British BBQ Society Forums

Hi everyone,

Been lurkinghere a few weeks now and posted in another thread. So iwatched some pitmasters then googled and found this site. I bought a cheap(ish) offset from ebay and it is actually well made, bu-ger to ikea as it was flat packed but it was almost right just a few bits left over.

I did a cook/test burn and boy was it fun(not) the temps were wild from 90 to 300 ish. Seemed the ash and small bits of lump were dropping under the grate and stopping air flow. Cleared that and got the temps stable. must have got some high temps in the box as the grate melted . Anyway meat was ok not the best. The pot salad was killer, german style.. learnt from my ex outlaw.... in Germany..

If it was a first time success everytime it would be no fun Well done for seeing it through and not making a garden feature of it.

What's the recipe for pot salad German style then.......

Have fun

Nothing special, cook the spud in their skins, peel when cooked. Finely dice 1 onion, finely dice some baby gerkins. Use about 1/2 cup of the gerkin vinegar from the jar and add it to the mayo. And black pepper. The quantity of onion and gerkin is down to personal taste, you can always add more. The only thing i can't add is the remroulade..

Cheers, similar to ours, but we don't do the gherkins