The bbq photo & recipe thread

[Type R Tom]

digimeistter said:

Thanks for the advice on the ribs chaps, clearly lower and slower and longer is what I need to do.

Did some cracking ribs last night in a different way (cheated) cover ribs in Coca-Cola and slow cooked in oven for 2 hours at 140c, discard coca cola, marinated in home made BBQ sauce then refrigerated for an hour, finished on Barby

Gorgeous!

I've done similar with additional garlic, ginger, chilli etc. in the cooking liquor, and then reduced it right down to use it as a base for bbq sauce along with mustard, ketchup etc. Worked really well and with a big party took the guess work / hassle out of off proper BBQ. Cheating but they all got eaten!

[RevsPerMinute]

Type R Tom said:

Sushi said:

digimeistter said:

Well my first foray into smoking ribs didn't go well

Cooked them indirectly at around 250f for 3.5 hours , looked great on the outside but very tough and barely edible.

The only thing I can think I did wrong was put them on too early as the temp was around 350-400 for about an hour until I could get it down to 250ish

Any ideas?

3.5 hours isn't long enough, at 250 they need about 6-7 hours, as mentioned previously 3-2-1 method is good
3 hours in the smoke and indirect heat
2 hours in foil with splash of apple juice or whatever you fancy
1 hour out of the foil indirect

I have to be honest, I usually cheat. Do about 3-4 hours on the BBQ smoking then tin foil it and chuck it in the oven. I’ve had “non pulled” pork too many times to risk it, could be my BBQ / coal / general competence meaning I can’t keep a consistent temperature for 6 hours but I prefer it as it also frees up the BBQ for a few wings or vegetables etc.

I have tried all ways, and now I tend to do the above. 4 hours on the bbq brushing them every hour or so, then throw them foiled up in the oven for the last bit, This then frees the bbq up for other things. You can hardly taste the difference.

[croakey]

Did some Lamb the other week...

something i've not done before, and from DJ BBQ's Food tube book.

Was very very good!





Apologies for the indoors shot... it rained as we were about to eat!

[Esseesse]

That looks great croakey. Did you just cook it directly?

My green Weber Mastertouch came in the post this week, looking forward to giving it a go soon.

[David A]

Plus smoked wings ribs and chicken, corn and loads more.

[F-Stop Junkie]

This may get some hoots of derision, but I've found a very easy way of doing pulled pork.

About a kilo of shoulder, fat on but skin off, was rubbed, vac-packed and put in a waterbath at 75 degrees for 24 hours. Once done it was given another rub (and the cooking juices saved and reduced) before going onto the BBQ with a couple of big handfuls of hickory chips.

After 90 mins, it comes off the BBQ and pulls so easily. It takes on the flavour of the smoke, but not a huge amount of penetration or bark. In fact, it's more of a sticky glaze.

Once pulled, I mix in a bit of the reduced cooking juices and hey presto. Ok, not the most traditional of methods, but something that can easily be fitted around a working day and left overs too!

[BrabusMog]

Can anyone recommend some quick BBQ ideas for a small charcoal kettle BBQ? Me and the missus are off to her parents summer house this afternoon and I am bored of just coating chicken/pork in the shop bought marinade and whacking it on the BBQ.

[illmonkey]

Nice blue steak?

[BrabusMog]

Anything considered, it's just a small weber charcoal kettle drum thing.

I've gotta go food shopping in 2 hours, I need ideas otherwise it's chicken and pork in generic marinade and some deep fried chips.

[scottri]

BrabusMog said:

Anything considered, it's just a small weber charcoal kettle drum thing.

I've gotta go food shopping in 2 hours, I need ideas otherwise it's chicken and pork in generic marinade and some deep fried chips.

Lamb kebabs
Fish stuffed with lemon/herbs
Scallops in butter
Grilled corn on the cob covered in butter, salt, pepper, cheese and red chili
Home made burgers (look up beer can burgers)

[scottri]

Instead of chips you could do jacket potato wrapped in foil and put directly on the coals.
'Slaw as a side
You can cook sweet onion directly on the coals too (no foil) just remove the burnt layers and inside you have soft smokey onion.

[F-Stop Junkie]

tuffer said:

Big chunk of Pig got turned into pulled pork yesterday along with some Brisket. No pictures of the finished Pork as A, It went too quickly B, I was completely mullered by that point

Is that the brisket on the right? What cut is that?

[anonymous-user]

David A said:

Plus smoked wings ribs and chicken, corn and loads more.

Hangover gone yet?

[David A]

desolate said:

David A said:

Plus smoked wings ribs and chicken, corn and loads more.

Hangover gone yet?

On Sunday - was a fair bit of clearing up to do, fear others were suffering long after me:

Did a menu too:

[illmonkey]

This seems a good place to put this:

http://grillstock.co.uk/london-festival

[tuffer]

F-Stop Junkie said:

tuffer said:

Big chunk of Pig got turned into pulled pork yesterday along with some Brisket. No pictures of the finished Pork as A, It went too quickly B, I was completely mullered by that point

Is that the brisket on the right? What cut is that?

Brisket on the left and Pork shoulder on the right.

[BigMacDaddy]

illmonkey said:

This seems a good place to put this:

http://grillstock.co.uk/london-festival

Bought tickets for that a while back - looks like an awesome day out!

[anonymous-user]

Mesquite & Maple Chicken Thighs, recipe from my sister in Canada - really, really good!

[tamore]

there's a fair few on here who should have gone on adam richmond's bbq show which started last night. if they were 8 of the best bbq enthusiasts the UK could put forward, we're all better off sticking to walls bangers and findus burgers!

[Pferdestarke]

It was all a bit cringe-inducing. What with Myleen and her obvious lack of knowledge, and her unnecessary presenting role. And then the 32 year old lady who cried 5 times. The contestants are unconsciously incompetent with regard to barbecue.