Made these using 3 different recipes. Trimmed it up with the recipe from Fallow. Used Gordon Ramsay's marinade. And then once it was cooked I glazed them with Serious Eats gochujang sauce (unfortunately not in the photo). The bone just fell out when I lifted the first one.
Cooked 150°C at the lid thermometer, indirect, for 3 hours. Finished 20 mins direct with sauce.
Hi, this was taken today in NW of England, UK
Honourable mentions to The Chief, Barclay, Guinan, Lore. Ro and Lwaxana, but you can only poll 6.
First time cooking thighs on the kamodo. I have bought but not installed the divide and conquer and have a full bag of lump
Kindly advise the best way to cook these on the Aldi Komodo. Will be for tea tomorrow, along with some hot dogs. Thanks 🙏🙏🙏
Looking for advice please. I know next to nothing about grilling in a ceramic BBQ. The second picture shows my current BBQ which eats charcoal for fun. I'm hoping the Aldi ceramic BBQ will be a lot more efficient.
I have bought this divider as the consensus on the sub seemed to be that you need one to cook at different temperatures simultaneously. Other than that I'm clueless, but generally quite a good domestic cook.
Hopefully I can pick up a ceramic BBQ on Sunday and then have to put it together which will probably take me all day! If I get it done, what's the process for a first cook? Is there a danger of it cracking. What would be a good first cook with results I couldn't get on my traditional grill. Should I buy briquettes? I've seen people do a snake method but no idea why!
Please give me some advice, I'm pretty excited about this!