The bbq photo & recipe thread

[escargot]

Trustmeimadoctor said:

where can i get a lid thermometer for my 57cm webber ?

I got mine from eBay.

This is identical to the one I have: http://www.ebay.co.uk/itm/Barbecue-BBQ-Pit-Smoker-...

Edited by escargot on Wednesday 23 May 16:44

[Pferdestarke]

The BBQ is on and I shall be cooking home made burgers and kofte kebab.

Pics to follow...

My god I'm full...





The burgers shrank massively so next time I'll be making them oversized. Onion rings were battered in self raising, onion granules, salt, mixed herbs, garlic granules, cayenne and black pepper with cold lager as the liquid element. Crisp is not the word. I even cooked them outside on a portable induction hob.

I feel sick yet satisfied.

Edited by Pferdestarke on Wednesday 23 May 19:57

[Pferdestarke]

Second in a row. Very enjoyable wings with home made rub and mop. Fondant potatoes.

[ibisti]

That all looks wonderful! The fondant potatoes look tasty and a welcome change for a BBQ. Fired up the smoker yesterday for beer butt chicken and then a 8 hour pork shoulder for pulling. Used a flvour injector on the pork that worked well. Sorry no pics this time

[Trustmeimadoctor]

best place for a rib rack ? i searched for the webber one on google and most say its no longer available.

[Output Flange]

Try ::here::

[Shaw Tarse]

I hate this thread!

[kiwifraser]

Tonights selection including:
Asparagus with Parma Ham, Parmesan, and Balsamic
Chilli butter sweetcorn
Grilled Halloumi
Sweet Potato marinated in Olive Oil
Spatchcock Chicken with a Pacific Marinade
Rainbow Trout





















Eta: a quick burger I rustled up earlier in the week too.
Homemade burger patty made with well seasoned mince, grated onion and carrot, 1 egg, and chopped fresh coriander.

In true kiwi style, it also had lettuce, cheese, fried egg, beetroot, grilled pineapple, in a bbq toasted bun

Edited by kiwifraser on Tuesday 29th May 00:24

[HarryFlatters]

Here's my effort from the weekend...

Pork shoulder with marinade of brown sugar, smoked garlic, smoked paprika, cumin, salt and pepper



Wood chips soaking in coors light



This was left overnight then put on the bbq. Method was indirect heat with a mix of lump charcoal, large oak logs and smaller applewood chips.

After an hour



After seven hours the skin got a little blackened but it still tasted pretty good



Chop chop chop



Om nom nom

[D1ngd0ng]

Quick BBQ post work. No pics as I'm feeling lazy (and you've all seen burgers and snags before) first time trying the Heston method today though. Was sceptical after rushing through the prep this morning and not doing a tidy job but boy did they come up trumps. Such a simple idea with such positive results.

Now it's time for lie down

[GTDNB]

I've decided to have a go at some pulled pork and ribs this weekend after drooling over this thread.

i have a set of charcoal rails for the weber and was going to use the method they suggest of 15 briquettes on each side and then adding a further 5 per hour. (i had a practice go yesterday without the meat and managed to keep the grill at around 140 for 6 hours no problem!)
If i want to use the Minion method how many briquettes should i put in lit and how many unlit?

in most of the pics i've seen people seem to put the charcoal on one side of the grill with the meat over the other. is there any advantage in doing it htis way or is it just a case of being simpler if you are not using charcoal rails/baskets?

i have a 2.3kg pork shoulder and a 750g rack of ribs. assuming i want to serve food at about 2pm what time do i need to be up in the morning to get things going? I'm assuming the shoulder will take longer than the ribs. weber say three hours for pulled pork but that seems quite quick.

[Nick Grant]

GTDNB said:

I've decided to have a go at some pulled pork and ribs this weekend after drooling over this thread.

i have a set of charcoal rails for the weber and was going to use the method they suggest of 15 briquettes on each side and then adding a further 5 per hour. (i had a practice go yesterday without the meat and managed to keep the grill at around 140 for 6 hours no problem!)
If i want to use the Minion method how many briquettes should i put in lit and how many unlit?

in most of the pics i've seen people seem to put the charcoal on one side of the grill with the meat over the other. is there any advantage in doing it htis way or is it just a case of being simpler if you are not using charcoal rails/baskets?

i have a 2.3kg pork shoulder and a 750g rack of ribs. assuming i want to serve food at about 2pm what time do i need to be up in the morning to get things going? I'm assuming the shoulder will take longer than the ribs. weber say three hours for pulled pork but that seems quite quick.

You are me AICMFP. I'm having a BBQ at 2pm tomorrow with pulled pork and ribs!

[Pferdestarke]

GTDNB said:

I've decided to have a go at some pulled pork and ribs this weekend after drooling over this thread.

i have a 2.3kg pork shoulder and a 750g rack of ribs. assuming i want to serve food at about 2pm what time do i need to be up in the morning to get things going? I'm assuming the shoulder will take longer than the ribs. weber say three hours for pulled pork but that seems quite quick.

Working backwards from 2pm:

1 hour resting for shoulder (you can get away with 10 mins for the ribs)
5 hour minimum but ideally 6 for the shoulder
1 hour to bring your coals up to temp and get your meat out of the fridge

I'd be up at 6am if you want to deliver the best that you can.

[Nick Grant]

I'm doing most of the cooking on my pulled pork tonight and finishing it off tomorrow

[GTDNB]

Pferdestarke said:

Working backwards from 2pm:

1 hour resting for shoulder (you can get away with 10 mins for the ribs)
5 hour minimum but ideally 6 for the shoulder
1 hour to bring your coals up to temp and get your meat out of the fridge

I'd be up at 6am if you want to deliver the best that you can.

thanks.
how long for the ribs?

Nick Grant said:

I'm doing most of the cooking on my pulled pork tonight and finishing it off tomorrow

think i might do the same... how much cooking tonight and how much tomorrow?

[Pferdestarke]

GTDNB said:

How long for te ribs?

You'll need an hour in the smoke, a couple in the foil and another 30 to build up your BBQ sauce crust over coolish coals.

I don't see how you can half cook the pork.

[GTDNB]

Pferdestarke said:

You'll need an hour in the smoke, a couple in the foil and another 30 to build up your BBQ sauce crust over coolish coals.

I don't see how you can half cook the pork.

nice one, cheers!

I'm sure i read somewhere about someone doing the pork in stages...

Nick Grant said:

I'm doing most of the cooking on my pulled pork tonight and finishing it off tomorrow

can you elaborate a bit please, Nick. thanks.

[GTDNB]

Mobile Chicane said:

Carne asada made with onglet steak (as it should be):

anyone know what goes in the sweetcorn salsa pictured? (apart from sweetcorn and red onion) ? it looks delicious

[Nick Grant]

GTDNB said:

can you elaborate a bit please, Nick. thanks.

I'm cheating with 4 hours in a low oven tonight and a couple of hours on the BBQ tomorrow. As per this months Good Food magazine.

[GTDNB]

Nick Grant said:

I'm cheating with 4 hours in a low oven tonight and a couple of hours on the BBQ tomorrow. As per this months Good Food magazine.

ah OK, i was thinking the other way around! i thought the smoking bit had to be done at the beginning.