The bbq photo & recipe thread
Discussion
Yesterday, I did my first home made pizza in my Costco Pit Boss egg.
I'm still learning how to use the egg. It takes ages to heat up, so I have started to use twigs to get it up to temperature before putting in the charcoal. For the pizza, I was hoping to get to 700F, so I only used twigs.
Unfortunately, I didn't use enough wood, and I couldn't get above 500F. So, I had to cook it for 10 minutes instead of the 2 minutes that I had hoped for.
Nevertheless the result wasn't too bad. The dough tasted a bit bland, which was disappointing, but the toppings were delicious.
I'm still learning how to use the egg. It takes ages to heat up, so I have started to use twigs to get it up to temperature before putting in the charcoal. For the pizza, I was hoping to get to 700F, so I only used twigs.
Unfortunately, I didn't use enough wood, and I couldn't get above 500F. So, I had to cook it for 10 minutes instead of the 2 minutes that I had hoped for.
Nevertheless the result wasn't too bad. The dough tasted a bit bland, which was disappointing, but the toppings were delicious.
bomb said:
I have a weber kettle BBQ and would like to rig up a rotisserie. The weber ones are very expensive, ( for what they seem to be).
Has anyone got a simple rig up, with a cheaper option ? Also one that's successful too.
If so, can you show me how you have rigged it up please.
Thanks.
Can't help with making one but I do have the Weber one if you need any measurements or specifics to help you. Just let me know.Has anyone got a simple rig up, with a cheaper option ? Also one that's successful too.
If so, can you show me how you have rigged it up please.
Thanks.
NBON said:
Do a google for Moesta bbq. I've bought one of their pizza rings which I've had good results from. Will probably buy their rotisserie accessory. A bit cheaper than Weber
There must be a BBQ friendly PHer that could fabricate these up in minutes and flog them on here for much less.https://www.amazon.co.uk/Smokin-PizzaRing-57-cm-22...
Hardly heavy engineering, if you've got a means to cut and roll stainless steel.
Slightly late but the rotisserie described in my earlier report http://www.pistonheads.com/gassing/topic.asp?h=0&a...
worked a treat on the LM Airtrack campsite.
Our French bought chicken was marinated in a zip bag the night before and was cooked for 2h 10m over Ausie heat beads. Came out/off perfect, we let it rest for 20 mins while doing the burgers and sausages on both sides of the grill after the chicken rotisserie was removed. Fed 7 people with ease. Result.
In addition we also prepared some smoked shoulder 4 days before heading for Le Mans as cold starters. Additionally I did some neck and ribs for us in the meantime (the cook once, eat twice principal). Wonderful flavour cooked on a chargriller with side firebox.
The cook started at 6am using a chimney to get the initial Aussie heat beads going. I was aiming for a 12 hour cook on the shoulder, 8 hours on the neck and 6 hours for the ribs at 105oC.
Chimney after 20 mins.
Note the sparks flying off the heat beads – awesome.
A mix of Hickory and Oak was used for the initial smoke (most flavour is imparted in the first 2 hours).
The shoulder and neck had been marinated overnight.
Nice steady temp throughout.
The fuel after start up was almond logs – readily available here in Spain. But they are rather smokey when first put on, this is the worst they got but ....
After a complaint from my ‘we complain about everything’ neighbours the smoker was banished to the drive to maintain the peace. Luckily it’s on wheels. The neck and shoulder were wrapped in foil after 4 hours, and regularly sprayed with apple juice and cider vinegar to keep moist.
The result was great, good bark on the shoulder and neck.
The ribs were consumed the same day and the other meats eaten cold. Smoked meat always seems better after a day or so. The neck was eaten the next day and the shoulder taken to Le Mans (4 days later) for our BBQ as a cold starter.
Well worth the effort.
worked a treat on the LM Airtrack campsite.
Our French bought chicken was marinated in a zip bag the night before and was cooked for 2h 10m over Ausie heat beads. Came out/off perfect, we let it rest for 20 mins while doing the burgers and sausages on both sides of the grill after the chicken rotisserie was removed. Fed 7 people with ease. Result.
In addition we also prepared some smoked shoulder 4 days before heading for Le Mans as cold starters. Additionally I did some neck and ribs for us in the meantime (the cook once, eat twice principal). Wonderful flavour cooked on a chargriller with side firebox.
The cook started at 6am using a chimney to get the initial Aussie heat beads going. I was aiming for a 12 hour cook on the shoulder, 8 hours on the neck and 6 hours for the ribs at 105oC.
Chimney after 20 mins.
Note the sparks flying off the heat beads – awesome.
A mix of Hickory and Oak was used for the initial smoke (most flavour is imparted in the first 2 hours).
The shoulder and neck had been marinated overnight.
Nice steady temp throughout.
The fuel after start up was almond logs – readily available here in Spain. But they are rather smokey when first put on, this is the worst they got but ....
After a complaint from my ‘we complain about everything’ neighbours the smoker was banished to the drive to maintain the peace. Luckily it’s on wheels. The neck and shoulder were wrapped in foil after 4 hours, and regularly sprayed with apple juice and cider vinegar to keep moist.
The result was great, good bark on the shoulder and neck.
