The bbq photo & recipe thread
Discussion
I'm really interested to hear how you get on with it - particularly how steady you can get the temp, and how well sealed it is for maximum smoke.
We're doing loads of work on the house soon, including relandscaping the garden - I'm getting an outdoor kitchen
. Need to decide which smoker to get, WSM/Primo ceramic/offset like the Costco one. Will be paired up with a weber kettle for grilling. Want to be able to do wood fired pizza, which the Primo can do - equally I could get a metal smoker and a pizza oven for similar cost!
We're doing loads of work on the house soon, including relandscaping the garden - I'm getting an outdoor kitchen
. Need to decide which smoker to get, WSM/Primo ceramic/offset like the Costco one. Will be paired up with a weber kettle for grilling. Want to be able to do wood fired pizza, which the Primo can do - equally I could get a metal smoker and a pizza oven for similar cost! I picked up a Weber one touch from costco about a month ago as I'd been trying my hand at smoking meats on the old gas bbq, and while I had some limited success, it just wasn't perfect.
So far I've smoked, ribs, chicken, pork chops, and a pork shoulder. Below are some pics of my smoking adventures so far this summer:
Oh, yeah I got me one of these new fangled chimney starters (I'm not sure why frodo trekked half way around middle earth, when he could have just destroyed the ring in this thing):
Ribs with hickory:
Hickory chicken:
Bird's done so threw some steaks and sausages on for the kids:
Pulled pork (10 fricking hours!!!!):
I have a brisket, and several more slabs of rib to do this weekend if the weather allows.
So far I've smoked, ribs, chicken, pork chops, and a pork shoulder. Below are some pics of my smoking adventures so far this summer:
Oh, yeah I got me one of these new fangled chimney starters (I'm not sure why frodo trekked half way around middle earth, when he could have just destroyed the ring in this thing):
Ribs with hickory:
Hickory chicken:
Bird's done so threw some steaks and sausages on for the kids:
Pulled pork (10 fricking hours!!!!):
I have a brisket, and several more slabs of rib to do this weekend if the weather allows.
Awesome work there! Making me very hungry.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...
Had a good read of the above and attempted brisket #2 on Saturday, 2.5kg procured from Ruby & White butchers in Bristol whom have a good reputation for their meat, even if it is rather expensive. Minion method, combination of apple wood and hickory, fat side down (rub applied the previous afternoon), 225f, went on at 11.45 on Saturday, took it off at 02.00 on Sunday when internal temp was 195f (it stalled for hours on end but I chose not to foil it this time though I will be at Grillstock when I have a set turn in time). I then took it off the smoker, double foiled wrapped it and went to bed... I was up early to check on the brisket and it had a lovely dark bark and good smoke ring, I sliced it thinly across the grain and it was still lovely and pink, we ate it last night in homemade rolls with BBQ sauce and our own version of baked beans - was epic (sadly no photos as forgot, I was so excited by a brisket success story!)http://www.virtualweberbullet.com/brisketselect.ht...
A question for my fellow cavepersons... I have a brick bbq in my garden that's in a bit of a sorry state... I built it a few years ago and used the wrong mortar mix. As a consequence, it's falling apart.
This does give me a bit of an opportunity though and I guess my question is should I knock it down, clean up the bricks and rebuild it as an outdoor wood burning oven?
http://www.inspirationgreen.com/outdoor-brick-oven...
I'm not suggesting that I make something as fancy as these things... after all, I'm the bell-end that can't mix cement properly.
What do you think folks?
This does give me a bit of an opportunity though and I guess my question is should I knock it down, clean up the bricks and rebuild it as an outdoor wood burning oven?
http://www.inspirationgreen.com/outdoor-brick-oven...
I'm not suggesting that I make something as fancy as these things... after all, I'm the bell-end that can't mix cement properly.
What do you think folks?
Edited by HarryFlatters on Friday 11th April 14:01
Nice sunny day in Costa Del Norfolk today so had a bit of a cook out.
First of all, Fire Up TheQuattro Offset Smoker.
On the left is a piece of belly pork which will be made into Cracklin's for lunch and on the right, Beef Ribs for dinner later on.
Schmooookin' Apple wood today
Next, assemble your Redneck outdoor cooking station.
Unless you want your entire house to smell of deep fried pig for a couple of weeks, that is.
The belly pork is cubed up and into the pan she goes
They get rendered down until they look like this.
To compliment this low calorie snack, I made some deep fried Lemon Pepper chicken.
Brine the chicken breasts for a couple of hours.
Slice them up, dust with lemon pepper and lob them in the batter.
Chuck them in the fryer till they look yummy.
Serve to assorted family. I made a Chipotle Mayo dip for the chicken as I had a can of peppers open and the Cracklin's get a dusting of Cajun Spices like Tony Chatcheree's or similar.
So, a couple of hours letting that go down, drinking beer and listening to top choons, it's on to the ribs.
After a few hours cooking at 225f, slice them though between the bones and get the heat up a bit.
These were cooked for about 7 hours, wrapped in foil then lobbed into a cooler to rest for 30 minutes whilst I got the spuds on, whipped up some green stuff to compensate for the days fat intake and grilled the corn cobs.
Ta da!!!!!!!!!!!
Finally, onto dessert with more beer and music till it got cold in the garden.
Verdict: Lovely flavor from the beef ribs. There's lots of fat that gets melted down to keep everything moist and they are pretty cheap at the butchers. Much more faffing about than Brisket but nice for a change.
Who else cooked today then?
