That would be great, thank you. I like the idea of the seasonal veg and stuff and the top 5 from each book would be very useful. It is as much inspiration for me to do try something new. Thank you again.
Yes I have charred, seared and your foolproof BBQ book and she eats meat and fish. I think I just need to do more recipes to change her mind. Thank you BTW for this.
Maybe I should do a few of my 'top 5' recipes lists for each book as we go on. I mean between those three books (thank you for buying them!!) you have around 270 plus recipes at you fingertips! Perhaps a few nudges of inspiration towards recipes that are already there might help you choose. Like using seasonal veg and stuff? Would that help?
Thank you for this. My wife is still cynical of my love of BBQ (even after going on your Kamado course). Do you have any other recipes you recommend I cook for her? Dairy free please.
Really looking forward to this and platform looks great. Regarding charcoal I used to live in US and my old neighbor would rank different charcoal makes. He used to empty every bag and grade the lump sizes before he even got to burn time etc. I still empty my charcoal bags and keep the lump in size order bags....my wife thinks I'm nuts
Ah thanks so much for subscribing!! You'll get your first paid subscriber post tomorrow morning, I hope you like it. And, PS, I think your a bit nuts too, you can tell you wife! I chuck it all on my barbecue, bar the dust at the bottom of the bag which goes on the flower beds
Hi Gen, so pleased you're doing this. Like you, I'm a bi tired of IG and of the most random feeds I get pushed at me. Just going to sign up to the paid version now - absolute bargain. I'll come back with some questions and some ideas on the type of content that would be useful to me personally, and hopefully to others too.
Hi Gen, I know this is a very basic question but I'd like to know how to set up the vents on my Weber when I first light the charcoal. I have a 57cm classic - no fancy gubbings just a top and bottom vent.
I use a chimney to get the charcoal going and once it's pour in, I have both the top and bottom fully open. Let's say I then want to cook something like a chicken i.e. not fast but not low and slow either, is there a general rule of thumb for the vents?
Well Tony, you may not know it but this is a just BRILLIANT question! To answer it is both exceedingly simple and pretty complex. And I shall enjoy doing so in my next free newsletter - which will be out Weds 15th Feb. Thanks for asking it, I think it will help a lot of people.
Great stuff!! Thanks for doing this. I have only been able to come to one of your classes - so over the moon now I can have a bite size lesson all the time! Thank you 👍
One question….I was always told not to bbq in the rain as it will ruin the bbq itself, what are your thoughts on that?…not worried about me getting wet - just the bbq!
Well, 'they' are wrong! In Bristol it probably rains 75% of the year. So if I didn't BBQ in the rain I'd kinda be out of a job. Seriously, my barbecues stay out all year round, uncovered coz am too lazy to take the covers off every few days, and they are just fine. Me on the other hand, not quite as fine in the rain ;-))
great, Real charcoal is such a lovely thing, unless you know more about it you just buy any old rubbish. we all have that neighbour that announces the start of summer by cooking over still burning lighter fluid flames. 😬
Ah thanks Mark. Happy to have you along for the ride!
I would do exactly as you suggest. Smoke the meat, tray under. You could even start the onions and tomatoes off underneath at the same time. Oxtail does take HOURS so def need a liquid braise stage and I would cover with foil at this stage too. Have you got Seared? Whole chapter on this method. My fave method! And an oxtail recipe too that you could follow the method for, adapting to you own recipe.
That would be great, thank you. I like the idea of the seasonal veg and stuff and the top 5 from each book would be very useful. It is as much inspiration for me to do try something new. Thank you again.
Noted for sure, thanks your the feedback and pointers, really helpful indeed.
Yes I have charred, seared and your foolproof BBQ book and she eats meat and fish. I think I just need to do more recipes to change her mind. Thank you BTW for this.
Maybe I should do a few of my 'top 5' recipes lists for each book as we go on. I mean between those three books (thank you for buying them!!) you have around 270 plus recipes at you fingertips! Perhaps a few nudges of inspiration towards recipes that are already there might help you choose. Like using seasonal veg and stuff? Would that help?
