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Hi all I'm trying my hand at curing for the first time and am trying bresaola. After a week of curing, it's been in a dry-age bag in my fridge for about 3 weeks and is getting near to the target weight. Before I take it out, should I be worried about case-hardening (i.e. the outside drying...

Hi all I'm keen to try this recipe on Serious Eats. It's very clear for the same-day cook, but it's pretty short on details on reheating. It mentions that after the SV cook, the (still-sealed) pork can go in the fridge for up to a week, but doesn't give re-heating instructions. Questions then...

Hi all I'm thinking of smoking a pork butt & a chuck-beef pastrami together on a BGE. Plan is stacking them on a multi-level grill at 250deg then to eat the pastrami on the night, and bag-up the pork for another day. Which meat should go on top, the pastrami or pork? Any other advice or...

Hi there As the title suggests, I'm feeding 6 people at 3pm on Sunday; have a 8.5lb pork shoulder on order at the butcher. A mid-afternoon serve time is awkward for me. I'm considering overnight L&S or early morning H&F; I have a leaning one way but would love to hear your guys' thoughts...

Hi all - Keen to get an idea of decent lumpwood brands here in the UK for a BGE. Currently using BGE brand lump so happy to pay premium for something good... Bought some generic 'restaurant-grade' product from Amazon a while ago but it was made of gigantic chunks and was difficult to light...

Hi all I realise this is a bit of a panic-post, but my 7lb butt temp has risen just 20deg in 12 hours (currently at 165deg). At this rate, it will be ready 24 hrs late for my family...:emoji_disappointed: I thought 16 hours @225deg would be ample time including stall, but it's been 15 hours...

Hi there - I'm getting ready to try my first brisket on a my BGE. Done chicken, pulled pork & OTT chilli on it before. I've ordered a 1.5kg (about 3.3 lb) piece to feed 4 people, so it's a small piece to be ready for mid-afternoon. It's going to be a whole lot of firsts for me: - First brisket...

Hi all - I'm doing a smoke (over-the-top chilli) on the BGE Saturday, and then was planning to SV a beef roast the next day for another meal. I see now that smoking + SV is a great way to do a roast. Question - could I smoke a roast, cool overnight & then SV the next day? Is it safe? Would it...

Hey all - Just as the subject says - has anyone seared a sous-vide cook using a Looftlighter..? Seems much easier than firing up a grill just to sear, and maybe(?) more effective and outdoors-y than searing on a stovetop. I'm thinking a prime rib done of the SV, then seared w. the Looft...

Trying another round of biltong in the biltong box - about 2lbs of quality beef topside drizzled over w. store bought spice, cider vinegar & Worcestershire Sauce then steeped for 8 hrs in the fridge. Then patted dry & hung in the biltong box, probably 2-3 days. Looking forward to it. I found...

Hi there from Herts, UK. I'm building up my skillz and I'd love to get some advice from the pros on here and (hopefully) give something back in time... Have a Large BGE for cooking + a penchant for cold smoking cheese, salmon, trout & nuts on an old Weber kettle and a ProQ unit.

Hi there & greetings from drizzly Hertfordshire, UK. I've got a Large BGE and am trying to build up my repertoire and skillz. I have run a couple of low & slow cooks on it which have been very good (as well as pizza and a few roasts), but not without trouble. I'd love to get some advice from...