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GTDNB
183 posts
40 months
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I've decided to have a go at some pulled pork and ribs this weekend after drooling over this thread.
i have a set of charcoal rails for the weber and was going to use the method they suggest of 15 briquettes on each side and then adding a further 5 per hour. (i had a practice go yesterday without the meat and managed to keep the grill at around 140 for 6 hours no problem!)
If i want to use the Minion method how many briquettes should i put in lit and how many unlit?
in most of the pics i've seen people seem to put the charcoal on one side of the grill with the meat over the other. is there any advantage in doing it htis way or is it just a case of being simpler if you are not using charcoal rails/baskets?
i have a 2.3kg pork shoulder and a 750g rack of ribs. assuming i want to serve food at about 2pm what time do i need to be up in the morning to get things going? I'm assuming the shoulder will take longer than the ribs. weber say three hours for pulled pork but that seems quite quick.
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Nick Grant
3,542 posts
105 months
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GTDNB said: I've decided to have a go at some pulled pork and ribs this weekend after drooling over this thread.
i have a set of charcoal rails for the weber and was going to use the method they suggest of 15 briquettes on each side and then adding a further 5 per hour. (i had a practice go yesterday without the meat and managed to keep the grill at around 140 for 6 hours no problem!)
If i want to use the Minion method how many briquettes should i put in lit and how many unlit?
in most of the pics i've seen people seem to put the charcoal on one side of the grill with the meat over the other. is there any advantage in doing it htis way or is it just a case of being simpler if you are not using charcoal rails/baskets?
i have a 2.3kg pork shoulder and a 750g rack of ribs. assuming i want to serve food at about 2pm what time do i need to be up in the morning to get things going? I'm assuming the shoulder will take longer than the ribs. weber say three hours for pulled pork but that seems quite quick. You are me AICMFP. I'm having a BBQ at 2pm tomorrow with pulled pork and ribs! 
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Pferdestarke
4,269 posts
57 months
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GTDNB said: I've decided to have a go at some pulled pork and ribs this weekend after drooling over this thread.
i have a 2.3kg pork shoulder and a 750g rack of ribs. assuming i want to serve food at about 2pm what time do i need to be up in the morning to get things going? I'm assuming the shoulder will take longer than the ribs. weber say three hours for pulled pork but that seems quite quick. Working backwards from 2pm: 1 hour resting for shoulder (you can get away with 10 mins for the ribs) 5 hour minimum but ideally 6 for the shoulder 1 hour to bring your coals up to temp and get your meat out of the fridge I'd be up at 6am if you want to deliver the best that you can.
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Nick Grant
3,542 posts
105 months
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I'm doing most of the cooking on my pulled pork tonight and finishing it off tomorrow 
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GTDNB
183 posts
40 months
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Pferdestarke said: Working backwards from 2pm:
1 hour resting for shoulder (you can get away with 10 mins for the ribs)
5 hour minimum but ideally 6 for the shoulder
1 hour to bring your coals up to temp and get your meat out of the fridge
I'd be up at 6am if you want to deliver the best that you can. thanks. how long for the ribs? Nick Grant said: I'm doing most of the cooking on my pulled pork tonight and finishing it off tomorrow think i might do the same... how much cooking tonight and how much tomorrow?
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Pferdestarke
4,269 posts
57 months
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GTDNB said: How long for te ribs? You'll need an hour in the smoke, a couple in the foil and another 30 to build up your BBQ sauce crust over coolish coals. I don't see how you can half cook the pork.
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GTDNB
183 posts
40 months
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Pferdestarke said: You'll need an hour in the smoke, a couple in the foil and another 30 to build up your BBQ sauce crust over coolish coals.
I don't see how you can half cook the pork. nice one, cheers! I'm sure i read somewhere about someone doing the pork in stages... Nick Grant said: I'm doing most of the cooking on my pulled pork tonight and finishing it off tomorrow can you elaborate a bit please, Nick. thanks.
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GTDNB
183 posts
40 months
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Mobile Chicane said: anyone know what goes in the sweetcorn salsa pictured? (apart from sweetcorn and red onion) ? it looks delicious
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Nick Grant
3,542 posts
105 months
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GTDNB said: can you elaborate a bit please, Nick. thanks. I'm cheating with 4 hours in a low oven tonight and a couple of hours on the BBQ tomorrow. As per this months Good Food magazine.
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GTDNB
183 posts
40 months
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Nick Grant said: I'm cheating with 4 hours in a low oven tonight and a couple of hours on the BBQ tomorrow. As per this months Good Food magazine. ah OK, i was thinking the other way around! i thought the smoking bit had to be done at the beginning.
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crackthatoff
3,111 posts
83 months
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hmmm .. the webber showed over 600 degrees with the lid on on sat, if I put a home made pizza on one of them there round pizza trays with holes in for a few mins...?
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giblet
2,391 posts
47 months
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 Pair of butterflied chickens marinated in Nandos hot marinade. 7th bbq since I got my weber at the end of March. Need to up my count!
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Slyjoe
926 posts
81 months
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 Mmmm, Beercan chicken on the Webber in the rain! really quite tasty and moist.
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Mobile Chicane
14,238 posts
82 months
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GTDNB said: Mobile Chicane said: anyone know what goes in the sweetcorn salsa pictured? (apart from sweetcorn and red onion) ? it looks delicious It's actually mango salsa: 1 mango 1 red onion 1 red chilli Squeeze of lime juice to taste A pinch of sugar to taste if the mango isn't particularly sweet Chopped fresh coriander if you have it Although I don't see why you couldn't make a 'sweetcorn' version by substituting a can of sweetcorn plus a few chopped cherry tomatoes for the mango.
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Dibble
7,647 posts
110 months
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Home made double cheese burger: 
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escargot
Original Poster
16,044 posts
87 months
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 6kg pork butt ready for the egg.
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Pferdestarke
4,269 posts
57 months
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escargot said: 6kg pork butt ready for the egg.  
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smack
8,328 posts
61 months
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escargot said: 6kg pork butt ready for the egg. Good to see you back fella with what has been going on.
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Shaolin
2,105 posts
59 months
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escargot said: 6kg pork butt ready for the egg. Won't that be a bit of an unbalanced meal?
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escargot
Original Poster
16,044 posts
87 months
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smack said: escargot said: 6kg pork butt ready for the egg. Good to see you back fella with what has been going on. Thank you mate.   12 hours later. OhGODyeah.
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