The bbq photo & recipe thread

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anonymous-user

53 months

Monday 8th May 2017
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thebraketester said:
Just bought a Grilleye... anyone got one?

Comes with 2 probes.


(not my photo)
I've got one of these works really well, have got 2 so can manage temps on several pieces of meat as well as the smoker temp. It was very useful when doing 3 big pork butts overnight last year



Edited by anonymous-user on Monday 8th May 17:02

Sway

26,070 posts

193 months

Monday 8th May 2017
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6th Gear said:
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.
Awesome, I'll give that a try.

I've done the 'kelly kebab' a few times, which has always gone down a treat, but a bit of variety never hurt anyone.

thebraketester

14,192 posts

137 months

Wednesday 10th May 2017
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Came in the post yesterday. Looks very good quality and syncd with my phone first time. Can't wait to try it out.


thebraketester

14,192 posts

137 months

Tuesday 23rd May 2017
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Used the grilleye to keep an eye on internal temp of the salmon. I set the alarm to "fish" setting which is 63oC. Came out perfectly.

crmcatee

5,691 posts

226 months

Tuesday 23rd May 2017
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Roast beef done on the smoker.


opieoilman

4,408 posts

235 months

Friday 26th May 2017
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My first go at smoking in our new pizza oven (not a 'proper' pizza oven, but more of an outdoor charcoal oven).



I reckon it came out pretty good, it disappeared quickly and I've been instructed that I will be doing at least one more pork joint this weekend.

fttm

3,665 posts

134 months

Friday 26th May 2017
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Looks excellent ^ care to share the details ?

Jambo85

3,311 posts

87 months

Monday 29th May 2017
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Last week I jumped on a Kamado Joe for sale locally, upgrading from my much loved Weber Smokey Mountain. My main justification being I didn't really have anything suitable for grilling on...

Tested it out on Saturday with this wonderful chiken doner kebab recipe: https://dreamingoftgl.com/2016/04/10/chicken-doner...

I forgot the thyme, but added beetroot powder for a bit more redness. And upped the garlic a bit. Served up with pitta breads, asparagus, and pak choi, all cooked on the BBQ. Asparagus had a wee bit of salt, oil and Meathead's Simon & Garfunkel rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html), tremendous.



  • Either I'm a numpty or thumbsnap isn't working properly
Edited by Jambo85 on Monday 29th May 16:53

bazza white

3,551 posts

127 months

Monday 29th May 2017
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About 25 minutes to go it smells so good



thebraketester

14,192 posts

137 months

Monday 29th May 2017
quotequote all
Jambo85 said:
Last week I jumped on a Kamado Joe for sale locally, upgrading from my much loved Weber Smokey Mountain. My main justification being I didn't really have anything suitable for grilling on...

Tested it out on Saturday with this wonderful chiken doner kebab recipe: https://dreamingoftgl.com/2016/04/10/chicken-doner...

I forgot the thyme, but added beetroot powder for a bit more redness. And upped the garlic a bit. Served up with pitta breads, asparagus, and pak choi, all cooked on the BBQ. Asparagus had a wee bit of salt, oil and Meathead's Simon & Garfunkel rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html), tremendous.



  • Either I'm a numpty or thumbsnap isn't working properly
Edited by Jambo85 on Monday 29th May 16:53
Got to try that it looks amazing.

craig1912

3,273 posts

111 months

Tuesday 30th May 2017
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new edition of UK BBQ mag.
https://view.joomag.com/uk-bbq-mag-summer-2017/095...

download to pdf as website isn't great

Jambo85

3,311 posts

87 months

Tuesday 30th May 2017
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craig1912 said:
new edition of UK BBQ mag.
https://view.joomag.com/uk-bbq-mag-summer-2017/095...

download to pdf as website isn't great
Too right, Marcus and the team do some great work but that Joomag site is bloody awful. I think they only enable the pdf link after a few days though, not sure why. I can't see it on the above issue anyway?

