The bbq photo & recipe thread

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Sushi

858 posts

199 months

Tuesday 14th October 2014
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Pferdestarke said:
1/2 a cup of garlic powder will warn Dracula off for sure!
Ah no, I should have said, that makes a bucket of rub, which usually last about 3-4 weeks depending on how much I'm smoking. I usually try do at least one smoke a weekend, depends if I can hold myself back at Costco.
Also, if you tap on the window of the butchery, they will cut you a brisket any size you like smile
My next task is to master burnt ends.

boroandy87

168 posts

121 months

Tuesday 14th October 2014
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Keep meaning to build my oil drum smoker.

This thread just makes me insanely hungry. Good work guys

Sushi

858 posts

199 months

Monday 20th October 2014
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Wasn't raining yesterday so I thought I'd throw a couple of chickens on the bbq.



giblet

8,824 posts

176 months

Monday 20th October 2014
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Were they made with the same rub?

Sushi

858 posts

199 months

Tuesday 21st October 2014
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No, these were a spicy paprika and peri-peri rub. I've tried using my usual rub on chicken and it isn't nice.

Rick101

6,959 posts

149 months

Monday 3rd November 2014
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Chaps,

I'm wanting to do beef brisket on Wed. will be the first time I've done it and looking for some hard & fast rules. I've read the Amazingribs site but so much info on there it's left me more confused than when I started.

I have about 4lbs of brisket
Weber long life briquettes
Maverick Thermometers
Pro Q smoker

Aiming to serve up around 6pm Wed. Any tips appreciated.

brissleboy

400 posts

169 months

Tuesday 4th November 2014
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Rick101 said:
Chaps,

I'm wanting to do beef brisket on Wed. will be the first time I've done it and looking for some hard & fast rules. I've read the Amazingribs site but so much info on there it's left me more confused than when I started.

I have about 4lbs of brisket
Weber long life briquettes
Maverick Thermometers
Pro Q smoker

Aiming to serve up around 6pm Wed. Any tips appreciated.
Buy "Wicked Good Barbecue", an absolutely brilliant read, Amazon stock it.

Get smoker to around 225f, add some wood, I tend to use oak for beef, put brisket fat side down and straight from fridge (I presume you plan on putting a rub on the beef beforehand), leave it (DO NOT LOOK!) until the Maverick probe reads 150f, foil it tightly, adding a splash of holding liquid (bit of beef stock, anything really), stick it back in the smoker then until the internal temp reads at least 195f, I like 203f. You then need to vent it before resting so gently undo the foil letting the steam escape, foil it back up and rest it for a long time... if you wrap it up with some towels and put it in a cool box, it should keep warm for hours. Then slice thinly against the grain, very important and enjoy! (Don't slice a long time before serving or it will dry out).

Timing wise, start early, easier to hold it and you can't rush brisket!

Rick101

6,959 posts

149 months

Tuesday 4th November 2014
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brissleboy said:
Buy "Wicked Good Barbecue", an absolutely brilliant read, Amazon stock it.

Get smoker to around 225f, add some wood, I tend to use oak for beef, put brisket fat side down and straight from fridge (I presume you plan on putting a rub on the beef beforehand), leave it (DO NOT LOOK!) until the Maverick probe reads 150f, foil it tightly, adding a splash of holding liquid (bit of beef stock, anything really), stick it back in the smoker then until the internal temp reads at least 195f, I like 203f. You then need to vent it before resting so gently undo the foil letting the steam escape, foil it back up and rest it for a long time... if you wrap it up with some towels and put it in a cool box, it should keep warm for hours. Then slice thinly against the grain, very important and enjoy! (Don't slice a long time before serving or it will dry out).

Timing wise, start early, easier to hold it and you can't rush brisket!
Nice one, thank you. Will put the book on Christmas list.

I've got hickory...Sufficient or worth making a trip to get some oak?
It's cook time I'm a bit confused by, approx 4.5lbs, was estimating around 7 hours inc the foil, then an hour or two resting, so a 9am meat on for 6pm eat. Correct?
I've used the big bad beef rub from Amazing ribs site, have beef stock cube for the holding liquid.

Planning on serving sliced as it comes then some in wraps with onion and peppers. Sweet potato to go alongside.

I've cut the thickest of the fat off and used an American mustard base and the beef rub to marinade.


Edited by Rick101 on Tuesday 4th November 13:21

HD Adam

5,144 posts

183 months

Tuesday 4th November 2014
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Hickory is fine but it's pretty strong. Depends on your taste I suppose but I only smoke for the first hour with hickory.

Better to get it on earlier rather than late. Brisket can be a bit finicky so if it's done earler, just keep it in the foil and hold it in the oven at 100f or so.

Other points. It's up to you but I use more rub than that. Don't be shy with it.

I've never used a holding liquid either. There will be plenty of juice in the meat. All you are doing is softening the bark and washing the rub off if you use liquid.

PugwasHDJ80

7,522 posts

220 months

Tuesday 4th November 2014
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where is the best place to get charcoal this time of year?

Rick101

6,959 posts

149 months

Wednesday 5th November 2014
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Hmm,

Went on at 8am. Up to 150F fairly quickly. Air temp 230F
After 4 hours (1200) I foiled it and added some more fuel.
Shot up to 203F in about an hour (1300)

Thought it too long to 'hold' it (1800 eat) so removed the foil and lowered the cook temp
Meat dropped to 174F and now I can't get it any higher.
Gone back and re-foiled it again and opened all vents, now 304F
Doesn't look black like I expected it to, just a normal beef brown colour.

What was the rule about leaving well alone?

