Thanks Dave. Helpful for todays cook. Good to see content from UK using the meat that we can actually buy easily. Cheers!.
@BBQ_With_Dave
Ай бұрын
Thanks for watching!
@mike86868
2 ай бұрын
I recently tried some without removing the fat cap/membrane on top. I completely rendered it down so it was brown and gooey. Was amazing. 275-300f ~6 hours for a plate of short ribs. Maybe the fact I used an offset helped as it cooks top down. I also didn't wrap until after the full cook, 4 hours rest at 150f in the oven. Won't ever remove the fat cap again. Bark was amazing.
@BBQ_With_Dave
2 ай бұрын
Might have to try this! What I love about bbq is that there doesn't seem to be just "one way" to make something delicious. Thanks for watching!
@BrothersoftheGrill
Ай бұрын
The weber summit is a beast 😊
@BBQ_With_Dave
Ай бұрын
It sure is! Constantly amazed how steady it is and how little fuel it uses! Thanks for watching!
@BrothersoftheGrill
Ай бұрын
@@BBQ_With_Dave I have subscribed and look forward to watching more!
@peterfletcher-ru9xw
3 ай бұрын
Another good one Dave!!
@ShaunMegginson
3 ай бұрын
Hi, another great cook mate, I noticed you put the meat in before the smoke had settled down, I find I have to bury the wood chunks and leave the bbq a good 45 mins before the smoke settles. Otherwise I get a bad taste from the smoke. I’m guessing you’re not finding this to be the case. I use Weber briquettes for long cooks, could using lump make a difference.
@BBQ_With_Dave
3 ай бұрын
Yes mate good spot! I haven't noticed any weird acrid taste or anything but I should be more patient before putting the meat on I think! Lump probably better too. Thanks for watching!
@MrDanny310784
3 ай бұрын
Triggered to wen u used foil, i use it to lol, i also started my smoking journey months got great deal on aldi kamado n year good luck on your journey Dave
@BBQ_With_Dave
3 ай бұрын
Yeah I need to get some butcher paper I think! That Aldi Kamado looks decent mate. Enjoy! Thanks for watching!
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