The bbq photo & recipe thread

[miln0039]

BPC7 said:

Anyone got some tried and trusted recipes for slaw please. Big BBQ day on the 7th April (2nd one of the year) and want to make our own this time but need to practice first lol

http://amazingribs.com/recipes/slaws_salads_and_other_vegetables/creamy_coleslaw_with_mayo.html

This is a pretty standard jobby. I'd use rice vinegar instead though and use less sugar.

[smack]

I noticed my local Sainsbury's last week stated stocking charcoal on the shelves - only there crappy overpriced lumpwood they stock (5kg for about 8 quid), in the start of the seasonal items isle, but that is a positive start to retailers supporting BBQing outside 3 months of the year that they have done in the past.

[miln0039]

smack said:

I noticed my local Sainsbury's last week stated stocking charcoal on the shelves - only there crappy overpriced lumpwood they stock (5kg for about 8 quid), in the start of the seasonal items isle, but that is a positive start to retailers supporting BBQing outside 3 months of the year that they have done in the past.

http://www.wowbbq.co.uk/weber-accessories/charcoal-and-wood

Buy from these guys for the good stuff Less than £12 for a 10kg bag of Weber briquettes, best stuff I've used for long cooks.

[Output Flange]

miln0039 said:

http://www.wowbbq.co.uk/weber-accessories/charcoal...

Buy from these guys for the good stuff Less than £12 for a 10kg bag of Weber briquettes, best stuff I've used for long cooks.

Conversely, the worst stuff I've used for short or long cooks. I just cannot get on with it.

[smack]

miln0039 said:

http://www.wowbbq.co.uk/weber-accessories/charcoal...

Buy from these guys for the good stuff Less than £12 for a 10kg bag of Weber briquettes, best stuff I've used for long cooks.

I bought stacks of Big K 10kg bags for 5 quid at the end of last summer to stockpile, so ok if there is an energy crisis any time soon

[miln0039]

smack said:

miln0039 said:

http://www.wowbbq.co.uk/weber-accessories/charcoal...

Buy from these guys for the good stuff Less than £12 for a 10kg bag of Weber briquettes, best stuff I've used for long cooks.

I bought stacks of Big K 10kg bags for 5 quid at the end of last summer to stockpile, so ok if there is an energy crisis any time soon

What's the Big K stuff like? I am afraid I've become a horrible brand snob since I discovered the brilliance of the Weber briquettes!!!

[tamore]

love using coco shell briquettes. low ash, high heat, long burn time. tougher to light, but that's not a problem really.

[miln0039]

tamore said:

love using coco shell briquettes. low ash, high heat, long burn time. tougher to light, but that's not a problem really.

Chimney starter makes all easy, no?

[tamore]

miln0039 said:

tamore said:

love using coco shell briquettes. low ash, high heat, long burn time. tougher to light, but that's not a problem really.

Chimney starter makes all easy, no?

yep. works for me. i use natural fire lighters in it too, so there's no chance of a fuel taste getting into the food.

[miln0039]

tamore said:

miln0039 said:

tamore said:

love using coco shell briquettes. low ash, high heat, long burn time. tougher to light, but that's not a problem really.

Chimney starter makes all easy, no?

yep. works for me. i use natural fire lighters in it too, so there's no chance of a fuel taste getting into the food.

I use odorless starters which seem to do the trick. Much better than the old paraffin marinade....

[BPC7]

miln0039 said:

BPC7 said:

Anyone got some tried and trusted recipes for slaw please. Big BBQ day on the 7th April (2nd one of the year) and want to make our own this time but need to practice first lol

http://amazingribs.com/recipes/slaws_salads_and_other_vegetables/creamy_coleslaw_with_mayo.html

This is a pretty standard jobby. I'd use rice vinegar instead though and use less sugar.

Thanks for this, will have a good read when I get the chance

[ibisti]

Smoked a leg of lamb at the weekend, turned out fantastic! I would recommend it to anyone who hasn't tried it before. It retained more of its own flavour than pulled pork as well as taking on a good smoke ring. It took a bit longer than I expected @ 9 hours but the bone slipped out clean and it shredded well. I only studded it with garlic and rosemary besre smoking. I served it with pita bread, tatziki and baba ghanoush.

