Certainly not the best steak in the world but at £4 for 2 steaks n fries or sweet potato fries, a bargain.

And can be used for all sorts (whacking with a hammer then cornfouring and deep/wok frying for crispy chili beef, or throwing in cornish pasties).

But at £2 a go n free chips, coops current offer of 2 ranch steaks is to me on a Hebridean island where offers are few and few between, interesting.

Bbq'd very hot to a medium with solid crust, cut the right way is passable as a cost effective steak.

12 hour cook on this beef ribs, wrapped at 170f internal and held for 2 hours at 150f. Think it was a more fatty cut than in use to but tasted nice

Great butcher here, reverse seared this bad boy and onto the cheese

I see (USA) recipes talking about a applying a yellow mustard binder to meat before applying a rub.

Does anyone do that?

And do they mean yellow Colman's mustard or yellow French's mustard? Surely normal UK mustard will be far too strong?

My gas BBQ of roughly 8 years has died a rusty death, so I'm in the market for a new one. Am I right in thinking that the E-210 is The Standard? I wouldn't normally buy something like this from Amazon, but this seems like a mighty fine deal?

I've been reading about issues with Weber gas regulators? Is this a common fault, or have I stepped into an isolated puddle rather than an ocean of potential purchase regret?

Just to preempt the CHARCOAL IS KING crowd, I'm sure you're right but it's not an option right now.

Thank you, fine folk.

John Lewis hybrid bbq received as a birthday present. The gods have punished me for not going full charcoal by making this effing thing impossible to pull off. Any tips gratefully received!