The bbq photo & recipe thread
Discussion
Yes, pulled pork, my first time trying it 
Been going for 4.5 hours or so now, using weber long lasting briquettes. The initial fire has died down now but my attempt at minion failed
I had two seperate piles of unlit coals on each side of BBQ, ie four piles in all. I put the chimney lit coals into the middle of one side hoping they would eventually light the surrounding coals but it hasn't happened. Might have just made a rookie mistake by having the lid off for 10 mins whilst I popped some firefighters in them to coax them into life. I still have the untouched coals on the other side.
Temp all morning via the lid thermometer has been 110-120 degrees and it's back up to 120 now after that short break.
It's just under 5lb, and I gave it a good prep with Dijon and a rub yesterday afternoon. Got 10 coming 2ish, eat for 4pmish. Also have two racks of ribs to go on, plus chicken kebabs, sausages and burgers.
I'm bringing my old 47cm out of retirement to cook in tandem as that's a lot of meat!!
Here's progress so far, only thought to put the removed skin in an hour ago, doh! I'll keep that going for later.
Been going for 4.5 hours or so now, using weber long lasting briquettes. The initial fire has died down now but my attempt at minion failed
I had two seperate piles of unlit coals on each side of BBQ, ie four piles in all. I put the chimney lit coals into the middle of one side hoping they would eventually light the surrounding coals but it hasn't happened. Might have just made a rookie mistake by having the lid off for 10 mins whilst I popped some firefighters in them to coax them into life. I still have the untouched coals on the other side.
Temp all morning via the lid thermometer has been 110-120 degrees and it's back up to 120 now after that short break.
It's just under 5lb, and I gave it a good prep with Dijon and a rub yesterday afternoon. Got 10 coming 2ish, eat for 4pmish. Also have two racks of ribs to go on, plus chicken kebabs, sausages and burgers.
I'm bringing my old 47cm out of retirement to cook in tandem as that's a lot of meat!!
Here's progress so far, only thought to put the removed skin in an hour ago, doh! I'll keep that going for later.
Did my first Pulled pork yesterday
Removed the layer of fat and gave it some rub, the recipe from the Weber BBQ guide. Wrapped tightly in cling film and stuck in the fridge overnight.
Got the coals lit with the chimney starter at 7:00 yesterday morning but think I had too many coals because the temperature was far too high, about 200 C. I used the minion method too. It had go on though on as I had to go and play football. But I kept the both vents half closed in an effort to reduce the temp.
Unfortunately it had pretty much gone out by the time I came home
so I quickly threw the pork in the oven to keep it warm and relit the BBQ. Less coals this time and managed to keep the temp at a nicer 140 for another few hours until...
Very nice it was too! Guests seemed happy and insisted I don't bother cooking any beef burgers or sausages because they were content with the pork
I didn't make any sauce, just tried a some table BBQ sauce but I think plain old English mustard my favourite.
What do people do with the leftovers? Got a small bowlful left. I'm thinking some sort of weird curry or stew? Can I reheat it and just throw it in a sandwich?
Removed the layer of fat and gave it some rub, the recipe from the Weber BBQ guide. Wrapped tightly in cling film and stuck in the fridge overnight.
Got the coals lit with the chimney starter at 7:00 yesterday morning but think I had too many coals because the temperature was far too high, about 200 C. I used the minion method too. It had go on though on as I had to go and play football. But I kept the both vents half closed in an effort to reduce the temp.
Unfortunately it had pretty much gone out by the time I came home
so I quickly threw the pork in the oven to keep it warm and relit the BBQ. Less coals this time and managed to keep the temp at a nicer 140 for another few hours until...Very nice it was too! Guests seemed happy and insisted I don't bother cooking any beef burgers or sausages because they were content with the pork
I didn't make any sauce, just tried a some table BBQ sauce but I think plain old English mustard my favourite.
What do people do with the leftovers? Got a small bowlful left. I'm thinking some sort of weird curry or stew? Can I reheat it and just throw it in a sandwich?
More coals will mean more heat, you just need to use the same amount bu keep topping up.
This is how mine turned out.
It was glorious and went down very well, however it wasn't 'pulled', it needed a knife to cut/slice it into small pieces. Was on for 9 hours in all and rested in foil for an hour.
