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Ah, the elusive mackerel. I had a failed trip a couple of weeks ago. Managed a couple of small Bass, but that was about it. Smoked mackerel are fantastic.

Smoked a small shoulder today. I made a rub and used mustard as a binder. Wrapped with some cider and BBQ sauce for the last part of the cook. Served with slaw and sliced gherkins.

Smoked a small ham today. Black Pepper and Marmalade glaze. Smoked with apple wood.

Double Zombie American IPA Please!

Yeah, smoking using a kettle is great. I did think about buying a 'proper' smoker.... but not really sure if I would get a better end product. Smoked a brisket point end this morning, long cook, but it was fabulous.

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If anyone is considering a travel/beach barbecue Amazon have some decent deals today on the smaller Weber's. The Smokey Joe is £51 and the Go-Anywhere is £68. Really impressed with the Go-Anywhere, its a fantastic bit of kit.

Currently I am using Green Olive premium lumpwood. Burns well, nice decent sized pieces. For briquettes, I always seem to come back to Weber.

Cooked up some burgers and chicken and halloumi kebab/wraps this afternoon.

Smoked a brisket this afternoon. Nothing fancy, straight from the reduced section in Morrisons. SPG rub, placed the beef in a tray with garlic cloves and sliced red onion. I used the snake method, using whiskey cask oak to smoke at 130. 4 hours in the smoke, then covered with about half a pint...

I had a great crop of lemon drops last year, I froze most of them and have been making lemon drop chilli jam, which I have really enjoyed.

Yeah, I understand it's not everyones favourite, but I really like it and there are a few things you can do with spam on the barbecue. Its a great thing to put on, when your smoking something else more time consuming, and have it for lunch. This time I went really heavy with the rub, and...

I smoked some spam this evening. Really enjoyed it, used American mustard as a binder, used some Bad Byron's butt rub with a bit of brown sugar. Smoked with some apple wood. I made some buffalo sauce, and coated the spam a couple of times during the last 5 mins.

Marinade was olive oil, lemon juice, lemon zest, tomato puree, cumin, all spice, onion granules, fresh thyme, minced garlic salt and pepper. Marinaded chicken thighs for 4 hours, then threaded thighs on a couple of skewers, using half a potato at each end to keep it all together. Cooked on a...

Made some minted Lamb burgers this afternoon which have gone down well. Good quality lamb mince, fresh mint, onion and garlic granules, salt and pepper.

Made some Peri peri chicken tonight.

I made some smash burgers tonight.

Made some Keema Naan pizza's tonight. This has become my quick go to pizza if I fancy something fast. Dough is without yeast, just flour, baking powder, yogurt, water and salt. Makes a really quick ready to use dough. I just make keema using whatever mince I have to hand. I also find that the...

Yeah I find wrapping rolled brisket really helps it. Not much fat, so you have to add some moisture somewhere. I like using a Dr pepper/hotsauce, garlic and onion mix. Or beer/stock, which I then turn into a smokey ale and beef sauce.

Tried a quick rise beer dough. Came out well. But, not quite as airy as the 24hr poolish dough that's been my go-to. Have tried a few different sauces, but I think good quality plum tomatoes, crushed by hand, mixed with fresh basil, olive oil and salt is my favourite.