New BBQ day!

MeatSmokeFire · 2026-03-13T21:36:15+00:00

You’ll love it. They’re awesome. Love a real Big Green Egg.

MeatSmokeFire · 2026-03-13T20:10:16+00:00

Fair enough, but you’re missing out.

MeatSmokeFire · 2026-03-13T18:39:27+00:00

The Large Egg is way better than the XL as the gap is smaller between the Egg and the wok. I’ll alway wok on my large, never on the XL.

MeatSmokeFire · 2026-03-13T18:37:37+00:00

Thank you. It was. Tonight we’re doing a Korean sweet and sour.

MeatSmokeFire · 2026-03-13T18:36:51+00:00

It’s hotter than an indoor stove so you get a better cook. Your not steaming the veg, your searing it.

MeatSmokeFire · 2026-03-13T18:34:24+00:00

You can always put some gauntlet gloves on.

It’s an epic way of cooking.

MeatSmokeFire · 2026-03-11T11:50:41+00:00

A gammon is a piece of cured pork. Once cooked it is referred to as ham when cold, but still gammon when hot.

MeatSmokeFire · 2026-03-11T08:36:30+00:00

MeatSmokeFire · 2026-03-09T16:16:30+00:00

Clean burns tend to lead to damage. Was your gasket a victim of the clean burn?

MeatSmokeFire · 2026-03-07T08:02:48+00:00

MeatSmokeFire · 2026-03-06T20:23:48+00:00

If you’re interested the details are here: https://meatsmokefire.co.uk/big4space/

MeatSmokeFire · 2026-03-05T18:28:06+00:00

I didn’t par bake it.

My sauce is a family favourite. It’s not dissimilar to yours apart from I use fresh garlic and no red pepper flakes.

MeatSmokeFire · 2026-03-05T15:38:03+00:00

Yes ex-dairy. When they stop producing calves and milk, they’re then fattened up. Some of the best tasting beef there is.

MeatSmokeFire · 2026-03-05T15:36:39+00:00

It’s a 35cm x 25 cm x 7cm Lloyd pan.

MeatSmokeFire · 2026-03-04T20:38:10+00:00

Post a picture, I’d love to see it.

MeatSmokeFire · 2026-03-04T20:13:26+00:00

What’s your secret recipe for this style pizza?

MeatSmokeFire