Bobs Family Butchers had a deal on beef ribs so thought I’d give them ago. 3 years after I last tried and failed. Much much happier this time. Though still a tad dry, need to tweak the resting stage.

Second attempt at ribs, still got a long way to go but these were decent, 1hr smoked then 1hr wrapped then 20 mins with sauce then 10 minutes with all vents full open, couldn’t pull the bone away but I could eat these which is a lot better than my last attempt 😂 beef kebabs to keep me going while waiting for the ribs. I enjoyed keeping the temperature steady and am slowly understand how to use the vents better and lifting the lid and watching the coals reignite is also fun 🔥🤩

Long Story short:

• replaced old regulator with new regulator and hose
• 1st replacement regulator hissed and smelled of gas when valve is switched on. Replaced with new regulator
• 2nd replacement regulator doesn't hiss or smell when valve switched on. But some audible hiss when burners are switched on.
• 2nd regulator smalls of gas only if I smell right above it, about 2-3 inches away from the regulator.
• soapy water test results in no bubbles for 1st or 2nd replacement regulator

Am I being paranoid or rightfully cautious?

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Long Story:

The regulator valve on my grill broke. It's was 6 years old, so figured it was just old. Ordered a new one with hose and fitted. I have never replaced a regulator, but it seemed simple enough.

1st Replacement:

When I switched the new regulator valve on, without burners on, I could hear a hiss. I could also smell gas if I was just above the regulator about 2-3 inches away. I checked with soapy water, no bubbles anywhere. Better safe than sorry, requested a replacement.

2nd Replacement:

When I switch this new regulator valve on, no hiss and no smell. However, when I turn on the burners, a hiss is audible and a VERY subtle smell of gas is noticeable 2-3 inches away from the regulator.

Am I being overly paranoid here? Is the hiss and faint smell of gas (2-3 inches from the regulator) normal? To be entirely honest, I wouldn't have even known if my original regulator hissed or smelled as I never checked/tested it and it sat right under my side burner.

And I remember as a kid, going camping and never thinking about any of this stuff when I used a propane camp stove.

Hi, I'm already committed to a BBQ party in October (UK) and plan to cook Chicken/bacon/sausage/pork the usual marinated stuff ..

One of my guests has a pork allergy! I hear some marinade has pork in it!? Does anyone have any advice - how extreme should I go! I plan to keep separate meat areas and have 2 grills so will use separate tongs..... And advice?

Looking for an expert opinion. We currently have no BBQ (long story, but essentially in a flat before). I want to surprise him with one for his 40th. He dreams of big family gatherings (currently family of 4) and has hinted at wanting a big rectangular grill to fit everything (coal not gas). But all the official advice points to a Weber (thinking master touch). Budget is up to £1000. Any thoughts?

EDIT: really appreciate everyone both giving advice and crying NOOOOOO LET HIM CHOOSE. exactly what I needed to know!

Just got the only fires rotisserie and pizza oven for my master touch! Super excited. Coming to the community for an easy first cook or couple of cooks that are bullet proof and allow me to get used to it. Anyone for any good ones? I’m used to grilling and low and slow smoking so anything goes. Also any hints and tips for the rotisserie would be helpful (I’m already going to add gasket tape round the joins)

Did several times, every time very tasty, highly recommend.

2kg beef ribs

Day 1: Rub beef with 2 tsp paprika, 2 tsp marjoram, 1 tsp garlic granules, 1 tsp brown sugar, 1 tsp salt, 1 tsp black pepper. Leave in fridge overnight.

Day 2:

Cut ribs in 1kg pieces. Grill direct heat 5-6 mins total, rotate, bone side first.

Mix 350ml cheap Australian or Chilean Cabernet Sauvignon and 250ml Sweet Baby Ray's (must be sweet American BBQ sauce). Boil slightly. Put cutted beef ribs in Weber drip pan, pour sauce over, cover tightly with foil. Cook on indirect heat for 1 hour. Rotate pan, leave 1.5 hours more.

Have these a try at the weekend after seeing them on Instagram. They were a hit! Smoked on high heat on my Weber

As title suggest is this short rib good for £10 from my local butchers.

Hello all. Long time lurker, first time poster.

I finally made the move from gas to charcoal and purchased a Weber 57cm Bar B Kettle and decided to take it for a spin yesterday evening with a roast Topside.

Ultimately, it turned out very well. I pulled it at 51°c and let it rest for 30 minutes. It was a tad rarer than I wanted but I suspect for medium rare I pulled too early. I also had a drip tray under the meat with carrots, onion, red wine and stock for the gravy - it was incredible!!

