The bbq photo & recipe thread
Discussion
It looks like a great bit of kit. I'd be inviting the street around for pork butt x 6!
I always have to add more coals to my Pro -q so the access door would be a must for me. I hope I'm still as interested in all of this when I hit retirement age as that's the only thing stopping me: time.
Thanks for the write-up.
I always have to add more coals to my Pro -q so the access door would be a must for me. I hope I'm still as interested in all of this when I hit retirement age as that's the only thing stopping me: time.
Thanks for the write-up.
Take some belly pork......ensure its well scored, and rub in plenty of salt and black pepper.
Put it in the BBQ (indirect heat), for 2.5 - 3.0 hrs......
Ensure its well cooked, with the crackling well on the way, ( and a sweet potato also cooking alongside it)......
then finish it off under the kitchen grill to get crackling completed nicely,
Then serve : with Sweet Potato / Creamed spinach / Apple Sauce / BBQ'd veg (from under the pork).
Proceed to demolish.
Put it in the BBQ (indirect heat), for 2.5 - 3.0 hrs......
Ensure its well cooked, with the crackling well on the way, ( and a sweet potato also cooking alongside it)......
then finish it off under the kitchen grill to get crackling completed nicely,
Then serve : with Sweet Potato / Creamed spinach / Apple Sauce / BBQ'd veg (from under the pork).
Proceed to demolish.
Pork on the BBQ here today too:
Pulled pork by Lewis Craik, on Flickr
Just the two of us here, so a £3 pork shoulder from the Sainsburys was just right, after a spice rub and 3 hours on the Weber with applewood chips to smoke. Served with salad, homemade rolls and homegrown chillies stuffed with cream cheese and wrapped in bacon. Possibly the best dinner I've had all year!
Got enough of the pulled pork left to go on a pizza tomorrow - but that is another thread!
Pulled pork by Lewis Craik, on Flickr
Just the two of us here, so a £3 pork shoulder from the Sainsburys was just right, after a spice rub and 3 hours on the Weber with applewood chips to smoke. Served with salad, homemade rolls and homegrown chillies stuffed with cream cheese and wrapped in bacon. Possibly the best dinner I've had all year!
Got enough of the pulled pork left to go on a pizza tomorrow - but that is another thread!
I need tips for brisket! I threw a small piece on while a 10 hour pork shoulder was hard at work, but fancy doing it properly this weekend.
Looking around the market yesterday, most brisket seemed trimmed to within an inch of its life and lean as possible. What should I ask the butcher for? I'm thinking an unrolled piece, well marbled and with a decent fat cap on it. Anything else? I'm not on first name terms with a butcher, so what is it likely people might have, or should I ask for?
Any body have secrets for rubs, marinades or cooking? I was quite happy with a bit of indirect heat and just oil, salt and pepper, but always up to experiment
Looking around the market yesterday, most brisket seemed trimmed to within an inch of its life and lean as possible. What should I ask the butcher for? I'm thinking an unrolled piece, well marbled and with a decent fat cap on it. Anything else? I'm not on first name terms with a butcher, so what is it likely people might have, or should I ask for?
Any body have secrets for rubs, marinades or cooking? I was quite happy with a bit of indirect heat and just oil, salt and pepper, but always up to experiment
Are you going to do a whole brisket? Or just the flat or point? I just told my butcher what i was doing and asked for 1-2cm of fat left on. He butchered a whole side of a cow to get it for me :-) I think I was one of the first people to ask for it to be prepared in this way as most people will be buying it rolled.
I just made my own rub up of salt, pepper, paprika, onion powder, garlic powder etc. I also saved some rub to chuck in some water and then injected the brisket. You could wrap in foil at about 160F. Finished temp should be around 195F for slicing and 205F for pulling. Cover in foil and towels and rest for at least 30 mins - longer if you can.
Home made slaw, in a bun, job done.
Where do you guys get your wood from? The chips normally sold are a pain in the bum for long cooks so i just ordered some on line but its not cheap. £20 for about 5kg of chunks delivered.
