The bbq photo & recipe thread
Discussion
illmonkey said:
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?
No idea, the USA one shows them cooking directly on the stone: http://www.youtube.com/watch?v=EH7MFvHspgs . Possibly a cock up from Weber UK?Tempted to buy a cheap tenner one to experiment with, interesting seeing the same stone being marketed as several different brands including Jamie Oliver here .
bicycleshorts said:
illmonkey said:
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?
No idea, the USA one shows them cooking directly on the stone: http://www.youtube.com/watch?v=EH7MFvHspgs . Possibly a cock up from Weber UK?Tempted to buy a cheap tenner one to experiment with, interesting seeing the same stone being marketed as several different brands including Jamie Oliver here .
No response from Weber Uk yet.
Ribs went on this morning. Struggling with the temprature though.
Couldn't get the upside down chimeny lit for Minion method, ran out of paper and lighters, ended up with is on the hob!
Since then i've had it at 220, 280, 230, 180 and now on it way back up.
Bottom is 60% open and top is 50% open.
Went on at 10am, checking temp every 30 min, will get a visual at 1300.
[/URL]
Ribs went on this morning. Struggling with the temprature though.
Couldn't get the upside down chimeny lit for Minion method, ran out of paper and lighters, ended up with is on the hob!
Since then i've had it at 220, 280, 230, 180 and now on it way back up.
Bottom is 60% open and top is 50% open.
Went on at 10am, checking temp every 30 min, will get a visual at 1300.
[/URL]Rick101 said:
No response from Weber Uk yet.
Ribs went on this morning. Struggling with the temprature though.
Couldn't get the upside down chimeny lit for Minion method, ran out of paper and lighters, ended up with is on the hob!
Since then i've had it at 220, 280, 230, 180 and now on it way back up.
Bottom is 60% open and top is 50% open.
Went on at 10am, checking temp every 30 min, will get a visual at 1300.
[/URL]
Not used upside down chimney before, I just pile the few I want to one side and put firelighters directly beneath them.Ribs went on this morning. Struggling with the temprature though.
Couldn't get the upside down chimeny lit for Minion method, ran out of paper and lighters, ended up with is on the hob!
Since then i've had it at 220, 280, 230, 180 and now on it way back up.
Bottom is 60% open and top is 50% open.
Went on at 10am, checking temp every 30 min, will get a visual at 1300.
[/URL]For 250ish I find myself on 50% open at the top and 15-20% at bottom.
Ribs went down well
Alos I got a response re the pizza stone...
@Weberbarbecues should I be cooking on the pizza stone metal tray or directly on the stone? What's the metal for? Thx
@rickpaulyork Either – metal tray helps transfer the pizza to & from the kitchen but if you have a pizza paddle cooking on the stone is fine
Alos I got a response re the pizza stone...
@Weberbarbecues should I be cooking on the pizza stone metal tray or directly on the stone? What's the metal for? Thx
@rickpaulyork Either – metal tray helps transfer the pizza to & from the kitchen but if you have a pizza paddle cooking on the stone is fine
So, today's effort.
Started off like this at 9:30am.
Marinated overnight and into the smoker for 6 hours, starting off with apple wood chips.
3pm, over the coals directly for a bit of crisping up then wrapped in foil with some apple juice and Sweet Baby Rays bbq sauce. Then, back in for a couple of hours indirect heat.
Off the bbq, still wrapped in foil and an old towel then into a cooler for an hour to rest.
Meanwhile, on with the chicken and corn cobs. Just Nando's medium sauce on the chicken. Works well.
Ready to pull my pork
And pulled she is. Sauce consists of 2 parts cloudy apple juice to one part cider vinegar.
A good squirt of the Sweet Baby Ray sauce and one teaspoon each of Sweet & Smoky Rub and Dunns River Jerk seasoning.
Warm up the sauce and pour over.
Well, that's all the pics. None of the new potatoes, coleslaw or bread rolls as we were too busy eating it.
Started off like this at 9:30am.
Marinated overnight and into the smoker for 6 hours, starting off with apple wood chips.
3pm, over the coals directly for a bit of crisping up then wrapped in foil with some apple juice and Sweet Baby Rays bbq sauce. Then, back in for a couple of hours indirect heat.
Off the bbq, still wrapped in foil and an old towel then into a cooler for an hour to rest.
Meanwhile, on with the chicken and corn cobs. Just Nando's medium sauce on the chicken. Works well.
Ready to pull my pork
And pulled she is. Sauce consists of 2 parts cloudy apple juice to one part cider vinegar.
A good squirt of the Sweet Baby Ray sauce and one teaspoon each of Sweet & Smoky Rub and Dunns River Jerk seasoning.
Warm up the sauce and pour over.
Well, that's all the pics. None of the new potatoes, coleslaw or bread rolls as we were too busy eating it.
Did a pork shoulder yesterday too, will show and tell later...
One question though, left the skin on but scored it. After 6 hours the skin was a lovely and barky, and the fat underneath rendered well. It wasn't really crackling, more like dried out skin. Should I have removed the rind, but left the fat on top?
The other thing, the meat was lovely and juicy and upto temperature, but several people have talked about putting their joints in foil with some mop sauce. When would you wrap them in foil? Would you ever put foil on the rind but leave the flesh exposed?
One question though, left the skin on but scored it. After 6 hours the skin was a lovely and barky, and the fat underneath rendered well. It wasn't really crackling, more like dried out skin. Should I have removed the rind, but left the fat on top?
The other thing, the meat was lovely and juicy and upto temperature, but several people have talked about putting their joints in foil with some mop sauce. When would you wrap them in foil? Would you ever put foil on the rind but leave the flesh exposed?
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