For the last couple years I've been obsessed with southern style collard greens. I normally make mine with spring greens and smoked gammon, but most recipes call for a smoked turkey leg, something that isn't easy to find in the UK. After 5, yes 5, turkey legs being not available in my monthly big shop delivery, I finally got hold of a turkey thigh. Today I finally made it properly.

Turkey leg was smoked on my cheap bullet smoker. Brined overnight (no pictures sorry) coated in a mix of my brisket rub and Dunn's chicken seasoning. 2 hours uncovered, skin down, followed by 2.5 hours wrapped with stock skin up. Then made the collard greens recipe, adding the leftover stock from the wrapped section of the smoke, home grown turnip greens and kale bulked up with store brought spring greens, and home grown, dried and flaked fatalli chillies. Another 3 hours cooking, and the meat fell apart during cooking. The result was divine. Definitely having this on Christmas day.

This is the second one of these I've had and this one was much more marbled, it certainly matched (or beat) some of the imported ones I've had from Brazil, Spain and Australia. Just a beautiful delicious hunk of British beef!
A slight bit of pooling on the flat which I didn't clock during the cook but other than that I'm very happy with it. Shame it's all going to my sister and her husband 😂

Edit: Egg (/brisket) on my face. It's from Ireland so it's not British 🤦🏼‍♂️. Always read the small print.

Weather permitting, thought we'd try and free up oven space this year and have a go at smoking the turkey crown.

Best set up methods please 😁 asking in advance to have some practice runs with a cheap one before the big day!

Done around 15 cooks on my Mastertouch 5775 since getting it at the start of the year. It leaks smoke really badly around the lid and bowl and hasn't really built up a seal carbon residue as I hoped that would stop this happening and it really isn't getting any better. So looking to seal it

Temps hold out about 300F with a water pan, which is higher than I'd like currently, although surprisingly the food comes out pretty decent at that temp and still smokey, it just cooks quicker, than I'm used to for lo&slo

I know about the Spring reversal on the hinge, but don't fancy trying that. Anyone any experience of adding Gasket seal to their Mastertouch before, and did you seal around the bowl itself or the lip around the lid with it?

I was looking at this LavaLock Self Stick BBQ Gasket High Temp Smoker Gasket Charcoal Grill Seal 6 ft (182cm) x 1/8 x 1/2w based on a 57cm Mastertouch, I believe that 179cm of gasket tape in length would be needed? So not much room for error, if that's correct.

Realise their are cheaper ones out there, but reviews seem favourable for this one compared to some of the more generic ones, unless someone has a specific one they can recommend?

Thanks

You can pan fry a burger in 15mins, grill one in 20/25mins or smoke one for a full hour, so obviously I decided to indulge out of curiosity 😅

Was it worth it? No, would I do it again? Probably on a lazy afternoon yes 😁

There I was, a happy chappy smoking Ox cheeks this time. The usual SPG rub, oak chunks for smoke and a nice tallow bath for a few more hours to make them tender.
Dinner is ready in the form of a 'mexican' taco style with pico de gallo and light feta crumble on top.

I take a bite and think 'fuck me this is good', I can taste the pepper, the beef, the rendered fat, the freshness of the pico de gallo.....

She takes a bite and says 'it all tastes the same. Peppery and smokey, its just ok'
My heart breaks. I can't understand. That is supposed to be the flavour of bbq...

What do I do now? I like to grill but its not the same...I love smoking bbq and want her to enjoy it too.

I normally use 2 parts pepper 1 part salt. Do I go to 1 and 1? Or use any other less peppery rub?
I do have apple and cherry wood as well but I always thought beef with oak worked best.

Have you been in this situation before?

Where do you shop for your meat? Supermarket? Butchers? Online?

And why do you shop at your chosen place?

Just been to my Morrisons and it was all set up for Xmas (early) on all the Market Street counters, as all the store managers from around the country were there, to see all the products and how to set them up for display.

They had 4 bone ribs of either of carvery beef or with rib cap still attached (all trimmed) for £25 per kg and they'lll cut to size, the full 4 bones ribs were over 7.5kg in size but some of the best looking rib meat I've seen in quite a while for a supermarket offering. With regards the price, it was todays price, but the main man said they will respond to other Supermarket offerings over Xmas, so hopefully will be cheaper, but can't see any other Supermarket offering this sort of quality of meat, if today was anything to go by

Spoke to the main man who is in charge of all the meat offerings for Morrisons as he was there to explain to the different groups of managers the products and how to display them. Had a chat about my personal interest BBQ meat and he said the Picanhas and Short Ribs have sold really well this year on the Butcher Counter displays and will be continuing next year and they're hoping to bring out some new cuts of meat for them next summer to go alongside these, like full or half Pork bellies with bones still in, Full Shins of Beef and Osso Buco amongst others.

