The bbq photo & recipe thread
Discussion
F-Stop Junkie said:
Did a pork shoulder yesterday too, will show and tell later...
One question though, left the skin on but scored it. After 6 hours the skin was a lovely and barky, and the fat underneath rendered well. It wasn't really crackling, more like dried out skin. Should I have removed the rind, but left the fat on top?
The other thing, the meat was lovely and juicy and upto temperature, but several people have talked about putting their joints in foil with some mop sauce. When would you wrap them in foil? Would you ever put foil on the rind but leave the flesh exposed?
rind and most of the fat off. enough stuff in a pork shoulder to keep it moist on a long cook without. allows a bark to develop on the meat itself too.One question though, left the skin on but scored it. After 6 hours the skin was a lovely and barky, and the fat underneath rendered well. It wasn't really crackling, more like dried out skin. Should I have removed the rind, but left the fat on top?
The other thing, the meat was lovely and juicy and upto temperature, but several people have talked about putting their joints in foil with some mop sauce. When would you wrap them in foil? Would you ever put foil on the rind but leave the flesh exposed?
tamore said:
rind and most of the fat off. enough stuff in a pork shoulder to keep it moist on a long cook without. allows a bark to develop on the meat itself too.
I take the fat off completely and then get BBQ up to a high heat while the shoulder is resting to make the crackling!YUM!
tamore said:
F-Stop Junkie said:
Did a pork shoulder yesterday too, will show and tell later...
One question though, left the skin on but scored it. After 6 hours the skin was a lovely and barky, and the fat underneath rendered well. It wasn't really crackling, more like dried out skin. Should I have removed the rind, but left the fat on top?
The other thing, the meat was lovely and juicy and upto temperature, but several people have talked about putting their joints in foil with some mop sauce. When would you wrap them in foil? Would you ever put foil on the rind but leave the flesh exposed?
rind and most of the fat off. enough stuff in a pork shoulder to keep it moist on a long cook without. allows a bark to develop on the meat itself too.One question though, left the skin on but scored it. After 6 hours the skin was a lovely and barky, and the fat underneath rendered well. It wasn't really crackling, more like dried out skin. Should I have removed the rind, but left the fat on top?
The other thing, the meat was lovely and juicy and upto temperature, but several people have talked about putting their joints in foil with some mop sauce. When would you wrap them in foil? Would you ever put foil on the rind but leave the flesh exposed?
Your best bet is probably to do the skin in the oven on a high heat if you want crackling.
Regarding the foil, a.k.a. the "Texas Crutch", it all depends. Not very helpful, I know.
If you measure the internal temperature of the meat during cooking, at some point, the rise in temperature will slow down or stop completely. This is known as "The Stall".
What's happening is that the surface moisture on the meat is evaporating and this requires latent heat so it pulls it from the meat.
If you wrap the meat in foil, there's nowhere for the moisture to evaporate too so the meat keeps cooking.
What is does do though is to soften the bark on the outside of the meat.
Generally, I wrap mine in foil when I add the 2nd lot of coal, usually about 4 hours in.
You've smoked the meat by then and dumping coal in the smoker creates a lot of ash blowing through (unless you've got a fancy exchange type casket)and you don't want that all over the meat.
When everything is cooked, 6-8 hours, I Unwrap the foil snd put the meat directly over the coals to crisp everything up (careful not to burn)then wrap it back in foil/towel and into the cooler to rest for at least an hour. It won't go cold.
Basically, you need to experiment as pork is different to beef and the types of joint make a difference too.
Keep notes on what you did and if it all goes Pete Tong, do it different next time.
That's the fun of BBQ.
Rib cheat?
I have a couple of mates coming over for a bbq tomorrow and was thinking one of the courses should be pork ribs.
As I have no time to cook them properly on the bbq I was thinking of 'cheating a little bit.
So I was thinking of doing this.
Marinade tonight.
Put them in the oven as I leave for work in the morning and cook them for something like 12 hours until I come back from work at 75 degrees or so.
Finish on the bbq for half hour.
Will this work?
I have a couple of mates coming over for a bbq tomorrow and was thinking one of the courses should be pork ribs.
