BBQWithJake

BBQWithJake Based in Somerset

21/06/2026

BBQ Basics S2 Ep8 - Caveman Steak

- Fire up your BBQ and get an even coal bed really hot. You want to be cooking on white coals, to ensure minimum charcoal transfer to the meat. Don't use briquettes, they often contain chemicals that will taint the meat. Lump wood is best for this

- Season your steak heavily with salt, if you have time do this the night before and leave uncovered in the fridge overnight. If it has a fat cap along the side, remove it, it'll just burn (I cut mine off after)

- Gently lay the meat into your charcoal, flipping every couple of minutes. I'd recommend flipping less often than you normally would, so that you don't break up the coal too much

- Once you've built a nice crust, check the internal temperature. I took mine to around 56c

- Rest for about 10 minutes, slice and enjoy

Don't forget to hit that follow button, episode 9 drops next week

This is one to impress your mates. It's fun, looks impressive, but honestly, I prefer a steak cooked over the coals, rather than directly on top. Give it a try and let me know if you like it

BBQ:
Steak: .meat
Temp Check:

17/06/2026

How to smoke low and slow on a kettle BBQ

This, is the snake method. Great for long cooks that you don't wanna babysit.

Just fill up a chimney with charcoal, build your snake with 2x2 briquettes, light 6-10 of them, dump them onto 1 end of your snake and adjust the bottom vent to hold a steady temp for hours

BBQ:

13/06/2026

Have you ever had (or heard of) Texas Twinkies?

These are a pretty popular snack in the BBQ world and you don't have to use brisket. I've made these with pulled pork, chicken, gammon, any leftover meat you can chop will work!

Just mix your chopped meat with a couple Tbsp cream cheese and some of your favourite BBQ rub. Cut a window into your peppers, scrape out the inside, stuff and put the window back. Wrap in 1/2 piece of streaky bacon, season and cook at 160c until the bacon is done. These will only take about 35 minutes

BBQ:
Rub: Sweet Bones

07/06/2026

Stop opening your charcoal wrong!

This, is how to open a bag of charcoal, without destroying the bag. Send it to a mate that needs to see it

Charcoal:

02/06/2026

This is how you grill directly over the coals on a Kamado.

Theres a big misconception that grilling over the coals burns your food. If you know how to set up the BBQ, that couldn't be further from the truth!

- Clear out the ash from the last cook
- Bank your charcoal to the back and add 2-3 firelighters
- Light them, leave the lid and bottom vent open for 10 minutes
- Add your grill grates, shut the lid and open the top vent. Leave it until it's almost at your target temp
- Rake the coals so that they're evenly distributed
- Once it's 10c below the target, swing the top vent shut
- Once it hits your target temp, set your vents. If the temp starts to drop, open the top vent a little. If it carries on climbing, close it a little
- Let it heat soak for about 10 minutes
- Now you're ready to cook. Check your food regularly. The temp will drop when you open the lid, but it'll go right back to where it was after a few minutes

BBQ:

31/05/2026

If you've only ever reverse seared thick steaks, try this next time! It's more hands on, but it's a great way to cook.

For a reverse sear, you cook the meat low and slow and finish it over the hot coals. In this method, you cook it at a medium high temperature, flip it often and build up a lovely crust.

I kept my BBQ around 220c for the whole cook, seasoned very heavily with coarse salt and flipped it every minute, basting with herbs and garlic butter towards the end, until it was 54c internal

Give this a go!

BBQ:
Steak:
Temp Check:

30/05/2026

BBQ Basics S2 Ep6 - Pulled Pork

- Set your BBQ up for indirect cooking, preheat to 130c and add a couple of chunks of cherry wood.
- Mix together 90g light brown sugar, 40g paprika, 25g kosher salt, 20g black pepper, 10g garlic powder, 10g onion powder, 5g mustard powder, 5g ground cinnamon.
- Slather American mustard over your pork shoulder and then season heavily.
- Put the meat onto your BBQ until it hits around 70c internal. It will hit the stall around this temperature, which means it will stop rising in temperature. If it isn't a dark mahogany colour, check every 20 minutes until it is.
- Next, put it into a foil tray with 1 cup of apple juice, cover with foil and put it back onto the BBQ.
- Once it hits 96c internal and probes with no resistance, remove it from the BBQ, cover lightly with foil and rest until it's cool enough to handle.
- Remove the bone and shred. This works great in burgers but has so many other uses!

Don't forget to hit that follow button, because episode 7 drops next week

BBQ: Konnected
Temp Check:
Pork:

27/05/2026

Chicken on a Kettle BBQ like it's your first day on Earth

There's a lot of videos online explaining how to cook things. But I wanted to make a simple, no messing one. Patronising? Maybe.... but it's straight to the point so I hope you like it!

Let me know if you wanna see more of these

BBQ:
Rub:
Temp Check:
Knife:

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