Our new favourite customer gave me some Baby Back Ribs so I thought I should smoke them and do a video on smoking ribs.

When I conduct BBQ demonstrations in our School of Fire it never ceases to amaze me how many of us Brits have only ever cooked sausages and burgers on their barbecue.

So I’m very happy with the Masterbuilt 800 Gravity Charcoal Barbecue, it ticks so many boxes including converting it into a griddle.

Apparently everyones favourite burger, the smash burger. They are definitely quick & easy and I guess if you add different ingredients such as cheese, onion, mushrooms etc.

Now the current trend in barbecue is to take seventeen hours to cook a chicken staying up all night to feed the barbecue and pretending the outcome was fantastic when we all know it’s dry and inedible!

As part of my Gas2Coal series I thought I would run with cooking a rotisserie chicken on our Gas2Coal Burn Unit to see how well it coped with a charcoal cook.

It’s one of the “Great Debates”, diesel or petrol, jam first or cream first, Labour or Conservative, gas or charcoal! Yes it is that hotly contended.

Double rubbed? No it doesn’t mean using more than one rub, it means putting your rub on before the cook and at the end of the cook and yes it does make a difference.

One of the benefits of owning a barbecue destination is that we eat like kings. Whilst prepping these blogs and videos I do of course actually cook the food and well, it would be rude not to make sure that it isn’t the best food we could possibly make so we have to eat it!!