The ribs were consumed the same day and the other meats eaten cold. Smoked meat always seems better after a day or so. The neck was eaten the next day and the shoulder taken to Le Mans (4 days later) for our BBQ as a cold starter.
Well worth the effort.
Edited by Mykap on Thursday 23 June 10:31
Tony Angelino said:
Kamado Joe arrived today, will try get set up tonight for a trial run. Going to go for a whole roast chicken for the maiden voyage.
What should I be doing in it do we reckon? Going to try and build up to a long smoked brisket or pork shoulder but need to build myself up.
cheers
It takes a while to get used to setting up for slow cooking. It's a case of more haste less speed. Bring the temperature up slowly (usually inch and a half at bottom and daisy wheel fully open works for me)and then begin to shut the vents as you get to about 30 degrees of your target temp. If you bring the temp up too quickly it's easy to overshoot and not easy to get temp back down. What should I be doing in it do we reckon? Going to try and build up to a long smoked brisket or pork shoulder but need to build myself up.
cheers
Pork shoulder is a good one to start with as it doesn't need to get to as high a temperature as beef. It takes a long time need to get kamado lit early in the morning. Reckon on ten hours for a decent size piece of meat. Wouldn't harm to do it overnight.
Smaller pieces of meat like beef cheeks and pigs cheeks are fantastic smoked - still take quite a while
Chicken thighs and wings are great. Wings will smoke in an hour (thighs 2 hours) at 250f. then you can slather them in sauce, the the internals out and grill them
Looking at the vids of brisket cooking, the US feedlot beef is a lot fattier than our guess fed beef so brisket is tricky
I used Slow Fire when starting out. I think the rub recipes are key to getting the proper barbecue flavour.
Edited by oddman on Sunday 26th June 15:39
Edited by oddman on Sunday 26th June 15:39
Just wondering if I could get some info from you BBQ gurus!
I am wanting to buy a smoker but don't want to pay the earth for one (who does). I spotted this on ebay, and was wondering if it would actually be any good?
http://www.ebay.co.uk/itm/321814910458?_trksid=p20...
I already have a home made BBQ built into my patio so it does feel a little silly buying another, but I would use it pretty much only for smoking.
Thanks and sorry this isn't a recipe post!
I am wanting to buy a smoker but don't want to pay the earth for one (who does). I spotted this on ebay, and was wondering if it would actually be any good?
http://www.ebay.co.uk/itm/321814910458?_trksid=p20...
I already have a home made BBQ built into my patio so it does feel a little silly buying another, but I would use it pretty much only for smoking.
Thanks and sorry this isn't a recipe post!
That is a shame.wrayvon said:
Just wondering if I could get some info from you BBQ gurus!
I am wanting to buy a smoker but don't want to pay the earth for one (who does). I spotted this on ebay, and was wondering if it would actually be any good?
http://www.ebay.co.uk/itm/321814910458?_trksid=p20...
I already have a home made BBQ built into my patio so it does feel a little silly buying another, but I would use it pretty much only for smoking.
Thanks and sorry this isn't a recipe post!
What is your existing BBQ?I am wanting to buy a smoker but don't want to pay the earth for one (who does). I spotted this on ebay, and was wondering if it would actually be any good?
http://www.ebay.co.uk/itm/321814910458?_trksid=p20...
I already have a home made BBQ built into my patio so it does feel a little silly buying another, but I would use it pretty much only for smoking.
Thanks and sorry this isn't a recipe post!
I use this for cold smoking:- http://www.macsbbq.com/cold-smokers
It works well.
don4l said:
What is your existing BBQ?
I use this for cold smoking:- http://www.macsbbq.com/cold-smokers
It works well.
Just a build you own type one. It is built into my patio using bricks and a tray essentially. No lid though (other than some stone for when I'm not using it). I use this for cold smoking:- http://www.macsbbq.com/cold-smokers
It works well.
Thanks for the suggestion
Over the year I have been very impressed by the sort of cooking that you can do on a proper BBQ. I have been particularily impressed at what can be done with cheap cuts, like pork shoulder, ribs etc.
Most of the new things that I have tried have been a success, even if some of them were served up an hour or two late.
Yesterday, I slow cooked a shoulder of lamb. What a bloody awful cut of fatty, tasteless meat. Never again. We had a dinner for two, and the rest of it is going in the bin.
Is lamb shoulder always like this?
Most of the new things that I have tried have been a success, even if some of them were served up an hour or two late.
Yesterday, I slow cooked a shoulder of lamb. What a bloody awful cut of fatty, tasteless meat. Never again. We had a dinner for two, and the rest of it is going in the bin.
Is lamb shoulder always like this?
I've never been much of a fan of slow cooked bbq lamb. A split leg over a log fire, oh lordy yes, but shoulder not so much...
I have however enjoyed a mutton shoulder, fat rendered right down and a flavour robust enough to cut through smoke. Bloody gorgeous, but the butcher won't order it again as he had to order a 1/4 sheep and couldn't clear the rest.
I have however enjoyed a mutton shoulder, fat rendered right down and a flavour robust enough to cut through smoke. Bloody gorgeous, but the butcher won't order it again as he had to order a 1/4 sheep and couldn't clear the rest.
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