What's Cooking

Today's cook was chicken and bone in rib, char the meat move to Indirect until it reaches temperature. Love the lines in the bone in  

60 day aged Tbone, using the cast iron grate. All about lots of heat into the bone. Took it off at 50 Celsius. It was frankly delicious paired with a Barolo.

Pastrami, 2 kg of Brisket brined for a week.

Slow cook indirect heat at 225F/105C until the internal temp gets to 185F/85C. It took >6 hours but was worth the wait.

It's a long process but was worth it in the end, best enjoyed warm and then sliced thin in the coming days.

Not 1 but 2 beer can chickens, why waste the charcoal. Cooked at 325-350F/160C-175C. Internal temp of 170F/75C. Practically foolproof and only took about 90 minutes.

1 Kamado beer can stand, 1 actual beer can. 

Some additional spice and garlic added to the beer, so simple so delicious.

Experimenting with fish, always worried on the Kamado. The prawns were amazing and the fish ended up just right.

BBQ isn't just about the meat, here we have peppers, aubergine, mini sweetcorn, corn on the cob and bok choi.

There are some grilled chicken breasts and sausages.

Grill management was the tricky part on this cook charing and cooking the aubergines first.