The bbq photo & recipe thread

[escargot]

I'm not too precious about keeping the lid down. A quick check and spritz once an hour or so doesn't tend to compromise the end result.

[Sonic]

I'd say it makes the end result better by keeping the meat moist. It might take a bit longer, but well worth it IMO.

[miln0039]

Shows me what I know...do you literally just give it a quick mist?

Anybody tried injecting? (the meat - for the avoidance of doubt....)

[escargot]

I haven't but I watched a competitive BBQ program over in the states and they were all at it. Particularly worthwhile for leaner cuts I'd guess.

[Sonic]

miln0039 said:

Shows me what I know...do you literally just give it a quick mist?

Anybody tried injecting? (the meat - for the avoidance of doubt....)

especially if it's a leaner bit of meat.

My typical mop is apple juice, cider vinegar, Worcestershire sauce and brown sugar, heated to dissolve the granules and then left to cool.

Inject it into the meat, wrap in cling film and leave in the fridge for 24 hours, then smoke as per usual, misting the meat ever hour or so after the first few hours.

[miln0039]

Sonic said:

miln0039 said:

Shows me what I know...do you literally just give it a quick mist?

Anybody tried injecting? (the meat - for the avoidance of doubt....)

especially if it's a leaner bit of meat.

My typical mop is apple juice, cider vinegar, Worcestershire sauce and brown sugar, heated to dissolve the granules and then left to cool.

Inject it into the meat, wrap in cling film and leave in the fridge for 24 hours, then smoke as per usual, misting the meat ever hour or so after the first few hours.

I'd imagine this works well with Brisket?

[Sonic]

Yes, that's what i generally go to the effort with as i'll cook a big side for about 20 hours and want to keep it moist.

[miln0039]

Sonic said:

Yes, that's what i generally go to the effort with as i'll cook a big side for about 20 hours and want to keep it moist.

Impressive.

[Rick101]

Starting with something simple, beer can chicken.

Sourced from Richardsons of Woodthorpe, reputable butcher.


To season



Planning on cooking it in the Weber Rib & Roast holder.



More photos this afternoon.

[miln0039]

Where's the beer???! To be honest I swap out the beer for Jagermeister!!!

[Rick101]

Right here, using a smaller can, easier to get in! Gone for a fruit beer to stick with the apple spray.


All set up using Minion method for a slow burn


JD chips


On she goes


While thats cooking, i'll get on with the ribs


Rub - Salt, pepper, onion granules, smoked paprika, herbs de provence, garlic powder & cayenne pepper


Left to marinate until Fri 9am


4 hrs later, voila!


Very tasty, thanks for the tips.

[miln0039]

Rick101 said:

Right here, using a smaller can, easier to get in! Gone for a fruit beer to stick with the apple spray.


All set up using Minion method for a slow burn


JD chips


On she goes


While thats cooking, i'll get on with the ribs


Rub - Salt, pepper, onion granules, smoked paprika, herbs de provence, garlic powder & cayenne pepper


Left to marinate until Fri 9am


4 hrs later, voila!


Very tasty, thanks for the tips.

Can't see pics at work, but look forward to seeing them when I'm home.

You need some sugar in your rib rub next time - big chunks of the stuff.

[Rick101]

There is still time...not going on until Fri morning.

Demerara I take it? roughly how much for a rack?


Todays dinner - Cooked on the preheated metal plate (and went well), though info from Weber suggests the metal is just a carry tray and should cook diectly on the stone

[illmonkey]

Yes, cook on the PIZZA STONE not the metal tray



Oh and none of this shop bought pizza rubbish, get on and make your own!

[Rick101]

Had bought 3 'shop' pizzas as I thought I may need a few attempts to get it right.

This video confused me, seems to show the pizza cooking on the metal.

Ok lesson learnt, have 2 more pizzas to hone my skills!

[illmonkey]

Rick101 said:

Had bought 3 'shop' pizzas as I thought I may need a few attempts to get it right.

This video confused me, seems to show the pizza cooking on the metal.

Ok lesson learnt, have 2 more pizzas to hone my skills!

Warm the stone up with the coal, don't put a cold stone on heat, the stone needs to be nice and warm to cook the underside of the pizza.

[Rick101]

illmonkey said:

Warm the stone up with the coal, don't put a cold stone on heat, the stone needs to be nice and warm to cook the underside of the pizza.

Hmm, I usually use a chimney so the coals are hot as they go into the kettle. Take it there is a risk of the stone cracking? Any workaround for this?

[illmonkey]

Rick101 said:

illmonkey said:

Warm the stone up with the coal, don't put a cold stone on heat, the stone needs to be nice and warm to cook the underside of the pizza.

Hmm, I usually use a chimney so the coals are hot as they go into the kettle. Take it there is a risk of the stone cracking? Any workaround for this?

Yes, it may crack. Warm it up in the oven first.

[bicycleshorts]

illmonkey said:

Yes, cook on the PIZZA STONE not the metal tray



Oh and none of this shop bought pizza rubbish, get on and make your own!

Was tempted by one of these till I saw it was £30!

Video from Weber says to cook on metal tray? http://www.youtube.com/watch?v=xRvOgmKLBOU

[illmonkey]

bicycleshorts said:

illmonkey said:

Yes, cook on the PIZZA STONE not the metal tray



Oh and none of this shop bought pizza rubbish, get on and make your own!

Was tempted by one of these till I saw it was £30!

Video from Weber says to cook on metal tray? http://www.youtube.com/watch?v=xRvOgmKLBOU

Seems a stupid idea, the stone keeps the heat, which is what gives a nice crispy base. Why bother with the stone if you're going to use the metal?