The bbq photo & recipe thread
Discussion
miln0039 said:
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.
giblet said:
Looks good. 47cm or 57? I need to get round to cleaning up my bbq and firing it up for the first bbq of the year.
It's a 47cm I dont think I would need the extra space the 57 gives (only 2 of us), got some Hickory wood chips with it too, just getting a few pulled pork recipes together and seeing which looks best!The shoulder went on at 8:15am - about 5.3lbs so going on roughly 8 hours cooking time. So far been on 3 hours - BBQ sitting at steady 270F - perhaps a bit higher than I'd like but steady control now.
I have resisted looking so far. Not easy. First look will be after 6 hours methinks!
I have resisted looking so far. Not easy. First look will be after 6 hours methinks!
miln0039 said:
Pooky67 said:
I used a boneless joint last year as my first ever pulled pork. It was still fantastic! Can't wait to fire up the Weber again soon!
They work in all seasons you know!The key tip I can give is to stockpile early August at the latest. If we have a heat wave, everyone will want to BBQ, so no charcoal, and if it is wet/cold, the shops will not buy in stock (since they have to buy in by the pallet load) and just let the existing stock run down. Then you can enjoy an Indian summer, if we have one, cook over winter when you want to brave the cold, and if we get early warm spring weather, you can fire up the BBQ and make your neighbours envious
Steameh said:
The pork was a touch over, but other than that it was fantastic. It went well with my homemade slaw and bbq sauce. I have learnt a few things for next time, and already planning my next attempt!
Next time cover it in mustard (my preference is wholegrain) and a dry rub. Also have some applejuice and worcestershire sauce mix to spray it with and keep it moist every couple of hours :thumbs:Well.
I failed to take any pictures of mine after it was done!! In summary though....
BBQ lit at 7:15 and pork removed from fridge to warm through - seasoned well. Fat left on. Made BBQ sauce (drank Guinness)! Used minion method over half the BBQ and lit about 7-8 coals to get it going. Included apple wood chips and hickory chunks.
8:15 - BBQ settled at about 270F, pork goes on.
BBQ checked throughout this period for temperature - lid remained down throughout.
First check of Pork was at 3.15pm - so after 7 hours. Temperature was approx. 69oC in middle.
Pork finally came off at 5pm - so almost 9 hours of cook time, temperature was about 77oC. Meat thermometer went in easy and could feel tender throughout most of the pork.
Rested for 2 hours after this. Cut the fat off before resting, got out sharp knife, could have done it with a butter knife. Fat then put onto BBQ which had vents reopened to burn up rest of fuel. 9 hours had used about two thirds of the fuel - so it got up to a good heat (400F) pretty quickly. YUM.
Pulled apart nicely, a bit tough in areas - maybe a bit longer on the grill next time....
BBQ sauce a hit. Served with slaw. Lovely jubbly.
Will try Brisket again now methinks!
Biggest lesson from last time - KEEP THE f
kING LID DOWN! My lid didn't move in 7 hours, made a HUGE difference versus previous slow cooks.
I failed to take any pictures of mine after it was done!! In summary though....
BBQ lit at 7:15 and pork removed from fridge to warm through - seasoned well. Fat left on. Made BBQ sauce (drank Guinness)! Used minion method over half the BBQ and lit about 7-8 coals to get it going. Included apple wood chips and hickory chunks.
8:15 - BBQ settled at about 270F, pork goes on.
BBQ checked throughout this period for temperature - lid remained down throughout.
First check of Pork was at 3.15pm - so after 7 hours. Temperature was approx. 69oC in middle.
Pork finally came off at 5pm - so almost 9 hours of cook time, temperature was about 77oC. Meat thermometer went in easy and could feel tender throughout most of the pork.
Rested for 2 hours after this. Cut the fat off before resting, got out sharp knife, could have done it with a butter knife. Fat then put onto BBQ which had vents reopened to burn up rest of fuel. 9 hours had used about two thirds of the fuel - so it got up to a good heat (400F) pretty quickly. YUM.
Pulled apart nicely, a bit tough in areas - maybe a bit longer on the grill next time....
BBQ sauce a hit. Served with slaw. Lovely jubbly.
Will try Brisket again now methinks!
Biggest lesson from last time - KEEP THE f
kING LID DOWN! My lid didn't move in 7 hours, made a HUGE difference versus previous slow cooks.I tried a realy nice, subtly different slaw recipe last time. Apple and red onion, was bloody lovely with the pork!
Half a white cabbage thinly sliced
1 - 2 green apples cut into matchstick sized pieces
1/2red onion, thinly sliced
Dash of lemon juice
Mayonaise and nat yoghurt 50 - 50mix to taste
You could easily add a carrot in there is well for the old school touch!
Half a white cabbage thinly sliced
1 - 2 green apples cut into matchstick sized pieces
1/2red onion, thinly sliced
Dash of lemon juice
Mayonaise and nat yoghurt 50 - 50mix to taste
You could easily add a carrot in there is well for the old school touch!
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