The bbq photo & recipe thread

[RizzoTheRat]

jmorgan said:

All about air flow to control the temperature. Mine are none too accurate with the markings so wing it, my lid has the temperature gauge in it so use that to sort the top and bottom ones out.

Yeah but I'm just wondering if mine's assembled correctly. I just tend to put the vent to the "closed" position, which is fully open, and then control the temperature on the top vent.

[jmorgan]

RizzoTheRat said:

jmorgan said:

All about air flow to control the temperature. Mine are none too accurate with the markings so wing it, my lid has the temperature gauge in it so use that to sort the top and bottom ones out.

Yeah but I'm just wondering if mine's assembled correctly. I just tend to put the vent to the "closed" position, which is fully open, and then control the temperature on the top vent.

I keep mine open a tad. Only shut it down when turning it off. Can't say I have shut the bottom one with the lid on, not tried?

[James_P]

Awaiting my delivery of a weber 57 premium one touch tomorrow for using Monday with friends. I have used a weber on holiday but never cooked by indirect method. Have had a good read and going to try the snake method to cook a pork shoulder and some ribs, using some hickory chips and the weber premium briquettes

Got some rubs and marinades I want to try but not sure on how long to put ribs in for? Plan on having a temp of 225-250 for 8 hours or so for the shoulder, would getting the ribs next to the shoulder in for the last 3 hours be about right?

Thanks

[scottri]

James_P said:

Awaiting my delivery of a weber 57 premium one touch tomorrow for using Monday with friends. I have used a weber on holiday but never cooked by indirect method. Have had a good read and going to try the snake method to cook a pork shoulder and some ribs, using some hickory chips and the weber premium briquettes

Got some rubs and marinades I want to try but not sure on how long to put ribs in for? Plan on having a temp of 225-250 for 8 hours or so for the shoulder, would getting the ribs next to the shoulder in for the last 3 hours be about right?

Thanks

Have a google for the 3-2-1 method for ribs. 6 hours in total.

[RizzoTheRat]

I was in Costco yesterday and noticed they have the standard 57cm Webber for £120.

The Mrs is stopping at the butchers on the way home tonight to pick up a couple of kilos of pork shoulder. Weber book's recipe for pulled pork doesn't put any kind of rub on first, should I do something to it first of just follow their recipe?

[James_P]

scottri said:

Have a google for the 3-2-1 method for ribs. 6 hours in total.

Perfect, cheers

[James_P]

RizzoTheRat said:

I was in Costco yesterday and noticed they have the standard 57cm Webber for £120.

The Mrs is stopping at the butchers on the way home tonight to pick up a couple of kilos of pork shoulder. Weber book's recipe for pulled pork doesn't put any kind of rub on first, should I do something to it first of just follow their recipe?

I am going to try this as have most of them in cupboards - http://www.instructables.com/id/Pulled-pork-on-a-W...

[Output Flange]

Tomorrow feels like a rib day.

So, prep today. Usually I do a dry rub and apply that over a coat of French's mustard. But not today.

Today's rub is a wet rub, comprising toasted cumin seeds, black peppercorns, onion salt, Cayenne, smoked paprika, 'normal' paprika, a dried Chipotle chilli, brown sugar, some garlic puree, a spoonful of molasses and a dash of cream soda. It's just thick enough to hold on the ribs, so they can sit overnight tonight and hit the smoker tomorrow morning for lunch.

>pre-emptive nom<

[BOBTEE]

Top Tip #247: Check that you have spares before using the mrs' best washing up sponge to clean your grill.

[RizzoTheRat]

James_P said:

RizzoTheRat said:

The Mrs is stopping at the butchers on the way home tonight to pick up a couple of kilos of pork shoulder. Weber book's recipe for pulled pork doesn't put any kind of rub on first, should I do something to it first of just follow their recipe?

I am going to try this as have most of them in cupboards - http://www.instructables.com/id/Pulled-pork-on-a-W...

A good plan. It appears Mrs Rat was feeling a little hungry and ended up buying 2.8kg. I'm looking forward to tomorrow.



ETA: an hour or so to go

Edited by RizzoTheRat on Saturday 3rd May 14:01

[Output Flange]

Smokin'

[pmanson]

Beer can chicken for us.

Good opportunity to try out the beer can holder:

Edited by pmanson on Saturday 3rd May 12:28

[Output Flange]

Done, and eaten.



The wet rub worked really well.

[Sway]

Lovely work OF!

Like Rizzo, decided that I needed decent pulled pork (anyone noticed since its become en vogue it tastes like st compared to easily cooked homemade?) so stopped off in the local farm shop for 3.5kg of bone in shoulder...

Rub going on in a bit ready for smoking tomorrow.

[RizzoTheRat]

2.8 kg of pork shoulder, 3.5 hours on the BBQ...vanished in about 3 minutes flat. :-D

[jmorgan]

Lump of pig ready to go. Try for a four hour smoke.

[jmorgan]

anonymous said:

[redacted]

I tend to lightly salt the skin and leave it for some hour or two. And never baste the top. Make sure it is well scored first. Think I was lucky last time on the BBQ but in the oven it goes in very hot for the first 15 mins then down to normal cooking and I tend to get a good crackling going on. They stuff that is crumbly crackling not rock hard crackling. Last time in the BBQ it was a four hour job but I was not expecting andy crackling, it just happened.

[jmorgan]

Well, four hours around 120-150 and a good load of apple wood smoke chip.

Edit. Tender as heck, fell apart taking it off the BBQ.

Edit 2. Looks like a lump of burnt there, should have done one with it pulled. All gone now....

Edited by jmorgan on Sunday 4th May 20:03

[James_P]

Morning

[Rick101]

Anybody got a good lamb recipe?

Only two of us but usually cook for 4 or 6!