As I have no time to cook them properly on the bbq I was thinking of 'cheating a little bit.
So I was thinking of doing this.
Marinade tonight.
Put them in the oven as I leave for work in the morning and cook them for something like 12 hours until I come back from work at 75 degrees or so.
Finish on the bbq for half hour.
Will this work?
Edited by fredt on Tuesday 16th April 09:29
Wrap the ribs in foil with a bit of apple juice in with them, bung them in a really low oven and leave them for as long as you want.
Take them out, whack them on a hot BBQ for a few mins, apply sauce, back on the heat for another few mins and serve.
They won't have the texture of slow smoked ribs, or the smokey bark, but they'll do if you don't have time to do them "properly".
Take them out, whack them on a hot BBQ for a few mins, apply sauce, back on the heat for another few mins and serve.
They won't have the texture of slow smoked ribs, or the smokey bark, but they'll do if you don't have time to do them "properly".
Output Flange said:
Wrap the ribs in foil with a bit of apple juice in with them, bung them in a really low oven and leave them for as long as you want.
Take them out, whack them on a hot BBQ for a few mins, apply sauce, back on the heat for another few mins and serve.
They won't have the texture of slow smoked ribs, or the smokey bark, but they'll do if you don't have time to do them "properly".
Cheers!Take them out, whack them on a hot BBQ for a few mins, apply sauce, back on the heat for another few mins and serve.
They won't have the texture of slow smoked ribs, or the smokey bark, but they'll do if you don't have time to do them "properly".
So NO marinading over night, and NO spices as it slow cooks in the oven..?
Is 75 degrees c too much for 12 hours? Think my oven goes as low as 50
Definitely put a nice rub on them and leave them in the fridge overnight. Also make sure you take the membrane off the back of the racks too before you put the rub on.
I wouldn't put any extra sauce on before they go in the oven if you're putting juice in, as it'll go watery and run off.
12 hours sounds like a long time. Can you shorten that?
I wouldn't put any extra sauce on before they go in the oven if you're putting juice in, as it'll go watery and run off.
12 hours sounds like a long time. Can you shorten that?
Slight change as the butcher was out of ribs i went for belly (bone in). About 800 grams, lacking american mustard i slapped on dijon and rubbed with a few bits i pulled out of my spice boxes.
Put it in the oven wrapped in tinfoil for 5 hours at 75 degrees. Then when i got home i pulled the skin off, bathed it in bbq sauce and bbq'd it for half hour and it came out very well!
FYI the upminister burger patty from 'east london steak company' is THE best. It is delicious, try it!
Put it in the oven wrapped in tinfoil for 5 hours at 75 degrees. Then when i got home i pulled the skin off, bathed it in bbq sauce and bbq'd it for half hour and it came out very well!
FYI the upminister burger patty from 'east london steak company' is THE best. It is delicious, try it!
First sunny day of the year, so dusted off the Weber after its winter hibernation.
Pork shoulder from Morrisons. Covering of American mustard, and then a layer of Spicentice BBQ rub, but I cracked on with rubbing my meat. Once suitably rubbed, wrapped it up and stuck it in the fridge. And yes, this whole pursuit can get rather childish at times.
Found the grill grate in the garage, still with last year's grease and crusty bits on it. Tried to use the BBQ Pride cleaner I bought (Like the oven one, stick grate and chemical into a bag and it does all the hard work) only to find the bag doesn't take a 57cm diameter grate, so proceeded to use Muc-Off, Flash and a wire brush with a hose in the garden.
Cooking long and slow and added woodchips to the fire to add flavoured smoke to proceedings. Applewood chips added to a bowl of water to soak. Pork out the fridge to get upto room temp.
Next task, lighting the charcoal. Got a chimney starter but completely forgotten how to get it started. Poured veg oil over most of the patio, set fire to all sorts of things out the recycling box and almost ran out of firelighters, but eventually success! Fire!
BBQ set up for indirect heat, You can see on both sides little bowls of tin foil with the soaked wood chips in them.
Kept between 130-170 for the whole cooking time, and vents adjusted to keep it there.
