The BBQ, Grillin' and Smokin' thread

Ah you use both baskets on either side with the food in the middle? I suppose that's the better option with a hot roast or you'd end up cooking one side more than the other.

Yep and also put the meat in a foil tray so it is a little less direct heat plus you can put wine, beer or stock in the tray to keep moisture up. One side would either take too long or burnout before it's ready.

So no hot sear at end? I slow roast almost everything, and then the ones I want not fully cooked (e.g. the leaner cuts (excl chicken), I give a 10-20 hottest possible temp blast.

Ok, so I normally do my roasting of stuff like a rib roast, or leg of lamb, at a lower temperature too, and then blast for crust. This ensures more even cooking inside. It's just they don't get as long (and is still a little hotter) as a pork shoulder or similar.

Well it´s the way I have done for decades and seems to work fine, certainly far better than oven cooked and still falls off the bone when it´s bang on.

Although the leg of lamb I thought I had is a shoulder instead so probably wont need as long, we´ll see it´s going on soon.

I did a butterflied half leg on the bbq this last weekend. Didn’t quite believe recipes when they said it only took 30 mins, but they were right. It was easily the best thing I’ve ever done (although previously it’s only been hot dogs and smash burgers to be fair).

Literally doing this as we speak. What setting do you have your vents on/what temp do you typically go for according to the lid?

Lamb was fucking delicious, also drunk

Both excellent outcomes to a Saturday evening.
Glad it went well. 

Seasoned the lamb with salt, pepper and rosemary, stabbed some garlic into it, then put it on a bed of red onions in a tray of red wine garnished with sprigs of more rosemary (I like rosemary). Roasted with mesquite soaked in my own beer. Temp was about 200c to start with and I just let it drop naturally over the two hours or so. Stopped once to use one of the rosemary’s as a brush to brush the jus back onto the lamb (trick I learned online that is far less effective than a real brush but looks cool).

Whipped up some potatoes with milk and Buffalo Grill salad sauce (if you know, you know) with some chives.

Got drunker than hell on the rest of the red wine and listened to smooth jazz.

Good times

I don't know why I don't use it more. We've got a decent sized plant and it's evergreen so no excuse really...

Bloody lovely with roast beef!

I’m so predictably traditional!

Salt, black pepper, parsley, sage, rosemary and thyme!

I genuinely love the Scarborough Fair song too.

Tried looking on eBay/gumtree/marketplace etc for a used cannister? (which I admittedly haven't recently)

It's pointless getting new as they'll just get swapped out with a full one when you change afaik.