The bbq photo & recipe thread
Discussion
I enjoyed 3 BBQs over the weekend 
The highlight for me was these lamb-chunks the butcher suggested over the normal chops i get. They had a lovely thick layer of fat which caramelised beautifully over the coals when cooked fat-side down, leaving the very tasty and tender meat on top.
I generally smoke pork shoulders for ~20 hours, but we're talking more like 15-20lb on the bone.
The highlight for me was these lamb-chunks the butcher suggested over the normal chops i get. They had a lovely thick layer of fat which caramelised beautifully over the coals when cooked fat-side down, leaving the very tasty and tender meat on top.
RizzoTheRat said:
Yikes!
Iv'e just picked up Weber's BBQ Anytime book and that's reckoning 3-4 hours for a 4-5lb shoulder, how big was yours? Or do you cook it a much lower temperature than thier 170 degrees? I don't think I'll bother if it's going to need that long!
Now browsing this thread for inspiration of what to cook over the next few weeks on my new BBQ
Low and slow baby... the longer the better Iv'e just picked up Weber's BBQ Anytime book and that's reckoning 3-4 hours for a 4-5lb shoulder, how big was yours? Or do you cook it a much lower temperature than thier 170 degrees? I don't think I'll bother if it's going to need that long!
Now browsing this thread for inspiration of what to cook over the next few weeks on my new BBQ
I generally smoke pork shoulders for ~20 hours, but we're talking more like 15-20lb on the bone.
Is that on a proper smoker or smoking on a BQQ? And how often are you needing to top up the charcoal and wood chips?
I had my first go at indirect cooking/smoking last night with some pork loin on the BBQ. Impressed that the lumpwood charcoal I used still had plenty of heat an hour in but I think I should have added some more applewood chips.
I had my first go at indirect cooking/smoking last night with some pork loin on the BBQ. Impressed that the lumpwood charcoal I used still had plenty of heat an hour in but I think I should have added some more applewood chips.
RizzoTheRat said:
Is that on a proper smoker or smoking on a BQQ? And how often are you needing to top up the charcoal and wood chips?
I had my first go at indirect cooking/smoking last night with some pork loin on the BBQ. Impressed that the lumpwood charcoal I used still had plenty of heat an hour in but I think I should have added some more applewood chips.
On a smoker. You'd struggle to keep the temperature correct for so long on a normal BBQ. I did a 10-hour "smoke" on the grill before i had my WSM and it was a bloody nightmare.I had my first go at indirect cooking/smoking last night with some pork loin on the BBQ. Impressed that the lumpwood charcoal I used still had plenty of heat an hour in but I think I should have added some more applewood chips.
On the smoker it's just a single coal-change. I use a full 10kg bag of weber briquettes and the minion method over the night then top-up with more coals the following morning, 12-16 hours later. 18 hours is the longest i've had a single bag burn for and still be within the 200-250F smoke range.
I seed the initial coals with wood so that it smokes as the coals burn outwards, then tend to add more wood every hour or two the following day.
Indirect is the method i use by default on the grill, very occasionally ill cook direct if i require quantity over quality or want an extremely hot grill (500-600F).
I have a little smoke-box that is handy for smoking fish on the grill but if i was doing a smoked brisket or pork shoulder on the grill again i'd use half a flask of hot coals to get started then top-up a few chunks as required. Bottom vents half-open top fully open then sprinkle wood onto the coals every 30m - 1h.
Been sent over here from the Frivolous Purchases thread (thanks Rizzo!) - accidentally purchased a Weber One Touch yesterday and am coming from gas..looks like I have quite a bit of experimenting and learning to do 
Just bought a Weber Smokey Mountain.....tomorrow is experiment day one as have conditioned it yesterday with a dry run.
Stumbled across the most useful site so thought I'd share, I have made two recipes up today for tomorrow's first attempt....the Memphis Dust rub for the pork ribs followed with the Kansas City Classic BBQ sauce....
www.amazingribs.com
Has some fantastic recipes and techniques for all set-ups...
Also have a small flat beef brisket to start early, so that's tomorrow sorted, fire her up at 7 am! Using hickory wood chips....brisket coming off 6-7 hrs later pending temperatures reached to sit in foil and towel in the chilly bin whilst I also add the pork ribs at midday for 5hrs, low n slow 225F is the target!
Stumbled across the most useful site so thought I'd share, I have made two recipes up today for tomorrow's first attempt....the Memphis Dust rub for the pork ribs followed with the Kansas City Classic BBQ sauce....
www.amazingribs.com
Has some fantastic recipes and techniques for all set-ups...
Also have a small flat beef brisket to start early, so that's tomorrow sorted, fire her up at 7 am! Using hickory wood chips....brisket coming off 6-7 hrs later pending temperatures reached to sit in foil and towel in the chilly bin whilst I also add the pork ribs at midday for 5hrs, low n slow 225F is the target!
RizzoTheRat said:
Photos to come but how much charcoal do people reckon to get a given temperature for indirect cooking? I used a complete chimney full of lumpwood and I'm struggling to get above 150 degrees, although a bit of rain on the lid is presumably knocking it down a bit.
A chimney full should be fine, airflow is the biggest factor in temp. Open up the vents....I'm wondering if I hadn't left it in the chimney long enough as the temperature came up after I posted that. It also stopped raining which sound slike it would have helped.
Used this recipe
http://www.weber.com/recipes/poultry/beer-can-chic...
Chicken with rub applied
An hour or so later, along with some roast spuds and honey roast sweet potato, and some soaked applewood chips wrapped in a tinfoil parcel
It appears the only beer Sainsburys stock in 330 ml cans is Budweiser, so figured it was pointless buying a 6 pack when I'll never drink the rest and decanted some beer in to a coke can instead.
Very tasty, I'd definitely do it again, lovely moist chicken with a noticeably smokey taste and a lovely spicy crispy skin
Pulled pork next weekend...
Used this recipe
http://www.weber.com/recipes/poultry/beer-can-chic...
Chicken with rub applied
An hour or so later, along with some roast spuds and honey roast sweet potato, and some soaked applewood chips wrapped in a tinfoil parcel
It appears the only beer Sainsburys stock in 330 ml cans is Budweiser, so figured it was pointless buying a 6 pack when I'll never drink the rest and decanted some beer in to a coke can instead.
Very tasty, I'd definitely do it again, lovely moist chicken with a noticeably smokey taste and a lovely spicy crispy skin
Pulled pork next weekend...
Edited by RizzoTheRat on Sunday 27th April 14:58
Not done more than the usual rub for a chicken for a while (ordinary oven). Many moons ago I followed one books instructions and pour a kettle of boiling water over the chicken then separate the skin from the body and, ahem, insert stuff into the gap between the skin and the meat. I would slice up garlic very thin for example or very thin sliced lemon, maybe chilli flesh (no seed), fresh thyme etc. Then cook it resting on the brest for the first third cooking time.
Not sure there was a benefit for the boiling water in reality but it was supposed to help the fat or someone. Why it needed helping I cannot remember but might of been to help it separate for the stuffing(??) but the preparation for shoving stuff between the skin and flesh certainly had good results.
Not sure there was a benefit for the boiling water in reality but it was supposed to help the fat or someone. Why it needed helping I cannot remember but might of been to help it separate for the stuffing(??) but the preparation for shoving stuff between the skin and flesh certainly had good results.
This lighting a fire and letting it cook till it's black malarkey has just taken a serious turn.
Latest acquisition.
http://www.amazon.co.uk/gp/product/B00DL1E58S/ref=...
Latest acquisition.
http://www.amazon.co.uk/gp/product/B00DL1E58S/ref=...
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