Next time I'll be upping the heat about 15-20 degrees I think, this one was around 110 on the lid thermometer. Might invest in a proper food thermometer.
This is how mine turned out.
It was glorious and went down very well, however it wasn't 'pulled', it needed a knife to cut/slice it into small pieces. Was on for 9 hours in all and rested in foil for an hour.
Next time I'll be upping the heat about 15-20 degrees I think, this one was around 110 on the lid thermometer. Might invest in a proper food thermometer.
190 internal temp is the temp when the shoulder should be ready, so you want to aim for 225 cooking temp. Shoulder is quite forgiving so being anywhere between 200-250 will be fine.
I find half a chimneys worth of unlit coals on the grate, with about a 1/3 to a 1/2 of a chimneys worth lit coals on top gives this temp and lasts for a good few hours as the unlit coals gradually light. I've used this method before and only have to add extra coals once for a 8 or 9 hour pork shoulder.
I find half a chimneys worth of unlit coals on the grate, with about a 1/3 to a 1/2 of a chimneys worth lit coals on top gives this temp and lasts for a good few hours as the unlit coals gradually light. I've used this method before and only have to add extra coals once for a 8 or 9 hour pork shoulder.
anonymous said:
[redacted]
I had this issue when I started too, I was pointed in the direction of the Minion Method and that keeps my smoker at a steady temp for between 6-8 hours.Basically cover the base of the grate with coal and scoop out a hole in the middle about 6" wide. Put 1/2 to 3/4 in the chimney and light, when ready poor into the hole you made in the coals. You can add wood chunks on top and put a few on the unburnt coals too. This way as the heat spreads it lights the new coals at a slow pace and also the wood too. If this doesnt make any sense try google.
Yesterday was a success overall I think.
The pork pulled apart easily, had a very well defined smoke ring.
The only downside was I'd used American mustard before adding the rub, it was a little too strong and I wouldn't use it next time. So the pork was good but could have been a little better.
The ribs however were superb, they literally fell apart and were so tender. Absolutly gorgeous.
The pork pulled apart easily, had a very well defined smoke ring.
The only downside was I'd used American mustard before adding the rub, it was a little too strong and I wouldn't use it next time. So the pork was good but could have been a little better.
The ribs however were superb, they literally fell apart and were so tender. Absolutly gorgeous.
Labour Day here in the US so thought I'd use the grill.
5lb piece of brisket
Wearing it's rub
24 hours later and ready for it's first go on the BBQ
At the midway point, with a touch more rub
My sous chef for the day patiently waiting for a taste...
The finished dish after 6 hours of low and slow cooking
5lb piece of brisket
Wearing it's rub
24 hours later and ready for it's first go on the BBQ
At the midway point, with a touch more rub
My sous chef for the day patiently waiting for a taste...
The finished dish after 6 hours of low and slow cooking
Here are my latest smoking efforts
Pork belly
Warming the smoking oven up
Then in with coals and my smoking wood of choice (Oak)
Also a drip pan with water. The steam seams to make the smoke take better to the meat
I forgot to get a picture of it in the oven, but I am sure you can get the idea
After 3 hours smoking I pulled it out and then crisped it up in the normal oven
Slice
It was very nice. I have cut some thin slices and fried it this morning, sort of like thick cut smoked streaky bacon (twice cooked).
Pork belly
Warming the smoking oven up
Then in with coals and my smoking wood of choice (Oak)
Also a drip pan with water. The steam seams to make the smoke take better to the meat
I forgot to get a picture of it in the oven, but I am sure you can get the idea
After 3 hours smoking I pulled it out and then crisped it up in the normal oven
Slice
It was very nice. I have cut some thin slices and fried it this morning, sort of like thick cut smoked streaky bacon (twice cooked).
Arrived at the private charter terminal this yesterday afternoon and this was out the front and was obviously serving folks earlier in the day.
I present the coolest BBQ I've seen todate.
The bit behind the cockpit lifts up electrically to provide access to the huge bbq area (gas).
An impressive bit of engineering and really quite apt for an airline
Sorry for the crap photo's - in a rush. Might try and get some better pics in a couple of weeks.
I present the coolest BBQ I've seen todate.
The bit behind the cockpit lifts up electrically to provide access to the huge bbq area (gas).
An impressive bit of engineering and really quite apt for an airline
Sorry for the crap photo's - in a rush. Might try and get some better pics in a couple of weeks.