First of all, Fire Up The
On the left is a piece of belly pork which will be made into Cracklin's for lunch and on the right, Beef Ribs for dinner later on.
Schmooookin' Apple wood today
Next, assemble your Redneck outdoor cooking station.
Unless you want your entire house to smell of deep fried pig for a couple of weeks, that is.
The belly pork is cubed up and into the pan she goes
They get rendered down until they look like this.
To compliment this low calorie snack, I made some deep fried Lemon Pepper chicken.
Brine the chicken breasts for a couple of hours.
Slice them up, dust with lemon pepper and lob them in the batter.
Chuck them in the fryer till they look yummy.
Serve to assorted family. I made a Chipotle Mayo dip for the chicken as I had a can of peppers open and the Cracklin's get a dusting of Cajun Spices like Tony Chatcheree's or similar.
So, a couple of hours letting that go down, drinking beer and listening to top choons, it's on to the ribs.
After a few hours cooking at 225f, slice them though between the bones and get the heat up a bit.
These were cooked for about 7 hours, wrapped in foil then lobbed into a cooler to rest for 30 minutes whilst I got the spuds on, whipped up some green stuff to compensate for the days fat intake and grilled the corn cobs.
Ta da!!!!!!!!!!!
Finally, onto dessert with more beer and music till it got cold in the garden.
Verdict: Lovely flavor from the beef ribs. There's lots of fat that gets melted down to keep everything moist and they are pretty cheap at the butchers. Much more faffing about than Brisket but nice for a change.
Who else cooked today then?
dave_s13 said:
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.
How are you getting on with this? Considering one as a replacement for mine.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
shakermikee said:
How are you getting on with this? Considering one as a replacement for mine.
Early days yet....Done ribs and a slow cooked/smoked park shoulder so far.Still refining my technique.
What doesn't help is that you can't add more coals in without taking the main grill off, the weber ones can be bought with a grill that folds up at the sides for this reason. Still good value for money though. I'm going to do another slow roasted pork shoulder again tomorrow....needs a few hours longer this time.
Oh and I also bought a thermometer that's installed in the lid....helps to knoew when more coals are needed.
Craikeybaby said:
I've got a shoulder of lamb to cook tomorrow, any suggestions for rubs, or style of cooking? Is it worth adding wood chips to smoke it?
I've decided to go with caymanjames's recipe from 2011, the lamb is in the fridge marinading now. caymanjames said:
shoulder of lamb works well on the weber bbq, had it myself yesterday -
marinade - crush up 5 cloves of garlic, bunch of thyme (remove stalks), 2 tsp of spanish paprika and few pinches of rock/sea salt in a mortar and pestle. then mix in the juice of a lemon and finally add olive oil (1/2 cup).
score the lamb on the skin side and then rub marinade all over the lamb and rest in the fridge for a few hours or overnight.
to cook - in-direct heat method with some wood chips - for about 2-3 hours depending on the size of the shoulder
marinade - crush up 5 cloves of garlic, bunch of thyme (remove stalks), 2 tsp of spanish paprika and few pinches of rock/sea salt in a mortar and pestle. then mix in the juice of a lemon and finally add olive oil (1/2 cup).
score the lamb on the skin side and then rub marinade all over the lamb and rest in the fridge for a few hours or overnight.
to cook - in-direct heat method with some wood chips - for about 2-3 hours depending on the size of the shoulder
dave_s13 said:
shakermikee said:
How are you getting on with this? Considering one as a replacement for mine.
Early days yet....Done ribs and a slow cooked/smoked park shoulder so far.Still refining my technique.
What doesn't help is that you can't add more coals in without taking the main grill off, the weber ones can be bought with a grill that folds up at the sides for this reason. Still good value for money though. I'm going to do another slow roasted pork shoulder again tomorrow....needs a few hours longer this time.
Oh and I also bought a thermometer that's installed in the lid....helps to knoew when more coals are needed.
No after pic... It all got eaten... Quickly.
Put the bbq on at 9am and let it do its thing for about 7hrs. Used a simple dry rub recipe from the pitboys site and the liquid in the pic is just water with a squirt of ketchup and heinz bbq sauce.... Used to baste after a few hours then used as a base to make a dipping sauce after.
There's a tray under the meat too and all the dripping juices were put back into the sauce. Removed the skin near the end and put in the oven for a bit to crisp up.
Long and short of it is... It was bloody lovely.
Worth retro fitting a thermometer and get a meat probe thermometer as well.
Edited by dave_s13 on Saturday 19th April 18:04
Edited by dave_s13 on Sunday 20th April 08:11
Sushi said:
Pulled pork (10 fricking hours!!!!):
Yikes!Iv'e just picked up Weber's BBQ Anytime book and that's reckoning 3-4 hours for a 4-5lb shoulder, how big was yours? Or do you cook it a much lower temperature than thier 170 degrees? I don't think I'll bother if it's going to need that long!
Now browsing this thread for inspiration of what to cook over the next few weeks on my new BBQ
This is the lamb I did on the BBQ the other day, along with some homemade pittas:
BBQ'd lamb shoulder and homemade pittas by Lewis Craik, on Flickr
Served with roasted veg, humous and mint/cucumber yoghurt:
BBQ'd lamb shoulder, roasted veg and homemade pittas by Lewis Craik, on Flickr
BBQ'd lamb shoulder and homemade pittas by Lewis Craik, on Flickr
Served with roasted veg, humous and mint/cucumber yoghurt:
BBQ'd lamb shoulder, roasted veg and homemade pittas by Lewis Craik, on Flickr
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