Ideas for BBQ - (one for Papoo)
Discussion
Bosshog,
If you're cooking indirectly, there is no need to turn the meat. Inirect is similar to cooking in the oven.
If you're cooking on a Weber Kettle, with the meat on one side and the coals pushed over to the other side (so as to get as indirect as possible), you will find that the meat closer to the coals cooks a little faster than the meat furthest away. So, on a long cook, you may wish to rotate the meat periodically to even it out. Have a look on YouTube for indirect cooking on a Weber.
A good tip, when cooking like this, is to have the coals off to one side, the meat over the other, and below the meat, have a foil pan of water. This provides a heat-sink does wonders in regulating the heat.
When you're talking about getting brown; with smoking, the meat is going to get evenly blackened, to the point that when it is ready, it looks like a big black chunk of coal. That's just the smoke, you haven't burnt it.
Let me know what type of cook you're doing and I'll be sure to point you in the right direction.
Papoo
If you're cooking indirectly, there is no need to turn the meat. Inirect is similar to cooking in the oven.
If you're cooking on a Weber Kettle, with the meat on one side and the coals pushed over to the other side (so as to get as indirect as possible), you will find that the meat closer to the coals cooks a little faster than the meat furthest away. So, on a long cook, you may wish to rotate the meat periodically to even it out. Have a look on YouTube for indirect cooking on a Weber.
A good tip, when cooking like this, is to have the coals off to one side, the meat over the other, and below the meat, have a foil pan of water. This provides a heat-sink does wonders in regulating the heat.
When you're talking about getting brown; with smoking, the meat is going to get evenly blackened, to the point that when it is ready, it looks like a big black chunk of coal. That's just the smoke, you haven't burnt it.
Let me know what type of cook you're doing and I'll be sure to point you in the right direction.
Papoo
Papoo - Got 8 people round on Friday evening for dinner. Am thinking of the Baby Backs - Do you think 4 racks is enough ? I'd be doing 2 and 2 (top/bottom grate) - is it worth rotating them midway to ensure more even cooking ?
Was thinking of 6 hours of cooking time on the WSM, or would you suggest the 3 hours smoke, then the foil wrap/Cooler for 2, then back on for the last hour to be basted with BBQ Sauce ?
Have seen the vid online about removing the membrane and also the directions for the vents so I've got that covered just not sure about the best method...
What wood goes best with ribs ?
Cheers - any suggestions greatly received.
Was thinking of 6 hours of cooking time on the WSM, or would you suggest the 3 hours smoke, then the foil wrap/Cooler for 2, then back on for the last hour to be basted with BBQ Sauce ?
Have seen the vid online about removing the membrane and also the directions for the vents so I've got that covered just not sure about the best method...
What wood goes best with ribs ?
Cheers - any suggestions greatly received.
Papoo said:
I've been toying with the idea of a portable bbq. If I need to cook a decent amount, then it isn't too much of a chore to lug my primo around, but, for pre-NFL tailgating, steak searing fun, I'm leaning towards getting two of these; the Big Green Egg Mini:
I could get the next size up, the small, but I'm a huge fan of these minis. They heat up to volcanic levels incredibly fast, and you can get a good few hours out of a load of coals.. I'll keep you posted..
Papoo I forget which car you drive and checking your profile you don't list your car(s). What do you use to lug your kit around? I asume you have a pick up of some sort.I could get the next size up, the small, but I'm a huge fan of these minis. They heat up to volcanic levels incredibly fast, and you can get a good few hours out of a load of coals.. I'll keep you posted..
Cotty said:
Papoo said:
I've been toying with the idea of a portable bbq. If I need to cook a decent amount, then it isn't too much of a chore to lug my primo around, but, for pre-NFL tailgating, steak searing fun, I'm leaning towards getting two of these; the Big Green Egg Mini:
I could get the next size up, the small, but I'm a huge fan of these minis. They heat up to volcanic levels incredibly fast, and you can get a good few hours out of a load of coals.. I'll keep you posted..
Papoo I forget which car you drive and checking your profile you don't list your car(s). What do you use to lug your kit around? I asume you have a pick up of some sort.I could get the next size up, the small, but I'm a huge fan of these minis. They heat up to volcanic levels incredibly fast, and you can get a good few hours out of a load of coals.. I'll keep you posted..
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Worth a jaunt while in Wales?
Edited by Mobile Chicane on Tuesday 6th April 22:45
Mobile Chicane said:
How much is a mini one? I can't find prices.
