The bbq photo & recipe thread

[Jambo85]

Been experimenting a bit with curing and BBQing lately, here are my first efforts.

Brisked
Started with a lovely big slab of brisket flat:


Cured for about 10 days then spiced up, smoked, cut into chunks, vacuum packed and then steamed when needed. Bloody lovely stuff:



Also did a wee bit of leg into a ham, cured in brine for a week or so, rinsed and air dried for a few days, then smoked to an internal temperature around 65 degC:




Also lovely but need to work on the technique for both as a bit on the salty side!

[Phud]

TheGreatSoprendo said:

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!

Edited by TheGreatSoprendo on Saturday 7th October 15:10

Welcome to the madness, I would suggest amazing ribs and BBQ pit boys for pointers, and not helping you much on a smoker cook to temp not time, so this means buy a nice probe thermometer, Lidl had them a few weeks ago.

Also bone in or bone out?

For a great add, may I suggest using charcoal not brickettes , I think it imparts a scent into the meat.

Oh yeah, a new external water pan holder by the garden center...

Good buy too.

A little smoke yesterday

Edited by Phud on Saturday 16th December 16:06

[Mykap]

Wasn't sure whether to put tis in the pizza oven thread or here...

We used the GMG pellet smoker to make pizza yesterday following our purchase of a Benehacks pizza propria (Pizza stone kit). The stone itself is a perfect fit on the GMG grill and the kit includes a receipe book and a pizza peel.





We always make our own bases but this time we also made a tomato paste from the recipe in the book.



Ran the grill up to 415F with the pizza taking 15mins to cook.







The result was exceptional - the tomato sauce was superb and this is definitely the last time we use pre made stuff from a jar.

The stone is a well worth it purchase and does what it says on the box ie removes moisture and spreads the heat throughout the base.

[pmanson]

Did a Christmas ham...

Dry rub overnight then about 6hrs indirect on the weber.

Left it for the first 2hrs then was spraying it with cider vinegar and apple juice every 2hrs.

It served 13 of us on the Saturday before Christmas with 1/2 left over for a Christmas Eve party

[jollysoutherner]

After reading this thread once to often I finally picked up a WSM to go with the Kettle and the Unni. Brisket is my favorite but had mixed results on the kettle struggling to keep the temperature low enough, WSM makes it so much easier. 7LB Brisket cooked for 8 hours plus resting

url]|https://thumbsnap.com/yYo1ncVN[/url]





3 hours in...


8 hours..







What do I attempt next?

[Lost In Space]

jollysoutherner said:

What do I attempt next?

Smoked Pastrami....

Followed this recipe/method a couple of weeks ago, was superb. Ruben sandwiches for a week, yum ,yum, yum!

https://www.youtube.com/watch?v=G3z1kcZfkEE&t=...

[escargot]

Ordered half a dozen rubs from this place: https://www.angusandoink.com/shop/

They're excellent. Highly recommended.

[thebraketester]

Lost In Space said:

Smoked Pastrami....

Followed this recipe/method a couple of weeks ago, was superb. Ruben sandwiches for a week, yum ,yum, yum!

https://www.youtube.com/watch?v=G3z1kcZfkEE&t=...

Where did you get the meat from?

[Phud]

Korean Ribs, beef short ribs cut across the bone, marinaded for 3 days in soy, sesame and garlic.

[Lost In Space]

thebraketester said:

Where did you get the meat from?

From a local butcher in West Sussex - They operate a Farm Shop, the beef is from their farm. It was decently tender, but I would like to try using US or Australian grain fed brisket as this has better fat marbling than grass fed UK meat. It's available from several online butchers.

Cooked on a Weber Smokey Mountain (WSM) which I can now consistently hold temps on - that's an important part of the process to get the desired result.

[escargot]

Almost 8 years old, this thread. How time flies.

Anyway! What are your bbq plans this weekend folks?

I did a kellybab thing last night with the A&O tandoori rub (and some yoghurt) to marinate. Bloody good and despite using nearly 20 chicken thighs, we almost scoffed the lot between two of us.

Today will be 3-2-1 babyback ribs, pit beans, sausages and char siu pork fillet smoked. various skewers (chorizo, prawn etc) grilled to snack on while we wait.

[jmorgan]

Make fire, burn stuff.

No idea but the opportunity is not being wasted. Fancy open top on charcoal tomorrow followed same Monday.

Home made cheese burgers.... patty with cheese in the middle. Now, what cheese......

Edit. sausages, good idea. Butcher makes excellent sausages.

Edited by jmorgan on Saturday 5th May 07:56

[craig1912]

tonight we are having some home made tandoori chicken and a Aldi Tomahawk Steak

Edited by craig1912 on Saturday 5th May 22:31

[PugwasHDJ80]

And we're smoking

7lb old-spot shoulder


Up to temp.....


Some beef ribs and some pork ribs to go on tomorrow morning

[Jambo85]

Tried a few new things tonight

- BBQ 'fried' chicken wings, batter made from buttermilk, flour, baking powder and spice rub. Awesome - but will tweak a few things next time.

- Burgers, asked the butcher to mince a lump
of chuck coarsely with 10% added fat, cooked indirectly with smoke and then seared. Great success.

- Rhubarb - inspired by Marcus here
https://youtu.be/KADpx8GN70o
Pretty good, seasonal and dead easy.

[jmorgan]

Jambo85 said:

- Rhubarb - inspired by Marcus here
https://youtu.be/KADpx8GN70o
Pretty good, seasonal and dead easy.

I have trouble using my rhubarb (loads of growing), even making a dent in the patch takes several crumbles and giving a lot away, plenty to try that recipe with.

[juice]

Tarragon and lemon spatchcock Chicken done on my little Webber Q

[fttm]

Not smoked recently but have been slobbing out with comfort foods on the barbie , Friday it was homemade pizzas , last night wings and weiners , tonight I'll be drooling over burgers and beans . Weather is so nice I made soup for lunch yesterday on the Weber and breakfast this morning , good times .

[LaurasOtherHalf]

Aldi’s £17 tomohawk steak, bloody awesome.

[Mr E]

Cherry smoke.
Chicken was very good.
Sausages went down well (kids)
Ribs were tasty, but not as tender as I’d like.
Salmon underneath was excellent.
Duck underneath was over cooked and indifferent.