The bbq photo & recipe thread
Discussion
scottri said:
don4l said:
Thanks for the input.
I don't think that my local Costco has them in stock, so I cannot check it out. I had read comments that suggested that the hinges didn't fit properly. Surely that could be rectified with a screwdriver??
The fact that the BGE accessories will fit is a big bonus.
Another important point is that its cheaper in store so it might be worth a drive to get one. I think it was about £80 cheaper. I'm pretty sure a well put together one would be fine.I don't think that my local Costco has them in stock, so I cannot check it out. I had read comments that suggested that the hinges didn't fit properly. Surely that could be rectified with a screwdriver??
The fact that the BGE accessories will fit is a big bonus.
I've been asked to do a 2kg boneless pork leg tomorrow but not too sure on the best way to proceed. Should I put a pork rub on it or leave plain? I plan to do a light hickory smoke for approx 2 hours then indirect cook until it's up to 65deg. Would it reduce the cooking time loads if I butterflied the joint first?
I'd rub it yes. Salt it first, then apply a salt free rub. The salt will penetrate but the spices will not.
But first I'd decide if you ant to it your name to a barbecued leg or whether you should just buy a shoulder instead which would offer better results.
You may be safe given your temp target of 65c though.
But first I'd decide if you ant to it your name to a barbecued leg or whether you should just buy a shoulder instead which would offer better results.
You may be safe given your temp target of 65c though.
Looking for some advice from the PH pitmasters on fan-ovened pork shoulder. I have a 2kg boneless joint with skin on and I've read countless alternative methods for ovening it. I'm tempted to remove the skin and follow the BBQ method of setting the oven for 225f, putting in the room temp joint (already rubbed) for 3-4hrs uncovered, then wrapping it in foil for the last hour or so to get it up to 195f internal temp. I have the ingredients to make a mop, so I may start adding this it every hour at the 3 hour point.
So, will the fan potentially dry the meat quicker than an indirect smoke would, meaning therefore that wrapping in foil from the start would be best? Or is the above method the way to achieve pulled pork perfection?
So, will the fan potentially dry the meat quicker than an indirect smoke would, meaning therefore that wrapping in foil from the start would be best? Or is the above method the way to achieve pulled pork perfection?
After nearly 10 years of service and a hard life outdoors, my trusty charcoal BBQ is starting to die (castors wheels need replacing, coals tray rusting through in places, tray support rusted through/snapped on one side). I could probably spend some £ to fix everything, but it will probably be a losing battle.
So I'm looking at a new shiny toy. I already have weber smokey mountain for low/slow, and also need a big cooking area, so am looking at one of the below
https://www.bedsbbq.co.uk/barbecue-shop/napoleon-c...
c£1200, so not cheap, but should last 10-15 years - so 'man maths' says it's a bargain
So I'm looking at a new shiny toy. I already have weber smokey mountain for low/slow, and also need a big cooking area, so am looking at one of the below
https://www.bedsbbq.co.uk/barbecue-shop/napoleon-c...
c£1200, so not cheap, but should last 10-15 years - so 'man maths' says it's a bargain
First BBQ of the year for me, picked up a rack of ribs from the local farm shop. I made a cock up in that I didn't have enough coal left over from last year, so had to panic buy some this afternoon.
It was also the first time I've used my iGrill with the BBQ. The ribs internal temp hit 63ºc after an hour, but I kept them on for another hour, before wrapping them on in foil for an hour and finally coating in BBQ sauce before putting back on the BBQ for a final hour. I made the mistake of thinking that the magnetic base on the iGrill was for attaching to the BBQ, it's a slightly different shape now...
Before removing from the foil and coating in BBQ sauce:
Ribs after 3 hours by Lewis Craik, on Flickr
Just before tucking in:
Ribs played up by Lewis Craik, on Flickr
It was also the first time I've used my iGrill with the BBQ. The ribs internal temp hit 63ºc after an hour, but I kept them on for another hour, before wrapping them on in foil for an hour and finally coating in BBQ sauce before putting back on the BBQ for a final hour. I made the mistake of thinking that the magnetic base on the iGrill was for attaching to the BBQ, it's a slightly different shape now...