About USD 250 http://www.grillbrothers.com/products.php?product=...So about GBP 160 before shipping. Oh its England so add 1000%
Juice, I'll be over after breakfast! Yes, sounds like you're on the right track. With babybacks, I usually aim for about half a rack a head, unless it's the fat buggers. The WSM is a pretty even cooking unit, I wouldn't be too worried about temp differences between shelves, to be honest. I'd be more concerned if it were briskets which are a bit more easy to cock up, and take 15+ hours.
I'd certainly advocate foiling in the middle. The 3-2-1 is for spare ribs, which are a good chunk bigger. 2-2-1 is for babybacks. Here's my plan;
Refridgerate the ribs after applying the rub (be liberal with rub, it's great for taking on smoke)
Put the cold ribs on at 275'f. The cold ribs will bring the pit temp down when you put them on. You'll want somewhere from 225-250'f. Not a problem if you're a bit high or low, just gradually 'trend' the temp in the right direction.
Lots of smoke for 2 hours. Hickory is the rib king, in my opinion. Cherry is great, also.
After 1 hour, spritz the ribs with a spray bottle (let me know if you want to know how to make a spritz).
After two hours, double wrap them individually in heavy duty foil. Make nicely sealed 'pouches'. In each one, put a few tablespoons spritz and excess rub - not much, just enough to create some good steam. Chuck them back on the smoker.
Let them braise for two hours.
After that, remove them from foil. They'll be very tender at this point. Put them back on the smoker, sprinkle with more rub and give them some more smoke for 1 hour.
With 30 minutes to go, baste your favourite BBQ sauce on them. Do the same at 15 to go, and again when you serve them.
It's a foolproof method, as babybacks are nice and forgiving. Bank on 5 hours as ample for BB's. If you get them done early, chop each rack in half, wrap in foil and stick them in a cooler.
MC, I couldn't tell you how much BGE's are in the UK. Probably 5-600 quid for a decent size one. The mini ones are pretty much the size of a decent steak, but heat up like volcanoes and use little fuel. They are truly brilliant, though. And the tiny ones are novel, so I'm sold. There is also a small, medium, large and XL. XL is huge. Large is about the size of a normal Weber kettle; 18" grate.
Cotty, you may laugh, but I've got all of my stuff (trolley, Primo Oval and a couple of WSM smokers in the back of my 3 door Golf with the back seats down! I have use of my FiL's pickup, but to be honest, these ceramic units don't travel well, and need to be on something soft to soak up any bumps. So it gets tied down on the front seat. A used Discovery would be ideal for me, I must say. Probably custom paint it so it looked like a smoker or better still, a pig!
ETA: MC, if I'm not mistaken, you use a Weber Smokey Joe. The BGE Medium is about the same size. Perhaps a tad bigger, I'd have to google. Certainly worth paying the extra for a medium or large, just for versatility. They're so easy to use, so its a shame not to use it all the time, so long as you can fit your food in it. I've got a chicken roasting on my Primo Jr as we speak. The dog is not happy.
I'd certainly advocate foiling in the middle. The 3-2-1 is for spare ribs, which are a good chunk bigger. 2-2-1 is for babybacks. Here's my plan;
Refridgerate the ribs after applying the rub (be liberal with rub, it's great for taking on smoke)
Put the cold ribs on at 275'f. The cold ribs will bring the pit temp down when you put them on. You'll want somewhere from 225-250'f. Not a problem if you're a bit high or low, just gradually 'trend' the temp in the right direction.
Lots of smoke for 2 hours. Hickory is the rib king, in my opinion. Cherry is great, also.
After 1 hour, spritz the ribs with a spray bottle (let me know if you want to know how to make a spritz).
After two hours, double wrap them individually in heavy duty foil. Make nicely sealed 'pouches'. In each one, put a few tablespoons spritz and excess rub - not much, just enough to create some good steam. Chuck them back on the smoker.
Let them braise for two hours.
After that, remove them from foil. They'll be very tender at this point. Put them back on the smoker, sprinkle with more rub and give them some more smoke for 1 hour.
With 30 minutes to go, baste your favourite BBQ sauce on them. Do the same at 15 to go, and again when you serve them.
It's a foolproof method, as babybacks are nice and forgiving. Bank on 5 hours as ample for BB's. If you get them done early, chop each rack in half, wrap in foil and stick them in a cooler.
MC, I couldn't tell you how much BGE's are in the UK. Probably 5-600 quid for a decent size one. The mini ones are pretty much the size of a decent steak, but heat up like volcanoes and use little fuel. They are truly brilliant, though. And the tiny ones are novel, so I'm sold. There is also a small, medium, large and XL. XL is huge. Large is about the size of a normal Weber kettle; 18" grate.