Then the tricky bit, not fiddling with it. There's an expression that "lookin' ain't cookin'", plus adjusting the vents can take 10-20 minutes to really have an effect. Kept an eye on it and then went inside to try and distract myself.
After two hours:
Added some more chips, and started to baste with a mix of 1 part cider vinegar, 2 parts apple juice and a little sugar dissolved into it.
Then every hour or so gave it another quick baste. With four hours gone, I added more hot coals, and chucked some spuds into the BBQ in the cool zone in the middle. More wood chips chucked straight onto the coals because I couldn't be bothered with the foil.
Coming upto six hours, checked the internal temperature of the joint and it was upto 87 degrees.
Two spuds were put on the BBQ in foil, but I chucked one on naked. It picked up a bit of smokey flavour, but none were cooked after two hours! Finished off in the microwave...
Off the BBQ and onto a board.
The skin had turned into baked leather, but covered in flavour. You can see the pink ring of penetration (sniggers) around the meat too.
Tried carving the meat, and it was falling away in chunks. Not quite pulled pork, but so moist and tasty. More sniggers.
Very nice, left overs for sandwiches. Next, beer can chicken I think!
Pork shoulder from Morrisons. Covering of American mustard, and then a layer of Spicentice BBQ rub, but I cracked on with rubbing my meat. Once suitably rubbed, wrapped it up and stuck it in the fridge. And yes, this whole pursuit can get rather childish at times.
Found the grill grate in the garage, still with last year's grease and crusty bits on it. Tried to use the BBQ Pride cleaner I bought (Like the oven one, stick grate and chemical into a bag and it does all the hard work) only to find the bag doesn't take a 57cm diameter grate, so proceeded to use Muc-Off, Flash and a wire brush with a hose in the garden.
Cooking long and slow and added woodchips to the fire to add flavoured smoke to proceedings. Applewood chips added to a bowl of water to soak. Pork out the fridge to get upto room temp.
Next task, lighting the charcoal. Got a chimney starter but completely forgotten how to get it started. Poured veg oil over most of the patio, set fire to all sorts of things out the recycling box and almost ran out of firelighters, but eventually success! Fire!
BBQ set up for indirect heat, You can see on both sides little bowls of tin foil with the soaked wood chips in them.
Kept between 130-170 for the whole cooking time, and vents adjusted to keep it there.
Then the tricky bit, not fiddling with it. There's an expression that "lookin' ain't cookin'", plus adjusting the vents can take 10-20 minutes to really have an effect. Kept an eye on it and then went inside to try and distract myself.
After two hours:
Added some more chips, and started to baste with a mix of 1 part cider vinegar, 2 parts apple juice and a little sugar dissolved into it.
Then every hour or so gave it another quick baste. With four hours gone, I added more hot coals, and chucked some spuds into the BBQ in the cool zone in the middle. More wood chips chucked straight onto the coals because I couldn't be bothered with the foil.
Coming upto six hours, checked the internal temperature of the joint and it was upto 87 degrees.
Two spuds were put on the BBQ in foil, but I chucked one on naked. It picked up a bit of smokey flavour, but none were cooked after two hours! Finished off in the microwave...
Off the BBQ and onto a board.
The skin had turned into baked leather, but covered in flavour. You can see the pink ring of penetration (sniggers) around the meat too.
Tried carving the meat, and it was falling away in chunks. Not quite pulled pork, but so moist and tasty. More sniggers.
Very nice, left overs for sandwiches. Next, beer can chicken I think!
Rick101 said:
Can anybody help with cooking time for pulled pork?
2lb Shoulder of pork
Boneless
Charcoal weber at 250F
I'm guessing 5hrs on and then 30 min rest?
Thanks
I was under the impression its about an hour to hour and half a pound.2lb Shoulder of pork
Boneless
Charcoal weber at 250F
I'm guessing 5hrs on and then 30 min rest?
Thanks
Edited by Rick101 on Saturday 20th April 13:50
I have just under 7 lbs boneless pork shoulder on my webber atm, been on since 9am, not expecting it to be anywhere near ready till about 5-6pm
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