Before removing from the foil and coating in BBQ sauce:
Ribs after 3 hours by Lewis Craik, on Flickr
Just before tucking in:
Ribs played up by Lewis Craik, on Flickr
Lunja said:
Looking for some advice from the PH pitmasters on fan-ovened pork shoulder. I have a 2kg boneless joint with skin on and I've read countless alternative methods for ovening it. I'm tempted to remove the skin and follow the BBQ method of setting the oven for 225f, putting in the room temp joint (already rubbed) for 3-4hrs uncovered, then wrapping it in foil for the last hour or so to get it up to 195f internal temp. I have the ingredients to make a mop, so I may start adding this it every hour at the 3 hour point.
So, will the fan potentially dry the meat quicker than an indirect smoke would, meaning therefore that wrapping in foil from the start would be best? Or is the above method the way to achieve pulled pork perfection?
Does your oven have any other settings? So, will the fan potentially dry the meat quicker than an indirect smoke would, meaning therefore that wrapping in foil from the start would be best? Or is the above method the way to achieve pulled pork perfection?
If you can set it to say, a bottom element, the equivalent of indirect heat, and protect it with a solid shelf so as not to burn the bottom, you could yield better results than with the fan for the reasons you appear to be concerned about.
Pferdestarke said:
Does your oven have any other settings?
If you can set it to say, a bottom element, the equivalent of indirect heat, and protect it with a solid shelf so as not to burn the bottom, you could yield better results than with the fan for the reasons you appear to be concerned about.
It's fan only, so I've split the difference and made a foil tent with open ends, the thinking being that the foil protects the meat from drying out too fast, but doesn't create an enclosed chamber that will raise the heat too early. The meat is in the oven now and the internal temp is rising nice and slow.If you can set it to say, a bottom element, the equivalent of indirect heat, and protect it with a solid shelf so as not to burn the bottom, you could yield better results than with the fan for the reasons you appear to be concerned about.
Incidentally, using an electonic meat thermometer I've found my oven's temperature fluctuates +30/-10f as it adjusts temperature based on it own thermostat's reading. We'll see in a few hours if this is a problem!
Edit: The shoulder was in for over 6hrs and The Stall hit hard! It didn't creep over 160f, so I used the Crutch trick, wrapping tightly in tinfoil to get the temp up to 195f, which took 90mins. Can't wait to try it on a proper bbq!
Edited by Lunja on Sunday 24th April 21:59
don4l said:
richatnort said:
don4l said:
richatnort said:
what is the difference between getting an electronic one to one of these? Surely they do the same job right?
http://www.wowbbq.co.uk/products/weber-q-200300-se...
For me there is a world of difference.http://www.wowbbq.co.uk/products/weber-q-200300-se...
The main thing is that I can sit indoors and monitor things fairly constantly.
If you are just grilling stuff over high heat, then you wouldn't need this. If, like me, you have a cheap BBQ where the temperature is difficult to control, then I would say that it is essential.
I only started using the BBQ last August, and I suspect that I would have given up by now if I didn't have this device.
wigglebottom said:
Afternoon all,
Where's the best place to get a webber from? Have been looking at the 57cm master touch.
Had hoped there would be some pre bank holiday sales on but that doesn't look to be the case
I got mine from Argos http://www.argos.co.uk/v1/static/Product/partNumbe... you can add tools on too!Where's the best place to get a webber from? Have been looking at the 57cm master touch.
Had hoped there would be some pre bank holiday sales on but that doesn't look to be the case
Saying that this one is the exact same one i got for half the price http://www.riversidegardencentre.co.uk/weber-compa...
Edited by richatnort on Monday 25th April 16:27
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff