The bbq photo & recipe thread
Discussion
thainy77 said:
A bit too dry for my liking, tasted nice though, exactly as you predicted
I think an hour less next time, will try it again in a couple of weeks.
Glad it was tasty Have you tried beef shortribs or chuck before? These tend to be more successful with grass fed beef like ours (and probably Greek).I think an hour less next time, will try it again in a couple of weeks.
thainy77 said:
Jambo85 said:
Glad it was tasty Have you tried beef shortribs or chuck before? These tend to be more successful with grass fed beef like ours (and probably Greek).
No but i may give the ribs a go this weekend, any decent recipes to recommend?Came out stunning.
On the brisket front, glad it was tasty! What internal temp did you get to? I'd personally inject some beef stock into the meat prior to cooking and keep the same time/temp.
Alternatively, I love doing beef cheek as a small brisket substitute if only cooking for a few. However they're cheap enough that I could do several if feeding many. Almost impossible to dry out!
Sway said:
I've only done Jacob's ladder beef ribs (not sure how they differ from short ribs), but for me a simple rub of 50/50 rock salt and black pepper freshly ground in a pestle, then the 321 method of 3 hours uncovered, two foil wrapped, final hour uncovered with a spritz.
Came out stunning.
On the brisket front, glad it was tasty! What internal temp did you get to? I'd personally inject some beef stock into the meat prior to cooking and keep the same time/temp.
Alternatively, I love doing beef cheek as a small brisket substitute if only cooking for a few. However they're cheap enough that I could do several if feeding many. Almost impossible to dry out!
Cheers for that, i'll give it a whirl.Came out stunning.
On the brisket front, glad it was tasty! What internal temp did you get to? I'd personally inject some beef stock into the meat prior to cooking and keep the same time/temp.
Alternatively, I love doing beef cheek as a small brisket substitute if only cooking for a few. However they're cheap enough that I could do several if feeding many. Almost impossible to dry out!
I'm not sure on the temperature as i had sunk a few too many beers by the time i pulled it out, i think this may have been my downfall as i probably would have wrapped it and then removed it an hour earlier .
The BBQ beans were awesome though, recipe below.
http://www.seriouseats.com/recipes/2014/06/best-ba...
The cheek sounds a good idea, my family are back in the UK for a month so i'm only playing with smoking to entertain myself at the weekends. I had planned on doing the brisket for myself and then eating it in different ways over the week but a few guys at work, also with their families back in the UK, decide to invite themselves.
thainy77 said:
Jambo85 said:
Glad it was tasty Have you tried beef shortribs or chuck before? These tend to be more successful with grass fed beef like ours (and probably Greek).
No but i may give the ribs a go this weekend, any decent recipes to recommend?Agree with others that lack of internal temperature monitoring will be part of the reason your brisket turned out too try.
Green Mountain Davy Crockett Pellet smoker.
Just bought one of these
bought partly to appease my local neighbourhood watch that are misinterpreting local laws and insist charcoal BBQs are banned in Javea but mainly because this unit is portable making it very versatile. It can run on mains or 12V all adaptors supplied with the correct plugs. Should be great for camping and Le Mans.....
Hats off to The American BBQ company in the UK who delivered to Spain within a week. Great service from them.
The unit comes almost fully made. It was very well packed..
All parts well secured inside.
No damage. Good well written manual.
All you need to do is reverse the handle, fit the chimney, the various grill trays and screw in the wifi aerial. It comes with a wrench in the box.
Great quality materials - this is the latest version with the stainless trays etc.
Starting was a doddle and we had it running within 15 mins.
We just did some sausages and chorizo's as a test run. As its says on the tin constant temperature, proper wood smoke and no hassle.
The sausages were great with a real smokey flavour.
We will be doing 3 2 1 ribs on Sunday and will have friends around for opinions! I'll do a full report then.
Just bought one of these
bought partly to appease my local neighbourhood watch that are misinterpreting local laws and insist charcoal BBQs are banned in Javea but mainly because this unit is portable making it very versatile. It can run on mains or 12V all adaptors supplied with the correct plugs. Should be great for camping and Le Mans.....
Hats off to The American BBQ company in the UK who delivered to Spain within a week. Great service from them.
The unit comes almost fully made. It was very well packed..
All parts well secured inside.
No damage. Good well written manual.
All you need to do is reverse the handle, fit the chimney, the various grill trays and screw in the wifi aerial. It comes with a wrench in the box.
Great quality materials - this is the latest version with the stainless trays etc.
Starting was a doddle and we had it running within 15 mins.
We just did some sausages and chorizo's as a test run. As its says on the tin constant temperature, proper wood smoke and no hassle.
The sausages were great with a real smokey flavour.
We will be doing 3 2 1 ribs on Sunday and will have friends around for opinions! I'll do a full report then.
Edited by Mykap on Saturday 5th August 08:11
Edited by Mykap on Saturday 5th August 08:11
So first cook on the GMG went well.
We did two sets of pork ribs on the 3-2-1 method and sausages.
Ex Carrefour pre marinated (I know I cheated).
We used cooking pellets mixed selection as fuel.
Excellent smoke flavour - the hickory smell was great.
Three hours at 180F then wrapped in foil for 2 hours at 225F and finished off for 1 hour without foil then rested.
I completely forgot to take a pic of the finished product but here are the balance of the ribs before they disappeared.
Oh - 7 hours cooking consumed a single hopper of pellets with the sausages done at the end at 400F.
Great tasty smokey flavour with the meat ready to fall off the bone. A success. I believe it will be hard to go back the the sidebox smoker after the convenience of this great little pellet smoker. The only drawback is limited grill size so I guess the Chargriller will stay for bigger parties.
We did two sets of pork ribs on the 3-2-1 method and sausages.
Ex Carrefour pre marinated (I know I cheated).
We used cooking pellets mixed selection as fuel.
Excellent smoke flavour - the hickory smell was great.
Three hours at 180F then wrapped in foil for 2 hours at 225F and finished off for 1 hour without foil then rested.
I completely forgot to take a pic of the finished product but here are the balance of the ribs before they disappeared.
Oh - 7 hours cooking consumed a single hopper of pellets with the sausages done at the end at 400F.
Great tasty smokey flavour with the meat ready to fall off the bone. A success. I believe it will be hard to go back the the sidebox smoker after the convenience of this great little pellet smoker. The only drawback is limited grill size so I guess the Chargriller will stay for bigger parties.
Edited by Mykap on Tuesday 8th August 11:35
It’s been a bit of a BBQ week in Spain. The pellet smoker has been working overtime and I also ran a comparison between my old faithful sidebox Chargriller and the GMG Davy Crockett (DC).
Monday we had smoked calamari from the DC – cooked at a very low 170F for 4 hours. Great with beer as a snack.
Tuesday was beer can chicken day. Followed the simple but brilliant GMG recipe which basically involved salt brining the bird for 3 hours then using melted butter and veg oil with seasoning for the rub. I used a dark beer in the can. Delicious moist, succulent chicken with a crispy skin. The DC is a joy to use and takes all of the guesswork out of heat control, the meat temperature sensor is built in and a useful feature although I cross checked its accuracy with my hand held unit. While the wifi idea sounds like technology for technologies sake it was actually quite useful to check progress on the smart phone. Sadly no pics of the finished cook as it just disappeared somehow…
Friday pork ribs on the DC. The smoker is located one our upper terrace, as we had heavy rain during the smoke we moved it under the gazebo however in the damp conditions it did struggle to get over 350F for the final hours blast of cooking. I used a dry rub and the 3 2 1 method, 3 hours at 200F, 2 hours in foil at 225F and the last hour at 400F uncovered. In the end it was allowed to run an extra hour. The result was exceptional, fine bark, good ring and a fantastic Smokey flavour.
On Saturday the Chargriller sidebox smoker was fired up for the first time in months. We did a pork neck, homemade dry rub, olive was the wood for the smoke (mainly because it was all I had at hand). 6 hours at 110C. I have modded the chargriller with an extra set of vents on the firebox, raised coal grate, diffuser and lowered chimney in the main smoke area and additional temperature gauges. The meat came out with a perfect bark and ring, obviously the internal temp was monitored throughout and a final temp of 82C was achieved. Left overnight before carving the result was exceptional.
So the pellet smoker is superb and produces great food but in my humble opinion the chargriller result is slightly better. The down side of the Chargriller is the constant attention required to control the temp, you end up looking and smelling like some kind of Victorian stoker. The pellet smoker takes away all of the hassle but also some of the fun. However the GMG has the stamp of approval from SWMBO as she can use it when I’m not around.
Monday we had smoked calamari from the DC – cooked at a very low 170F for 4 hours. Great with beer as a snack.
Tuesday was beer can chicken day. Followed the simple but brilliant GMG recipe which basically involved salt brining the bird for 3 hours then using melted butter and veg oil with seasoning for the rub. I used a dark beer in the can. Delicious moist, succulent chicken with a crispy skin. The DC is a joy to use and takes all of the guesswork out of heat control, the meat temperature sensor is built in and a useful feature although I cross checked its accuracy with my hand held unit. While the wifi idea sounds like technology for technologies sake it was actually quite useful to check progress on the smart phone. Sadly no pics of the finished cook as it just disappeared somehow…
Friday pork ribs on the DC. The smoker is located one our upper terrace, as we had heavy rain during the smoke we moved it under the gazebo however in the damp conditions it did struggle to get over 350F for the final hours blast of cooking. I used a dry rub and the 3 2 1 method, 3 hours at 200F, 2 hours in foil at 225F and the last hour at 400F uncovered. In the end it was allowed to run an extra hour. The result was exceptional, fine bark, good ring and a fantastic Smokey flavour.
On Saturday the Chargriller sidebox smoker was fired up for the first time in months. We did a pork neck, homemade dry rub, olive was the wood for the smoke (mainly because it was all I had at hand). 6 hours at 110C. I have modded the chargriller with an extra set of vents on the firebox, raised coal grate, diffuser and lowered chimney in the main smoke area and additional temperature gauges. The meat came out with a perfect bark and ring, obviously the internal temp was monitored throughout and a final temp of 82C was achieved. Left overnight before carving the result was exceptional.
So the pellet smoker is superb and produces great food but in my humble opinion the chargriller result is slightly better. The down side of the Chargriller is the constant attention required to control the temp, you end up looking and smelling like some kind of Victorian stoker. The pellet smoker takes away all of the hassle but also some of the fun. However the GMG has the stamp of approval from SWMBO as she can use it when I’m not around.
Managed to bag a bargain smoker in the garden centre and I'm keen to try it out before winter well and truly sets in. I've got a half leg of lamb weighing 1.2kg.
Any tips for a complete smoker novice would be much appreciated and also, any ideas on how long it's likely to take to cook?
ETA: Extra marks for spotting the deliberate mistake by the gimps in the garden centre!
Any tips for a complete smoker novice would be much appreciated and also, any ideas on how long it's likely to take to cook?
ETA: Extra marks for spotting the deliberate mistake by the gimps in the garden centre!
Edited by TheGreatSoprendo on Saturday 7th October 15:10
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