The bbq photo & recipe thread
Discussion
croakey said:
First time having a go at smoking on Friday..2.2kg pork shoulder
dry rub (salt, pepper, brown sugar, mustard powder, onion powder, garlic powder, smoked paprika, chilli powder)
Smoked on the Weber over applewood chips (in the rain at this point)
How long was it on the grill for?dry rub (salt, pepper, brown sugar, mustard powder, onion powder, garlic powder, smoked paprika, chilli powder)
Smoked on the Weber over applewood chips (in the rain at this point)
Looks lovely.
I have tried to read most of the thread and know this may have been covered before. Experimentation is the key.
Are there any glaringly obvious mistakes to make as a newbie? (WSM delivered last week but NE weather has halted play)
Too much smoke?
Too little smoke?
Opening it up too early?
Not enough rest time when it looks done?
Internet rub recipes too spicy?
Wrong/Cheap charcoal?
This is in reference to attempting baby back ribs first, then brisket, then pork shoulder.
Thanks in advance.
Are there any glaringly obvious mistakes to make as a newbie? (WSM delivered last week but NE weather has halted play)
Too much smoke?
Too little smoke?
Opening it up too early?
Not enough rest time when it looks done?
Internet rub recipes too spicy?
Wrong/Cheap charcoal?
This is in reference to attempting baby back ribs first, then brisket, then pork shoulder.
Thanks in advance.
A couple of observations from my experiences with my WSM:
- Try not to open it up too often. Add 10-15 mins cooking time each time you do.
- The flame-retardant charcoal that Weber sell isn't very good.
- Get at least one digital probe thermometer - preferrably two - to monitor the real temp at the cooking grate, rather than the approx temp at the lid. The second one for monitoring the internal temp of the lump of meat.
- Cook more than you think you need. Big bits of meat shrink, and once you've tasted what you've cooked you'll want more
- Try not to open it up too often. Add 10-15 mins cooking time each time you do.
- The flame-retardant charcoal that Weber sell isn't very good.
- Get at least one digital probe thermometer - preferrably two - to monitor the real temp at the cooking grate, rather than the approx temp at the lid. The second one for monitoring the internal temp of the lump of meat.
- Cook more than you think you need. Big bits of meat shrink, and once you've tasted what you've cooked you'll want more
deville said:
I have tried to read most of the thread and know this may have been covered before. Experimentation is the key.
Are there any glaringly obvious mistakes to make as a newbie? (WSM delivered last week but NE weather has halted play)
Too much smoke?
Too little smoke?
Opening it up too early?
Not enough rest time when it looks done?
Internet rub recipes too spicy?
Wrong/Cheap charcoal?
This is in reference to attempting baby back ribs first, then brisket, then pork shoulder.
Thanks in advance.
Too much/little smoke is down to personal taste. I find hickory too strong for my palate when smoking for a long time, but mixed with applewood, it's perfect. Just experiment.Are there any glaringly obvious mistakes to make as a newbie? (WSM delivered last week but NE weather has halted play)
Too much smoke?
Too little smoke?
Opening it up too early?
Not enough rest time when it looks done?
Internet rub recipes too spicy?
Wrong/Cheap charcoal?
This is in reference to attempting baby back ribs first, then brisket, then pork shoulder.
Thanks in advance.
Opening it up too early isn't an issue as for effective barbecuing/smoking you are cooking to internal temp anyway.
Don't underestimate the amount of time a a large joint can be rested for, particularly when wrapped in tinfoil, covered in towels and shoved in a cool box. You can keep a large joint warm for hours this way.
Just use internet rubs to give you an idea of how flavours work together, then evolve them to your own tastes. Don't forget that uncooked heat loses some potency when it's cooked so what might look very spicy might actually balance quite well.
Don't bother with lumpwood, it's got to be briquettes for two reasons - 1) easier to regulate the temperature over long period of time, particularly when you need to load it with an extra couple of briquettes, 2) they don't break down and fall through the grate as quickly as lumpwood - Big K are a decent brand.
A friend provided a shoulder of one his lambs to me on Monday so today was the best day to get it eaten.
The BBQ seemed liked a good idea (the other half wanted to oven roast it).
So at 11:30 I was getting prepared for some man cooking.
Take some Mesquite chips.
Take a shoulder of lamb which has had some Montreal steak spice rubbed into it.
7 Hours later (150 deg and the occasional basting of a randomly made mop sauce (some malt vinegar, some teriyaki sauce, black pepper and some other spices that were within hands reach)).
Lovely. Just Lovely.
Next door neighbours dog for the shoulder bone.
The BBQ seemed liked a good idea (the other half wanted to oven roast it).
So at 11:30 I was getting prepared for some man cooking.
Take some Mesquite chips.
Take a shoulder of lamb which has had some Montreal steak spice rubbed into it.
7 Hours later (150 deg and the occasional basting of a randomly made mop sauce (some malt vinegar, some teriyaki sauce, black pepper and some other spices that were within hands reach)).
Lovely. Just Lovely.
Next door neighbours dog for the shoulder bone.
Dan_1981 said:
Quicky question...
Whats the difference between a one touch and a one touch premium?
B&Q have got them at 99 and 129.99 respectivly.
Premium has an ash catcher at the bottom, and a plastic handle on the top vent. Plus its PREMIUM!Whats the difference between a one touch and a one touch premium?
B&Q have got them at 99 and 129.99 respectivly.
I bought a one touch, but after getting a replacement premium lid under warranty (first lid was damaged) I will be buying the ash catcher attachment so I have a proper premium. The ash catcher is much handier than the standard bowl thing on the one touch.
In summary, buy the premium
I reserved a 57cm Weber one touch premium yesterday at B&Q (diy.com) for collection in store, they call me 8am this morning to tell me they don't have any in stock. Idiots, that is no way to run a business.
It was £129 which is the best price I could find by miles. Anyone know of another good place to buy? Next cheapest I can find online is £150+
It was £129 which is the best price I could find by miles. Anyone know of another good place to buy? Next cheapest I can find online is £150+
eastsider said:
I reserved a 57cm Weber one touch premium yesterday at B&Q (diy.com) for collection in store, they call me 8am this morning to tell me they don't have any in stock. Idiots, that is no way to run a business.
It was £129 which is the best price I could find by miles. Anyone know of another good place to buy? Next cheapest I can find online is £150+
My experience of DIY stores is that what the computer shows quite often doesn't agree with physical stock!It was £129 which is the best price I could find by miles. Anyone know of another good place to buy? Next cheapest I can find online is £150+
I think I was the first to post about B&Q on another thread (what's great about Weber BBQs - or something similar) - in there is a link to somewhere that was selling at £149.99
Vieste said:
Nah thats not the premium, its the original. Best price generally on the 57cm one touch premium is £149.99, which is why they are sold out all over the country at £129 b&q.Argos and screwfix reserve and collect work brilliantly, shame B&Q are so far behind
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