The bbq photo & recipe thread

[escargot]

One of the doors looks to be hanging off so i'd be questioning build quality and how long it'll last.

[miln0039]

A Weber 57cm Kettle will do all the grilling you ever need. You can buy the Performer version (or similar) with extra space around the sides.

Looks a bit of a gimmick to me and will have dissolved after one rainy night left out.

[escargot]

anonymous said:

[redacted]

More than likely. I'd imagine they just drop kick these things together for display purposes.

That said, I've done a quick google and brinkmann do seem to have a bit of a rep for poor quality at that price point. If I were you I'd spend the money on a large weber kettle, or up the budget slightly and go for a weber smokey mountain.

[miln0039]

anonymous said:

[redacted]

The oil drum is better build quality ;-)

[nelly1]

anonymous said:

[redacted]

See my post in this very thread from May 2011 here...

[Sway]

nelly1 said:

anonymous said:

[redacted]

See my post in this very thread from May 2011 here...

So assume it's still going strong and you're loving it?

As much as I understand the love for Weber, it seems the default option when there are so many other styles/brands etc.

I've fallen for a ceramic egg type, but difficult to get a reasonable opinion on the two main protagonists unless I delve into a very serious bbq specific forum - where the opinion is as much influenced by entrenched fanboyism as actual experience. I've pretty much settled on treating myself to a primo oval xl as reward for relandscaping the garden, but it's a hell of a lot of wedge to spunk based on a few YouTube vids and a 10 minute viewing in the one place I've seen them physically (and that was before I got into proper bbq - then it was typical man thinking of bloody hell that looks awesome).

Also like the look of that brinkmann, as well as the horizontal smokers with the separate firebox, which seem to be popular in the states... Very little comment on them over here though, yet they are specifically designed for indirect cooking...

[nelly1]

Sway said:

So assume it's still going strong and you're loving it?

A big "Hell Yes!" to both of those questions

I don't go for the slavish fanboy approach to anything.

I liked the look of the Brinkmann (before Costco, I'd never heard of them!), my 40th was coming up, the Missus was short on ideas...

I've owned a few Barbies before, but never one in this price bracket, but what the hey!

I did look at the Webers, which my Brother had one of (the One-Touch 47cm IIRC), but this was just that bit different and had so many other features I couldn't resist giving it a go.

Never looked back and certainly don't regret not buying the Weber, good as they may be.

[escargot]

Sway said:

nelly1 said:

anonymous said:

[redacted]

See my post in this very thread from May 2011 here...

So assume it's still going strong and you're loving it?

As much as I understand the love for Weber, it seems the default option when there are so many other styles/brands etc.

I've fallen for a ceramic egg type, but difficult to get a reasonable opinion on the two main protagonists unless I delve into a very serious bbq specific forum - where the opinion is as much influenced by entrenched fanboyism as actual experience. I've pretty much settled on treating myself to a primo oval xl as reward for relandscaping the garden, but it's a hell of a lot of wedge to spunk based on a few YouTube vids and a 10 minute viewing in the one place I've seen them physically (and that was before I got into proper bbq - then it was typical man thinking of bloody hell that looks awesome).

Also like the look of that brinkmann, as well as the horizontal smokers with the separate firebox, which seem to be popular in the states... Very little comment on them over here though, yet they are specifically designed for indirect cooking...

my old man has the big green egg ceramic bbq. The build quality is immense, the thing weighs a bloody ton - incredible ability to control temperature too (which I suppose is rather the point)

[Sway]

Cheers chaps.

I think I may revise my approach, and go for the brinkmann from Costco in a month or two, and get the bge/primo in a more manageable size once the garden is actually finished.

The temp control of the ceramic is the big plus point for me, along with the ability to crank the temperature up stupidly high to do home made pizza/tandoor/grilling. Plus they look phenomenal, my missus actually likes it aesthetically, so has agreed to a purpose built outdoor kitchen with the kamado as the centrepiece. Big slate slabs either side as worktops.

Really looking forward to it, but there's a shedload of work to do before I can relax and enjoy the fruits...

[smack]

I was over visiting a friend in Italy, with snow outdoors, he fired up the BBQ in the fireplace to cook great big lumps of beef dinner. It was brilliant!

We were a bit drunk though...

[escargot]

Sway said:

Cheers chaps.

I think I may revise my approach, and go for the brinkmann from Costco in a month or two, and get the bge/primo in a more manageable size once the garden is actually finished.

