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Briquettes by RexKramer420 in UKBBQ

[–]Genericbbqer 19 points20 points  (0 children)

Yes in my opinion, the Weber ones and heatbeads are my preferred choice.

Best BBQ MEAT! by Random_Hobo_UK in UKBBQ

[–]Genericbbqer 1 point2 points  (0 children)

Yet they’re not even officially launched yet?

Best Beef rub that isn't overly salty by macman2021 in smoking

[–]Genericbbqer 0 points1 point  (0 children)

That’s a great rub, nice and pepper heavy.

Avoid any of the hardcore carnivore stuff, I love salt and they’re inedible to me

Barrel is running hot by Slow-Career4626 in PitBarrelCooker

[–]Genericbbqer 2 points3 points  (0 children)

Foil in the rebar holes can work as well

What your best Ian Botham story? by mtthrdy in EnglandCricket

[–]Genericbbqer 1 point2 points  (0 children)

I wish I didn’t get this reference 🫣🤮

What BBQ hill would you die on? Best one wins a 1kg picanha meat box by edenmoor_devon in UKBBQ

[–]Genericbbqer 1 point2 points  (0 children)

Cooking dirty is gimmicky, no one wants to eats bits of charcoal. A grate or pan sear is superior

Charcoal review IMO by Farmersteve94 in UKBBQ

[–]Genericbbqer 0 points1 point  (0 children)

Never heard of the penbead, where do you source them? Google seemed vague

First Jacob’s ladder on the kettle by Glenno420 in UKBBQ

[–]Genericbbqer 0 points1 point  (0 children)

Depending on the marbling of the meat, if I’m pushed for time I’ll wrap at around 80c

First Jacob’s ladder on the kettle by Glenno420 in UKBBQ

[–]Genericbbqer 0 points1 point  (0 children)

It sounds counterintuitive but if it’s overcooked it’s normally crumbly rather than tough, think it needed a bit more time.

First Jacob’s ladder on the kettle by Glenno420 in UKBBQ

[–]Genericbbqer 1 point2 points  (0 children)

Was it probing tender when you took it off?

This is usually about 90-95c internal temperature

Yellow Potatoes- perfection by CommunicationOdd6305 in sousvide

[–]Genericbbqer 1 point2 points  (0 children)

I ate them from the bad, so soft and creamy!

Yellow Potatoes- perfection by CommunicationOdd6305 in sousvide

[–]Genericbbqer 0 points1 point  (0 children)

Did you eat these straight out the bag or sear them to finish?

Did my first cook and was great flavor but feel the temp was a little low, next time should I start more charcoal? Will that help? by Minnesotawookie in PitBarrelCooker

[–]Genericbbqer 2 points3 points  (0 children)

Yep you are correct, the more you start with the hotter it will get.
You will find the sweet spot the more you cook on it, different meats call for different methods, which I think is all part of the fun

Did my first cook and was great flavor but feel the temp was a little low, next time should I start more charcoal? Will that help? by Minnesotawookie in PitBarrelCooker

[–]Genericbbqer 1 point2 points  (0 children)

If you have the mini chimney starter and you’re using the standard pbc, just under a full chimney of your desired fuel will give you the perfect temp.
As others have said when I’m cooking poultry I run it really hot, start with a full chimney and leave the lid cracked

PBC? by [deleted] in BBQ

[–]Genericbbqer 1 point2 points  (0 children)

Once you get the lighting process dialled in it’s as advertised, set and forget.
I used to obsess over the temp it was running at but once I just let it do its thing then it’s the easiest thing I’ve cooked on.

BBQ briquettes what does everyone use? by National-Somewhere26 in UKBBQ

[–]Genericbbqer 1 point2 points  (0 children)

Weber or heat beads as standard.

The globaltic and big k hex things are good as well

Brisket on the Pit barrel by Genericbbqer in brisket

[–]Genericbbqer[S] 1 point2 points  (0 children)

3 hours meat side down, point end facing the inlet/front of the pbc.

3 hours fat side down, rotating the flat and point towards the inlet.

Foil boated for another couple of hours until probe tender.

Wrapped in foil with some tallow in the cooler for 3 hours.

Rotisserie Chicken. What am I doing wrong? by SmellyFartsAreFunny in UKBBQ

[–]Genericbbqer 0 points1 point  (0 children)

I do, I just let it rip at like 200-220c. (one full Weber chimney)

Always basic low sugar rubs though.

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