I just made my own rub up of salt, pepper, paprika, onion powder, garlic powder etc. I also saved some rub to chuck in some water and then injected the brisket. You could wrap in foil at about 160F. Finished temp should be around 195F for slicing and 205F for pulling. Cover in foil and towels and rest for at least 30 mins - longer if you can.
Home made slaw, in a bun, job done.
Where do you guys get your wood from? The chips normally sold are a pain in the bum for long cooks so i just ordered some on line but its not cheap. £20 for about 5kg of chunks delivered.
A nice simple one this evening. I bought a leg of lamb, trimmed, deboned and then butterflied it. I then diced it, the best cubed chunks were set aside for the BBQ, the odd uneven chunks will be used for a lamb curry at the weekend.
I then marinated the chunks in olive oil, red wine, lemon juice and zest, dried mint, dried oregano, crushed garlic and a little chilli oil for a couple of hours. I then lit the BBQ and got that ready. I wrapped corn in the cob in foil after smearing them with butter and sweet chilli oil and added them to the BBQ with bell peppers. The bell peppers I cooked until black and charred all over. I then peeled the peppers and sliced them and mixed them in a bowl with olive oil, fresh dill and fresh mint. Yummy!
The lamb chunks were threaded onto skewers and grilled on the BBQ for around 15 minutes. It was all served with pitta breads, tzatziki and salad. It was delicious!! Nice evening for it too.
I then marinated the chunks in olive oil, red wine, lemon juice and zest, dried mint, dried oregano, crushed garlic and a little chilli oil for a couple of hours. I then lit the BBQ and got that ready. I wrapped corn in the cob in foil after smearing them with butter and sweet chilli oil and added them to the BBQ with bell peppers. The bell peppers I cooked until black and charred all over. I then peeled the peppers and sliced them and mixed them in a bowl with olive oil, fresh dill and fresh mint. Yummy!
The lamb chunks were threaded onto skewers and grilled on the BBQ for around 15 minutes. It was all served with pitta breads, tzatziki and salad. It was delicious!! Nice evening for it too.
Craikeybaby said:
Pork on the BBQ here today too:
Pulled pork by Lewis Craik, on Flickr
Just the two of us here, so a £3 pork shoulder from the Sainsburys was just right, after a spice rub and 3 hours on the Weber with applewood chips to smoke. Served with salad, homemade rolls and homegrown chillies stuffed with cream cheese and wrapped in bacon. Possibly the best dinner I've had all year!
Got enough of the pulled pork left to go on a pizza tomorrow - but that is another thread!
I enjoyed this so much last week that I'm going to do it again this weekend!Pulled pork by Lewis Craik, on Flickr
Just the two of us here, so a £3 pork shoulder from the Sainsburys was just right, after a spice rub and 3 hours on the Weber with applewood chips to smoke. Served with salad, homemade rolls and homegrown chillies stuffed with cream cheese and wrapped in bacon. Possibly the best dinner I've had all year!
Got enough of the pulled pork left to go on a pizza tomorrow - but that is another thread!
Obviously................it will rain (heavily) on Sunday, so I am preparing my BBQ meat in readiness for the monsoon.
Take one leg of lamb and remove the bone. Butterfly it so it can be 'unrolled'.
I have made a 'stuffing' of : Chopped Rosemary, Chopped Mint, Chopped sundried tomatoes, Lemon zest, Crushed garlic, Honey, black pepper, Onion salt.
Add to the unrolled lamb.
Roll it up and wrap in tin foil.
Now placed in the fridge to let the flavours mingle.
Take one leg of lamb and remove the bone. Butterfly it so it can be 'unrolled'.
I have made a 'stuffing' of : Chopped Rosemary, Chopped Mint, Chopped sundried tomatoes, Lemon zest, Crushed garlic, Honey, black pepper, Onion salt.
Add to the unrolled lamb.
Roll it up and wrap in tin foil.
Now placed in the fridge to let the flavours mingle.
Edited by bomb on Sunday 17th August 18:34
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff