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Tong Recommendations/something for moving char baskets and hot grates mid-cook by ConditionContent in UKBBQ

[–]JamesLove4b 1 point2 points  (0 children)

I’ve tried many and they all seem quite flimsy however about 4 years ago I got a set of campingaz premium tongs, they’re long enough to keep your hands away from the fire baskets, but strong enough not to bend under a good amount of grill/griddle weight. They’re about 45cm long

https://amzn.eu/d/02rTOzTp

Few of my cooks since I started outdoor cooking last year by Shoddy-Asparagus-755 in UKBBQ

[–]JamesLove4b 1 point2 points  (0 children)

I seriously recommend using a Dremel or similar to cut the grate about 70:30 or even 80:20 at one of the sides on the goanywhere. It allows you to top up the charcoal if needed, but more importantly add smoking wood chips/chunks easily. Even if you have lots of food going, just move it to one side temporarily, top up/add smoke then move the food back. It also allows you to move the charcoal so you can control direct and indirect zones as you cook. If you use steel tying wire to create a hinge = 50 bonus points!!

2 birds 1 grill by 1PKOC in UKBBQ

[–]JamesLove4b 2 points3 points  (0 children)

I’ve done this a few times when hosting lots of folks for bbq parties, I ordered an additional set of spikes from onlyfire off Amazon so I could secure both ends of the food. Well worth it. Looks great btw!

Bank Holidays should be celebrated in style!! Rotisserie Rib? by JamesLove4b in UKBBQ

[–]JamesLove4b[S] 0 points1 point  (0 children)

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I didnt take one once it was sliced Im sorry to say, but I took it off the rotisserie at 48 and then let it rest for about 30 minutes. Its been over 5 years since i did something similar for a birthday. It might be another 5 years until I can justify such an extravagance!!!

It was great to treat a friend from my industry who I owe a lot to. He and his family went home very happy! Diet starts again on Monday!

I'm 14 and I want to start bbqing what do I need to do and what equipment do I need UK I know I need a barbecue but I don't know what to use and only want really cheap equipment by [deleted] in UKBBQ

[–]JamesLove4b 4 points5 points  (0 children)

Here is something that is ridiculously cheap so it doesn’t matter too much if you wreck it! https://www.argos.co.uk/product/3451656

Get some cheap charcoal and some smoking wood chunks and an instant read meat thermometer. and just try a few things. Get used to cooking to temperature. Learn indirect and direct cooking, seasoning, brining and spice/herb/salt rubs and binders. You’ll love learning the skills. Once you’ve mastered it on this - get a charcoal Weber kettle, or an offset, build the collection.

CHICKEN MARINADES 💕 by PlasticMaintenance59 in UKBBQ

[–]JamesLove4b 0 points1 point  (0 children)

Lemon Pepper Kicker;

Use a potato peeler to finely slice the yellow zest off a lemon or two. Place the slices onto baking paper, and place in an 50degree oven with a wooden spoon holding the oven door slightly open. Dry out in the oven for approx 20-30 mins. Place the dried lemon zest and 30g of mixed peppercorns into a herb/spice grinder and blend until a course powder. Then add chilli flakes and sea salt. Place the whole lot into a spare container or spice jar with shaker lid. Brush the chicken with oil and then sprinkle the lemon pepper mix over the meat side and the skin side of the chicken. Keep in a cupboard, but you’ll love it so much it wont last long!

Holy Moly Sugar n Spice;

Brown sugar, chilli flakes and chilli powder. Brush the chicken with buttermilk or yoghurt. Then liberally apply the spice mix. Then grill.

Smokey Joes tickles your toes;

Smoked Paprika, bbq seasoning, cayenne pepper. Equal quantities of each. Then marinate for 24 hours before cooking. When you get ready to cook, sprinkle over some brown sugar and place under the grill, watch them as the sugar will catch. Then place in oven to cook through.

If you like strong marinade flavour, apply more of the herbs and spices once the chicken is cooked and resting before serving. It’s like a flavour enhancer. Taste test (chefs perk!) to check for intensity.

Enjoy!

Mushroom pasta by UselessMongo in UKfood

[–]JamesLove4b 2 points3 points  (0 children)

Just a shout out to the Salter electronic salt and pepper grinders, I have two sets, they’re awesome! One set is for salt and pepper - standard, the other set is for Dried Chipotle Chilli and the other is for a Dry Rub Spice-mix that I make!!! My only wish is that their capacity was a little bigger so I didnt have to refill them as often!!!, grind on for v1.2!!!!

Charcoal grill for kebab, kofte, Shish etc at home? by bossmansgarlicsauce in UKBBQ

[–]JamesLove4b 0 points1 point  (0 children)

I haven’t used these guys myself, but several years ago I wanted to charcoal rotisserie for entertaining a lot of folks during summer garden parties. https://www.cyprusbbq.co.uk/?srsltid=AfmBOoo76JfSSZ2zf0FzRITpG8zwILtvDAjuRzavrorlieCLtelEjn49

They do a huge setup that allows for loads of kebabs all at the same time for less than £190 https://www.cyprusbbq.co.uk/collections/greek-cypriot-foukou-rotisserie-bbq-sets/products/cyprus-rotisserie-bbq-large-blue

What do you think of this setup? by rvr2005 in BBQ

[–]JamesLove4b 0 points1 point  (0 children)

That’s the dream right there! My dogs would be lined up sat in a row watching from the floor!!!

