The bbq photo & recipe thread

[scottri]

pattieG said:

Doing a test run at keeping the weber at 225f today. I'm currently sitting at 210f and my test run has turned into some dry rub chicken legs as that's all I had in the fridge. How long will they take?

Couple of hours.... I'd try and up the temp of your BBQ a bit to help crisp the skin up.

[pattieG]

scottri said:

Couple of hours.... I'd try and up the temp of your BBQ a bit to help crisp the skin up.

I kept it at around 225f for an hour and a half and then upped it to around 300f in the last half hour. Chicken came out nice and moist with crispy skin and a subtle smoky flavour. I managed to keep an average temperature of 225f for about 4 hours yesterday.

[thebraketester]

It's quite easy to manage the webers temp with the vents. Decent long burning fuel is a must though. I did those ribs over 6 hours and managed to keep it between 200-250.

[anonymous-user]

Hi chaps, I'm still a relative BBQ novice, I'm planing to do a butterflied half leg of lamb on the Weber today.

It's been marinating overnight in the fridge in garlic, rosemary, thyme, olive oil & lemon juice.

It's relatively small, should I use direct or indirect heat and for how long? It's about 650g in weight.

[giblet]

I would sear it on direct heat before moving it across to the other side for indirect cooking. Do you have a thermometer to check the internal temperature of the meat?

[anonymous-user]

giblet said:

I would sear it on direct heat before moving it across to the other side for indirect cooking. Do you have a thermometer to check the internal temperature of the meat?

This is what I had in mind.

Yes I do

[pmanson]

I lost my pro q smoker to a fire a couple of years ago following many years of hard service.

Didn't bother with a bbq last summer as weRe building the garden so I'm now ready to replace it and looking at weber smokey mountains. Any recommendations of sizes? I'm thinking either the 47 or 57?

[Trustmeimadoctor]

Dann can't upload pic

[Tickle]

Smoked short rib in 'meathead' rub, tennessee sauce and duck fat twice baked Jersey Royals.

[Trustmeimadoctor]

Lunch was very tasty

[tuffer]

Roast Lamb Summer style.

[Tony Angelino]

Tickle said:

Smoked short rib in 'meathead' rub, tennessee sauce and duck fat twice baked Jersey Royals.

Meatheads sight rules. Memphis dust my tub of choice. Anybody else getting the book when it comes out?

[Tickle]

Tony Angelino said:

Meatheads sight rules. Memphis dust my tub of choice. Anybody else getting the book when it comes out?

It is fantastic. Wasn't aware of the book... but now I will be buying. Cheers.

[anonymous-user]

Well my butterflied lamb turned out pretty well Will be doing that again, had it as a roasty with all the trimmings

[Tony Angelino]

What is everybody's charcoal of choice at the moment please? Just finished a big sack of Supagrill Premium Grade Wonder Briquettes Restaurant charcoal and haven't been over impressed with them. They don't seem to last as long as you would expect, and once they have been in the chimney starter for enough time to get a nice coating of white over them they tend to break up when i drop them into the Weber. The Weber Long Lasting briquettes seem to be a bit too long lasting for what I want, and are a touch pricey, I'm not really into long smokes - the longest I tend to need heat is 120-150 mins for a rotisserie chicken followed by a spell of direct cooking burgers/kebabs etc. I also find them a bit tricky to get going.

Any recommendations please? Have I potentially got a bad batch of Supagrill?

Also, how do you stop the charcoal ash from swirling up when you lift the lid off the BBQ? Having an issue with it sticking to the BBQ sauce towards end of indirect cooking......

Thanks.

[Pferdestarke]

Aussie heat beads for me. Long, hot burns. Not hugely expensive and easy to obtain.

[hondafanatic]

Tony Angelino said:

What is everybody's charcoal of choice at the moment please? Just finished a big sack of Supagrill Premium Grade Wonder Briquettes Restaurant charcoal and haven't been over impressed with them. They don't seem to last as long as you would expect, and once they have been in the chimney starter for enough time to get a nice coating of white over them they tend to break up when i drop them into the Weber. The Weber Long Lasting briquettes seem to be a bit too long lasting for what I want, and are a touch pricey, I'm not really into long smokes - the longest I tend to need heat is 120-150 mins for a rotisserie chicken followed by a spell of direct cooking burgers/kebabs etc. I also find them a bit tricky to get going.

Any recommendations please? Have I potentially got a bad batch of Supagrill?

Also, how do you stop the charcoal ash from swirling up when you lift the lid off the BBQ? Having an issue with it sticking to the BBQ sauce towards end of indirect cooking......

Thanks.

Can't really help with the charcoal question as I'm interested in any suggestions...

With regards to the ash swirling up, open both vents and lift the lid a few centimeters, pause, the lift fully off. It works for me.

[Output Flange]

I'm using the new Weber briquettes (the ones in a Zip-lock bag). Seem an improvement on the old ones in terms of getting them going and how long they last.

[Chicken Chaser]

I've just invested in my second Weber after a 57cm Premium one touch last year, I've bought a Go Anywhere for taking away and for when I don't need all the cooking space of the one touch.

I'm now looking to expand my usual repertoire so this thread looks very useful to get some inspiration and to make me hungry!

Just a quick question for those longer cooks, at present I fill a chimney full of briquettes and then use that emptied into the side basket. Should I be starting with less lit coals and throwing a few unlit on top to maintain the heat? Good BBQ seems to be a bit of an art form rather than just piling burgers onto direct heat!

Edited by Chicken Chaser on Friday 13th May 18:13

[Tony Angelino]

Chicken Chaser said:

I've just invested in my second Weber after a 57cm Premium one touch last year, I've bought a Go Anywhere for taking away and for when I don't need all the cooking space of the one touch.

I'm now looking to expand my usual repertoire so this thread looks very useful to get some inspiration and to make me hungry!

Just a quick question for those longer cooks, at present I fill a chimney full of briquettes and then use that emptied into the side basket. Should I be starting with less lit coals and throwing a few unlit on top to maintain the heat? Good BBQ seems to be a bit of an art form rather than just piling burgers onto direct heat!

Edited by Chicken Chaser on Friday 13th May 18:13

I'vr got one of the mini webers for camping and it's great. Ideal size for just a few burgers and hotdogs etc. I would also get the mini chimney starter thats made for the right amount of charcoal out.