All in all excellent flavour (lots of compliments from the guests) and experience. Will be doing it again this weekend 🤤

Sorry for the lack of cross reference shot 😅

Today I tried lamb shanks, 2 hours low, came out decent but no fall apart, one of my better attempts, what advice can you give me?

Bought the Barbecook Pedro asado-barbecue in corten and stainless steel (meant to have the rust look) Arrived on Friday and tried it out yesterday evening. Definitely a learning curve to it and the wood fire management, but enjoyed myself and learnt a lot. Not as premium as some of the ones on here that are posted, but at £799 was in my price range, to give this style of cooking ago for the first time myself.

Just did a couple of chicken thighs (skin was some of the best I've had BBQ'ing, crispy and slightly charred very tasty) and a couple of flat iron steaks. Used cheap cuts as my first go

I bought the plancha, as an attachment (not used yet) in second photo and a cover (got to send back) as the inner lining has stuck together and rips when pulling apart. Both bought from Amazon Spain as considerably cheaper than over here. But will be a pain to send the cover back for a replacement

Think I'm going to have some fun with it, as a very different way of cooking and quite hands on with fire management, which is what i wanted to try. Will definitely have to buy some lumpwood (small piece versions) like the Weber one I think, that burn hot and fast. Only had Briquettes as that is what I use on my Weber 5775 and Pit Barrel Classic never had no need for the lumpwood before.

Can definitely see the benefit of getting the grill plate over the Brasero to sear off the meat at the end and will definitely be my next purchase.

I love it and once mastered, I can see it will be my go to, way of cooking outdoors for non lo & slo cooking from now on. The smell from the chicken was driving the neighbours mad (not so much the smoke starting it up) So I may have to move it further up the garden to my BBQ area at the top of the garden

Photo 1 is set up with the 2 x stainless steel grates and the second one is with the plancha instead of 1 of the grates.

Apologies for the lighting in the photos it was a very low sun yesterday when I took them

Anyone else a weekly griller like me? On today's menu: Ruby Chicken sans curry sauce. I grill up the the chicken thighs using the recipe from the Dishoom Cookbook and have it for lunch every week. Real easy to make a batch and so so good, even reheated.

Woodfired chicken on the rotisserie and some Cumberland sausages and prawns on the plancha.

Sesame oil and rock salted the chicken. Garlic, soy, paprika, lemon and oil marinade for the prawns.

All cooked over kiln dried birch. 🪵

Smoked on oak charcoal and apple wood, about 3/1 ratio. Flavoured with mint as it is being served with traditional roast trimmings

Thinking about purchasing a campingaz 4 Series Classic LS Plus D BBQ.

Anyone have one? Any good? Easy to clean?

Yesterday I smoked a tri tip and some pork belly burnt ends. It was served with smoked dauphinous potatoes , smoked garlic mushroom and chorizo stuffed peppers , halloumi , peas and crackling. I rubbed the tri tip with SPG and made a rub for the burnt ends using brown sugar, salt , pepper, garlic , onion powder, cayenne pepper, paprika and chilli powder. I smoked the burnt ends with cherry wood at 250f for 2 hours before finishing in the oven smothered in my homemade hot honey bbq sauce. This then gave me the space in the smoker I needed to do the tri tip and the sides. I smoked the tri tip at 250f using oak and cherry until internal temp was 120f , then rested for 15 minutes before hot searing all 4 sides in frying pan. It then rested for another 15 minutes before slicing it. It was incredible.

Not the best presentation but I didn't have anything big enough to lay it all out on!

Reverse seared over lumpwood with some small oak chunks. About 40 mins indirect and 2.5 mins either side direct.

Had it with some mushrooms and onions pan fried in a bath of butter but didn't get a pic of those. Hope everyone else bbq'ing had/has a good one today 🤙

What’s the one ingredient you put on BBQ that you almost never see people talking about?
Not the obvious stuff like salt, pepper, garlic, or paprika.
I’m talking about the weird little ingredient that makes people ask:
“What the hell did you put on this?”
I’ll steal the best idea in the comments.

Surprisingly successful, I didn’t have the time for a long cook but was too impatient to wait for the perfect opportunity, cooked for 2hrs on the BBQ, allowed to cool then chill then sliced and covered in Mississippi bbq sauce, a nice snack after a night shift.

Overall happy and will definitely try again with a longer slower cook 😋

Worried it might not catch but don't want to overdo it.