THÜROS T1

Product Information

The colour was fantastic and the fat had rendered right down. I was happy I had cooked it well (to medium rare!) The next day I cooked the 2nd half of the kit on the Napoleon Prestige Pro 825: Petromax pan onto the wok burner

The pork belly was sliced into 2cm cubes and placed into a large bowl. Maple syrup, soy sauce, sweet chilli sauce, mustard, garlic and chilli powder were added then mixed before the bowl was left in the fridge overnight. Thuros’ T1 stainless steel tabletop BBQ lid works in conjunction with Thuros T1 tabletop BBQ grill. The flat cover is perfect for:On the standard grill (no accessories) you can cook some fantastic food. David described the Thuros T1 as “A steak machine” and after cooking some steaks on the grill I have to agree! Sliced in half, drizzled with honey then garnished with dried rose petals and chopped walnuts. What an awesome looking sandwich! The base and lid is made from the same porcelain enameled material used on the Weber kettles. Thewhole unit is 37cm high by 53cm wide and 31cm deep and theplated steel grilling surface is 42cm by 26cm. Door on, chimney cap 3/4 off to heat up and reheat stone. Gas down to low for pizza cook then full power for the final stages of the pizza cook. After 6 hours wrapped (9 hours total) the meat was at 90C internal so time to come off and rest for a bit.

My goodness, this was such a tasty dish! I did laugh as I was eating it as it had taken quite a lot of time to prepare the various components but only 10 minutes to eat it! Another week and another Cull Yaw cook, Slow Smoked Lamb Breast had to be the main cook in this post – you will see why! The Meat: You will have seen plenty of pictures of the T1 grill and some folk will be wondering “What is the Thuros T1?”. The Smokey Joe is also made from the same porcelain enamelled materials used on the Weber kettles. The unit is 43cm high by 36cm wide and 42cm deep and the plated steel cooking grate is 37cm. The lid has a vent to control the cooking temperature. There isn’t a vent in the bottom but there are two side vents. First cook on the new Napoleon Prestige Pro 825 (Beast!). I have been after a powerful gas burner outside for a long time so I can cook more Chinese dishes in a wok. This is handy as you can flip the cast iron over and use a flat base pan as well.Really enjoyed this dish. The meat was top quality, juicy and very tasty. The spice paste worked really well and gave a nice flavour to the meat. Quite an easy dish to prepare and definitely easy to cook as you just leave it in the smoker for 6 hours! The meat had a delicate smoke taste from the grapevine chunks and it went well with the slaw and sauce. As the grill surface is 30cm by 30cm it’s also ideal for cooking on cast iron pans – I cooked some wonderful goat burgers on this grill: Must have got over confident with this one as it’s a bit more charred than the last one. Bit of garlic oil on top which is so tasty! This grill is incredibly versatile, allowing you to customize it with attachments for smoking, skewer grilling, and even rotisserie.

Thuros’ T1 tabletop BBQ grill makes cooking al fresco in even the smallest of spaces achievable. With a height of 22cm, it’s ideal for use on a table, and the four corner protectors make it safe (and evenly balanced) on multiple surfaces. You can decide whether you keep the basic barbecue as it is or expand it with attachments for smoking, skewer grilling or even rotisserie. These are just some of the possibilities you have. With the meat in the fridge I made the Poppy Seed Coleslaw I had made for the Mabels Pork Belly cook the week before: I have a few cooks lined up from the book over the next few weeks, really looking forward to them! Cook Difficulty: So glad that I cooked this because it was incredible! Definitely one of my favourite dishes from this year for sure. As with all the cooks from the Berber & Q book so far the flavour combinations worked really well and just exploded in my mouth. The Goat Merguez patty was awesome with a nice crisp sear from being sauteed in butter but they also tasted fantastic. The honey garnish was a nice touch as were the rose petals, both adding flavour.In summary: Door on but propped, chimney on, cap off to warm up then door on fully when cooking. This may or may not be 100% safe but seemed to work so make sure the flames are coming out the burner if you try it. If the flames go out don’t try to reignite it straight away in case the oven has a build up of gas, lighting that may cause a boom so leave it a while. I was a bit nervous cooking this as it’s not a cheap bit of meat so I was going to cook it on the Kamado Joe Big Joe which is easy to regulate the heat on but felt I should cook it on the kettle which more people have. I seared it to start then moved it to indirect heat to slowly cook. The Thuros T1 was set up with a couple of handfuls of Resilient Woodlands Alder Charcoal. Lit with a couple of flamers firelighters then left for 10 minutes to heat up. The Cook: These were some crevettes and chorizo cooked on the skewers. You can see the swirls on the skewer which helps rotate them. The Thuros T1 is incredibly versatile as there is a large range of accessories available for it including: