The bbq photo & recipe thread
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First BBQ of the year for me today. I was going to do a beer can chicken, but when I was in Morrison's to buy the chicken I noticed the pork shoulders were 1/2 price - so I decided I'd do pulled pork instead.
I prepared it last night with mustard and dry rub, then smoked it for 3 hours on the Weber this afternoon and served it in a roll with coleslaw and baked potatoes (also cooked on the BBQ) and only remembered to take a photo just as I was about to eat it:
I prepared it last night with mustard and dry rub, then smoked it for 3 hours on the Weber this afternoon and served it in a roll with coleslaw and baked potatoes (also cooked on the BBQ) and only remembered to take a photo just as I was about to eat it:
Do I do the chicken in the weber or the oven........
I should add I have no standy up bits for it. Just going to sit there.
Edit. Right, late attempt and no prep so some dried herbs and oil and a chicken stock cube.
Edit 2. Dagnabbit. Forgot to picky the results, 1/10 for thread ability. 2 hours with apple wood and mesquite chips and perfect with a good flavour. Next time ty an after picture as well.
I should add I have no standy up bits for it. Just going to sit there.
Edit. Right, late attempt and no prep so some dried herbs and oil and a chicken stock cube.
Edit 2. Dagnabbit. Forgot to picky the results, 1/10 for thread ability. 2 hours with apple wood and mesquite chips and perfect with a good flavour. Next time ty an after picture as well.
Edited by jmorgan on Sunday 30th March 15:13
Edited by jmorgan on Sunday 30th March 20:46
Well the sun came out today and my old bbq is knackered.
Trip to B&Q resulted in this.
It's a Blooma "Kinley" and although it was a bit time consuming to build it's solid as a rock and really very good indeed. The fire chimney starter thing is brilliant.
I could bring myself to fork out 2-3x as much for a weber - this thing is the nuts, and only £129.
Just going to browse this thread for some inspiration now.
Trip to B&Q resulted in this.
It's a Blooma "Kinley" and although it was a bit time consuming to build it's solid as a rock and really very good indeed. The fire chimney starter thing is brilliant.
I could bring myself to fork out 2-3x as much for a weber - this thing is the nuts, and only £129.
Just going to browse this thread for some inspiration now.
Edited by dave_s13 on Wednesday 2nd April 09:56
Here's yesterday's effort....
Lamb shoulder (brown sugar, rosemary, shallot and lemon juice rub) then covered in Fischer & Wieses Mango Ginger Habanero sauce for the last hour or so:
Smoked on the lower grill uncovered for the first 2 and 1/2 hours, then covered for the final 2 and 1/2.
About 1/2 way through
Finished
Left to rest for about 90mins then carved:
Lamb shoulder (brown sugar, rosemary, shallot and lemon juice rub) then covered in Fischer & Wieses Mango Ginger Habanero sauce for the last hour or so:
Smoked on the lower grill uncovered for the first 2 and 1/2 hours, then covered for the final 2 and 1/2.
About 1/2 way through
Finished
Left to rest for about 90mins then carved:
I've got a lid and a meat thermometer and on order, got some jack daniels smoke chips ready and going to try a low and slow lump of pork at the weekend.
I've been doing bbq's for 15years+ and just been using it as a grill all that time. I had no idea about indirect cooking and smoking stuff. The new bbq I've got can be set up as an indirect/smoker so it'll be interesting to see what comes out at the end!
I've been doing bbq's for 15years+ and just been using it as a grill all that time. I had no idea about indirect cooking and smoking stuff. The new bbq I've got can be set up as an indirect/smoker so it'll be interesting to see what comes out at the end!
Start off with smoke for a few hours at 225f, then double foil it and continue on smoker at 225f to avoid stall (no smoke, I added nothing to the foil either), continued cooking until 195f internal temperature I believe (there was loads of cooking juice in the foil at that point), then serve discarding juice; I believe the latter was my error as people were round for lunch and I ran out of time, should have rested it for a long time in the foil with all the juice so it reabsorbed the juices right?
Brisket should be considered as two different cuts. The point, for salt beef, or very slow cooking, and the flat for pastrami, or medium-length cooking. The flat is leaner and won't be as forgiving as the point, which has a nice marbling of fat suited for rendering in slow cooking.
http://www.virtualweberbullet.com/brisketselect.ht...
http://www.virtualweberbullet.com/brisketselect.ht...
Pferdestarke said:
Brisket should be considered as two different cuts. The point, for salt beef, or very slow cooking, and the flat for pastrami, or medium-length cooking. The flat is leaner and won't be as forgiving as the point, which has a nice marbling of fat suited for rendering in slow cooking.
http://www.virtualweberbullet.com/brisketselect.ht...
Thanks for this, having a read now!http://www.virtualweberbullet.com/brisketselect.ht...
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