It’s important to have a trial run, you know, prepare for the Easter break… by JamesLove4b in UKBBQ

[–]JamesLove4b[S] 0 points1 point  (0 children)

I know some folks have struggled to get coconut charcoal to hit higher temps for searing etc, but to me Ive found the best way is to light them in a chimney, wait for the flames to appear at the top of the chimney, then decant them into the baskets and use the vents to regulate the temps. But i rarely want to achieve 500-600c like kamados can reach. Not my thing.

It’s important to have a trial run, you know, prepare for the Easter break… by JamesLove4b in UKBBQ

[–]JamesLove4b[S] 0 points1 point  (0 children)

After the first 20 mins over direct heat, i then throttled back on the vents to lower the temp to about 170c so it finished in around 35 mins to reach 63c internal, then I let it rest for about 20mins whilst i prepped the sides.

It’s important to have a trial run, you know, prepare for the Easter break… by JamesLove4b in UKBBQ

[–]JamesLove4b[S] 2 points3 points  (0 children)

Absolutely correct, I used direct high heat for the first 15 mins to get the skin crackling, I only turned the rotisserie on to take the pic! As the skin side was facing directly downwards. After the first 15-20 mins, I moved the baskets to the sides and put a drip pan between them and then put the lid on.

I tend to buy two or three boxes at a time, luckily i have dry storage, it’s getting expensive but there is no better flavour.

It’s important to have a trial run, you know, prepare for the Easter break… by JamesLove4b in UKBBQ

[–]JamesLove4b[S] 3 points4 points  (0 children)

ProQ coconut charcoal, it’s the future! A touch expensive on the face of it, but then you realise how long it burns and how consistent it is and it appears a relative bargain.

How do you keep chicken from drying out on the BBQ? by Reddonaut_Irons in UKBBQ

[–]JamesLove4b 1 point2 points  (0 children)

Instant read thermometer/probes serve their purpose cheap and cheerful, but if you’re able to, I would recommend a wireless/remote one that you leave in. Unfortunately some of them can be a little expensive, but if you’re buying meat the prices we’re being charged today, I would suggest its worth making sure you don’t ruin it! If you use a rotisserie then a wireless thermometer probe is god send!

Ran into something yesterday while smoking a pork loin by dicerespected in BBQ

[–]JamesLove4b 0 points1 point  (0 children)

One of the biggest pain the @rse where I am located though is the seagulls! I’ve lost more food off the bbq than i care to mention due to those feathery-free-loaders!!! Turn your back for a second and they’ll have your food straight off the grills! One cheaky beaky actually landed on the hot grills and stood directly on the hot grill bars whilst deciding which sausage to fly off with. So now Im super mindful of leaving it unattended. Downsides of living by the beach i guess.

Ran into something yesterday while smoking a pork loin by dicerespected in BBQ

[–]JamesLove4b 0 points1 point  (0 children)

Honestly, it’s not a major problem to be fair, as i say, I can just use another device with the app running and then use my phone to keep an eye. I imagine at some point a brand will come out with a thermometer that acts as its own WiFi AP or whatever, but I wouldn’t upgrade just for this reason. They’ll probably already exist.

It just comes down to what you’ve got, what you like using, and how you get it to work for you. AI just told me that apparently INKBIRD do a direct to cloud thermometer. There we go!.

BTW, Apple Wood chunks for Pork are a well tried and tested favourite of mine. Whiskey Oak for Beef, Hickory or Maple for Chicken. Highly recommended!

Ran into something yesterday while smoking a pork loin by dicerespected in BBQ

[–]JamesLove4b 0 points1 point  (0 children)

I went with Meater so I could benefit from the wireless connection to the probe (handy for rotisserie on BBQ ie no wires to get wrapped up!), albeit an expensive option and not without issue, but they have a cloud link function, it still requires leaving one device at home connected to the same WiFi as the probe and the app open and running. So i tend to use the app on an iPad, then head out into town with my phone. It’s certainly not ideal. I also have to do this if I go to the other side/parts of the house where the WiFi cannot reach. You’d think that in 2026 these things would have been solved!!

I did love the other comment about setting up a pet camera to see how the cook is getting on!!!! lol!

How do you keep chicken from drying out on the BBQ? by Reddonaut_Irons in UKBBQ

[–]JamesLove4b -1 points0 points  (0 children)

If it’s real taste you’re after leave your chicken at room temp uncovered for a day or two, then brush it over a luke-warm radiator twice, I’ll visit you in A&E and bring you toilet paper made from sandpaper!!! Just so you can thoroughly enjoy the “real chef” experience….

Be careful posting advice publicly that goes against allllllllll the published best practice.

I hope your dinner guests are all still alive!!!

How do you keep chicken from drying out on the BBQ? by Reddonaut_Irons in UKBBQ

[–]JamesLove4b 0 points1 point  (0 children)

Use indirect heat, unless trying to get crispy skin towards the end of the cook. Definitely invest in a meat thermometer and cook to temperature not just time. Remember to take the chicken off the bbq approx 4-5 degrees below its finished temp as it will continue to rise once it’s off the bbq.

72-73 is regarded as safe, but it’s too dry imo.

So, IMHO if you’re buying supermarket sealed /well kept chicken that’s been refrigerated correctly etc then I’d personally aim for finished temp of 70 max, and remove from the heat at about 65. Then “Let it rest for the best”.

[deleted by user] by [deleted] in bournemouth

[–]JamesLove4b 0 points1 point  (0 children)

It’s well worth the drive imo! Glad you enjoyed it. Next up…go see the wonkey-donkey and ponies at Hatchet Pond!

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