u/GodIsAPizza

Never had this before but I'm really impressed. I think the warmer the better, it's lovely and nutty

NW England up on a fell

Serious eats recipe done on the kamado bbq

Serious eats recipe

No matter how many times I lose it, I always find it, and I'm always pleased when I do.

Still getting used to the Aldi ooni I got last august. I think the stone could have been hotter at the entrance side. Next time I'll rotate the stone 180° five minutes before launching. On launching I turn the burner to low. Taste was great overall. Bottom was a little burnt in places. Used the Tesco finest 00 flour.

Aldi kamado 18". Pork spare ribs. Jerk rub with American yellow mustard. 150°C for 2 hours indirect, than foil boat indirect for the last hour. Then brushed with BBQ/apple vinegar mix and rested for 10.

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Got a bag of sausages from the butchers yesterday.

Anyone remember the advert with Gary Rhodes where he says "The secret is not to prick them"?

I've never managed it without them splitting. Do any of you guys cook sausages without piercing them? I have a kamado now and imagine if you got it low enough, for long enough it might be possible.

Probably a bit less healthy but I'm guessing if it was allowed to rest for a few minutes it would be a taste sensation!

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

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!