Thank you for this. My wife is still cynical of my love of BBQ (even after going on your Kamado course). Do you have any other recipes you recommend I cook for her? Dairy free please.
Ah great. There will lots of recipes to come! Do you have any of my books, sorry I can't remember? Is your wife a meat eater? Fish?
Really looking forward to this and platform looks great. Regarding charcoal I used to live in US and my old neighbor would rank different charcoal makes. He used to empty every bag and grade the lump sizes before he even got to burn time etc. I still empty my charcoal bags and keep the lump in size order bags....my wife thinks I'm nuts
Ah thanks so much for subscribing!! You'll get your first paid subscriber post tomorrow morning, I hope you like it. And, PS, I think your a bit nuts too, you can tell you wife! I chuck it all on my barbecue, bar the dust at the bottom of the bag which goes on the flower beds
x
Hi Gen, so pleased you're doing this. Like you, I'm a bi tired of IG and of the most random feeds I get pushed at me. Just going to sign up to the paid version now - absolute bargain. I'll come back with some questions and some ideas on the type of content that would be useful to me personally, and hopefully to others too.
Ah great, thanks Tony! Please send me you questions, be great to know what would be helpful
x
Hi Gen, I know this is a very basic question but I'd like to know how to set up the vents on my Weber when I first light the charcoal. I have a 57cm classic - no fancy gubbings just a top and bottom vent.
I use a chimney to get the charcoal going and once it's pour in, I have both the top and bottom fully open. Let's say I then want to cook something like a chicken i.e. not fast but not low and slow either, is there a general rule of thumb for the vents?
Well Tony, you may not know it but this is a just BRILLIANT question! To answer it is both exceedingly simple and pretty complex. And I shall enjoy doing so in my next free newsletter - which will be out Weds 15th Feb. Thanks for asking it, I think it will help a lot of people.
No better feeling than when the teacher says you've asked a good question lol.
Really looking forward to the next newsletter. Have a great weekend
Looking forward to this ..... hoping to cook more fish this year and pick up some tips . Well done Gen x
Ah thanks. The book i am currently mid way through writing is indeed all about fish, so we can learn together! x
Perfect 👍..... hoping to come to your fish masterclass this year (50th birthday treat)
Nice! 3 places left currently x
Just booked the last space... enjoyed last years Kamado class 🔥
Oh great, you can come!!
Moved a few things around 👍
Can’t make that date ☹️.... hopefully another in the summer x
Great stuff!! Thanks for doing this. I have only been able to come to one of your classes - so over the moon now I can have a bite size lesson all the time! Thank you 👍
One question….I was always told not to bbq in the rain as it will ruin the bbq itself, what are your thoughts on that?…not worried about me getting wet - just the bbq!
Well, 'they' are wrong! In Bristol it probably rains 75% of the year. So if I didn't BBQ in the rain I'd kinda be out of a job. Seriously, my barbecues stay out all year round, uncovered coz am too lazy to take the covers off every few days, and they are just fine. Me on the other hand, not quite as fine in the rain ;-))
great start, i’m a W&F convert already completely with you on that front! Simon x
Brill, thanks Simon. Next time I'm going to delve into the ecology of sustainable charcoal x
great, Real charcoal is such a lovely thing, unless you know more about it you just buy any old rubbish. we all have that neighbour that announces the start of summer by cooking over still burning lighter fluid flames. 😬
Well, indeed... and don't get me started on disposable barbecues...
Love this Gen!
ah thanks very much x
Ah thanks Mark. Happy to have you along for the ride!
I would do exactly as you suggest. Smoke the meat, tray under. You could even start the onions and tomatoes off underneath at the same time. Oxtail does take HOURS so def need a liquid braise stage and I would cover with foil at this stage too. Have you got Seared? Whole chapter on this method. My fave method! And an oxtail recipe too that you could follow the method for, adapting to you own recipe.
x
Ah great to hear, thanks Miguel. And thanks for subscribing, I appreciate your support! x