The bbq photo & recipe thread
Discussion
I would start off by smoking basic stuff like burgers, sausages, chicken pieces etc.
The process I follow is:
- Put a couple of handfuls of woodchips to soak in a bowl of water. Fashion a bowl out of a double layer of tinfoil.
- Arrange the dividers in the weber so that the coals only take up approx 1/3rd of the available space.
- Get the briquettes (not lumpwood - it falls through the grate as it burns) in the charcoal starter and get this going with one firelighter underneath
- Once the coals are ready, pour them into the area you divided up for them.
- Drain the wood chips, put them into the tinfoil bowl and place this on top of the coals
- Put the grill on
- Wait until the wood begins to smoke slightly and load up the other side of the grill with the meat.
Cook until done. Don't be tempted to keep lifting the lid as the smoke & heat will disperse really quickly, depending on heat etc, this method usually takes about 30 mins to cook sausages, a bit less for burgers and a bit more for chicken.
The process I follow is:
- Put a couple of handfuls of woodchips to soak in a bowl of water. Fashion a bowl out of a double layer of tinfoil.
- Arrange the dividers in the weber so that the coals only take up approx 1/3rd of the available space.
- Get the briquettes (not lumpwood - it falls through the grate as it burns) in the charcoal starter and get this going with one firelighter underneath
- Once the coals are ready, pour them into the area you divided up for them.
- Drain the wood chips, put them into the tinfoil bowl and place this on top of the coals
- Put the grill on
- Wait until the wood begins to smoke slightly and load up the other side of the grill with the meat.
Cook until done. Don't be tempted to keep lifting the lid as the smoke & heat will disperse really quickly, depending on heat etc, this method usually takes about 30 mins to cook sausages, a bit less for burgers and a bit more for chicken.
giblet said:
My 57cm one touch arrived an hour ago. Took everything out of the box carefully to set it up only to find some kind soul at Weber HQ who packed it forgot to include the nuts that hold the wheels to the frame, and the nut for the one touch system. I'm pissed off to say the least. Waiting on a call back from Partridges to get it sorted.
On a side note, the bbq looks nice and sturdy. It came with the thermometer as advertised as well. Just f
ked off that I can't build it and get it fired up!
I'm fairly sure the wheels on mine just clipped on?On a side note, the bbq looks nice and sturdy. It came with the thermometer as advertised as well. Just f
ked off that I can't build it and get it fired up!Butterflied chicken last night smoked with applewood chips.
The 'rub' was basically just smoked paprika, salt, pepper & herbs de provence.
Ready to go.
Done.
It was the first time i'd smoked a chicken for a while, and infact, any large piece of meat, so It was a bit of trial and error really. The internal temp of the weber got up to about 300 at one point, which is obviously not good for smoking, but it did work in my favour actually as the skin crisped up nicely before I managed to regulate the temperature right back down again. Very moist and tasty with a fairly subtle smokey flavour that's typical of applewood.
The 'rub' was basically just smoked paprika, salt, pepper & herbs de provence.
Ready to go.
Done.
It was the first time i'd smoked a chicken for a while, and infact, any large piece of meat, so It was a bit of trial and error really. The internal temp of the weber got up to about 300 at one point, which is obviously not good for smoking, but it did work in my favour actually as the skin crisped up nicely before I managed to regulate the temperature right back down again. Very moist and tasty with a fairly subtle smokey flavour that's typical of applewood.
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
The egg is actually my old man's. That said, I do use it regularly and particularly for large joints such as that.
It is without a doubt a phenomenal piece of kit - though not cheap. I think dad's was about £1600ish.
If I had the cash spare and was looking for a serious bit of kit, I'd buy one. As it it's though, I can achieve similar on a £150 weber.
My dad looked at the other one you mentioned too but felt the build quality wasn't as good as the BGE.
It is without a doubt a phenomenal piece of kit - though not cheap. I think dad's was about £1600ish.
If I had the cash spare and was looking for a serious bit of kit, I'd buy one. As it it's though, I can achieve similar on a £150 weber.
My dad looked at the other one you mentioned too but felt the build quality wasn't as good as the BGE.
deville said:
I have tried to read most of the thread and know this may have been covered before. Experimentation is the key.
Are there any glaringly obvious mistakes to make as a newbie? (WSM delivered last week but NE weather has halted play)
Too much smoke?
Too little smoke?
Opening it up too early?
Not enough rest time when it looks done?
Internet rub recipes too spicy?
Wrong/Cheap charcoal?
This is in reference to attempting baby back ribs first, then brisket, then pork shoulder.
Thanks in advance.
Too much/little smoke is down to personal taste. I find hickory too strong for my palate when smoking for a long time, but mixed with applewood, it's perfect. Just experiment.Are there any glaringly obvious mistakes to make as a newbie? (WSM delivered last week but NE weather has halted play)
Too much smoke?
Too little smoke?
Opening it up too early?
Not enough rest time when it looks done?
Internet rub recipes too spicy?
Wrong/Cheap charcoal?
This is in reference to attempting baby back ribs first, then brisket, then pork shoulder.
Thanks in advance.
Opening it up too early isn't an issue as for effective barbecuing/smoking you are cooking to internal temp anyway.
Don't underestimate the amount of time a a large joint can be rested for, particularly when wrapped in tinfoil, covered in towels and shoved in a cool box. You can keep a large joint warm for hours this way.
Just use internet rubs to give you an idea of how flavours work together, then evolve them to your own tastes. Don't forget that uncooked heat loses some potency when it's cooked so what might look very spicy might actually balance quite well.
Don't bother with lumpwood, it's got to be briquettes for two reasons - 1) easier to regulate the temperature over long period of time, particularly when you need to load it with an extra couple of briquettes, 2) they don't break down and fall through the grate as quickly as lumpwood - Big K are a decent brand.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff