Worth the wait. Beef cheek pulled clean, braising liquid reduced down. Butter and spring onion mash, proper nice, not the most technical cook but patience is the key
Happy Easter to those that celebrate . 🔥
#TineBeo #IrishBBQ #BBQMunity #Kamado #spéirgorm
Pot with chunky carrots onions leeks beef cheeks. Wooden spoon resting on the side
Beef cheeks. Guinness. Dutch oven. Looking forward to this one, have had a goo for beef n Guinness for a few weeks now. 🔥
#TineBeo #IrishBBQ #BBQMunity #Kamado #speirgorm”
Bag of Texas brand Namibian hardwood charcoal with a Dachshund Rottweiler cross, sitting on a yellow chair looking on
Trying something new today. Texas Club Namibian Hardwood Charcoal getting loaded into the Kamado Bono. Burns longer, burns hotter — I’ll be the judge of that 😉 Head of deliveries keeping an eye on proceedings as always
#TineBeo #Kamado #IrishBBQ #BBQMunity #spéirghorm
Uncooked Baby back pork ribs with a bbq rub on a wooden board ready for the grill
A little late to start today but we’re off (or on 🤔) now. Two racks. Rubbed and resting. The Kamado is calling. 🔥
Saturday cook 😊😊😊
#TineBeo #Kamado #IrishBBQ #BBQMunity #LowAndSlow #PorkRibs #StickyRibs #spéirgorm
Sunday afternoon wings on the Kamado. Smoked low, sauced heavy. Buffalo made from scratch. The dog’s not happy about it. Up the Gunners ⚽🔥 #TineBeo #Kamado #IrishBBQ #bbqmunity
I had high hopes. Tonight I have an empty plate. 🔥 Pork steak, paprika based rub,finished over coals with a BBQ sticky glaze perfect Friday night dinner 🤤
#TineBeo #Kamado #IrishBBQ #PorkSteak #speirgorm #bbqmunity
Rub. Rack. Rest. 🔴🔥
Tomorrow this pork steak meets the heat.
I’ve high hopes 🤞#TineBeo #Kamado #IrishBBQ #PorkSteak #spéirghorm
New Opening of Torafuku Restaurant in Oimachi Food Court with Signature Rice Dishes #Japan #Tokyo #Oimachi #Torafuku #Kamado
Happy Mothering Sunday, . Herb crusted sirloin roast reverse seared over live coals on the Kamado. Roasters in the pan. Simple. Proper. 🔥
Nice couple of days cooking 😊.
#TineBeo #Kamado #SirloinRoast #IrishBBQ #BBQMunity
Short ribs low and slow on the Kamado. Three different rubs — the spice bag version won. Fillet to finish. Triple cooked chips from last night’s baked potatoes. Worth the effort 🔥 #TineBeo #Kamado #ShortRibs #Fillet #IrishBBQ #BBQMunity
Yesterday’s corned beef was a nice warm up. Short ribs on the Kamado today. Three different rubs — salt, pepper and mustard, my own BBQ blend, and a spice bag rub because why not. Low and slow — see you on the other side 🔥 #TineBeo #Kamado #ShortRibs #IrishBBQ #BBQMunity #SpiceBag
All done. Irish corned beef — low and slow on the Kamado, pear wood chunks with lump charcoal, Linden Village cider braise and a long rest.Friday night in Dublin tasting great 🔥 #TineBeo #Kamado #IrishBBQ #CornedBeef #bbqmunity
3 hours at 130-140°C and 71°C internal. Bark set and looking good. Into the Dutch oven now with carrot, onion, garlic and Linden Village dry cider. Lid on and back on the Kamado for the braise. You’d need a good dog to beat that bark 🐶🔥 #TineBeo #Kamado #IrishBBQ #CornedBeef
Something different today. Irish corned beef — usually boiled, today going low and slow on the Kamado with pear smoke. Rub of black pepper, coriander, paprika, mustard and clove. 8 hours to go. #TineBeo #Kamado #IrishBBQ #CornedBeef