The temp control of the ceramic is the big plus point for me, along with the ability to crank the temperature up stupidly high to do home made pizza/tandoor/grilling. Plus they look phenomenal, my missus actually likes it aesthetically, so has agreed to a purpose built outdoor kitchen with the kamado as the centrepiece. Big slate slabs either side as worktops.

Really looking forward to it, but there's a shedload of work to do before I can relax and enjoy the fruits...

I think my dad compared the BGE against the Kamado Joe but opted for the BGE as he felt it was of a higher quality. I've not seen / used a Kamado so I can't pass any personal comment.

With regards to the yanky barbecues with separate fire pits, I've seen these on a competitive bbq program over here in the states and they do look ideal. I reckon the principle as to how they work is excellent, and more than likely far better than a Weber. Plus, you could cold smoke on them by moderating the amount of wood and coal you put in the firebox. Great for doing smoked salmon/cured meats etc.

[miln0039]

PEOPLE OF BBQ.

I am thinking about pulled pork this weekend. What joints of meat (other than just saying "shoulder") have you had the best results with? I know a Boston Butt is the upper shoulder, what can a man find locally with ease that'll do the business though?

Thoughts welcomed! Cheers!

[escargot]

A bone in shoulder really is the best for this. The top part of the shoulder tends to have more fat and marbling than the lower part (known as the 'picnic' in the US) so is a better cut for pulled pork.

Boston butt is basically known as a hand of pork in the UK and these are usually mega cheap if you can find a butcher that sells them.

[Steameh]

miln0039 said:

PEOPLE OF BBQ.

I am thinking about pulled pork this weekend. What joints of meat (other than just saying "shoulder") have you had the best results with? I know a Boston Butt is the upper shoulder, what can a man find locally with ease that'll do the business though?

Thoughts welcomed! Cheers!

You and me both! After thinking about it for a while, tomorrow I am getting a 47cm webber for my 27th birthday. Mothers day I am planning to do my first dish on it and I have a piece of pork shoulder all ready for me!

I am a little too excited for it I think

[miln0039]

escargot said:

A bone in shoulder really is the best for this. The top part of the shoulder tends to have more fat and marbling than the lower part (known as the 'picnic' in the US) so is a better cut for pulled pork.

Boston butt is basically known as a hand of pork in the UK and these are usually mega cheap if you can find a butcher that sells them.

Yeah I've heard you need to find a butcher then let him know before he does his cuts for the week. Essentially it's the shoulder blade though right?

[miln0039]

Steameh said:

You and me both! After thinking about it for a while, tomorrow I am getting a 47cm webber for my 27th birthday. Mothers day I am planning to do my first dish on it and I have a piece of pork shoulder all ready for me!

I am a little too excited for it I think

You won't regret it! My tip though - aim to have the meat ready 2 hours earlier than you need it....on the off chance all does go to plan the resting period won't do it any harm. Not worth being late though. Women get grumpy when you're late!!!

[miln0039]

Steameh said:

You and me both! After thinking about it for a while, tomorrow I am getting a 47cm webber for my 27th birthday. Mothers day I am planning to do my first dish on it and I have a piece of pork shoulder all ready for me!

I am a little too excited for it I think

You won't regret it! My tip though - aim to have the meat ready 2 hours earlier than you need it....on the off chance all does go to plan the resting period won't do it any harm. Not worth being late though. Women get grumpy when you're late!!!

[escargot]

miln0039 said:

escargot said:

A bone in shoulder really is the best for this. The top part of the shoulder tends to have more fat and marbling than the lower part (known as the 'picnic' in the US) so is a better cut for pulled pork.

Boston butt is basically known as a hand of pork in the UK and these are usually mega cheap if you can find a butcher that sells them.

Yeah I've heard you need to find a butcher then let him know before he does his cuts for the week. Essentially it's the shoulder blade though right?

Yep, that's the one.

[escargot]

miln0039 said:

Steameh said:

You and me both! After thinking about it for a while, tomorrow I am getting a 47cm webber for my 27th birthday. Mothers day I am planning to do my first dish on it and I have a piece of pork shoulder all ready for me!

I am a little too excited for it I think

You won't regret it! My tip though - aim to have the meat ready 2 hours earlier than you need it....on the off chance all does go to plan the resting period won't do it any harm. Not worth being late though. Women get grumpy when you're late!!!

Definitely this. Wrap the joint in lots of tinfoil, then kitchen towels or blankets and stick it in a cool box. It'll stay warm for two hours no problem assuming it's a big joint. The lengthy rest will only make it better.

[miln0039]

escargot said:

Yep, that's the one.

Nothing like that readily available in the Supermarket mind. Might have a chat with the butcher tomorrow and see what he can do.