Cotty, you may laugh, but I've got all of my stuff (trolley, Primo Oval and a couple of WSM smokers in the back of my 3 door Golf with the back seats down! I have use of my FiL's pickup, but to be honest, these ceramic units don't travel well, and need to be on something soft to soak up any bumps. So it gets tied down on the front seat. A used Discovery would be ideal for me, I must say. Probably custom paint it so it looked like a smoker or better still, a pig!
ETA: MC, if I'm not mistaken, you use a Weber Smokey Joe. The BGE Medium is about the same size. Perhaps a tad bigger, I'd have to google. Certainly worth paying the extra for a medium or large, just for versatility. They're so easy to use, so its a shame not to use it all the time, so long as you can fit your food in it. I've got a chicken roasting on my Primo Jr as we speak. The dog is not happy.
Edited by Papoo on Tuesday 6th April 23:32
Cheers Buddy that's spot on what I wanted to know...
For the spritz - I hear apple juice, Worcestershire and cider vinegar is the way to go ? Apple for the slight sugar, vinegar for tenderizing and Worcester cos it tastes good..
Going to try your blend for the Rub and going with sides of some chili cornbread stuffed peppers, Corn and a nice recipe I saw for ginger peanut slaw - If they're not happy with that then...tough
For the spritz - I hear apple juice, Worcestershire and cider vinegar is the way to go ? Apple for the slight sugar, vinegar for tenderizing and Worcester cos it tastes good..
Going to try your blend for the Rub and going with sides of some chili cornbread stuffed peppers, Corn and a nice recipe I saw for ginger peanut slaw - If they're not happy with that then...tough
Edited by juice on Wednesday 7th April 01:31
Yep, you're all there. For the spritz, just use about a can's worth of juice. Pineapple works well, too. I use about 2 tbsps of apple cider vinegar, not too much. Probably the same amount of worcester sauce, and a tsp of extra rub for kicks.
Be really libreral with the rub, too. After I smother mustard on them, I sprinkle until you can't see the meat! Forms a great crust and takes on lots of smoke..
Sides sound like a treat. I always go for a coleslaw, and those peppers will be great. Another goodie is jalapenos; cut the end off, stuff with cream cheese, and wrap it in streaky bacon. Smoke it for an hour (when your ribs are in the final stage).
Let us know how you get on1
Be really libreral with the rub, too. After I smother mustard on them, I sprinkle until you can't see the meat! Forms a great crust and takes on lots of smoke..
Sides sound like a treat. I always go for a coleslaw, and those peppers will be great. Another goodie is jalapenos; cut the end off, stuff with cream cheese, and wrap it in streaky bacon. Smoke it for an hour (when your ribs are in the final stage).
Let us know how you get on1
Yep, you're all there. For the spritz, just use about a can's worth of juice. Pineapple works well, too. I use about 2 tbsps of apple cider vinegar, not too much. Probably the same amount of worcester sauce, and a tsp of extra rub for kicks.
Be really libreral with the rub, too. After I smother mustard on them, I sprinkle until you can't see the meat! Forms a great crust and takes on lots of smoke..
Sides sound like a treat. I always go for a coleslaw, and those peppers will be great. Another goodie is jalapenos; cut the end off, stuff with cream cheese, and wrap it in streaky bacon. Smoke it for an hour (when your ribs are in the final stage).
Let us know how you get on1
Be really libreral with the rub, too. After I smother mustard on them, I sprinkle until you can't see the meat! Forms a great crust and takes on lots of smoke..
Sides sound like a treat. I always go for a coleslaw, and those peppers will be great. Another goodie is jalapenos; cut the end off, stuff with cream cheese, and wrap it in streaky bacon. Smoke it for an hour (when your ribs are in the final stage).
Let us know how you get on1
Papoo said:
Bosshog,
If you're cooking indirectly, there is no need to turn the meat. Inirect is similar to cooking in the oven.
If you're cooking on a Weber Kettle, with the meat on one side and the coals pushed over to the other side (so as to get as indirect as possible), you will find that the meat closer to the coals cooks a little faster than the meat furthest away. So, on a long cook, you may wish to rotate the meat periodically to even it out. Have a look on YouTube for indirect cooking on a Weber.
A good tip, when cooking like this, is to have the coals off to one side, the meat over the other, and below the meat, have a foil pan of water. This provides a heat-sink does wonders in regulating the heat.
When you're talking about getting brown; with smoking, the meat is going to get evenly blackened, to the point that when it is ready, it looks like a big black chunk of coal. That's just the smoke, you haven't burnt it.
Let me know what type of cook you're doing and I'll be sure to point you in the right direction.
