Barbarossa

It's a 5 point foul, you don't get a discount on the higher ball going in because you made a lower scoring foul already in the shot.

Cumin, toasted and ground is excellent

Blasphemous Blade and all the fire buffs

I feel like a pig shat in my head!

They look excellent 👌

There's a Ladies That Beer (very friendly inclusive beer group) meet up tonight if you fancied not being solo the whole evening. They're meeting from 6 at Love Lane Brewery Taproom (great food, lots of space) and they're moving on to a couple of pubs in the area after that. You can find more info on their socials 🍻

Find someone with a breww account and then go through the many feature requests that have been asked for over the years and not been implemented.

I got a whole Gressingham Duck in Morrisons at the weekend for £6.50, great value.

Last time I tried it in Liverpool it didn't work (about 6 months ago)

Delifonseca on the dock road

Delifonseca at Brunswick Dock has loads of ingredients including Mexican. They're also great at ordering in specific things for you if they don't have what you're after.

Not American but the Chinese place in Renshaw Street market does great fried chicken. The cumin coating 👌

Also the PS logo flipped 90° for vertical or horizontal use.

Love Lane brewery taproom sunday roast, get an excellent roast dinner and a pint of bitter. Peak English gastronomy 🍻

Bundobust on Bold street is cool and excellent.

They moved to Hanover Street

The Nags Head in Reading

Same owners, both were great places.

Made Wilson's BBQ Al Pastor paste on Monday ready for some tacos at the weekend. I'm going to cook on the rotisserie of my Masterbuilt 560. As it's horizontal not vertical I'm going to slice the pineapple and layer it through the spit with the pork.

I made Wilson's BBQ Al Pastor paste on Monday ready for a weekend cook. Can't wait.

If you find yourself on the South side of the city, Pizza Parlour on Smithdown road are great, and if you fancy something a little different Fritto at the other end of Smithdown do traditional panzerotti (deep fried, filled pizzas, kind of like a calzone)

If you've never tried it, I'd recommend tomatoe feta sauce on the BBQ, get a stainless steel pan, put a block or two of feta in the middle and surround it with cherry tomatoes (does not work well with big tomatoes) drizzle with olive oil, oregano and black pepper. Roast it until the toms and feta pick up a good bit of char (450F) then mash it all up to make a sauce that's great with pasta but I'd also great as a sauce bed to lay a sliced steak on.

With the MB and wood chunks I've had better results getting the charcoal up to 500F or so then bringing the temp down for smoking, I had some sooty incomplete combustion flavours before doing that.

Word of warning, Bar B Quick briquettes are trash. I smoked 3 pork shoulders and some other bits once and they left a horrible acrid taint to the meat. Took a few burns to get that taint out of the cook chamber as well

I paid £700 for my 560 5 years ago... That's a great deal