The bbq photo & recipe thread
Discussion
Pferdestarke said:
A great post and fabulous pork. Your 'slaw looks mighty fine too.
Btw, what camera do you use. I'm looking for a better one than iPhone or Pentax Optio S6!
Cheers - for both the comments and inspiration (and that goes for everyone else on this thread too!)Btw, what camera do you use. I'm looking for a better one than iPhone or Pentax Optio S6!
Slaw was done by eye - so I don't have exact quantities, but it included:
White Cabbage
Red Cabbage
Carrot
Heinz Mayo (bit of a cheat, but I didn't have time to make my own)
Natural Yoghurt
Ground Cayenne Pepper
Red Wine Vinegar
Salt and Pepper
The majority of the pictures are just with my iPhone (a bruised and battered 3G), the last two were with my Canon EOS 30D with a 50mm f/1.8. The 30D is showing it's age now compared to the latest 60D, and you can probably get a similar spec level to the 30D on a point-and-shoot now!
If you are taking your first step into DSLR'esque territory - "bridge" cameras like those from Panasonic (I think it's the GF1/GF2) provide a very good option.
ehonda said:
Anyone else got their smoker going? I currently have a 5lb pork shoulder on the go. Tried using the minion method and it's currently sat at 225. Seems quite easy so far! Going to knock up some slaw too. Mouth is watering already!
I have a couple of racks of baby-back ribs, dry-rubbed with my own rub recipe, and now sitting in the fridge - they will go on the Weber tomorrow morning. The weather today is a bit dull, but tomorrow is supposed to be sunny.
crackthatoff said:
crmcatee said:
looks awesome and sooo wrong ! do you recon guiness is better than lager for it then?I'll let you know how I get on.
My effort, after being inspired by other belly pork recipes on here...
The pork, seasoned with garlic, five spice, chilli and olive oil...
The Fire...
Searing the pork...
Some ribs doing while the belly cooks indirectly...
Some lamb shoulder fillets au naturel...
The finished belly...
...and lamb...
Yummy!
The pork, seasoned with garlic, five spice, chilli and olive oil...
The Fire...
Searing the pork...
Some ribs doing while the belly cooks indirectly...
Some lamb shoulder fillets au naturel...
The finished belly...
...and lamb...
Yummy!
pmanson said:
Ordered one of these this morning along with a few other bits and bobs.
Will be arriving tomorrow! Roll on Saturday!
I have the frontier version - had some excellent results with it. You do need some good quality charcoal and it'll take some effort to get used to it but once you're there, it's great!Will be arriving tomorrow! Roll on Saturday!
crackthatoff said:
nelly1 said:
My effort, after being inspired by other belly pork recipes on here...
Yummy!
V nice... I hope them sausages came from a butcher not the supermarket, they look suspiciously uniform ! Yummy!
nelly1 said:
My effort, after being inspired by other belly pork recipes on here...
The pork, seasoned with garlic, five spice, chilli and olive oil...
The Fire...
Searing the pork...
Some ribs doing while the belly cooks indirectly...
Some lamb shoulder fillets au naturel...
The finished belly...
...and lamb...
Yummy!
Marry me. The pork, seasoned with garlic, five spice, chilli and olive oil...
The Fire...
Searing the pork...
Some ribs doing while the belly cooks indirectly...
Some lamb shoulder fillets au naturel...
The finished belly...
...and lamb...
Yummy!
Oh drat. The best ones are married...
Pferdestarke said:
pmanson said:
Ordered one of these this morning along with a few other bits and bobs.
Will be arriving tomorrow! Roll on Saturday!
I have the frontier version - had some excellent results with it. You do need some good quality charcoal and it'll take some effort to get used to it but once you're there, it's great!Will be arriving tomorrow! Roll on Saturday!
I put the smoker together last night (which went together very easily) but what shelf should I use to smoke a piece of brisket on?
The layout is as follows:
<--LID-->
<--TOP SHELF-->
<--MIDDLE SHELF-->
<--WATER BOWL-->
<--BBQ GRILL-->
<--CHARCOAL BOWL-->
I'm assuming if I want to smoke something I use the top shelf for the meat and don't put the water bowl and bbq grill shelf in (to allow me access to put more coals in as required?) and then if needed I could use the access panel in the middle of the bbq to access the middle shelf for cooking other meats on.
On the other hand if i'm roasting something (which requires the water bowl to be in) and need to add additional coals I have take it all apart to remove the water bowl to add fresh coal.
I'm just trying to work out the logistics in my head before the weekend.
Pferdestarke said:
Andy, It's my maiden brisket voyage. I bought a whopper of a piece on the bone from the market this morning and set about butchering it. There's a lot of bone, cartlidge and connective tissue to remove before you start.
