The bbq photo & recipe thread
Discussion
F-Stop Junkie said:
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?
When I marinade overnight with the rub, I put the meat on a wire rack in a dish to keep it out of the "juice" as salt will draw moisture out. No soggy bottom 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've never had much success with foil parcels either. I just soak the wood chips and put them directly on the coals.
As for when it's done. Hmmmm. Couple of things for me. Firstly, I always get a pork shoulder with the blade bone in. I feels it helps conduct heat internally and when you twist the bone and it pulls out easily, you should be good to go.
Do you rest the meat afterwards? When mine is at about 200f, it gets wrapped in foil, wrapped in an old towel and then into a cooler for at least an hour.
jogon said:
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.
rich83 said:
Pferdestarke said:
Take me through the process and we'll see if there's anything obvious.
Put on BBQ to smoke. Leave for 6 hrs at 100-125*C. Maybe it needs brining or sonething
Edited by rich83 on Tuesday 16th June 00:25
tuffer said:
My new BBQ table is coming together, just need to insert the Eggs, Beer chiller and ancillaries.
That is almost exactly how I've been picturing my outdoor kitchen when I get the rest of the garden sorted - lovely work.Would you be interested in potentially making another?
Sway said:
tuffer said:
My new BBQ table is coming together, just need to insert the Eggs, Beer chiller and ancillaries.
That is almost exactly how I've been picturing my outdoor kitchen when I get the rest of the garden sorted - lovely work.Would you be interested in potentially making another?
kwit. I just just drew it and then got my local wood shop people to build it. Happy to pass on their details. It was not cheap. Sway said:
That is almost exactly how I've been picturing my outdoor kitchen when I get the rest of the garden sorted - lovely work.
Would you be interested in potentially making another?
This is a handy website: http://eggheadforum.com/categories/egg-table-forumWould you be interested in potentially making another?
Well after previously producing some fantastic steaks cooked on the chimney starter, I thought I would give the dirty/straight on the coals method a go. I shan't be doing so again! Not impressed at all, the coals kept sticking to the meat (I did oil it before cooking to no avail!) and I don't understand why but this process just seemed to suck all of the flavour out of the meat.
Back to the tried-and-tested chimney for me (or the iron griddle pan when the weather's no good
)
Back to the tried-and-tested chimney for me (or the iron griddle pan when the weather's no good
)
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