The bbq photo & recipe thread
Discussion
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 yearComes with 2 probes.
(not my photo)
Edited by anonymous-user on Monday 8th May 17:02
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.
I've done the 'kelly kebab' a few times, which has always gone down a treat, but a bit of variety never hurt anyone.
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.
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
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.
Got to try that it looks amazing.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
new edition of UK BBQ mag.
https://view.joomag.com/uk-bbq-mag-summer-2017/095...
download to pdf as website isn't great
https://view.joomag.com/uk-bbq-mag-summer-2017/095...
download to pdf as website isn't great
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?https://view.joomag.com/uk-bbq-mag-summer-2017/095...
download to pdf as website isn't great
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 websiteI 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
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
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.
Ahhh, the infamous KellyBab! One of my favourite recipes, and the writer lives just down the road from me! 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
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!
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.
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- 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.
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.
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.
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