The bbq photo & recipe thread
Discussion
ibisti said:
Just a heads up that Tesco has bone in pork shoulders on special at the mo. don't see bone in very often as shoulder always seems to be boned out. I was surprised to see it in a supermarket on the shelf, so I bought a couple to freeze for later.
I did one of these yesterday on the BBQ over about 7 hours, very nice it was too, about half is still sitting in the fridge. The snow caused issues, but I got round it with a bit of angle iron and an old golfing umbrella.ibisti said:
Shaolin said:
I did one of these yesterday on the BBQ over about 7 hours, very nice it was too, about half is still sitting in the fridge. The snow caused issues, but I got round it with a bit of angle iron and an old golfing umbrella.
Smoking is an all year round sport! ;-) 
Great thread. Bought a Weber 57cm last year and got as far as Beer can chicken. Tried a pizza on the weber pizza stone but didn't cook evenly, was a bit disappointed.
Def want to experiment further this year.
I see the smoking set up of coals to one side with container of soaked chips on top and meat over to the other over a container of water. Reading the thread 7hrs+ cooking is not uncommon.
How do you regulate the heat and how do you keep it going for such a long time? Do you just keep adding coals?
Thanks
p.s Have bookmarked WOWBBQ. Really fancy pulled pork/ribs, any tips on these would be great.
Thanks.
Def want to experiment further this year.
I see the smoking set up of coals to one side with container of soaked chips on top and meat over to the other over a container of water. Reading the thread 7hrs+ cooking is not uncommon.
How do you regulate the heat and how do you keep it going for such a long time? Do you just keep adding coals?
Thanks
p.s Have bookmarked WOWBBQ. Really fancy pulled pork/ribs, any tips on these would be great.
Thanks.
Rick101 said:
And regarding longevity, do you just add coals every few hours?
Yep but depending on the quality of the coals, you may not need to add any extra if you use the minion method as per this link: http://www.virtualweberbullet.com/fireup2.html#min...Rick101 said:
Ok, one more...
Weber pizza stone. Direct or indirect heat and how long for?
Last time the pizza stuck badly to the metal plate. Any tips on this?
Hopefully make a start this week providing the weather stays reasonable.
Thanks
Direct, as hot as you can get it! (Although beware when removing the stone - the weber mits aren't enough to keep the heat off!!!)Weber pizza stone. Direct or indirect heat and how long for?
Last time the pizza stuck badly to the metal plate. Any tips on this?
Hopefully make a start this week providing the weather stays reasonable.
Thanks
BBQing is not only addictive - but it is also an ALL WEATHER activity
Minion method for slow cooks on the 57cm Kettle will be best, I use it and it's fantastic. Trick is to have fire going an hour before you need to cook so you can get a feel for what moving the vents does to temperature.
Next trick is keeping the lid firmly shut for at least the first 5-6 hours of the cook....this is very hard, but very worth it at the end
Forgot to put this up here... Had my first go at slow cooking bone-in pork leg a week ago.
Started cooking at 2am.
Woke up at 8am to find the coals pretty much done, temperature had dropped quite a bit and the leg was getting snowed on through the vents. Added more coals and fired it back up for another 2 hours.
This is how it looked at 10am:
Pulled it out at noon and let it rest for an hour or two. Was amazing! Couldn't believe how tender it was, even with all the cock ups.
Unfortunately don't have any pics of the finished product... It went too quickly! Used half on the day for pork rolls and the other half for curry on the night.
Started cooking at 2am.
Woke up at 8am to find the coals pretty much done, temperature had dropped quite a bit and the leg was getting snowed on through the vents. Added more coals and fired it back up for another 2 hours.
This is how it looked at 10am:
Pulled it out at noon and let it rest for an hour or two. Was amazing! Couldn't believe how tender it was, even with all the cock ups.
Unfortunately don't have any pics of the finished product... It went too quickly! Used half on the day for pork rolls and the other half for curry on the night.
miln0039 said:
Trick is to have fire going an hour before you need to cook so you can get a feel for what moving the vents does to temperature.
Great, had thought of that question this morning, meat in from cold or preheat and wait for temp to stabilise. Cleared that up!Well, Been on WOWBBQ and also had a wander down to B&Q.
Was pondering over one of the BC Chicken supports but ended up with a Weber Original Rib and Roast Holder (£20). Figure it'll do shoulders, ribs, and in a fashion the BC chicken and possibly fish too.
Got some Webber non stick spray (£4), some premium briquettes (£8) and a tool holder (£5). Had cheap S clips before but a they're singles they move about and twist when you try and hook something on. The Weber alternative, though 5 times the price, is far better.
Also picked up some Jack Daniels wood chips (£6) and some drip trays(£3).
Only thing I am still thinking about is a apple juice spray. Is this just to keep the meat moist and sweet? Do I need 100% juice? Concentrate? Can I just baste it on if I don't have a spray gun? Do I use it on all meats or just the larger joints/roasts?
Going to head to York's best butchers tomorrow and see what's available.
Thanks for all the advice. Will post pictures!
Edited by Rick101 on Monday 8th April 13:02
This link explains the purpose of spritzing and gives some useful advice: http://tipsforbbq.com/definition/spritzing-ribs
I wouldn't bother spritzing things like burgers, but it's certainly a worthwhile technique when you're smoking food low and slow.
I wouldn't bother spritzing things like burgers, but it's certainly a worthwhile technique when you're smoking food low and slow.
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