marinade.
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till we meet again over rainbow bridge mikey. Rip |
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27 Jun 21, 05:53 PM |
#12
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Imagineer
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Last night i used the bbq side of the Broil king smoke XL and we did pizzas
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till we meet again over rainbow bridge mikey. Rip |
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27 Jun 21, 06:44 PM |
#13
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Thread Starter
Imagineer
Join Date: Jun 16
Location: God's Own Country
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Great work Colin. That lump looks great also.
Ribs were very good, just the right amount of bite. Big rack, fed 3 for £5.95, locally sourced free range pork- what’s not to like? Also did a chicken breast for Mrs YT. And as for efficiency of a Kamado, this is how much lump charcoal was left after it had been burning for 6 hours. You can get up to 50 hours burn out of one load.
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Edited at 06:50 PM. |
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27 Jun 21, 06:47 PM |
#14
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Thread Starter
Imagineer
Join Date: Jun 16
Location: God's Own Country
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27 Jun 21, 06:47 PM |
#15
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Imagineer
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Love seeing the pics of the lovely food, more please 😋😋😄
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27 Jun 21, 07:33 PM |
#16
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Imagineer
Join Date: Mar 02
Location: Rotherham
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Great thread YorkshireT I'am a bit of a BBQ fan too, I have lost my mojo for cooking recently and this thread has re ignited my need for meat
I have a few different grills, a Kamado a couple of webers and a Masterbuilt 560. I also use Globaltic Lump and their briquets are good too and use those in the 560.
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Deano Too many visits to mention. |
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27 Jun 21, 08:05 PM |
#17
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Imagineer
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Simple smash burgers tonight
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till we meet again over rainbow bridge mikey. Rip |
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27 Jun 21, 08:26 PM |
#18
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Thread Starter
Imagineer
Join Date: Jun 16
Location: God's Own Country
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27 Jun 21, 08:27 PM |
#19
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Thread Starter
Imagineer
Join Date: Jun 16
Location: God's Own Country
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27 Jun 21, 08:48 PM |
#20
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Imagineer
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If im doing a long slow cookits great, lots of heat over a long period.
No smoke no bitter taste , if doing briskets 12 to 15 hour cook i can get away with 3 chimneys and splits of oak. Burns really well
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till we meet again over rainbow bridge mikey. Rip |
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