Papoo
Thanks for that info, absolutely brilliant. I'm going to have a trial run this weekend before the May Bank holiday BBQ. I will be using your recommendation for the brisket, it would be foolish not too as I've been drooling for the last few weeks over the recipe.If you're cooking indirectly, there is no need to turn the meat. Inirect is similar to cooking in the oven.
If you're cooking on a Weber Kettle, with the meat on one side and the coals pushed over to the other side (so as to get as indirect as possible), you will find that the meat closer to the coals cooks a little faster than the meat furthest away. So, on a long cook, you may wish to rotate the meat periodically to even it out. Have a look on YouTube for indirect cooking on a Weber.
A good tip, when cooking like this, is to have the coals off to one side, the meat over the other, and below the meat, have a foil pan of water. This provides a heat-sink does wonders in regulating the heat.
When you're talking about getting brown; with smoking, the meat is going to get evenly blackened, to the point that when it is ready, it looks like a big black chunk of coal. That's just the smoke, you haven't burnt it.
Let me know what type of cook you're doing and I'll be sure to point you in the right direction.
Papoo
As I'm using a 3 burner gas BBQ (I can hear the booing now). Would a sensible course of action be to:
1)Light one or two of the burners and acheive the desired temperature.
2)Plant smoke pot with hickory chips over the operating burner and wait for it to start smoking.
3)Place Brisket at the opposite end of the BBQ on a meat rack to ensure an even smoke flow over the meat
4)Close lid and cook as suggested.
Another question, (sorry).
I have a rotisserie which I used last year to cook pork belly. The pork belly was rolled and impaled before being put over the BBQ, could the same idea be used for pork shoulder?
Inspired by this thread - I had a new Weber on the go semingly all weekend experimenting.
I mainly practicing on babyback ribs, with better and better results, so thanks for all and papoo in partiuclar for the instructions. I think I am now proficient to move onto bigger stuff like pork and brisket and bigger pork/beef ribs.
The only problem is this process takes sooo long and the wafting of amazing food around teh garden is too much to bear!
And as I found on Friday night, you can't pop home from work, put a BBQ together and expect delicious fall-off-the bone ribs for supper any time before midnight!
Two questions from me so far:
a) I found the burning of lump charcoal a bit inconsistent - at one point the temp was dropping under 130-140c, not all teh coal was fully lit, and I had the vents wide open bit by bit to no change then whoosh, shot up to 230C as the coals eventually caught, nearly cremating a poor rack of ribs (they were rescued and delicious by the foil/braise/cool box treatment tho!)
What's the best way of regulating charcoal and calming it down after a big heat rush? Can I squirt water on the coals? or does that just ruin it?
b) what's the best place to buy ribs and barbecue meat in the uk - and lots of it? Seeing as these are cheaper cuts of meat would a normal butcher do good deals on them? I find supermarkets aren't so good on these "speciality" cuts...
I mainly practicing on babyback ribs, with better and better results, so thanks for all and papoo in partiuclar for the instructions. I think I am now proficient to move onto bigger stuff like pork and brisket and bigger pork/beef ribs.
The only problem is this process takes sooo long and the wafting of amazing food around teh garden is too much to bear!
And as I found on Friday night, you can't pop home from work, put a BBQ together and expect delicious fall-off-the bone ribs for supper any time before midnight!
Two questions from me so far:
a) I found the burning of lump charcoal a bit inconsistent - at one point the temp was dropping under 130-140c, not all teh coal was fully lit, and I had the vents wide open bit by bit to no change then whoosh, shot up to 230C as the coals eventually caught, nearly cremating a poor rack of ribs (they were rescued and delicious by the foil/braise/cool box treatment tho!)
What's the best way of regulating charcoal and calming it down after a big heat rush? Can I squirt water on the coals? or does that just ruin it?
b) what's the best place to buy ribs and barbecue meat in the uk - and lots of it? Seeing as these are cheaper cuts of meat would a normal butcher do good deals on them? I find supermarkets aren't so good on these "speciality" cuts...
prand said:
Inspired by this thread - I had a new Weber on the go semingly all weekend experimenting.
I mainly practicing on babyback ribs, with better and better results, so thanks for all and papoo in partiuclar for the instructions. I think I am now proficient to move onto bigger stuff like pork and brisket and bigger pork/beef ribs.
The only problem is this process takes sooo long and the wafting of amazing food around teh garden is too much to bear!
And as I found on Friday night, you can't pop home from work, put a BBQ together and expect delicious fall-off-the bone ribs for supper any time before midnight!
