Well it’s Magic Weekend, the kick of the Rugby League season. Neither Neil nor myself can be in Cardiff to see our beloved Wigan Warriors play their first match of the Super League season. However we have a BBQ, Sky Sports and a cracking piece of beef from our butcher – Jennings of Caversham.
So whilst we’ve been watching a whole afternoon of sport on the goggle box, Neil’s faithful barbecue has been smoking our dinner.
The rib roast has been marinaded overnight with our Beastly Beef marinade then rubbed with sea salt, cracked black pepper and some fresh thyme. We cooked this a little hotter than normal, in the 300F range, for around four hours. Our wood of choice has been English oak, naturally this came from Paul over at Goulden’s BBQ Smoking Woods.
Well that’s enough babbling, here’s some food pron instead…
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