Pork was done with Rib Man Rub and the beef ribs with just salt and pepper.
Very happy with the outcome








Pulled Pork got portioned up for the freezer and the Ribs were for tea with mash, coleslaw and mac and cheese

OK thanks. I think that was the medium setting so I'll have to switch it to the longest.evostick wrote: Thu Mar 26, 2020 7:28 pmThat's a nice grill.
You've not done your lawn any favours by cropping it so close at this time of year though. If you set the deck too low then you'll chop into the meristematic tissues and put the sward on the back foot just when if needs the growth.
Take it easy height wise the first couple of cuts then you can bring it down a bit as the plants react to the new regime. As a rule of thumb, white is not a desirable colour.
HTH.
Quite small, 1.2kg iirc.
At the moment it is! As someone who earns something less than £800 a month I'm royally fucked if I can't work.
Any dog not on lead seems to cause a panic Tim.evostick wrote: Fri Mar 27, 2020 8:05 amAt the moment it is! As someone who earns something less than £800 a month I'm royally fucked if I can't work.
Wish me luck today though. I'm about to venture into an islamic enclave in the slums of gloucester whilst wearing full suit/wellies/knapsack sprayer and I don't even have a decent dog to bring along. They may attack.
Did some lamb burgers on the weber Q last night and had them with a glass of good red. Haven't been drinking this year really so was something of a treat.
I needn't have worried.
Did that once, just turned it on full whack for 20 minutes and it burnt off.Carlos wrote: Sat Mar 28, 2020 11:00 am I appear to have put a cover over the BBQ before Xmas without cleaning it, it's got more fur than an 70s porn star
I'm sure you can't wait for before and after cleaning photos![]()
How many times did you forget that it's curved and get a face full of water from the hose?
I had the vents locked down fairly tight and the Slow n Sear running for a long cook - https://snsgrills.com/pages/slow-n-sear ... structionsJonMad wrote: Fri Mar 27, 2020 7:52 am I guess you could make a snake or charcoal in the tin to try and get it to burn gradually and keep the temp fairly steady without having to chuck a few more coats on as often?
...from the A&E. You monster.Orange Cola wrote: Mon Mar 30, 2020 10:27 pm Set the BBQ off, get it hot, use a proper Weber wire brush for not a lot of money. Thank me later...
Time to feel alivePeterlplp wrote: Mon Mar 30, 2020 10:55 pm...from the A&E. You monster.Orange Cola wrote: Mon Mar 30, 2020 10:27 pm Set the BBQ off, get it hot, use a proper Weber wire brush for not a lot of money. Thank me later...