The bbq photo & recipe thread

Author
Discussion

oddman

2,277 posts

251 months

Saturday 2nd May 2015
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For those looking at Big Green Egg - take a look at Kamado Joe. The Joe comes with a more flexible cooking system and is almost half the price of the equivalent egg

Sushi

858 posts

199 months

Saturday 2nd May 2015
quotequote all
First smoke of the year going in, I'm a bit rusty and left it way to late so I'll be up till midnight nursing this brisket through.
Got 2 racks of ribs on there for dinner as well.

Sway

26,070 posts

193 months

Saturday 2nd May 2015
quotequote all
oddman said:
For those looking at Big Green Egg - take a look at Kamado Joe. The Joe comes with a more flexible cooking system and is almost half the price of the equivalent egg
Yep, or the Monolith for pretty much exactly the same shell (in a different colour) with some extra features for much less than the BGE.

There's also now a Primo distributor in the UK, for something measurably better for similar money. I'm talking myself into a Oval XL!

Sushi

858 posts

199 months

Saturday 2nd May 2015
quotequote all
Just topped up the coals as temp dropped a bit. 4 hours in.

Sushi

858 posts

199 months

Saturday 2nd May 2015
quotequote all
Ribs are done. Not the best quality which is unusual for Costco.

jogon

2,971 posts

157 months

Saturday 2nd May 2015
quotequote all
Nice bark on them ribs but I would suggest a drip pan underneath filled with boiling water to help keen some moisture in there and also use the coal divider to keep the coal further way from the meat. I often use some tinfoil folded over a few times to act as deflector.



Some beef ribs and chicken wings I did tonight with a mackerel finished direct over the coals for the mrs.

Sushi

858 posts

199 months

Saturday 2nd May 2015
quotequote all
1st brisket of 2015 is in. I could have done a better job of trimming it before putting on, but like I said earlier I was in a rush so got sloppy, next time.

Pferdestarke

7,179 posts

186 months

Sunday 3rd May 2015
quotequote all
By that you mean there's too much fat cap remaining?

Still, it looks to have retained a lot of moisture and has a great smoke ring.

What's your treatment? I'm due to do one so would appreciate your method.

Cheers.

rich83

14,192 posts

137 months

Sunday 3rd May 2015
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Can someone post up the method for doing brisket on a weber please? Really want to try it.

jmorgan

36,010 posts

283 months

Sunday 3rd May 2015
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My last brisket effort was good but not the best. I bought some brisket from the butcher but it was trimmed of all fat. People in here suggested a tad more so had a chat with butcher and explained and he said no problem. Next time, I will have more fat on it.

Pferdestarke

7,179 posts

186 months

Sunday 3rd May 2015
quotequote all
In all honesty it's a very hard cut to get right. We need US prime fatty. Not Angus lean.

jmorgan

36,010 posts

283 months

Sunday 3rd May 2015
quotequote all
I need to give him some days notice so he can get it right but worth a shot to see what happens but I see what you mean.

Sushi

858 posts

199 months

Sunday 3rd May 2015
quotequote all
Pferdestarke said:
By that you mean there's too much fat cap remaining?

Still, it looks to have retained a lot of moisture and has a great smoke ring.

What's your treatment? I'm due to do one so would appreciate your method.

Cheers.
rich83 said:
Can someone post up the method for doing brisket on a weber please? Really want to try it.
My post should cover both of these as mine is done in the Weber one touch.

I use this rub, or as close as I can get with the ingredients in the house:
http://amazingribs.com/recipes/rubs_pastes_marinad...

For method
I liberally cover the meat in rub and then wrap it up in clingfilm and chill it for as long as possible up to 24 hours.
Before I start the cooking process I take the meat out the fridge to bring it up to room temp before cooking.

For the bbq I use briquettes as I find lumpwood burns to hot and to quickly.
I use peanut shells to get the fire started (I make my own peanut butter so have plenty of shells)
I use the minion method so have a layer of coals on the bottom left of the bbq, and have a coal separator to keep them to one side (an expensive piece of metal). I use half a chimney starter of briquettes and let them get white hot.
For this burn I had just received 1kg of cherry chunks so I used these, two in between the layers (on top of unlit coals) and I added another one about 1.5 hours in.

I ran out of space on the grill this time as I don't usually do ribs and brisket at the same time, but I needed the brisket for this weeks lunches, and I fancied ribs as my cheat meal smile
I have a drip tray full of water which I sit on top of the grill next to the coals to add moisture, some people use beer or apple juice, I don't think this adds anything.

The cooking process is fairly simple, but a lot of pissing about with the vents to get the temp right. I keep the bottom very slightly open to draw air up into the coals, and then manage the temp with the top vent, for the first hour or two it's almost totally closed, but just keep an eye on the temps and don't put to much coal in and you'll be sitting pretty.
I managed to keep it going between 225 and 250 for a good 8 hours yesterday.

For the brisket I leave it fat side up, this one I left until the internal meat temp was 150, as soon as it hit 150 I took it off and wrapped it in heavy foil, then I put it back on until it hit 190 internal temp.
The foil helps you avoid the stall, but moistens the bark so it's up to you, if you have the time to sit through the stall (which can take a couple hours) then I do as I like a heavy bark, but as I was in a rush I foiled it yesterday.

If you look back at some of my posts from last year in here you will see some of my better briskets.
This one is by no means bad, and is super moist and tender, I just wish I had taken a bit more time.

The ribs tasted fine, just not happy with the thickness of the meat on them. For them I just let them smoke until they are done, I then baste in BBQ sauce (I use stubbs' original) and then put them back on for 10 minutes bake it on.

