Ideas for BBQ - (one for Papoo)

[tamore]

just watched a couple and am now drooling like pavlov's dogs!

[RichB]

prand said:

Gosh - now I read the instructions properly, Papoo recommends 225F (107C) for cooking and smoking, .

So that's just a tad over boiling point right?

[Ciaran]

tamore said:

just watched a couple and am now drooling like pavlov's dogs!

Tell me about it, don't watch on an empty stomach!

I'm going to attempt the ribs this weekend as my friends are round.

They even have the same BBQ as me

[sonic_2k_uk]

Jesus guys, got the stomach rumbling here!

I'm going to have to give some of this stuff a go. Interesting to read the temperatures you're using.

My weber is usually sat ~150-180 with briquettes which i'm now thinking is to high.

[5678]

This has inspired me to progress from my limited bbq range of the basic sausages/burgers (homemade at least!)/Chicken.

I'm going to go out and get some drip trays and proper thermometers first thing Saturday morning then stop at the farm on the way home to get some ribs. The brisket sounds amazing but I don't have the whole day spare to commit to it. Beer Can Chicken also sounds a good one to progress with.

[prand]

Be prepared to wait for the food tho, you need to be down the farm shop early on Saturday to make sure you eat at a decent time! Even smoking/slow roasting babybacks can take 5 hours, and you will have a hungry friends and family waiting (hence why I have few photos of my recent efforts)

[5678]

prand said:

Be prepared to wait for the food tho, you need to be down the farm shop early on Saturday to make sure you eat at a decent time! Even smoking/slow roasting babybacks can take 5 hours, and you will have a hungry friends and family waiting (hence why I have few photos of my recent efforts)

Planning on getting the bbq lit by 10am, with food on 11am at the latest. Need to pick the wife up at 4pm so hoping to have some dinner around 5.30!

[zakelwe]

I'm doing ribs and pork belly Friday and then chickens on Saturday. Has anyone tried turkey legs? They are cheap but normally a bit stringy, I wonder if slow cooking will help.

4 hours for ribs and chicken normally, 11 hours for pork shoulder, a big piece of 11lb or so.

Andy

[SVX]

zakelwe said:

I'm doing ribs and pork belly Friday and then chickens on Saturday. Has anyone tried turkey legs? They are cheap but normally a bit stringy, I wonder if slow cooking will help.

4 hours for ribs and chicken normally, 11 hours for pork shoulder, a big piece of 11lb or so.

Andy

Turkey drumsticks work very well with jerk marinade, it's long process though, at least overnight in the marinade, and 3-4 hours Heston-style in a warm oven, followed by a decent blast over hot BBQ coals.