What's everyone having\had for tea?

[scotty123]

Don't know yet but if she puts any more salad down in front of me the plates going on her head!

 

[TCIB]

Tonights full brisket and your slightly high and tipsy chef.

 

[paphos-mcfc]

Tonights full brisket and your slightly high and tipsy chef.

Looks really nice Guy. Looking at the coals and colour of it, you were a couple hours into the cook. Not much difference between a smoker and a kettle mate. Only main difference on a kettle is that the vents on top should be over the meat (offset). Same principle with the water pan and drip pan. Only slight difference on a smoker is that the water bowl deflects the heat. Anything that goes on the edge of the grill cooks quicker. (although I've made a smoked chicken and mushroom soup in the water bowl).

Get your arse over here pal. would love to cook for a fellow blue.

 

[TCIB]

lol did that pic because it was 2 hours on the button.
It ended up really good, ill get the final pics in a bit, however gonna cook it again today.
I find twice cooked makes it that much better if you can afford the time and such.

How is the restaurant going ?, picking up for the warmer months yet bud ?

BBQ is such a great excuse to stand outside getting pissed to boot.

 

[jaiguruKun]

Pan fried duck breast with mango, pomegranate and watercress salad and chilli oil dressing

 

[carlos tevez is a blue]

Fucking 4% Stella. Fuck off.

 

[TCIB]

Fucking 4% Stella. Fuck off.

We need to get Kun into beer school quick fast ladies and gentlemen of the cellar.
This fucker single handed keeps these shit piss brews profitable.

 

[carlos tevez is a blue]

Fucking 4% Stella. Fuck off.

We need to get Kun into beer school quick fast ladies and gentlemen of the cellar.
This fucker single handed keeps these shit piss brews profitable.

Haha, in my defence, I text my missus to get me a crate and she got me the wrong one. Useless ****.

 

[andyhinch]

Fucking 4% Stella. Fuck off.

We need to get Kun into beer school quick fast ladies and gentlemen of the cellar.
This fucker single handed keeps these shit piss brews profitable.

It's a worry mate, just some pub food for tonight, but I get the farm house next week big BBQ there and a full sized Arga, can't wait.

 

[Sigh]

I've got my eye on some organic non-GMO Swiss chard, non-fracked Savoy cabbage, and LGBT-fertilized Swedish turnip with wild-harvested Persian caraway seeds (all steamed in purest Antarctic glacial calve-water, then smothered in co-operative farm Danish butter, and dusted with hand-excavated Himalayan gluten-free pink sea salt and sustainably-farmed Sarawak white pepper), laying alongside two shepherded, natural-diet New Zealand lamb chops (vegan), in a mild non-comedogenic Lebanese kaffir-coriander sauce.

See?

Complimented by a 10 year-old bottle of Belgian Anise Ale brewed with Tears of The Virgins (a popular medieval herb used to aid regularity, now found only growing on the southern-facing banks of la Sambre in isolated pockets, especially around le Bois Roly) by the Monks of St. Obscurantist Abbey, near Namur.

Loverly.