The bbq photo & recipe thread
Discussion
85Carrera said:
oddman said:
For those looking at Big Green Egg - take a look at Kamado Joe. The Joe comes with a more flexible cooking system and is almost half the price of the equivalent egg
In what way(s) is it more flexible, out of interest?Still want a Primo Oval though.
hacksaw said:
Couple of quick questions for those In the know.
I'm looking for a new rig, anyone heard of or can recommend napoleon grills, specifically the rodeo pro?
Good briquettes, what do people recommend?
Cheers!
Looks pretty damned good to me. Some very nice features.I'm looking for a new rig, anyone heard of or can recommend napoleon grills, specifically the rodeo pro?
Good briquettes, what do people recommend?
Cheers!
The smokers are the same as the ProQ, just rebranded. (Although the Napoleon website shows them having a new top vent/thermometer). They're well rated, for quality as well as design.
Tried doing pulled pork over the weekend, with limited success. Certainly not as good as I've done in the past.
I made my own rub, mostly brown sugar and salt, and rubbed the pork shoulder the night before. The following morning the water out the joint had reduced the rub to a slurry. Still tasted nice, but didn't have a great bark. Should I have done a second covering of rub prior to it going on the BBQ?
It had a 100 degree grate temp (according to the probe there) although the lid thermometer was reading higher. This seemed to make it difficult to get the wood chips going. Having soaked them and first done tin foil parcels before just chucking them onto the coals. The smoke penetration in the end was, well, a bit rubbish. How can I improve this?
Lastly I got it upto an internal temp of about 95 degrees, expecting the pork to fall apart into delicious chunks of pulled goodness, but it felt like it didn't quite get there. It was somewhere between pulled and roast pork. Would it have helped to hold it at that temp longer?
I made my own rub, mostly brown sugar and salt, and rubbed the pork shoulder the night before. The following morning the water out the joint had reduced the rub to a slurry. Still tasted nice, but didn't have a great bark. Should I have done a second covering of rub prior to it going on the BBQ?
It had a 100 degree grate temp (according to the probe there) although the lid thermometer was reading higher. This seemed to make it difficult to get the wood chips going. Having soaked them and first done tin foil parcels before just chucking them onto the coals. The smoke penetration in the end was, well, a bit rubbish. How can I improve this?
Lastly I got it upto an internal temp of about 95 degrees, expecting the pork to fall apart into delicious chunks of pulled goodness, but it felt like it didn't quite get there. It was somewhere between pulled and roast pork. Would it have helped to hold it at that temp longer?
rich83 said:
Put on BBQ to smoke. Leave for 6 hrs at 100-125*C.
Maybe it needs brining or sonething
Did you have a water bath in there? I fill up a small metal tray of boiling water and leave slightly over the coals so it add some extra moisture in there and top it up if it runs dry. Maybe it needs brining or sonething
Edited by rich83 on Tuesday 16th June 00:25
Also what thermoter are using? If just the weber one on lid I would invest in on of those dual zone thermometers - one by the grill and one inside the meat to check internal temp.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff