The bbq photo & recipe thread

[Yidwann]

Did some banging ribs.... mmmmm

[seders]

Long story short.

Butcher cut my rack of ribs into individual ones.

What's the best way to cook them like this as I've only cooked a full rack as 1 piece before!

Was planning to go with the 3-2-1 approach

[Output Flange]

In foil, I'd say. They dry out in no time as singles.

[menguin]

Apologies for the lack of photos - got too caught up in the cooking.

4.5kgs venison leg
Seasoned
Covered in bacon
Wrapped in foil
Cooked in pizza oven with medium heat (or as close to as you can get with wood) for 4 hours

It was absolutely beautiful





Served 11 on the day and leftovers for the rest of the week.

I only went into the butcher to get some burgers...

[Sway]

5kg 28 day matured Scottish forerib has arrived!

Cooking for Sunday lunch, so planning a simple rub of s'n'p, little bit of mustard powder and some thyme for 24 hours.

Then low and slow for some (any ideas?!) hours until up to medium rare in my pro q, before searing over a bd hot pile of lumpwood on the weber kettle that'll then be used for burgers, bratwurst and perhaps some veggies.

First time I've done forerib, and really don't want to mess this one up!

Aiming to eat for 3pm, what sort of time and temp would you go for?

[SHutchinson]

Beer can chicken, because Thursday felt like a Friday.




Can't help but think that looks really painful.

[jmorgan]

Got a whole rack of ribs from the butcher. Into three sections. Three separate rubs. Going for mesquites chips again, seems the family fav.

What the hell to do with it. Need some BBQ spud recipies or somhing.

[SHutchinson]

jmorgan said:

Got a whole rack of ribs from the butcher. Into three sections. Three separate rubs. Going for mesquites chips again, seems the family fav.

What the hell to do with it. Need some BBQ spud recipies or somhing.

I usually just make a huge bowl of tabouleh and some flatbreads. Goes with pretty much every BBQ meat. Make them in advance and gives you time to focus on the BBQ.

[Sway]

Sway said:

5kg 28 day matured Scottish forerib has arrived!

Cooking for Sunday lunch, so planning a simple rub of s'n'p, little bit of mustard powder and some thyme for 24 hours.

Then low and slow for some (any ideas?!) hours until up to medium rare in my pro q, before searing over a bd hot pile of lumpwood on the weber kettle that'll then be used for burgers, bratwurst and perhaps some veggies.

First time I've done forerib, and really don't want to mess this one up!

Aiming to eat for 3pm, what sort of time and temp would you go for?

Update, took significantly longer than expected to get up to temp, in the order of 2.5 hours longer! However, we got there in the end, and no one was too upset at the result...



Leftovers were chunked up, and put into the slow cooker in a simple homemade bbq sauce for 24 hours for burnt ends, prior to being portioned and vac bagged for the freezer:

[jmorgan]

Here we go


No, not charcoal. Bit of a smoke with mesquite.

Too long

Lesson learned.

Edited by jmorgan on Sunday 23 April 16:12

Edited by jmorgan on Monday 24th April 06:18

[thebraketester]

JD BBQ Beans... smoked and cooked with indirect heat on the Weber for 3 hrs.... delicious.


https://www.youtube.com/watch?v=3bPBCoRP5Lw

Edited by thebraketester on Friday 5th May 11:05

[fttm]

^^ looks awesome , you need to share the recipe . Two totally homemade pizzas here tonight on the Weber , superb .

[thebraketester]

fttm said:

^^ looks awesome , you need to share the recipe . Two totally homemade pizzas here tonight on the Weber , superb .

Added a link above...

[thebraketester]

Just bought a Grilleye... anyone got one?

Comes with 2 probes.


(not my photo)

[thebraketester]

Cooked on the Weber, indirect heat method. Put a tray over the coals with some Stella in it to steam the chicken and keep it moist.

The skin was really nice and crispy

[craig1912]

Brisket on for tonight



edit- photo was uploaded the right way round

[steggie]

Bit of belly pork for a first go at some slow smoking, thanks to plenty of tips found on here!
Before with mustard and dry rub

Mid cook

4½ hours later, was well worth it, flavour was brilliant! Left the rind on, will probably take it off next time, albeit on a bigger piece of meat.
Did have a shot of the finished product but my phone is being flaky and keeps deleting files instead of doing the HDR files it's meant to do. Pork was tasty though, so no complaints.
Again, thanks for all the inspiration on here, can't wait to do it again as soon as! Probably aim for pork butt or brisket next.

[Mykap]

Late post but we had a few friends and neighbours around at Easter to start the season (well it never really ends in Javea). Decided to do a pork neck on the smoker the day before the party as in my opinion smoked meat always tastes better the following day (reheated in this case).



This cost 9 euros from our local butcher.



Dry rub added using American yellow mustard as a glue and left in a sealed bag in the fridge overnight.

Then 9 hours on the smoker (Chargriller side box type).



This was after about 2 hrs.

Steady 105C throughout the smoke using olive. Internal temp monitored through out.



Good bark achieved.

To compliment the pork we also rotisserie cooked a chicken for 2 hours on the day using the BBQpro by the pool.





The pork was fantastic with a good bark and a strong smoked flavour, it was well received and disappeared rather faster then the chicken!

Looking forward to a great summer of BBQ's!

[Yidwann]

Chicken Shamawarararaa from Jamie's Comfort food, which is a great book! Needless to say, was a banger!!

[6th Gear]

Yidwann said:

Chicken Shamawarararaa from Jamie's Comfort food, which is a great book! Needless to say, was a banger!!

That looks the business.

I was eyeing up that recipe just last night.