I'm getting a new smoker next week so will be learning to do it all over again, and I have a fairly big cook coming up in 2 weeks (6 racks of ribs, a pork butt, and another brisket) for a family bbq. So will document that process when I do it. Maybe I'll start a bbq live thread :P



rich83

14,192 posts

137 months

Sunday 3rd May 2015
quotequote all
Thanks

rich83

14,192 posts

137 months

Sunday 3rd May 2015
quotequote all


I used a piri piri style dry rub for this and it came out great. Cant remember the ingredients.



Got the weber up to 200ºC and stuck in in the middle, indirect heat for about 1 1/2 hours. Came out perfectly



Salmon done for about 20mins. roughly 2tps Dark brown sugar, 1 tsp paprika, 1tsp chilli powered, 1 tsp cumin, salt and pepper.



So tasty

Pferdestarke

7,179 posts

186 months

Sunday 3rd May 2015
quotequote all
Thanks Sushi. Which smoker are you trying next?

Sushi

858 posts

199 months

Sunday 3rd May 2015
quotequote all
I've got the Brinkmann gourmet coming, I know it needs some mods but I have everything handy to get them done, and it's £100 cheaper than the others I was looking at.

brissleboy

400 posts

169 months

Tuesday 5th May 2015
quotequote all
Sushi said:
My post should cover both of these as mine is done in the Weber one touch.

I use this rub, or as close as I can get with the ingredients in the house:
http://amazingribs.com/recipes/rubs_pastes_marinad...

For method
I liberally cover the meat in rub and then wrap it up in clingfilm and chill it for as long as possible up to 24 hours.
Before I start the cooking process I take the meat out the fridge to bring it up to room temp before cooking.

For the bbq I use briquettes as I find lumpwood burns to hot and to quickly.
I use peanut shells to get the fire started (I make my own peanut butter so have plenty of shells)
I use the minion method so have a layer of coals on the bottom left of the bbq, and have a coal separator to keep them to one side (an expensive piece of metal). I use half a chimney starter of briquettes and let them get white hot.
For this burn I had just received 1kg of cherry chunks so I used these, two in between the layers (on top of unlit coals) and I added another one about 1.5 hours in.

I ran out of space on the grill this time as I don't usually do ribs and brisket at the same time, but I needed the brisket for this weeks lunches, and I fancied ribs as my cheat meal smile
I have a drip tray full of water which I sit on top of the grill next to the coals to add moisture, some people use beer or apple juice, I don't think this adds anything.

The cooking process is fairly simple, but a lot of pissing about with the vents to get the temp right. I keep the bottom very slightly open to draw air up into the coals, and then manage the temp with the top vent, for the first hour or two it's almost totally closed, but just keep an eye on the temps and don't put to much coal in and you'll be sitting pretty.
I managed to keep it going between 225 and 250 for a good 8 hours yesterday.

For the brisket I leave it fat side up, this one I left until the internal meat temp was 150, as soon as it hit 150 I took it off and wrapped it in heavy foil, then I put it back on until it hit 190 internal temp.
The foil helps you avoid the stall, but moistens the bark so it's up to you, if you have the time to sit through the stall (which can take a couple hours) then I do as I like a heavy bark, but as I was in a rush I foiled it yesterday.

If you look back at some of my posts from last year in here you will see some of my better briskets.
This one is by no means bad, and is super moist and tender, I just wish I had taken a bit more time.

The ribs tasted fine, just not happy with the thickness of the meat on them. For them I just let them smoke until they are done, I then baste in BBQ sauce (I use stubbs' original) and then put them back on for 10 minutes bake it on.

I'm getting a new smoker next week so will be learning to do it all over again, and I have a fairly big cook coming up in 2 weeks (6 racks of ribs, a pork butt, and another brisket) for a family bbq. So will document that process when I do it. Maybe I'll start a bbq live thread :P
You need a DigiQ/Pit Viper combo... I put my 5kg pork butt on at 10pm on Saturday night, chimney and a half of unlit coals, literally about 15 lit briquettes next to the fan, mixture of apple and cherry wood, set the pit temp to 225f, forget about it, let the computer do the work, best pulled pork ever. I inject mine, apply rub, smoke, foil and go for 203f internal, then I put it in a pan, pour a wrapping liquid over it, tent with foil and rest for a long time, maybe hours, makes a huge difference in my opinion.

Sushi

858 posts

199 months

Tuesday 5th May 2015
quotequote all
brissleboy said:
You need a DigiQ/Pit Viper combo... I put my 5kg pork butt on at 10pm on Saturday night, chimney and a half of unlit coals, literally about 15 lit briquettes next to the fan, mixture of apple and cherry wood, set the pit temp to 225f, forget about it, let the computer do the work, best pulled pork ever. I inject mine, apply rub, smoke, foil and go for 203f internal, then I put it in a pan, pour a wrapping liquid over it, tent with foil and rest for a long time, maybe hours, makes a huge difference in my opinion.
What do you inject with? Would cider work? I'm tempted to take it up a notch this summer, and if I can get a work trip to the US in I will be picking up a load of goodies.

brissleboy

400 posts

169 months

Tuesday 5th May 2015
quotequote all
Sushi said:
What do you inject with? Would cider work? I'm tempted to take it up a notch this summer, and if I can get a work trip to the US in I will be picking up a load of goodies.
I inject with a combination of juice (apple/white grape) and a myriad of other things (umami) to keep it moist and develop the flavour, apply rub and leave (fridge) for about 4 hours or so before it hits the smoke.

I did exactly the same and have really ramped it up this year, it really does make a difference I think. The major thing I have learned this year is to pull at the very last minute before serving to prevent it from drying out, I also pull direct into the wrapping liquid I mentioned earlier.

No need to go to the US, everything you need is here:

http://www.bbqgourmet.co.uk/

Also, if you're a Facebook user, join the CountryWood Smoke group, it will open your eyes to a whole new world smile