Edited by Rick101 on Wednesday 5th November 14:49

OtherBusiness

838 posts

141 months

Wednesday 5th November 2014
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PugwasHDJ80 said:
where is the best place to get charcoal this time of year?
Think these people will have some in stock? Maybe phone and check first? http://www.wowbbq.co.uk/weber-accessories/charcoal...

Sushi

858 posts

199 months

Wednesday 5th November 2014
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Rick101 said:
Hmm,

Went on at 8am. Up to 150F fairly quickly. Air temp 230F
After 4 hours (1200) I foiled it and added some more fuel.
Shot up to 203F in about an hour (1300)

Thought it too long to 'hold' it (1800 eat) so removed the foil and lowered the cook temp
Meat dropped to 174F and now I can't get it any higher.
Gone back and re-foiled it again and opened all vents, now 304F
Doesn't look black like I expected it to, just a normal beef brown colour.

What was the rule about leaving well alone?

Edited by Rick101 on Wednesday 5th November 14:49
Here's how I do mine:
Trim off excess fat.
Brine overnight in a mixture of water 1 cup of salt, 1 cup of sugar, a handful of peppercorns and a bay leaf.
on the morning of cooking get the coals ready and the bbq up to 225f or thereabouts (usually anywhere between 225 and 275) The reason for keeping the temp at 225 is to avoid burning the sugar in the rub.
remove the brisket form the brine and pat dry with paper towel
Smother that sucker in rub, it needs a good thick coat (this is what forms the bark) I don't bother with mustard, the moisture form the meat and the brining will make sure the rub sticks.

set your meat in the bbq (if using a regular bbq offset the coals to one side)
I like a heavy smoke flavour so I make sure it's smoking for at least 3 hours. Personally I prefer hickory, but again it's all down to what you like.

I leave the meat until the internal temp is 170-175. This can take anywhere up to 8 hours depending on the size of the brisket and the temperature of the grill. I have an instant read thermometer which I use to measure, and I measure the temp at a couple of the thicker spots.
Once the temp is 170-175 I remove it form the heat, double wrap in foil and then return it to the bbq until the internal temp is 185-190.
Then take it off the bbq and let it rest for 45 minutes to an hour.

(optional) if you have a full brisket with both the flat and the point, remove the point, cut it up into bite size chunks, smother in more rub and put in a dish and back on the smoke for an hour or two. leave the flat wrapped and resting.

It took me a couple of tries to get it how I like it, so play around with recipes and rubs, figure out what you like, and stick at it.


brissleboy

400 posts

169 months

Wednesday 5th November 2014
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HD Adam said:
Hickory is fine but it's pretty strong. Depends on your taste I suppose but I only smoke for the first hour with hickory.

Better to get it on earlier rather than late. Brisket can be a bit finicky so if it's done earler, just keep it in the foil and hold it in the oven at 100f or so.

Other points. It's up to you but I use more rub than that. Don't be shy with it.

I've never used a holding liquid either. There will be plenty of juice in the meat. All you are doing is softening the bark and washing the rub off if you use liquid.
I'd never used a holding liquid either until I competed at Grillstock this year, what I learnt that weekend was that I knew nothing about BBQ, competition BBQ at least, and had to go back to basics to get it right. That book I recommended pointed me in the right direction and means I will come back fighting at Grillstock next year!

Sonic

4,007 posts

206 months

Thursday 6th November 2014
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PugwasHDJ80 said:
where is the best place to get charcoal this time of year?
These guys were due to get some in stock this week.

£9.85 inc VAT for a 10kg bag which is the best i've seen in a while.

http://www.worldofpower.co.uk/weber-10kg-charcoal-...

bomb

3,691 posts

283 months

Monday 10th November 2014
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Is it worth BBq'ing beef Flank ?? i have a couple of pieces from the butcher and wondered if its worth doing low and slow on the weber. Anyone tried it - OR, should i braise it in the slow cooker.

Mobile Chicane

20,740 posts

211 months

Tuesday 11th November 2014
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bomb said:
Is it worth BBq'ing beef Flank ?? i have a couple of pieces from the butcher and wondered if its worth doing low and slow on the weber. Anyone tried it - OR, should i braise it in the slow cooker.
Worth a shot since it's cheap enough.

However I'd wrap it well and give it loooong and loooow since there's no fat on it.

Slow cooker for chilli, or flash fry and rest well would be my preference.

PGM

2,168 posts

248 months

Tuesday 11th November 2014
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It's my birthday tomorrow.

Instructions have been given to get myself a Weber.

Already have an Outback charcoal bbq already which I like.

Do I go for a smoker or the 57 + rotisserie? I want to do some of these long pulled pork, beef and chicken cooks above. Christmas meat is my current target!

Thanks for any helpful advice!

Paul

scottri

950 posts

181 months

Tuesday 11th November 2014
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PGM said:
It's my birthday tomorrow.

Instructions have been given to get myself a Weber.

Already have an Outback charcoal bbq already which I like.

Do I go for a smoker or the 57 + rotisserie? I want to do some of these long pulled pork, beef and chicken cooks above. Christmas meat is my current target!

Thanks for any helpful advice!

Paul
I'd go for the smoker for the long cooks. Have a look at the premium ProQ smokers as well as the webers.

The smoker style set ups make it much easier to add more coal/wood without removing the lid/grill. The ProQ also has eyelets for temp probes etc.


Edited by scottri on Tuesday 11th November 09:36

PGM

2,168 posts

248 months

Tuesday 11th November 2014
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Thanks for that, looked at the pro q a while back and they seemed like good value. I do wan't to make sure I get the best I can though to last a few years.