The Flavour Forge

The Flavour Forge 🔥 Craft BBQ Seasonings & More
🔥 Low & Slow | Hot & Fast
🔥 Built for Bark 🇬🇧

https://linktr.ee/theflavourforge

🔥 Big Things Are Coming in 2026 🔥Behind the scenes at The Flavour Forge, we’ve been putting in some serious work. Countl...
04/03/2026

🔥 Big Things Are Coming in 2026 🔥

Behind the scenes at The Flavour Forge, we’ve been putting in some serious work. Countless cooks, late nights, tweaks, tastings, re-tweaks… all to craft a range of BBQ rubs we’re genuinely proud of.

This isn’t just about putting our name on a label. It’s about building flavours that perform on the grill, in the smoker, and in your kitchen.

And this is just the beginning.

We’ve got a lot planned for 2026 — from new product launches to events, ambassador programmes, collaborations, and ways we can give back to and support the UK BBQ community that’s growing stronger every year.

Education, inspiration, and proper flavour are at the heart of everything we’re building.

We’re just getting started… and we can’t wait to share what’s next.

14/02/2026

Now this is what Saturdays are for! 🔥

This dry aged rib of beef from at was something else.

This was covered in and cooked indirect on the Classic until it reached 48C internal.

The rib of beef was then transferred to the other side of the Kamado where it was flame grilled over the coals until a generous crust had formed.

Rested, sliced and enjoyed! 🔥
Charcoal -
Serving board -
Knife -
Meat Thermometer - Temp Spike

05/02/2026

If it ain’t crispy, it ain’t crackling 🔥
This pork belly with crackling was insanely delicious!

Cooked to temperature using Temp Spike, carved on my awesome board from using my incredibly sharp 👌🏻

29/01/2026

These beef short ribs were something else 🔥

Cooked low and slow between 120 and 130C on the for almost 5 hours.

The ribs were coated with .slimms.bbq Moo Moo McCow BBQ rub, and then smoked indirectly to a temperature of 74C internal.

They were then sprayed with beef tallow cooking spray and cooked again until they reached a probe tender internal temperature of 96C.

Temperature managed throughout using my temp spike.

Rested for a couple of hours and served with my drink of choice, 👌🏻

29/01/2026

Rotisserie chicken heaven 🔥

was the flavour inspiration today, I used both buffalo dust and buffalo sauce on this chicken, and it didn’t disappoint!

Cooked on the Joetisserie attachment at 180C for 1.5 hours and until the internal temperature reached 74C.

Cooked to temperature using one, and sliced with my new

11/01/2026

These beef short ribs were amazing. Cooked low and slow on the Chargriller Akorn Kamado 🔥

Basted with confit garlic using a sprig of rosemary, you have to try these 😎

Blown away, and lost for words 🤯Thank you so much to everyone that continues to support me and this page.Thank you to al...
29/12/2025

Blown away, and lost for words 🤯
Thank you so much to everyone that continues to support me and this page.

Thank you to all of the brands that took a chance on me, supported me, and continue to help me do what I love.

2025 has been a blast, and there’s plenty more to come in 2026 🔥🔥🔥

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