The bbq photo & recipe thread
Discussion
crmcatee said:
anonymous said:
[redacted]
You can - if it's got a flat bottom. Most woks don't hence the recess I would guessExpensive but for me, worth it.
Pferdestarke said:
Remember that massive packer brisket I bought on the bone a month or so back? Well this is the last piece of flat that I made pastrami with.
The run was 70% pepper and 30 salt given the cure. Known as a Dalmatian rub and it was very good.
Can you tell us the method please, that looks incredible.
The run was 70% pepper and 30 salt given the cure. Known as a Dalmatian rub and it was very good.
Sure. Get yourself a piece of flat with a reasonable fat cap. Trim according to taste but do leave a little of the fat on.
Make a brine for salt beef either by using a kit or by following something reliable online. Mine is just a salt beef cure bought from Weshenfelder online to which I add brown sugar, bay, coriander and pepper.
Leave it to brine turning once daily for min three days max 7. Rinse, then apply your pepper and salt which ideally should be fairly coarse. Don't over salt it as the cure will have already seasoned internally.
Fire up the smoker and let it get from anywhere between 225 to 260f with a water pan to keep things moist. Smoke for a couple of hours and then spritz with an apple juice and vinegar solution to help stay moist and feed the bark. After another few hours you may as well wrap it in foil with a little more
Spritz then allow to come to circa 195f internal. Maybe 200. Check for a wobble.
You can take it from the foil and cook uncovered to firm up the bark but this isn't necessary. Allow to rest for a good hour minimum in foil and towels and then carve cross grain.
To reheat, just add a portion to a pan with a drizzle of water and steam for a minute or three.
Make a brine for salt beef either by using a kit or by following something reliable online. Mine is just a salt beef cure bought from Weshenfelder online to which I add brown sugar, bay, coriander and pepper.
Leave it to brine turning once daily for min three days max 7. Rinse, then apply your pepper and salt which ideally should be fairly coarse. Don't over salt it as the cure will have already seasoned internally.
Fire up the smoker and let it get from anywhere between 225 to 260f with a water pan to keep things moist. Smoke for a couple of hours and then spritz with an apple juice and vinegar solution to help stay moist and feed the bark. After another few hours you may as well wrap it in foil with a little more
Spritz then allow to come to circa 195f internal. Maybe 200. Check for a wobble.
You can take it from the foil and cook uncovered to firm up the bark but this isn't necessary. Allow to rest for a good hour minimum in foil and towels and then carve cross grain.
To reheat, just add a portion to a pan with a drizzle of water and steam for a minute or three.
Edited by Pferdestarke on Friday 14th August 18:52
Craikeybaby said:
I've got a rump steak to cook tomorrow evening, is that going to be best done on the chimney? Or would a cowboy steak work with that cut?
How thick are they? If over an inch you could skewer them like so.. 
Cover them in sea salt and then cook over the white hot coals in the chimney starter. When its done to your liking give them a bash to remove the excess salt.
Don't attempt with table salt or ground it needs to be the sea salt flakes.
Edited by jogon on Friday 14th August 17:35
Told some mates at the Golf Club that I would have a Rib Night round at our place, found a suitable date in everyone's diary and have been making some loose plans for the last few weeks. Earlier this week I phoned the local Butcher which is a factory outlet shop at an meat processing place and ordered 10 Pork Ribs. Butcher asked if I was sure, yes says me full of confidence. Rocked up today and was confronted by a huge box of full ribs complete with belly meat. We will not go hungry.
Small sample after some chopping, rest in freezer.
Small sample after some chopping, rest in freezer.
Beercan chicken by Lewis Craik, on Flickr
Did a beercan chicken on the Weber yesterday and actually remembered to take a photo before eating it.
So tonight was our night to try our first beer can chicken on the new weber. We'd done a few regular grills but this was our first big indirect test.
I'll let the pictures do the talking, but essentially:
Coors Banquet Beer can, half filled with beer, then topped up with red onion and rosemary
Soaked applewood smoke chips and rosemary for smoke.
Lumpwood charcoal
Garlic / herb dry rub after a bit of olive oil.
Long story short, it was immense! Although I think the heat was too high right at the start, once we spotted it we brought it right back down closing the vents up.
Two hours later the coals were still glowing, which also tells me we put it on too early!
Anyway, cheap dinner and totally amazing flavor.
I'll let the pictures do the talking, but essentially:
Coors Banquet Beer can, half filled with beer, then topped up with red onion and rosemary
Soaked applewood smoke chips and rosemary for smoke.
Lumpwood charcoal
Garlic / herb dry rub after a bit of olive oil.
Long story short, it was immense! Although I think the heat was too high right at the start, once we spotted it we brought it right back down closing the vents up.
Two hours later the coals were still glowing, which also tells me we put it on too early!
Anyway, cheap dinner and totally amazing flavor.
I'm doing my first brisket this weekend, and I could do with a little advice.
I've read all of this thread, and some people have said that their brisket turned out a bit dry.
I'm wondering if the 3-2-1 method would produce a better result. Any thoughts?
The brisket in question is only 1.5 Kg.
I've read all of this thread, and some people have said that their brisket turned out a bit dry.
I'm wondering if the 3-2-1 method would produce a better result. Any thoughts?
The brisket in question is only 1.5 Kg.
I'm going to say no to the 3-2-1 method for Brisket.
Once it goes in the foil, I keep it there.
You need to get the internal temp to 198-203f
If it "stalls" i.e. the temperature stops rising, then wrapping it in foil will stop evaporation from the surface of the meat.
Set your bbq temp around 200f and cook from there.
The time will depend on bbq temp, meat temp at the start, how well your bbq retains heat, weather & humidity.
It's not an exact science and it's ready when it's ready.
If it's cooked way too early, leave it wrapped in foil, then wrap in an old towel and keep in in a cooler.
You should do this for at least an hour anyway but it will stay warm a lot longer.
Once it goes in the foil, I keep it there.
You need to get the internal temp to 198-203f
If it "stalls" i.e. the temperature stops rising, then wrapping it in foil will stop evaporation from the surface of the meat.
Set your bbq temp around 200f and cook from there.
The time will depend on bbq temp, meat temp at the start, how well your bbq retains heat, weather & humidity.
It's not an exact science and it's ready when it's ready.
If it's cooked way too early, leave it wrapped in foil, then wrap in an old towel and keep in in a cooler.
You should do this for at least an hour anyway but it will stay warm a lot longer.
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