The bbq photo & recipe thread

[ibisti]

That looks very tasty! I'm going to smoke some beef short ribs tomorrow, I will post some pics if I remember to take some!!

[Pferdestarke]

Make sure you remove the hefty membrane to the underside as it is like elastic if left intact.

[Pferdestarke]

New gadget today. I'll be giving them a whirl.

[Pferdestarke]

Them being flexible means you can curl them around your grill to get more on than if it was straight, and you can impress easily pleased buffoons in the process.

[hornetrider]

Pferdestarke said:

Them being flexible means you can curl them around your grill to get more on than if it was straight, and you can impress easily pleased buffoons in the process.

They look awesome, where do I get some?

[Pferdestarke]

J Sainsbury. He sells them.

[miln0039]

All,

Just need a bit of help re: quantities.

Doing a BBQ for work colleagues on the weekend and agreed to spit roast a piece of Pork Shoulder.

Approx numbers are 20 adults and 10 kids (they can have hot dogs) - so for 20 adults how much shoulder should I do?

I was thinking something around 4kg?

[Pferdestarke]

I'd just do a full shoulder. It's cheap enough and if there's leftovers that's a bonus.

I'd slow roast it to ensure tenderness. Then spit for glaze/colour.

[Shaolin]

You'll need at least twice that. The good thing about BBQ pork is that the cheap joints come out better, all that built-in basting fat.

[Vyse]

How easy is it to obtain beef ribs? Supermarkets don't sell them, I don't venture into butches very often. How likely are they going to stock them?

[Pferdestarke]

You'd need to order them and then be prepared to do some of the final butchery yourself as they're quite labour intensive but don't require huge butchery skill.





I'd be More than happy to talk you through the process.

If you have the butcher do it you'll pay a fortune. Plus
It's fun doing it yourself.

[miln0039]

Shaolin said:

You'll need at least twice that. The good thing about BBQ pork is that the cheap joints come out better, all that built-in basting fat.

Twice that? How much pork are you budgeting per person?

There are the usual burgers / hot dogs etc. in addition to the pork.

[Output Flange]

miln0039 said:

Twice that? How much pork are you budgeting per person?

There are the usual burgers / hot dogs etc. in addition to the pork.

A 4-5kg shoulder will be plenty if you've got all the usual other things as well. I did the same recently and had enough left over for a couple of lunches.

[miln0039]

Output Flange said:

A 4-5kg shoulder will be plenty if you've got all the usual other things as well. I did the same recently and had enough left over for a couple of lunches.

Cracking - and that will fit on my charcoal spit too! Think I'd struggle with twice that amount!

[ibisti]

Vyse said:

How easy is it to obtain beef ribs? Supermarkets don't sell them, I don't venture into butches very often. How likely are they going to stock them?

They are not the most easy of cuts to obtain. I have either got them from a butcher or most recently I was in London and the supermarket Whole Foods had them on the butchers counter, so I boought 3 racks and froze them.

[Shaolin]

miln0039 said:

Shaolin said:

You'll need at least twice that. The good thing about BBQ pork is that the cheap joints come out better, all that built-in basting fat.

Twice that? How much pork are you budgeting per person?

There are the usual burgers / hot dogs etc. in addition to the pork.

OK, I was reading it as adults have the pork only. We cooked a 2.2kg joint last night and between 3 of us (not jumbo-sized) got through the equivalent of nearly 1 kg after shrinkage, fat run off etc. If it were me I'd probably do about 5kg of pork and a couple of bacon explosions, that way it's mostly done up front and you don't need to do much cooking when you have guests, burgers as a stand by or if anyone particularly fancies them.

[miln0039]

Shaolin said:

miln0039 said:

Shaolin said:

You'll need at least twice that. The good thing about BBQ pork is that the cheap joints come out better, all that built-in basting fat.

Twice that? How much pork are you budgeting per person?

There are the usual burgers / hot dogs etc. in addition to the pork.

OK, I was reading it as adults have the pork only. We cooked a 2.2kg joint last night and between 3 of us (not jumbo-sized) got through the equivalent of nearly 1 kg after shrinkage, fat run off etc. If it were me I'd probably do about 5kg of pork and a couple of bacon explosions, that way it's mostly done up front and you don't need to do much cooking when you have guests, burgers as a stand by or if anyone particularly fancies them.

Thanks for clarification - much appreciated.

I've order way too much food from the butcher so we'll all be well fed. 5kg of pork shoulder ordered - excited!

[FiF]

Last weekend did a 6 kg pork shoulder in the smokey mountain.

Put the rub on Saturday afternoon.

Fired up the wsm at 10:30 pm, temperature nicely stabilised by 11pm. Pork on with wireless thermometer inserted. Off to my scratcher.

Ready for lunch on Sunday. Nom nom. Stacks leftover and now packaged up in the freezer for midweek meals.

Butterfly leg of lamb this weekend. Sorry always forget photos. Too much of a hurry to gannet stuff down.

[Shaolin]

miln0039 said:

I've order way too much food from the butcher so we'll all be well fed. 5kg of pork shoulder ordered - excited!

Sounds good, I don't think it's possible to order too much for a BBQ, people just seem to keep eating as long as there's anything left, hope it goes well and the weather is kind to you.

[Sonic]

I'm fortunate in that my local butcher always has beef ribs available off-the-shelf. I've not found anything they can't yet provide by dragging it out of the chiller

For the pork shoulder i'd recommend getting a decent-size whole shoulder on the bone and smoking it. By the time you factor in the time/effort, the cost of the charcoal to smoke it all night and the mustard, rubs, bbq sauce etc the meat really is only a small portion of the overall cost and the left-overs always go down well

Pferdestarke said:

You'd need to order them and then be prepared to do some of the final butchery yourself as they're quite labour intensive but don't require huge butchery skill.

I like the way you've trimmed down the beef ribs into smaller portions, i've always just smoked the whole. What saw would you recommend for cutting through something like that? I previously tried a hack-saw to cut through a shoulder bone to retrieve the marrow - half an hour later i think i was only a 1/3 of the way through