The bbq photo & recipe thread
Discussion
Jayyylo said:
Is anyone planning to attend one of the weber Christmas cooking classes?
https://www.weberbbq.co.uk/events/
It looks like an interesting menu and might help me to fire some life into my BBQing. I really didn't do enough over summer because it can seem a massive faff for only 2 people.
I wasn't until you posted, and now I'm booked onto the one in Hertford on Wednesday https://www.weberbbq.co.uk/events/
It looks like an interesting menu and might help me to fire some life into my BBQing. I really didn't do enough over summer because it can seem a massive faff for only 2 people.
Edited by Jayyylo on Wednesday 12th November 13:58
PGM said:
Did a chicken on it today as a trial run rubbed with olive oil and fresh rosemary and thyme from the garden.
Finished with some stir fry veg and garlic bread on it at the end.
Only thing was that I struggled to get the temperature high enough so it took longer to cook. 170 deg to start with then added more charcoal and got it to 200. Any advice here welcome guessing its regulating charcoal quantity. Water was warm but outside temp cool.
We were blown away by how moist it was and the subtle smokey flavour.
All in all a great start!
Glad you are pleased with it so far!Finished with some stir fry veg and garlic bread on it at the end.
Only thing was that I struggled to get the temperature high enough so it took longer to cook. 170 deg to start with then added more charcoal and got it to 200. Any advice here welcome guessing its regulating charcoal quantity. Water was warm but outside temp cool.
We were blown away by how moist it was and the subtle smokey flavour.
All in all a great start!
Most of the cooks i have done have been much lower temps than you have aimed for (assuming you are talking about 200C and not F). If going for higher temps make sure the coal is screaming hot from the chimney starter, all vents wide open, i wouldn't put any water in the water pan, plenty of coal and i'd use dry wood chunks. Not much else you can do really, if its cold outside or raining try and keep it out of the wind and under cover. I'd also use a coal which burns hot - I use restaurant grade Big K.
Rick101 said:
Just ordered the Pro Q cold smoker.
Hopefully have a go with some cheese and eventually try out some salmon.
I've got one of them. Cheese works really well but its best to leave it a couple of days after smoking to let the smoke infuse/mellow out.Hopefully have a go with some cheese and eventually try out some salmon.
Not cold smoking but if you like Salmon then i think this is amazing http://countrywoodsmoke.com/recipes/indian-salmon-...
Output Flange said:
Jayyylo said:
Is anyone planning to attend one of the weber Christmas cooking classes?
https://www.weberbbq.co.uk/events/
It looks like an interesting menu and might help me to fire some life into my BBQing. I really didn't do enough over summer because it can seem a massive faff for only 2 people.
I wasn't until you posted, and now I'm booked onto the one in Hertford on Wednesday https://www.weberbbq.co.uk/events/
It looks like an interesting menu and might help me to fire some life into my BBQing. I really didn't do enough over summer because it can seem a massive faff for only 2 people.
Edited by Jayyylo on Wednesday 12th November 13:58
scottri said:
PGM said:
Did a chicken on it today as a trial run rubbed with olive oil and fresh rosemary and thyme from the garden.
Finished with some stir fry veg and garlic bread on it at the end.
Only thing was that I struggled to get the temperature high enough so it took longer to cook. 170 deg to start with then added more charcoal and got it to 200. Any advice here welcome guessing its regulating charcoal quantity. Water was warm but outside temp cool.
We were blown away by how moist it was and the subtle smokey flavour.
All in all a great start!
Glad you are pleased with it so far!Finished with some stir fry veg and garlic bread on it at the end.
Only thing was that I struggled to get the temperature high enough so it took longer to cook. 170 deg to start with then added more charcoal and got it to 200. Any advice here welcome guessing its regulating charcoal quantity. Water was warm but outside temp cool.
We were blown away by how moist it was and the subtle smokey flavour.
All in all a great start!
Most of the cooks i have done have been much lower temps than you have aimed for (assuming you are talking about 200C and not F). If going for higher temps make sure the coal is screaming hot from the chimney starter, all vents wide open, i wouldn't put any water in the water pan, plenty of coal and i'd use dry wood chunks. Not much else you can do really, if its cold outside or raining try and keep it out of the wind and under cover. I'd also use a coal which burns hot - I use restaurant grade Big K.
PGM said:
Thanks for that, I was at 200F not C. Used the Big K restaurant grade charcoal also. Maybe I'll try less/no water in the pan and a bit more charcoal then. Book said 200-250F but it cooked fine at the 170-200F so perhaps it's just a case of chucking the manual out!!
You shouldn't have been struggling to get above 200F... Mine gets straight to 225-250F with only 1 or 2 vents partly opened and a pan full of water. If you're chicken cooked OK then i'd be tempted to guess that the thermometer might be reading wrong... I suggest testing it in boiling water to check for accuracy.scottri said:
You shouldn't have been struggling to get above 200F... Mine gets straight to 225-250F with only 1 or 2 vents partly opened and a pan full of water. If your chicken cooked OK then i'd be tempted to guess that the thermometer might be reading wrong... I suggest testing it in boiling water to check for accuracy.
scottri said:
PGM said:
Thanks for that, I was at 200F not C. Used the Big K restaurant grade charcoal also. Maybe I'll try less/no water in the pan and a bit more charcoal then. Book said 200-250F but it cooked fine at the 170-200F so perhaps it's just a case of chucking the manual out!!
You shouldn't have been struggling to get above 200F... Mine gets straight to 225-250F with only 1 or 2 vents partly opened and a pan full of water. If you're chicken cooked OK then i'd be tempted to guess that the thermometer might be reading wrong... I suggest testing it in boiling water to check for accuracy.http://www.amazon.co.uk/Maverick-ET732-Wireless-Sm...
I've stopped using water in my pan (as advised at a comp), now use sand or a terracotta plate, both absorb heat well and I haven't noticed any difference, also means if I'm on for an all night smoke, I can get some sleep (with the help of the above thermometer too!). Also recommend a Thermapen for checking internal temps, the best on the market in my opinion.
I'm planning on doing pulled lamb this weekend
And then there are these...
http://pitmasteriq.com/
Bought one earlier this year though not road tested it yet, will give feedback early next week after it has made its first outing this weekend
Honestly, it gets pretty addictive, the list and cost of this hobby goes on and on!
I said this a few posts back but go and buy this book, it's amazing!
http://www.amazon.co.uk/Wicked-Good-Barbecue-Fearl...
http://pitmasteriq.com/
Bought one earlier this year though not road tested it yet, will give feedback early next week after it has made its first outing this weekend
Honestly, it gets pretty addictive, the list and cost of this hobby goes on and on!
I said this a few posts back but go and buy this book, it's amazing!
http://www.amazon.co.uk/Wicked-Good-Barbecue-Fearl...
Spent 3 weeks in South Africa over Christmas and while I was there picked up a Rotisserie for the Weber for R900 (£53)
So far I've used it for a chicken, but this weekend, what with it being the coldest weekend so far this year (apparently) I decided to do some roast beef:
added a foil bag of mesquite for flavour.
So far I've used it for a chicken, but this weekend, what with it being the coldest weekend so far this year (apparently) I decided to do some roast beef:
added a foil bag of mesquite for flavour.
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