The bbq photo & recipe thread

[HD Adam]

I'm a bit late with this but here's a few from my July 4th bash in Texas.

01:30, the brisket goes on.



Schmokin'



Meanwhile, during the day, the kids get hammered in the pool whilst the food prep happens





15 hours later, the brisket is done







Captain Murica (for tis me) handles his meat



The full spread. And by that I mean my belly

Brisket, Sausage, Chilli, Tater Salad, Mac & Cheese, Dirty Rice etc



The finished product. There were no leftovers.



Being a bit of a fat bloke, I did some desserts too. Key Lime Pie and a Murica Cake
I also did a healthy fruit salad but nobody ate that





Also had a couple of birthdays so more cake in the Tiki Room





Disco time



So that's how we barbequed on July 4th.

Cheers Y'all

[22s]

Spot on! Happy 4th July. What a spread you put on!

I've just spent the last 12 hours straight researching BBQ, smokers, thermometers, recipes, butchery...!

I will always remember my first visit to Franklin's BBQ in Austin TX when I was studying out there. The food is just out of this world. And also visiting my dorm-mate's family for Thanksgiving and tasting my first deep-fried turkey and then yams with marshmallow on top...!!!

Amazing state with amazing people, food, culture and weather. Would love to head back.

[22s]

Also - calling all pulled pork aficionados!

I just found Bear Paws for £4.89 from Amazon Warehouse (usually £19!). These are the claws you can use to pick up meat, toss salad, and shred pulled pork. https://www.amazon.co.uk/gp/offer-listing/B003IWI6...

At this price, they're even cheaper than the crap imitations that have a hollow underside that collects all the meat and juices (i.e. hard to clean and rank).

It does say they claws are 'used' - but, all the cutlery in a restaurant is 'used', so who cares?!

PS - I got the black ones, just saw you can get red for £3.75!

[tleefox]

Morning guys - apologies if this is not the post for this query.

Costco have a range of rip off Kamado Joe smokers in under the name of Pit Boss Kamado's, as per link below.

http://m.costco.co.uk/view/c/garden-sheds-patio/ou...

I'd been toying with a Kamado Joe but at a fraction of the price these have caught my eye. Anyone got one who would care to comment? Are Kamado Joe's really worth the huge price tag?

[thebraketester]

If I was shelling out 500 for a KJ copy, I'd just save up and buy a proper one.

[Too Late]

First lamb shoulder
Halfway though a 4 hour cook..

[thainy77]

I'm going to smoke a couple of kilos of brisket over the weekend, does anyone have any pointers for my first attempt?

A couple of questions, mesquite or hickory? and any variations on rubs for the meat?

I was planning on loosely following the below recipe.

https://www.charbroil.com/community/smoke-beef-bri...

[Jambo85]

Hi Thainy77, my advice on brisket would be to bear in mind that British beef doesn't typically have the fat content of American stuff, and this is most evident when cooking a brisket low and slow. It may dry out more quickly than the guides from the US suggest, consider wrapping it. Ask your butcher if he's got a particularly fatty bit perhaps. Good luck, I'm sure it'll be tasty whatever happens!

[thainy77]

Jambo85 said:

Hi Thainy77, my advice on brisket would be to bear in mind that British beef doesn't typically have the fat content of American stuff, and this is most evident when cooking a brisket low and slow. It may dry out more quickly than the guides from the US suggest, consider wrapping it. Ask your butcher if he's got a particularly fatty bit perhaps. Good luck, I'm sure it'll be tasty whatever happens!

Cheers for that, i actually live in Greece and the meat does tend to have a larger fat content but i'll bear that in mind when at the butchers.

[thainy77]

I've just given it some rub, i'll probably start injecting it tonight so that it's nice and moist.

[Sway]

thainy77 said:

I've just given it some rub, i'll probably start injecting it tonight so that it's nice and moist.

That will be in real danger of drying out. I normally aim for a quarter inch fat cap over the whole thing.

I'm sure it'll be tasty, just be aware and as said, wrapping may be wise.

[thainy77]

Sway said:

That will be in real danger of drying out. I normally aim for a quarter inch fat cap over the whole thing.

I'm sure it'll be tasty, just be aware and as said, wrapping may be wise.

That is what i wanted but they had cut it before i arrived, my Greek is poor so trying to explain what i wanted was difficult. I will also "mist it" while cooking to try and prevent it drying out.

[57 Chevy]

Got 70 coming tomorrow. 6kg brisket, 4kg ham to slice, 4kg pork to pull plus burgers, sausages and a host of salads.

Brisket trimmed.



Rubbed and injected



Smoker at the ready, heating the water bowl on the gas



Fuse method of charcoal and hickory



Brisket on at lunch today, hope it should be ready in the morning



Hams on, should be ready tonight



And we're off.

[6th Gear]

Too Late said:

First lamb shoulder
Halfway though a 4 hour cook..

That is going to be GOOD.

[57 Chevy]

Coming on, just wrapped the brisket and glazed the hams

[thainy77]

A couple of hours in.

[thainy77]

It better taste good.

[57 Chevy]

Mine was on for 23 hours in the end, this is how it came out



Was tasty as hell

[Greshamst]

Holy mother of cow!

[Sway]

Awesome work Chevy.

Thainy - how was yours?