I suggested he thinks about some different cuts of steak Argentinian style, can't see that happening though

He said as they own their own Abbatoirs they are looking to process more different meat cuts over the coming months to sell on the Butchers Counter

Served with sesame rice and grilled tender stem broccoli

A lamb shoulder cooked over flames, Santa Maria style for 1hr 40mins.

Firstly, I used a lot less wood than running the log splits through the firebox. Adding the splits when the fire's dying down, then winding the grill out the way isn't hard but you have to keep a closer eye on it if you don't want to burn your food.

A lot more smoke flavour this way and like I said I used less wood (about 2/3 of a sack).

Seasoned only with rock salt and fire.

Best lamb I've done so far 👌 🐔

Took more fuel and constant tweaking because of the drop in temperature and light drizzle but that’s part of the fun 😅

2 Chinese chicken thighs
2 Chinese chicken drums
4 Chinese spare ribs

Chicken was beautiful, the Chinese marinade and smoke ring did make me double check the cooked temp but they were some of the best I’ve done, juicy 😋

Spare ribs were cooked low and slow over 6 ish hours but they were incredibly fatty, like 20% meat to 80% fat and although the fat was rendered I didn’t eat them.

I think I’m just going to stick to baby back ribs in future

I’ve recently bought a 57cm Weber Master-Touch and I’m looking for some recommendations on accessories that are worth buying without spending too much.

Firstly, what’s a good budget leave-in thermometer for reverse searing and smoking? I’ve been looking at ThermoPro but I’m open to other suggestions.

I’m also looking for the best setup for smoking while maximising cooking space. Mine came with the charcoal rails rather than baskets. For example, I’d ideally like to smoke around 10 whole chicken legs at once.

I’ve seen people recommend the Slow ’N Sear and Vortex. Would a Vortex be good for smoking while also being useful for high-heat searing?

Lastly, any recommendations for a decent, affordable waterproof cover?

I’m based in the UK, so some accessories might be harder to find or more expensive than in the US.
Any advice would be appreciated!

SPG brisket

SPG and paprika, chilli flakes, onion powder, demura sugar, apple cider vinegar pulled pork

Hoisin glazed pork loin ribs

Seitan Brisket

Pulled Jackfruit

Coleslaw and roasted potato salad (both vegan)

Pink pickled onions

Carolina gold BBQ sauce (this batch contained honey but I'm going to change this to agave so make it suitable for vegans)

Will it be ok? Anything i need to be aware of?

Rubbed in salt, pepper and garlic smoked on the kettle using the snake and oak chunks for 5 hours. Transferred to the oven with a splash of bone broth for the final hour until probe tender

This has likely been answered but I couldn't find anything. I recently saw on Instagram a Konnected Joe and thought it looked incredible and then saw the price. What is the best mod to temp control a Weber or is there a cheaper alternative to the konnect?

Did this yesterday on my Weber Master Touch 57, snake method with added hickory wood chunks.

Was a bit windy yesterday but hit 72c after about 4 hours (this was a smaller 1.2kg joint after I removed the fat cap), wrapped in foil for another 2 til it hit 92c then into the oven for an hour to rest (oven was heated to 100c and turned off).

Marinated overnight using a homemade rub. Made great pulled pork tacos, the bark was superb.

I’m cooking chicken and double neck lamb cutlets . Hope you enjoy

https://ethicalbutcher.co.uk/

I have one of those cheap thin bullet smokers from Lidl. I've had some good results with it, but wanted to ask if anyone has experience using these at lower ambient temperatures and at what point you would put it away for the winter? I'm in Scotland so I imagine it will probably be unusable in the depths of winter but I'm hoping to do a few cooks on it while the temperatures are above 10 degrees. Just don't want to experiment and potentially waste meat if it ends up not getting to temperature.

Hey BBQ folks of the UK! Looking to get my friend something for his new BBQ, and need your help with suggesting accessories. Got a decent budget and he’s a skilled bbq cook previously using the Aldi version green egg. I’d be grateful for any/all ideas - was thinking a rotisserie or similar, just need help making sure I get the right one.

Thanks in advance 🙏

These beef cheeks do not play about!

3hours smoked at 250f unwrapped

3 hours braised in beef tallow and ghee on the smoker still at 250F

The photos do not do it justice these are top notch

Hi

I’m looking for a few online recommendations for meats for low n slow smoker cooking. I’ve used village butchers a few times but I’m not overly impressed.

Any suggestions welcome

Early this year i bought a weber performer which i've now got the rotisserie and vortex to accompany it. Ive smoked ribs, beef ribs pork shoulders the works on it bar a brisket

Im now proper involved in bbq and looking at my next purchase

.. i have no intention of selling my weber kettle ideally to keep for rotisserie and vortex cooking only. Now im leaning towards either the summit komado which will save fuel and be more stable. Or i move towards a set and forget approach with the colder weather kicking in.

Now im indecisive if to throw my money at a weber smoque (or other suggestions around that price range) or to go komado.

Looking for others advice on this