This video is worth a watch and I only hope I can reproduce something half as good as this. I'm in two minds whether to brine it.
http://www.youtube.com/watch?v=ibkthyIoZ1s
Seriously considering heading back to NYC because of this vid... I hope your happy.This video is worth a watch and I only hope I can reproduce something half as good as this. I'm in two minds whether to brine it.
http://www.youtube.com/watch?v=ibkthyIoZ1s
pmanson said:
Ok i'm after some advise if I may...
I put the smoker together last night (which went together very easily) but what shelf should I use to smoke a piece of brisket on?
The layout is as follows:
<--LID-->
<--TOP SHELF-->
<--MIDDLE SHELF-->
<--WATER BOWL-->
<--BBQ GRILL-->
<--CHARCOAL BOWL-->
I'm assuming if I want to smoke something I use the top shelf for the meat and don't put the water bowl and bbq grill shelf in (to allow me access to put more coals in as required?) and then if needed I could use the access panel in the middle of the bbq to access the middle shelf for cooking other meats on.
On the other hand if i'm roasting something (which requires the water bowl to be in) and need to add additional coals I have take it all apart to remove the water bowl to add fresh coal.
I'm just trying to work out the logistics in my head before the weekend.
If you're hot smoking then usually this is indirect cooking over a long period so you would use the water bowl. It all unclips very easily anyway so don't worry. You can use the top or middle racks as it won't make a great deal of difference. I put the smoker together last night (which went together very easily) but what shelf should I use to smoke a piece of brisket on?
The layout is as follows:
<--LID-->
<--TOP SHELF-->
<--MIDDLE SHELF-->
<--WATER BOWL-->
<--BBQ GRILL-->
<--CHARCOAL BOWL-->
I'm assuming if I want to smoke something I use the top shelf for the meat and don't put the water bowl and bbq grill shelf in (to allow me access to put more coals in as required?) and then if needed I could use the access panel in the middle of the bbq to access the middle shelf for cooking other meats on.
On the other hand if i'm roasting something (which requires the water bowl to be in) and need to add additional coals I have take it all apart to remove the water bowl to add fresh coal.
I'm just trying to work out the logistics in my head before the weekend.
If you're roasting then you can omit the water bowl and you would end up with an amount of direct heat. Probably best to roast on the top grill to reduce risk of burning and fat flare.
Good luck and remember the pictures
Thanks Mate - I thought I didn't need the water bowl to roast but what you've said makes perfect sense.
I've brought a metal box to put my wood chips in. I assume I just put these in the water bowl and make sure I keep it topped up with water so it doesn't run out.
Is it easy enough to pull it all out if I need to add additional coals? I put it on tonight and it was running at 225-250 degrees which from what I read is the ideal temp for cooking long and slow...
I've brought a metal box to put my wood chips in. I assume I just put these in the water bowl and make sure I keep it topped up with water so it doesn't run out.
Is it easy enough to pull it all out if I need to add additional coals? I put it on tonight and it was running at 225-250 degrees which from what I read is the ideal temp for cooking long and slow...
Paddy_N_Murphy said:
nelly1 said:
My effort, after being inspired by other belly pork recipes on here...
The pork, seasoned with garlic, five spice, chilli and olive oil...
Searing the pork...
The pork, seasoned with garlic, five spice, chilli and olive oil...
Searing the pork...
I am liking that BBQ -- info ?
Details here...
Best Barbie I ever owned
pmanson said:
Thanks Mate - I thought I didn't need the water bowl to roast but what you've said makes perfect sense.
I've brought a metal box to put my wood chips in. I assume I just put these in the water bowl and make sure I keep it topped up with water so it doesn't run out.
Is it easy enough to pull it all out if I need to add additional coals? I put it on tonight and it was running at 225-250 degrees which from what I read is the ideal temp for cooking long and slow...
If you put your metal box in the water bath it won't smoke anything!I've brought a metal box to put my wood chips in. I assume I just put these in the water bowl and make sure I keep it topped up with water so it doesn't run out.
Is it easy enough to pull it all out if I need to add additional coals? I put it on tonight and it was running at 225-250 degrees which from what I read is the ideal temp for cooking long and slow...
You need to put your soaked wood chips in to the dry metal box and put that directly on the coals. The smoke will go through the gaps between the water tray and the sides of the smoker. Ideally you'll only want to smoke for the first two hours of cooking. Any more and the meat is likely to be at too high a temperature to take on more smoke flavour.
You'll then want to continue the cooking process with the water bath topped up for as long as your meat reaches the correct temp internally.
Resting is the key to tenderness. if you have a big chunk of meat (1.5kg plus) then consider resting in foil wrapped in tea towels for an hour or more. Do not make the mistake of resting for ten minutes and getting impatient. It isn't long enough.
Also, try and leave the lid on the smoker for as long as you can stand to in order to retain as much heat and moisture. Each time you take off the lid it'll set you back ten minutes.
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