i gave you a like for the nice côte de boeuf, which makes me envious! 
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I hope I have not overcooked it as I nipped out for a nice bottle of red!
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Happy fathers day etc…that look nice👍
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Well small kamado one definitely not overcooked:
Not sure about the kids’ one done on the gas Weber (twice the price, 30 day aged):
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I will take your plate any day👍
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Interstingly the rib on the tomahawk steak (same cut AFAIK) was very long and a set of garden hedge cutters sorted that so I could fit into the charcoal grill!
I’ve seen tomahawk steaks in restaurants but not in the supermarket (Waitrose) where they’ve had côte de boeuf for a couple of years - same cut I believe, maybe aged differently, but due to the tomahawk being £15/kg not £30/kg it’s about twice as thick for a similar cost. Sounds expensive but where can you get a 10-12oz ribeye steak off the bone cooked for less than £15-£20 these days?
Gas grilled, more expensive, but thinner on top of image, kamado grilled below:
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Gas, not bad at all:
Charcoal mini kamado, so much more succulent, but perhaps related to thickness - daughter prefers this, the bloodier more succulent one:
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Looks really succulent, thanks fir taking the time to take the pictures. We did a half spatchcock chicken. Tasted great…forgot to take pictures in between the showers…sorry🥺
Apologies GraemeH for diverting the thread to BBQs, those pizza ovens look great and I’m seriously tempted as I love pizza though I don’t handle carbs as well as I used to unfortunately.
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i prefer the color of the white plate. The gaz one.
I have found very interesting the various accounts of the unni and the big green egg. Decided I couldn’t spend the cost of a big green egg and with younger daughter having type 1 diabetes (pizza’s a big problem as there are load of carbs and the fat in the cheese slows down their release) I bought a charcoal Weber kettle bbq thinking that this couldn’t be a pizza filled zone. And then at the weekend elder daughter decided she wanted home made pizza… and, despite the rather poor show from regular oven, she and my wife loved the results and hey presto we have a pizza-filled (well occasionally pizza filled) future! So, am going to try the pizza stone in the Weber to start with (should be able to get hotter than regular oven) and then if we get enduring love from / for pizzas I will look at the unni again. Argh! Anyway - thanks for the inspiration!
i mean of course the color of the meat on the white plate. Seems a better quality meat.
Well this pizza stone business is going to take some trial and error.
I got a 33cm for the gas BBQ but with it on there I’m finding it tricky to get the overall temp up inside, and I’m wary of cracking the stone.
As for the 25cm one, just fits over the metal grill in the BBQ, I gently pre-heated it and then got some charcoal up to a good heat - now the stone is warming up nicely but struggling to get the temp in the dome above 70 C - must be very reduced air flow, again wary of cracking the stone, it could probably do with a spacer of some kind.
In theory it should be better as theoretically aged for longer, but difficult to say due to differing thicknesses.
Both were extremely tasty 
Weber do a Pizza attachment. It replaces the regular lid and includes a stone.
It worked fairly well, difficult to get it really hot and to get 360 degree heat.
I recently purchased a ceramic BGE type barbecue, this can get hot. I got this to about 350-375 degrees © yesterday and that was good for cooking pizza. Pretty impressed by it really; we’ve been making sour dough bread for maybe five years so we used a sour dough base. All worked well and I even managed to throw in a bit of oak for some smoke.
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Please could you share your sourdough recipe?
I’ve just got frustrated with my efforts. I use Shipton Mill flour, but like a mix of stone ground white and whole meal that for some reason I can’t get to work with my dark rye starter.
Thanks, Stephen. I was aware that Weber have their own pizza stone (have been checking out all the accessories!). Will check its measurements and compare with the pizza stone we already have just to see if I can get away with trying that as an experiment. Used the Weber for the first time yesterday - just for a few sausages and a bit of aubergine to test it out. Feel like I have a lot to learn with it!
My wife made a starter, it’s some magic with natural yogurt capturing wild yeasts and then mixing with flour. I don’t know how she did this. But you can buy the starter.
We feed the starter every day; a cup of starter, a cup of flour and almost a cup of water. Mix it together and it just bubbles away happily.
The recipe is:
150g starter.
450g flour (generally Allinsons Strong White Bread flour)
250g water
10g sugar
This is then mixed for about 10 minutes. Then about 10g of salt is added.
Sometimes it needs a little more flour in the mix if it all looks too sticky.
Then the dough needs to be shaped a little (I just fold it a couple of times then with my hands over it on a marble (OK, Corian) surface pull it towards me with a little pressure on top to get it to turn on itself. Then turn through 90 degrees and repeat. Purpose is to get it into a tightish ball. It’s then left in a covered bowl (I tend to cover with oiled cling film; I’ll oil the bowl too.
The dough will rise over a few hours, then it will be knocked back and again pulled into a shape suitable for the proving basket, which I’ll flour heavily. Then into the proving basket for a couple of hours (depends on the weather, how lively the dough is etc.) and once it’s risen enough I’ll get the oven ready.
Oven turned up all the way (I think that’s about 250 degrees, or whatever max is. Would put a large cast iron casserole dish (Le Creuset or similar) in the oven to cook the bread and would let this get really hot. I’d then take it out when heated through, turn the proved loaf out onto baking parchment and would put about ten ice cubes into the caserole, put the loaf on top and then put the lid on the casserole.
Bake for 20 minutes, take the lid off and bake for another 20.
That’s it. A lot of trial and error with a bit of witchcraft at the start (or more simply just buy some starter!)
Hope this helps.
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Thanks - interesting you use sugar.
I’ve not tried using yoghurt but that also sounds good.
The ice cube idea sounds eh cool.
Apart from these idiosyncrasies it’s much as I do except I prove overnight in the fridge.
I’ll try these tweaks out and see where I go. Thanks again for sharing. I appreciate it - perhaps I see another thread coming.
Tried something new this afternoon, (well, for me anyway), chicken portions brushed with miso paste … yum.
Go on, you know you want to. 
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I find bread can be left in the fridge during its second prove for 2-3 days without adverse effects.
My wife’s method would be similar (I’ve copied her, she was a chef pre-retirement) but she’d slash the top of the loaf to get a more regular ‘tear’ in the crust. Basically I’m just an amateur messing around on her patch!
Something I sometimes do is turn the oven down slightly for the second bake, depends on whether I want a hard crust or if I want it to be a bit softer which means it’ll last well for about 3 days.
What we can’t eat gets soaked in water and goes to the chickens.
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