BBQWithJake

BBQWithJake Based in Somerset

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:

24/05/2026

BBQ Basics S2 Ep5 - Burgers. Smoked & Smash

Smoked

- Preheat your BBQ to around 120c and add a chunk of smoking wood
- Form 226g (1/2lb) of 20% fat beef mince into a patty and season
- Put onto the indirect side of your BBQ until it's almost cooked
- Remove it, add a cast iron griddle and increase the temp of your BBQ so that the griddle reaches a temperature of around 250c
- Spread mayo onto your buns and grill until slightly crispy
- Finish your burger on the griddle, adding cheese once you've flipped it. Remove it once it hits 74c and build your burger

Smash
- Preheat a cast iron griddle until it's around 250c
- Put 2 100g 20% beef meatballs onto the griddle and smash them thin, using a burger press or any other heavy flat object. Use parchment paper to stop the meat from sticking
- Once the burger starts to cook though to the top, flip it, add cheese and close the lid for 1 minute to melt the cheese
- Stack your patties on top of each other and build your burger

Don't forget to hit that follow button, episode 6 drops next week

BBQ:

21/05/2026

Got a Kamado? This is how to set it up, for low and slow smoking

I had some pork cheeks from , so thought I'd film this to help some of you out

- Empty any ash from the previous cook and refill it. Leaving a gap at the front for airflow
- Put 2 firelighters in the middle, light them and give it 10 mins
- After 10 mins, add your deflectors, grill grates, shut the lid and leave both vents open
- Once it's 10c below your target temp, swing the top vent shut
- Once it hits your target (120c for me), adjust the vents. For low and slow, it's anywhere from just cracked open, to about 1 fingers width. This will differ slightly for everyone. If the temp creeps up, close the bottom vent a little. If it drops, open it a little
- After 10 minutes, the lid should be nice and hot and the temp stabilised. Add a couple of chunks of smoking wood, shut the lid and wait until you can smell the wood.
- Put your food on and wrap it once it looks dry and the rub has set. 2-6 hours depending on the size of the meat.
- Put it into a tray, add a little liquid, cover with foil and put back onto the BBQ until it's tender. This method works for all pullable meat.

I hope this helps! Drop a comment if you have any questions

BBQ:
Wood:
Rub:
Hat:

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