The bbq photo & recipe thread

Author
Discussion

jogon

2,971 posts

157 months

Thursday 7th May 2015
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Purchased this last year but never used it so put it together earlier and cooked some chicken kebabs







Was good.



rich83

14,192 posts

137 months

Friday 8th May 2015
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jogon said:
Purchased this last year but never used it so put it together earlier and cooked some chicken kebabs







Was good.
Mother of god. Recipe please?

Sushi

858 posts

199 months

Friday 8th May 2015
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rich83 said:
Mother of god. Recipe please?
^ this!

SpydieNut

5,794 posts

222 months

Friday 8th May 2015
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jogon said:


Was good.
lick want, want, want want want want...... thumbup

jogon

2,971 posts

157 months

Friday 8th May 2015
quotequote all
rich83 said:
Mother of god. Recipe please?
Thanks. It's my take on a chicken donner/shawarma thing.

Boneless and skinless chicken thighs x 6 in the following marinade - whole bunch of garlic mashed up in my mortar and pestle with lemon zest, fresh thyme, harissa paste plus some salt, pepper, hot and sweet smoked paprika then add the lemon juice and some oil until you get a not too runny or thick consistency. Marinate meat over night.

Then build it on the skewer I find half an onion on each end makes it easier to push it together as your cooking it I also add some slices of sweet red pepper and tomato in between each layer of the chicken.

Then cook it indirect with lid on but quite close to the coals and then check and turn it every 5-10 mins or so, added some pecan wood chips last night as it was cooking to give an extra smokey flavour. Took about 40-50mins I use one of those thermopens to check the temp.

Edited by jogon on Friday 8th May 18:25

Pferdestarke

7,179 posts

186 months

Friday 8th May 2015
quotequote all
A Smokai is a smoke generator suitable for hot or cold smoking. It's manufactured in New Zealand and is a very cool piece of kit.

Whilst I've had some success with my Pro q smoker, I find maintaining temperature a bind and the effort needed to get charcoal lit and burn evenly an issue.

So, here's my logic:

Source a second hand good quality electric oven (done on Pre-Loved for £30, a 3 year old Bosch)

Attach Smokai through side of oven, add an exhaust vent to the top to allow smoke to escape and guard against smoke flavour becoming too heavy.

Utilise oven chamber for cold smoking cured fish and bacon etc.

Utilise oven thermostat to maintain very even temperature for hot smoking, taking heat from oven elements and smoke from Smokai to produce smoked fish, brisket, pork butt and chicken etc.

All this will be done in a vented garage with exhaust piped to outside.

Here's a link to the product and also the oven conversion.

Any tips? Any takers?

http://youtu.be/AzP76bNxt4o

http://youtu.be/aMjFfVZbrTw

Type R Tom

3,859 posts

148 months

Saturday 9th May 2015
quotequote all
Pferdestarke said:
A Smokai is a smoke generator suitable for hot or cold smoking. It's manufactured in New Zealand and is a very cool piece of kit.

Whilst I've had some success with my Pro q smoker, I find maintaining temperature a bind and the effort needed to get charcoal lit and burn evenly an issue.

So, here's my logic:

Source a second hand good quality electric oven (done on Pre-Loved for £30, a 3 year old Bosch)

Attach Smokai through side of oven, add an exhaust vent to the top to allow smoke to escape and guard against smoke flavour becoming too heavy.

Utilise oven chamber for cold smoking cured fish and bacon etc.

Utilise oven thermostat to maintain very even temperature for hot smoking, taking heat from oven elements and smoke from Smokai to produce smoked fish, brisket, pork butt and chicken etc.

All this will be done in a vented garage with exhaust piped to outside.

Here's a link to the product and also the oven conversion.

Any tips? Any takers?

http://youtu.be/AzP76bNxt4o

http://youtu.be/aMjFfVZbrTw
That does look interesting. All the smoke flavour and none of the hassle.

jmorgan

36,010 posts

283 months

Saturday 9th May 2015
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Slab of belly pork for tomorrow, nothing fancy, mesquite wood chips, 3 hours or so should do it.

