The bbq photo & recipe thread
Discussion
These were cooked up last weekend, my usual mix of ribs and pulled pork to see me through the week, prepped the ribs at midnight so was to tired to take pictures.
For the first time I let the internal temp of the pork get up to 200 before I pulled it off the fire, it took a while longer, but holy hell it pulled easier and was a lot "juicier"
pig shoulder dusted in my special rub
12 hours later
pulled and ready to serve
and the mountain of ribs
For the first time I let the internal temp of the pork get up to 200 before I pulled it off the fire, it took a while longer, but holy hell it pulled easier and was a lot "juicier"
pig shoulder dusted in my special rub
12 hours later
pulled and ready to serve
and the mountain of ribs
And just to add some more meaty goodness from the weekend...
The missus has a certain knack to removing the rib membrane.
3 layers of meat... pork shoulder, belly ribs and brisket.
Puffing away nicely...
Finished brisket. The other stuff was pretty much eaten before i could take a photo!
And breakfast the next morning; 3hr applewood smoked streaky bacon and sausages with a Jack Daniels BBQ glaze:
I've been doing a bit of reasearch on smokers and I'm leaning towards the Pro Q. More functionality and it's cheaper too.
90% of the teams at Grillstock this weekend were using Pro Q.
http://macsbbq.buzzinteractive.co.uk/hot-smokers
90% of the teams at Grillstock this weekend were using Pro Q.
http://macsbbq.buzzinteractive.co.uk/hot-smokers
Pferdestarke said:
Very nice sonic. Good techniques on show there old boy.
Cheers 
Rick101 said:
I've been doing a bit of reasearch on smokers and I'm leaning towards the Pro Q. More functionality and it's cheaper too.
90% of the teams at Grillstock this weekend were using Pro Q.
http://macsbbq.buzzinteractive.co.uk/hot-smokers
I love the modular design of it, that would have saved me no end of trouble with my 4-grill mod for the WSM.90% of the teams at Grillstock this weekend were using Pro Q.
http://macsbbq.buzzinteractive.co.uk/hot-smokers
It would be interesting to see how having the coals closer to the water basin changes the cooking process. I would expect the water to evaporate much quicker and need topping up more regularly, but i could be completely wrong!
Unfortunately "Currently out of stock in the UK."
jmorgan said:
Need spices n stuff. Any good online spice sellers? We used to have a good shop many years ago but it shut and I try to avoid the puny packets from the local supermarket. Going to need a big range as I like home made curries as well.
How big? 
I've just counted and I have 60 
different herbs and spices.Steenbergs.co.uk has everything you can think of, though not particularly cheap.
Alternatively, try Amazon for big bags of 'Rajah', 'TKS' and 'Jalpur' brand spices. These are reliable brands. I'm not so sure I'd trust sellers' own mixes.
Grilled up an old Swedish favourite at the weekend. Grishals, (translates pork neck) this is steak cut from top of the shoulder (quite obvious really..) and marinated over night in 'Caj P grillolja'. You can obviously use whatever marinade you want, or simply salt and pepper but Caj P is a Swedish institution 
No american slow cooking nonsense here but a few minutes each side. You want it quite well done.
Delicious
No american slow cooking nonsense here
but a few minutes each side. You want it quite well done.Delicious
Yes, me and a mate built up a couple. Chucked up a load of pics here:
https://www.dropbox.com/sh/96e7o6zo5o4rfn9/AAD7C9H...
Let me know if you have any questions!
https://www.dropbox.com/sh/96e7o6zo5o4rfn9/AAD7C9H...
Let me know if you have any questions!
I enjoyed making it so time wasn't a consideration although it did take longer than i thought it would.
Money - we probably spent around £150 (could be done much cheaper without all the extra parts) even still it makes it good value compared to the Weber smokey mountains etc
Its very robust bit of kit but its not aging very well. Mainly due to lack of experience. The handles have started splitting due to wrong choice of wood/glue and its rusting a bit - we should have put a rust prevention base coat. Nothing which cant be fixed though.
The main benefits are space - we have two full racks which can hold loads of food. And temp control - its easy to maintain - far better than my weber kettle. It'll easily do a 6 hour cook with a starter full of lit coals and a few handfuls of cold ones (minion method). Over all it does a good job of BBQ'ing so i'm happy.
Frustrating thing is that we have no access to the coals without removing the racks & food, so adding more coal or wood is a bit annoying - again this could be improved with a side opening of some sort but not sure i have the skills to cut the barrel without messing it up.
If you think you'll enjoy building one then i'd say go for it! Do i still want a Weber smokey mountain? Yes!
Money - we probably spent around £150 (could be done much cheaper without all the extra parts) even still it makes it good value compared to the Weber smokey mountains etc
Its very robust bit of kit but its not aging very well. Mainly due to lack of experience. The handles have started splitting due to wrong choice of wood/glue and its rusting a bit - we should have put a rust prevention base coat. Nothing which cant be fixed though.
The main benefits are space - we have two full racks which can hold loads of food. And temp control - its easy to maintain - far better than my weber kettle. It'll easily do a 6 hour cook with a starter full of lit coals and a few handfuls of cold ones (minion method). Over all it does a good job of BBQ'ing so i'm happy.
Frustrating thing is that we have no access to the coals without removing the racks & food, so adding more coal or wood is a bit annoying - again this could be improved with a side opening of some sort but not sure i have the skills to cut the barrel without messing it up.
If you think you'll enjoy building one then i'd say go for it! Do i still want a Weber smokey mountain? Yes!
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