Well, I've decided I'm going to take the plunge and get a Weber. Been after one for a while, sick of using disposables and want to do some slow cooking. The tipping point was being at a friend's BBQ who has a Weber...
I'm looking at the 57cm One Touch Premium. I would get the Original, but I know I'll end up wanting the thermometer and split grill. Cheapest one I've found so far is: http://www.garden4less.co.uk/weber-one-touch-premi... (£145 with delivery).
Not in a great rush and the Wife says she'll buy me one for my birthday (November). I've noticed B&Q, Argos etc. don't have any of the premiums so not sure I'll get one in the sale. Going to hold out a bit till it's closer to £100... In the meantime, keep the tasty photos coming!
ETA: Actually, saying that, this is the one-touch original, isn't it? Tempting at this price... could just drill a hole for the Thermometer: http://www.argos.co.uk/static/Product/partNumber/3... .
Oh, damn, it's the 47cm. The search goes on!
I'm looking at the 57cm One Touch Premium. I would get the Original, but I know I'll end up wanting the thermometer and split grill. Cheapest one I've found so far is: http://www.garden4less.co.uk/weber-one-touch-premi... (£145 with delivery).
Not in a great rush and the Wife says she'll buy me one for my birthday (November). I've noticed B&Q, Argos etc. don't have any of the premiums so not sure I'll get one in the sale. Going to hold out a bit till it's closer to £100... In the meantime, keep the tasty photos coming!
ETA: Actually, saying that, this is the one-touch original, isn't it? Tempting at this price... could just drill a hole for the Thermometer: http://www.argos.co.uk/static/Product/partNumber/3... .
Oh, damn, it's the 47cm. The search goes on!
Edited by bicycleshorts on Monday 17th September 12:16
Lame I know as I have no photos, but I did a biggish BBQ for my wife's birthday party two weeks ago - for me (fairly new to charcoaling properly with smoke) I felt it was pretty epic:
2 x Pork shoulders for pulled pork (on the BBQ for about 8 hours)
1 x Leg of Lamb - boned and rolled with rosemary and garlic
4 x racks of ribs
plus burgers and sausages en-masse!
2 x Pork shoulders for pulled pork (on the BBQ for about 8 hours)
1 x Leg of Lamb - boned and rolled with rosemary and garlic
4 x racks of ribs
plus burgers and sausages en-masse!
bicycleshorts said:
Well, I've decided I'm going to take the plunge and get a Weber. Been after one for a while, sick of using disposables and want to do some slow cooking. The tipping point was being at a friend's BBQ who has a Weber...
I'm looking at the 57cm One Touch Premium. I would get the Original, but I know I'll end up wanting the thermometer and split grill. Cheapest one I've found so far is: http://www.garden4less.co.uk/weber-one-touch-premi... (£145 with delivery).
Not in a great rush and the Wife says she'll buy me one for my birthday (November). I've noticed B&Q, Argos etc. don't have any of the premiums so not sure I'll get one in the sale. Going to hold out a bit till it's closer to £100... In the meantime, keep the tasty photos coming!
ETA: Actually, saying that, this is the one-touch original, isn't it? Tempting at this price... could just drill a hole for the Thermometer: http://www.argos.co.uk/static/Product/partNumber/3... .
Oh, damn, it's the 47cm. The search goes on!
Great decision! I've always used www.wowbbq.co.uk for all my kit. Looks like £145 is a great price though!!I'm looking at the 57cm One Touch Premium. I would get the Original, but I know I'll end up wanting the thermometer and split grill. Cheapest one I've found so far is: http://www.garden4less.co.uk/weber-one-touch-premi... (£145 with delivery).
Not in a great rush and the Wife says she'll buy me one for my birthday (November). I've noticed B&Q, Argos etc. don't have any of the premiums so not sure I'll get one in the sale. Going to hold out a bit till it's closer to £100... In the meantime, keep the tasty photos coming!
ETA: Actually, saying that, this is the one-touch original, isn't it? Tempting at this price... could just drill a hole for the Thermometer: http://www.argos.co.uk/static/Product/partNumber/3... .
Oh, damn, it's the 47cm. The search goes on!
Edited by bicycleshorts on Monday 17th September 12:16
Then get yourself booked on a Weber Grill Academy day
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