Sushi

858 posts

199 months

Tuesday 12th May 2015
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Finally managed 2 birds at the same time:



tuffer

8,849 posts

266 months

Tuesday 12th May 2015
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Copied the Chicken Kebab recipe above, great stuff but I ate so much I was awake most of the night with stomach ache.






SpydieNut

5,794 posts

222 months

Tuesday 12th May 2015
quotequote all
jogon said:
Thanks. It's my take on a chicken donner/shawarma thing.

Boneless and skinless chicken thighs x 6 in the following marinade - whole bunch of garlic mashed up in my mortar and pestle with lemon zest, fresh thyme, harissa paste plus some salt, pepper, hot and sweet smoked paprika then add the lemon juice and some oil until you get a not too runny or thick consistency. Marinate meat over night.

Then build it on the skewer I find half an onion on each end makes it easier to push it together as your cooking it I also add some slices of sweet red pepper and tomato in between each layer of the chicken.

Then cook it indirect with lid on but quite close to the coals and then check and turn it every 5-10 mins or so, added some pecan wood chips last night as it was cooking to give an extra smokey flavour. Took about 40-50mins I use one of those thermopens to check the temp.
smokin - thank you, that sounds delicious!!

LeadFarmer

7,411 posts

130 months

Wednesday 13th May 2015
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Can anyone recommend a nice rub/marinade for chicken wings please?

Craikeybaby

10,369 posts

224 months

Wednesday 13th May 2015
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I usually just do mine with oil and peri peri spices, but there's a thread on here with some seriously good wings recipes. Unfortunately my bookmarks seem to be borked, so I can't link to it.

marting

668 posts

173 months

Thursday 14th May 2015
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Recently upgraded BBQ's to a Weber MasterTouch and can't wait for the warmer weather to hit. Being a virgin to smoking meat, whats the easiest thing to start with?

I'm worried about spending a day smoking some meat for it to turn out terrible! Can I go far wrong doing some pulled pork?

Craikeybaby

10,369 posts

224 months

Thursday 14th May 2015
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Pulled pork, beer can chicken and ribs (try the 3-2-1 method) are good starting points.

peter tdci

1,754 posts

149 months

Friday 15th May 2015
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Or do some salmon fillets on indirect heat with some wood chips. Should only take about 10 minutes!

Rick101

6,959 posts

149 months

Friday 15th May 2015
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Beef ribs last night. Really juicy and tender inside with killer bark outside.



jmorgan

36,010 posts

283 months

Friday 15th May 2015
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marting said:
Recently upgraded BBQ's to a Weber MasterTouch and can't wait for the warmer weather to hit. Being a virgin to smoking meat, whats the easiest thing to start with?

I'm worried about spending a day smoking some meat for it to turn out terrible! Can I go far wrong doing some pulled pork?
Belly pork slabs come out fine, keep around 150 odd for 3 hours with mesquite wood chips used sparingly. Not much to do to them with the skin on so not much prep. Get mine from the butcher, four or more ribs together etc.


And don't wait for the farmer weather, just get at it for smoking......

Dan_1981

17,352 posts

198 months

Friday 15th May 2015
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What fuel are people favouring at the moment?

Lumpwood? Briquettes? Beads?

Any brands that are consistently good?

Tomorrow is more of a grill session to warm the BBQ back up, but usual sessions are longer term smoking / indirect efforts.

jogon

2,971 posts

157 months

Friday 15th May 2015
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For low and slow then weber briquettes I find last the longest. As for lumpwood I have tried Big K and West Sussex of late and both where a bag of splinters with the odd lump in there which is no use as it burns out in under an hour.

I'm tempted to give these chaps a try..

http://thelondonlogcompany.blogspot.co.uk/p/browse...