Two questions from me so far:
a) I found the burning of lump charcoal a bit inconsistent - at one point the temp was dropping under 130-140c, not all teh coal was fully lit, and I had the vents wide open bit by bit to no change then whoosh, shot up to 230C as the coals eventually caught, nearly cremating a poor rack of ribs (they were rescued and delicious by the foil/braise/cool box treatment tho!)
What's the best way of regulating charcoal and calming it down after a big heat rush? Can I squirt water on the coals? or does that just ruin it?
b) what's the best place to buy ribs and barbecue meat in the uk - and lots of it? Seeing as these are cheaper cuts of meat would a normal butcher do good deals on them? I find supermarkets aren't so good on these "speciality" cuts...
You're temps sound too high unless you mean F rather than C? Sounds like you need to have the coals white more at the start and then use the water in the pan to moderate it. I find 2 kettles worth ok. After that has evaporated then I do the vent juggling, down to say 1/4 open.I mainly practicing on babyback ribs, with better and better results, so thanks for all and papoo in partiuclar for the instructions. I think I am now proficient to move onto bigger stuff like pork and brisket and bigger pork/beef ribs.
The only problem is this process takes sooo long and the wafting of amazing food around teh garden is too much to bear!
And as I found on Friday night, you can't pop home from work, put a BBQ together and expect delicious fall-off-the bone ribs for supper any time before midnight!
Two questions from me so far:
a) I found the burning of lump charcoal a bit inconsistent - at one point the temp was dropping under 130-140c, not all teh coal was fully lit, and I had the vents wide open bit by bit to no change then whoosh, shot up to 230C as the coals eventually caught, nearly cremating a poor rack of ribs (they were rescued and delicious by the foil/braise/cool box treatment tho!)
What's the best way of regulating charcoal and calming it down after a big heat rush? Can I squirt water on the coals? or does that just ruin it?
b) what's the best place to buy ribs and barbecue meat in the uk - and lots of it? Seeing as these are cheaper cuts of meat would a normal butcher do good deals on them? I find supermarkets aren't so good on these "speciality" cuts...
Andy
Well over the last few weeks, now I realise that lower temps are key. I have been practicing and experimenting, and I reckon I'm getting there with the Weber Kettle. Ribs are a dream, slow roasting joints of meat, even when experimenting are really successful and my friends & family can't get enough of them!
I've been following the rub/spritz/wrap/baste procedure introduced to me on this site, and ending up having some great meals. There are also some great videos on Youtube with some rather scary bearded types cooking up pork butts, but they are a mouthwatering inspiriation!
I'm also making good friends with the local butcher. Being pretty traditional (he thinks bbq equals burgers, chicken drumsticks, chops and pre-flavoured chopped ribs), he was somewhat bemused by the things I have been going in and asking for, however he is interested in what I am doing, and he recommends me some good joints that are good for smoking (ha ha, not in that sense!) and slow roasting, and has sold me some good value odd bits of shin and and meaty rib ends, which I have managed to successfuly turn into meals.
The main problem I have is I want to cook more slow stuff but I only have time at the weekend, as after work just is not an option!
Sadly I have no pics yet as we keep eating all the stuff before I can get any photos done, so I am hoping to do so this weekend as I'm expecting some friends over.
Tescos had a deal on this week for both lamb and pork shoulder this week, so I think I'll do the pork USA style, and the lamb, slow roasted in a bit more mediterraneran style with a rosemary, thyme, garlic, salt & pepper rub and perhaps with a redcurrant jelly baste.
I'll be back after the weekend to let you know how it goes!
I've been following the rub/spritz/wrap/baste procedure introduced to me on this site, and ending up having some great meals. There are also some great videos on Youtube with some rather scary bearded types cooking up pork butts, but they are a mouthwatering inspiriation!
I'm also making good friends with the local butcher. Being pretty traditional (he thinks bbq equals burgers, chicken drumsticks, chops and pre-flavoured chopped ribs), he was somewhat bemused by the things I have been going in and asking for, however he is interested in what I am doing, and he recommends me some good joints that are good for smoking (ha ha, not in that sense!) and slow roasting, and has sold me some good value odd bits of shin and and meaty rib ends, which I have managed to successfuly turn into meals.
The main problem I have is I want to cook more slow stuff but I only have time at the weekend, as after work just is not an option!
Sadly I have no pics yet as we keep eating all the stuff before I can get any photos done, so I am hoping to do so this weekend as I'm expecting some friends over.
Tescos had a deal on this week for both lamb and pork shoulder this week, so I think I'll do the pork USA style, and the lamb, slow roasted in a bit more mediterraneran style with a rosemary, thyme, garlic, salt & pepper rub and perhaps with a redcurrant jelly baste.
I'll be back after the weekend to let you know how it goes!
Ciaran said:
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