The bbq photo & recipe thread
Discussion
2nd attempt ever at brisket (1st on the kamado joe) underway, started at abound 10pm last night following meatheads recipie from amazing ribs. Stabilised temperature at 225 and used 2 little tin foil envelopes of smoking pellets, with a Waterpan under the meat.
Went to bed and just checked now at 6am and temperature climbed up to 270 and water pan dried out. Internal temperature of the meat now 150 ish, so entering stall territory according to research. Left myself loads of time as not eating while about 3pm so fingers crossed it won't be too long.
Will update.
Went to bed and just checked now at 6am and temperature climbed up to 270 and water pan dried out. Internal temperature of the meat now 150 ish, so entering stall territory according to research. Left myself loads of time as not eating while about 3pm so fingers crossed it won't be too long.
Will update.
Nice tip if you have a wife who loves M&S, they do these little chickens in a bag for roasting, with a rotisserie rub for "authenticity"
After a perfect weekend I decided to chuck one on tonight. Stuck a beer can up its jacksie and placed in between the coals for an hour and a half or so. Made some potatoes with rosemary and garlic and some parsnips and served with the remains of the coleslaw from yesterday's christening.
Lovely stuff, took next to no time and effort to get the thermometer up to temperature so a definite easy favourite from us now
After a perfect weekend I decided to chuck one on tonight. Stuck a beer can up its jacksie and placed in between the coals for an hour and a half or so. Made some potatoes with rosemary and garlic and some parsnips and served with the remains of the coleslaw from yesterday's christening.
Lovely stuff, took next to no time and effort to get the thermometer up to temperature so a definite easy favourite from us now
Bit of a session on Sunday, started early with the prep.
Beef short ribs braised in beer for 5 hours:
Leg of Lamb marinaded for 24 hours in Rosemary and Garlic:
Some ribs, dry rubbed and left for 24 hours:
Lamb on the smoker for a couple of hours:
Then wrapped in foil for 3 hours:
Sunday evening and guests start to arrive and this is where I went wrong. Having forgotten to eat all day having been busy with the prep and thought I would kick things off with a couple of large G&T's, hefty slug of Bathtub and some Fever Tree.....
Some ribs and Marrowbone:
Starters:
I also made some lovely salads but forgot to take pictures.
And then I open my first bottle of Leffe.....
The short ribs with the bone removed were finished off covered in the reduced Beer and Stock, super rich sticky Beef.
And then I woke up in the bath......which was nice.
Monday was not a good day.
Beef short ribs braised in beer for 5 hours:
Leg of Lamb marinaded for 24 hours in Rosemary and Garlic:
Some ribs, dry rubbed and left for 24 hours:
Lamb on the smoker for a couple of hours:
Then wrapped in foil for 3 hours:
Sunday evening and guests start to arrive and this is where I went wrong. Having forgotten to eat all day having been busy with the prep and thought I would kick things off with a couple of large G&T's, hefty slug of Bathtub and some Fever Tree.....
Some ribs and Marrowbone:
Starters:
I also made some lovely salads but forgot to take pictures.
And then I open my first bottle of Leffe.....
The short ribs with the bone removed were finished off covered in the reduced Beer and Stock, super rich sticky Beef.
And then I woke up in the bath......which was nice.
Monday was not a good day.
Edited by tuffer on Tuesday 30th August 09:43
First test of my new smoker. Looks a bit leaky, needs a bit of work to seal it better but the chicken was delicious. Just a light smoke but plenty of flavour.
Basic rub and beer can inserted
Fire lit, water/drip tray in place
Losing smoke from the wrong places (and a bit of heat)
Starting to colour
2.5 hours later. Perhaps even a touch over cooked, the meat was still really tender and moist though.
Carved nicely.
I'm happy that the smoker works well enough, a bit of stove rope will see it sealed better. I'll maybe stick another chicken in it to run another test but then it's ribs time. The garage fridge is about to be filled with pork shoulders and beef briskets!
Basic rub and beer can inserted
Fire lit, water/drip tray in place
Losing smoke from the wrong places (and a bit of heat)
Starting to colour
2.5 hours later. Perhaps even a touch over cooked, the meat was still really tender and moist though.
Carved nicely.
I'm happy that the smoker works well enough, a bit of stove rope will see it sealed better. I'll maybe stick another chicken in it to run another test but then it's ribs time. The garage fridge is about to be filled with pork shoulders and beef briskets!
After a week of grey weather the Costa Blanca finally resumed normal service today and we had a brilliant day. So the decision was made to smoke a small piece of brisket.
Chimney fired up with Aussie heat beads.
Allowed to fire up and then stabilize at 110 c.
Small brisket (hard to get in Spain) dry salted and dry rubbed.
Smoked with Hickory chips using Olive as the main fuel.
Turned out well, good bark.
Sliced well
Served well
Delicious...
Chimney fired up with Aussie heat beads.
Allowed to fire up and then stabilize at 110 c.
Small brisket (hard to get in Spain) dry salted and dry rubbed.
Smoked with Hickory chips using Olive as the main fuel.
Turned out well, good bark.
Sliced well
Served well
Delicious...
De boned or boned hams, I used raw so no prior smoking or cooking, then create a dark rum/ maple syrup injection, cloves in the cross score, smoke on 250F for about 4-5 hours, glaze with honey, dark sugar and rum mix, one has mix spice rub.
Wood I use apple and hickory,
Forgot internal temp, 145-155 f
Wood I use apple and hickory,
Forgot internal temp, 145-155 f
Edited by Phud on Wednesday 14th December 18:15
Had my first BBQ of the year this evening. Smoked a small gammon joint with a treacle/mustard glaze.
First BBQ of 2017 by Lewis Craik, on Flickr
First BBQ of 2017 by Lewis Craik, on Flickr
First BBQ of 2017 by Lewis Craik, on Flickr
First BBQ of 2017 by Lewis Craik, on Flickr
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