[Sonic]

I was only thinking about smoked lamb yesterday after seeing something on TV.

Great to hear it worked out so well and i'll certainly give it a go!

[miln0039]

ibisti said:

Smoked a leg of lamb at the weekend, turned out fantastic! I would recommend it to anyone who hasn't tried it before. It retained more of its own flavour than pulled pork as well as taking on a good smoke ring. It took a bit longer than I expected @ 9 hours but the bone slipped out clean and it shredded well. I only studded it with garlic and rosemary besre smoking. I served it with pita bread, tatziki and baba ghanoush.

This might well be happening. Few questions though if you'd be so kind!!

1) Temperature for the 9 hours?
2) Set up? Kettle or smoker? Water underneath the meat? Minion method etc?
3) What "flavour" smoking chips did you use?
4) Was the "bone slipping out" the cue for "it's done"?
5) Foil at all needed.

I love this thread

[ibisti]

miln0039 said:

This might well be happening. Few questions though if you'd be so kind!!

1) Temperature for the 9 hours?
2) Set up? Kettle or smoker? Water underneath the meat? Minion method etc?
3) What "flavour" smoking chips did you use?
4) Was the "bone slipping out" the cue for "it's done"?
5) Foil at all needed.

I love this thread

I used a webber smokey mountain
Temp was 225/250
I used hickory chunks
Yes to the water bath
I placed the meat in a large disposable foil tray uncovered for 6 hours and the sealed it up with foil for the reaming time.
As for the bone, it's a good sign to show the meat is at the "pulling" stage. It's technically cooked way before this but will not shred but carve like a regular joint.

I hope that's of some help? Give it a go, and no peeking for at least 6 hours!!
I don't use the minion method much as I find 1 bag of head beads will last long enough after being lit in a charcoal starter.

[miln0039]

ibisti said:

miln0039 said:

This might well be happening. Few questions though if you'd be so kind!!

1) Temperature for the 9 hours?
2) Set up? Kettle or smoker? Water underneath the meat? Minion method etc?
3) What "flavour" smoking chips did you use?
4) Was the "bone slipping out" the cue for "it's done"?
5) Foil at all needed.

I love this thread

I used a webber smokey mountain
Temp was 225/250
I used hickory chunks
Yes to the water bath
I placed the meat in a large disposable foil tray uncovered for 6 hours and the sealed it up with foil for the reaming time.
As for the bone, it's a good sign to show the meat is at the "pulling" stage. It's technically cooked way before this but will not shred but carve like a regular joint.

I hope that's of some help? Give it a go, and no peeking for at least 6 hours!!
I don't use the minion method much as I find 1 bag of head beads will last long enough after being lit in a charcoal starter.

Great thanks. I only have the 57cm Kettle so would need to use the Minion method to keep temperature nice and controlled - but overall that sounds very achievable! Will report back once attempted, probably after Easter weekend.

[ibisti]

miln0039 said:

Great thanks. I only have the 57cm Kettle so would need to use the Minion method to keep temperature nice and controlled - but overall that sounds very achievable! Will report back once attempted, probably after Easter weekend.

Good luck for the weekend! Lamb is on special at most supermarkets at the mo, mine was a pretty large one from sainsburys I guess 2.5 to 3kg. I stock up on them for the chest freezer when they are discounted.

[Pferdestarke]

Try lamb shoulder as it's a better piece for slow cooking.

[ibisti]

Pferdestarke said:

Try lamb shoulder as it's a better piece for slow cooking.

In some ways I agree on the shoulder cut, but the leg worked extremely well. The shoulder had more fat which helps lubricate the joint but by placing the joint in a foil tray the escaping fat did not escape and kept the leg moist. I thought that the tray might impede the smoke, but that was not the case as the lamb had a good 1/2 cm of smoke ring.

[escargot]

I have grilled a boned and butterflied leg on the barbecue a number of times and it works well due to it being (relatively) lean. For slow cooking I'd normally go for the shoulder for the aforementioned extra lubrication the fat brings. Sounds like you cracked it with the leg though so fair play!