craig1912

3,273 posts

111 months

Tuesday 30th May 2017
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Jambo85 said:
Too right, Marcus and the team do some great work but that Joomag site is bloody awful. I think they only enable the pdf link after a few days though, not sure why. I can't see it on the above issue anyway?
Yep- you can download older issues- I'll just have to be patient because I lose the will to live with the website

illmonkey

18,111 posts

197 months

Tuesday 30th May 2017
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Please excuse the gas BBQ, I've had words. He made up for it with the size of the steak though...




hkp57

285 posts

121 months

Wednesday 31st May 2017
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I did my first Pork Shoulder at the weekend, turned out great. Salted overnight then applied "Meatheads" recipe for a Memphis dust dry rub, then smoked it in a Monolith Kamado for 10 hours at 105 DegC with internal temp hitting 95.

Ingredients

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder


Griff Boy

1,563 posts

230 months

Thursday 1st June 2017
quotequote all
Jambo85 said:
Last week I jumped on a Kamado Joe for sale locally, upgrading from my much loved Weber Smokey Mountain. My main justification being I didn't really have anything suitable for grilling on...

Tested it out on Saturday with this wonderful chiken doner kebab recipe: https://dreamingoftgl.com/2016/04/10/chicken-doner...

I forgot the thyme, but added beetroot powder for a bit more redness. And upped the garlic a bit. Served up with pitta breads, asparagus, and pak choi, all cooked on the BBQ. Asparagus had a wee bit of salt, oil and Meathead's Simon & Garfunkel rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html), tremendous.



  • Either I'm a numpty or thumbsnap isn't working properly
Edited by Jambo85 on Monday 29th May 16:53
Ahhh, the infamous KellyBab! One of my favourite recipes, and the writer lives just down the road from me!

One of my KellyBabs, although a 3/4 size one as only fed 3 people ..... cooked on the Weber kettle with a rotisserie and some applewood smoke chunks!





opieoilman

4,408 posts

235 months

Thursday 1st June 2017
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fttm said:
Looks excellent ^ care to share the details ?
Sorry, late reply, lots of things on at the moment. Have done a few more pork shoulders since for family bbqs.

The rub is dark brown sugar, mustard powder, garlic, paprika, mild chilli powder, onion powder, smoked salt, black pepper and fennel seeds. No exact measurements, just mixed until it tasted nice.

Rubbed it on the shoulder, left it overnight, then put the pork in a roasting tray on a rack with some onions and scrumpy underneath it. Got the oven to about 130C and put some maple chips in tinfoil (I have a proper smoke box now), giving it about an hour of smoke. I topped up the water in the tray every now and again, then with about two hours to go, added a can of tomatoes to the bottom of the tray. I took the pork out after about 7 hours and while it rested, I poured the contents of the tray into the blender, making a good bbq sauce. Went really well with coleslaw and flatbreads.


SpydieNut

5,794 posts

222 months

Thursday 29th June 2017
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DELETED: Comment made by a member who's account has been deleted.
  • please* share the recipe/technique. i love ribs and thought i'd do a very slow 8 hr version recently. the meat was very moist, but they didn't have the rib consistency. admittedly i did them in all in the oven (sealed in foil with sauce) at about 100*C. i won't do that again, although the 2.5 hour method cooking like that (higher temps) came out very nice indeed.
i do plan to at least get them out and baste/broil them for the last 20 min or so next time.

Dan_1981

17,351 posts

198 months

Monday 10th July 2017
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Does anyone have an Outback 310 gas?

It's one of the smaller ones - i'm trying to work out how many people you can actually cook for on it.


Also got a 57cm Weber but would like gas for those very quick one or two burger type nights

-Pete-

2,892 posts

175 months

Monday 10th July 2017
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No, but your weber kettle is 2350 cm2 cooking area, the outback is 1800, and also the rectangular shape is more efficient than circular, so it's probably around 85% of the usable cooking area. For comparison, my weber go-anywhere is 1000 and I can just fit four burgers and 8 sausages on it.

I usually use my kettle but tried my gas 3 burner yesterday, and the food didsn't taste or look as good as charcoal. But it saved 25 minutes, so I suppose it has it's uses.