The bbq photo & recipe thread
Discussion
Pferdestarke said:
Have any of you barbecuers been to Red's True Barbecue in Leeds, Nottingham or Manchester?
I went to Leeds central yesterday and was extremely impressed with their ability to recreate authentic American barbecue at such a scale.
Service was good. It was packed at midday. The prices were reasonable, the brisket moist and smokey, the pork pulled with a great bark and ring, the bbq beans almost 50% pulled pork, the onion rings massive and crunchy.
Seriously good.
We go to Red's in Manchester fairly regularly. It never fails to disappoint. I went to Leeds central yesterday and was extremely impressed with their ability to recreate authentic American barbecue at such a scale.
Service was good. It was packed at midday. The prices were reasonable, the brisket moist and smokey, the pork pulled with a great bark and ring, the bbq beans almost 50% pulled pork, the onion rings massive and crunchy.
Seriously good.
Craikeybaby said:
I'm lanning on giving the BBQ its annual clean tomorrow and then firing it up for the first BBQ of the season!
I had one two weeks ago and discovered I had left a drip tray full of fat from last years final BBQ should have taken pics it was that grim with mould growing all over the grills and up the sides of the weber. Took a while to clean up. jogon said:
Craikeybaby said:
I'm lanning on giving the BBQ its annual clean tomorrow and then firing it up for the first BBQ of the season!
I had one two weeks ago and discovered I had left a drip tray full of fat from last years final BBQ should have taken pics it was that grim with mould growing all over the grills and up the sides of the weber. Took a while to clean up. Surely I can't have been the only person to have had a BBQ this weekend!
Ribs! by Lewis Craik, on Flickr
I was aiming for a 6 hour cook on the 3 2 1 method, but ended up doing 2.5 1.5 0.75 as I was getting hungry, however the meat was already collapsing when I took it out of the foil after 4 hours and the bones just fell out on the plate, by far the best ribs I've ever done!
Ribs! by Lewis Craik, on Flickr
I was aiming for a 6 hour cook on the 3 2 1 method, but ended up doing 2.5 1.5 0.75 as I was getting hungry, however the meat was already collapsing when I took it out of the foil after 4 hours and the bones just fell out on the plate, by far the best ribs I've ever done!
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