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Category: Garden, Patio & BBQ

Six Hours Rib Smoking Session

I tried smoking pork short ribs using the “professional” 3-2-1 Hours Method yesterday and they really came out outstandingly great! So what does that mean? It means you have three stages of cooking:


Pond-in-a-Barrel, 2018 Edition

So after the old Tub was rusting away under our feet und loosing water faster than we could refill, we made a new Pond-in-a-Barrel. It came out nice and works perfectly. Sorry for the portrait mode!


Simplest Possible Rope Tensioners

Well, I was a boyscout when I was young and, yes, I did learn some useful things back then. So when we set up our new awning lately, I recalled the simple line-tensioners we made back in the days when we went camping with the boyscout group. They’re easy to make, simple to set up and cost next to nothing. Here’s how they work:


Simple Pergola for the Hamburg Garden

We made a simple pergola from an old garden tent to sit under and drink some beer 🙂 – we wanted to give it some “beach bar look”. We used the frame of an old party garden tent and attached several 2 x 5 cm bars as a roof construction. 


Makeshift Smoker-Addon for the Barrel Grill

A friend made me a steel divider sheet for the barrel grill (if you like: See here, here, here and here) so I can use it as a simple smoker. Basically it works like those Weber-fireboxes you can buy at the hardware store: The idea is to put the coals into the left half of the firepit, setting the divider and thus having a zone of indirect heat and smoke on the right side. Simple, effective and it works (somehow) 🙂


Relaxed BBQ in the Countryside

Just in case anybody cares: We had a relaxed, plentiful and tasty BBQ yesterday evening with some friends. Finally again something that didn’t involve charring supermarket pork chops on the grill but a barbecue fattie for four hours in the (makeshift) smoker and nice dutch oven full of Chicken and veggies 🙂


Current Score of the Okra on my Windowsill

They really grow!


First Dutch Oven Chicken Roast

My first try on the dutch oven other than for baking bread yesterday, together with some friends. Turns out, it’s an absolutely great tool, easy to use, minimum effort required and surprisingly convenient. I made five rubbed chicken legs with some potatoes, onions and a load of garlic, added pepper, herbs and a little beer and broth. Then just let it sit undisturbed for 1 1/2 hours and they came out juicy, tender and flavourful. Success!

BTW, I ended up not caring about calculating coal numbers, because – surprise! – they’re friggin’ hot and difficult to handle without tongs. I just put the determined amount underneath and then didn’t feel like bothering anymore so I just poured the rest from the chimney on top. Still worked beautifully.


Dutch Oven Coals Table

Since I’m planning to try this for the first time this evening (until now, it was only used for baking bread 🙂 ), here’s a table bringing together coals, temperature and pot size for getting your dutch oven to the right temperature:


German language only – sorry. It’s taken from here.


Chicken Spit Roast

I finally put my DIY Rotisserie to use yesterday evening. To be honest, I had no clue what to do so I just marinated 4 cut up chicken breasts in a little olive oil, salt, pepper and rosemary and skewered them up. After 1 1/2 hours slowly turning over the fire, they were perfectly good, crispy outside and juicy inside. I’m definitely going to do that again.


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