Welcome to Episode 17 of The Lockdown BBQ Show with special guest David Carter from Smokestak
Here’s what to expect in this episode…
– Elky shows us how to set up your kettle BBQ for low & slow cooking using the ‘snake method’
– Neal cooks a chicken, chorizo & prawn paella on the kettle BBQ
– Elky cooks a selection of Smokestak cuts in under 6 hours including brisket, short ribs and pork collar
– We take a look at what’s been cooking in the BBQ community
– And we announce the winner of the Thermapen Pro from the What’s Cooking’ competition
We hope you enjoy the show
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Below are links to some of the products used in the show. Use SMOKIN-20 for a 20% discount on any Thermapen product until the end of September 2020
https://thermapen.co.uk/bbq-barbecue-thermometers/111-smoke-wireless-barbecue-thermometer.html?affp=15522
https://thermapen.co.uk/bbq-barbecue-thermometers/139-signals-wifi-bluetooth-thermometer.html?affp=15522
https://thermapen.co.uk/thermapen-thermometers/138-thermapen-classic-marine-blue.html?affp=15522#/colour-marine_blue
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Special guest…
https://www.instagram.com/david.carter.uk/?hl=en
https://smokestak.co.uk/
https://www.instagram.com/smokestakuk/?hl=en
A huge thanks to our show sponsors…
https://www.kamadojoe.com/
https://thermapen.co.uk/
https://www.londonlogco.com/
https://warrens.on-the-pass.com/
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
