The PK360 Grill is a solid cast Aluminium grill hailing from the USA. It’s a grill that’s been hard to get here in the UK until relatively recently with Pro Smoke BBQ importing the grills into the UK.[Read more…]
If you are cooking big cuts of BBQ frequently it’s likely you will end up with leftovers, and I used to stuff these into freezer bags and stick them in the freezer ready to reheat.
I was kindly sent the SmokeFire EX4 for review by Weber as part of a new campaign to raise awareness of the product. The following overview is formed, based on having cooked on the grill for 1 week, covering a range of cook types and styles and utilising all the grill’s features. Whilst I was gifted the SmokeFire grill and accessories and as such is a paid promotion, this review will be unbiased and fully my own opinion.[Read more…]
Big name for a small unit. Icon. But they say good things come in small packages, so does that apply to this model from the Monolith range? Little ceramic grills like this have become quite popular in the last few years with some of the budget supermarkets even getting in on the action.[Read more…]
Ever craved real Texas style BBQ but just not had time to cook it yourself?
Is smoked brisket your nemesis and the one cook you shy away from?
Do you have lots of friends who like to eat your BBQ but don’t cook themselves?[Read more…]
A pellet grill is a great way of cooking for many, it’s simple and easy to control the temperatures, here I take a first look at the Broil King Pellet Grill – Regal 400 model.[Read more…]
The Ascua Parilla from Black Box BBQ is a seriously beautiful and versatile grill. Taking the traditional parilla style grill from Argentina and taking it to a new level with simple but elegant features that make cooking on it a dream.[Read more…]
Around this time of year, I get asked the question a lot about what grill should someone buy. It’s such a massive question as what’s right for one isn’t right for another, then there is space, budget, family size and so many other factors to be considered. But the first starting point for most seems to be gas or charcoal.[Read more…]
I’m a bit of a sauce addict, I’m lucky that I get sent a fair few to try, many are very similar riffs off the same style, so it’s nice when I open a bottle and something a bit different jumps out.[Read more…]