First barbecue of the year
Discussion
zakelwe said:
Hope Pferd doesn't mind me putting my pictures on here.
Andy
Andy, what's mine is yours, within reason!Andy
Anyway, I've some to add myself, of the new smoker. I copied you for the first trial and did a chicken. After a relatively easy session of putting the new ProQ unit together, I lit the coals and filled up the water bowl.
My chicken was seasoned with salt and pepper only, no oil to speak of, as I wanted the smoke to permeate as much as possible. On it went at 230f with some hickory. I used some Sainsbury's charcoal to begin with and spent the next 5 hours pissing about with various types. I was trying to maintain a temp of around 225f and seemed to do ok considering it was my first run.
It was all worth it at the end. The chicken was ridiculously tender and had a prominent, yet light smoked flavour. Simply delicious.
Here's the pics:
Let's just say i am so pleased that I bought it and tomorrow shall see a 10 hour pork butt (shoulder) and another chicken as we are cooking for some friends.
Mobile Chicane said:
That looks great.
I'm inspired to try the indirect cooking method on my little tiddler of a BBQ. I have foil trays and hickory chips, now to improvise some method of keeping the coals to the side.
Hmmm. Have chicken wire...
I'm inspired to try the indirect cooking method on my little tiddler of a BBQ. I have foil trays and hickory chips, now to improvise some method of keeping the coals to the side.
Hmmm. Have chicken wire...
I made the above using bits lying around and 20 minutes in the garage meathod for the Smokey Joe - not everyone has a rear motorcycle sprocket lying around! When I get around to making a proper setup, I'll make x2.
First gentle BBQ run-out tonight. Lamb chops in a home-made mint and wholegrain mustard marinade. And sausages browned on the bars of ther grill before being braised in an old roasting tin, in tomato, stock, red wine and torn-up herbs from the garden.
All nice stuffed into pitta with salad from the raised beds. And enough beer to make typing difficult.
All nice stuffed into pitta with salad from the raised beds. And enough beer to make typing difficult.
First silly sized bbq on our trusty whirlyQ tonight (it's a home made one, from a washing machine and trumps my webber for awesomeness).
Pretty much 11 hours of continous cooking which roughly comprized of beef burgers, venison burgers, pork burgers, chickory sausages, chilli sausages, pork and beef sausages, bratwursts, good old fashioned bangers, jumbo hot dogs, more chicken and different rubs & marinades than the average family gets through in a decade, sweet potato, corn cobs, and a load of other stuff I can't remember, thanks to the cocktails and beer.
As our BBQ's always do, it ended in a rediculously hot fire for a couple of hours on an already mild evening, some more booze, great music, a spot of stargazing and a nap on the lawn
All in all I'd say it was a success
Pretty much 11 hours of continous cooking which roughly comprized of beef burgers, venison burgers, pork burgers, chickory sausages, chilli sausages, pork and beef sausages, bratwursts, good old fashioned bangers, jumbo hot dogs, more chicken and different rubs & marinades than the average family gets through in a decade, sweet potato, corn cobs, and a load of other stuff I can't remember, thanks to the cocktails and beer.
As our BBQ's always do, it ended in a rediculously hot fire for a couple of hours on an already mild evening, some more booze, great music, a spot of stargazing and a nap on the lawn
All in all I'd say it was a success
Have 12 lbs of ribs on the smoker at the moment 
Couldn't get Baby Backs so had to get Spare ribs...They've been on for 4 hours so far, 2 more hours to go...
This is them just after being slathered with mustard and my rub, ready to go on...
Promise to get final pictures this time !
Couldn't get Baby Backs so had to get Spare ribs...They've been on for 4 hours so far, 2 more hours to go...
This is them just after being slathered with mustard and my rub, ready to go on...
Promise to get final pictures this time !
Edited by juice on Sunday 23 May 19:20
Job done, really enjoyed these ribs, much more meaty than baby-backs and to be honest a much more flavourful rib too..
More "pork" flavoured than the baby backs which I thought were very tender, but a bit bland...
The bark was much better this time too
Here's the 2 racks from the top rack of the smoker..
Eating these you get a bit of resistance from the bark then move into this glorious, succulent meat...
Can just about see the smoke ring here..
More "pork" flavoured than the baby backs which I thought were very tender, but a bit bland...
The bark was much better this time too
Here's the 2 racks from the top rack of the smoker..
Eating these you get a bit of resistance from the bark then move into this glorious, succulent meat...
Can just about see the smoke ring here..
Edited by juice on Monday 24th May 03:04
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