We’re you long waiting for it, were you?
45 mins indirect heat, with a couple of mins reverse sear (sear at the end instead of the start)
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Butchers or off the shelf in one of our impersonal shopping emporiums?
I ask because the marinade on it looks like a SuperValu one I had last evening.
I was a little short with herself for not supporting our local butcher as he does wonderful barbecue packs off the cuff.
Looks lovely.
That was grabbed in Aldi this morning. Probably the same supplier as Supervalu.
Feeding 30 tomorrow, and have a new bbq so just got them to give it a test run.
I hope it thunders all day.
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The full squad, before or after a match?
Big birthday tomorrow.
As if an IT guy like yourself couldn’t insert a post into a few months ago…
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Oh my god I’m scarlet here totes soz mate.
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You’ll hardly sit out to eat at the same time
No, we ate inside. There’s a nip in the air, the food would have been cold.
Did the same today. Cut the grass and washed down the BBQ and then lit it full blast. What else would you do on a day like today.
Did you ever barbecue using wood ? If so what is best type of wood for it ?
I’ve never used just wood, but do usually put wood chips in with it. I’d be thinking just wood on its own would be too smokey.
I was actually cutting down and pairing back a few plum and apple trees yesterday and I’ve set that aside to season and will use it later in the summer.
Generally hard woods are used for smoking and wood from fruit trees is highly regarded.
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I was at a few barbecues in Spain where they used wood from the olive trees and the taste was much nicer …the coals are full of chemicals
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You don’t want to be getting anything that claims to be quick lighting. I’ve been buying this stuff, its lumpwood as opposed to coals, and it’s restaurant grade so must be good:
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Any difficulty lighting it then
