The bbq photo & recipe thread
Discussion
Dan_1981 said:
What fuel are people favouring at the moment?
Lumpwood? Briquettes? Beads?
Any brands that are consistently good?
Tomorrow is more of a grill session to warm the BBQ back up, but usual sessions are longer term smoking / indirect efforts.
Another vote for Weber briquettes.Lumpwood? Briquettes? Beads?
Any brands that are consistently good?
Tomorrow is more of a grill session to warm the BBQ back up, but usual sessions are longer term smoking / indirect efforts.
LeadFarmer said:
Can anyone recommend a nice rub/marinade for chicken wings please?
http://www.pistonheads.com/Gassing/topic.asp?h=0&a...We did a thread on these a while back. Lots of variations in the thread.
marting said:
Craikeybaby said:
Another vote for Weber briquettes.
Is there a massive difference between brands of briquettes? I've never tried the Weber stuff, usually grab whatever my B&Q/Sainsburys has to offer.
Had the twins' birthday party this weekend with a load of people coming over for dinner. On Thursday I pre cooked the pork and ribs, I forgot to take a picture of the ribs when they were done, but managed to remember for the pork:
Started Wednesday night by rubbing the ribs with American mustard and rub:
The setup for Thursday, weather was piss poor:
Pork ready to come out the smoker:
Pulled ready to eat:
Started Wednesday night by rubbing the ribs with American mustard and rub:
The setup for Thursday, weather was piss poor:
Pork ready to come out the smoker:
Pulled ready to eat:
I bought a Smokai and fitted it to a spare oven in the garage.
I'd recommend one if you've got a decent understanding of the processes involved in brining, curing, temperature and meat cuts suitable for such processes - which I'm sure many have!
On that basis, I'd recommend it as in a short time, for little outlay - it's produced product far superior to mainstream and just as good as small-scale 'proper' producers.
Here's a photo, and what you see is a 3 year old Bosch electric fan oven bought off Pre-Loved for £30. I used a step drill to round out holes in the side and inner wall to insert the metal tube from the Smokai. I used the same tool to put a hole in the roof, and bought a small tubular vent which allows the smoke to exhaust so as not to become too acrid.
I havent hard-fixed the Smokai to the side. It just carries its own weight being lodged in to the oven cavity. The terracotta pot just prevents it from toppling and so reduces the slight fire hazard.
You fill the chamber with your wood chips or pellets, turn the dial on the little air pump and light it with a blow torch to get it going. You end up with thick cold smoke in less than 30 seconds and can obviously use the oven chamber as a cold smoker, or indeed control the temperature with the oven thermostat if you're smoking 'low-n-slow' as I did the other day for 12 hours with a pork butt.
It isn't refined, it looks a mess and takes up valuable space in the garage where my deep fat fryer was! But, it's worth the hassle and slight smoky smell embedded in my wife's sun-lounger!
If anyone wants to have a chat about it, feel free to hit me up.
I'd recommend one if you've got a decent understanding of the processes involved in brining, curing, temperature and meat cuts suitable for such processes - which I'm sure many have!
On that basis, I'd recommend it as in a short time, for little outlay - it's produced product far superior to mainstream and just as good as small-scale 'proper' producers.
Here's a photo, and what you see is a 3 year old Bosch electric fan oven bought off Pre-Loved for £30. I used a step drill to round out holes in the side and inner wall to insert the metal tube from the Smokai. I used the same tool to put a hole in the roof, and bought a small tubular vent which allows the smoke to exhaust so as not to become too acrid.
I havent hard-fixed the Smokai to the side. It just carries its own weight being lodged in to the oven cavity. The terracotta pot just prevents it from toppling and so reduces the slight fire hazard.
You fill the chamber with your wood chips or pellets, turn the dial on the little air pump and light it with a blow torch to get it going. You end up with thick cold smoke in less than 30 seconds and can obviously use the oven chamber as a cold smoker, or indeed control the temperature with the oven thermostat if you're smoking 'low-n-slow' as I did the other day for 12 hours with a pork butt.
It isn't refined, it looks a mess and takes up valuable space in the garage where my deep fat fryer was! But, it's worth the hassle and slight smoky smell embedded in my wife's sun-lounger!
If anyone wants to have a chat about it, feel free to hit me up.
That looks great, nice use of the old oven!
I'm doing a bbq in a few weeks time for a load of people. I'm planning on attempting my first long cook on there and was going to get a big lump of brisket. However, I've just seen that Makro are doing "Extra matured knuckle/top rump" at £4.99 per kg from Wednesday. Does anyone here have any experience of this cut? I've a lot to learn about low and slow cooking on my bbq so don't want to start out with a cut that will be hard to get right.
Any tips appreciated, thanks.
I'm doing a bbq in a few weeks time for a load of people. I'm planning on attempting my first long cook on there and was going to get a big lump of brisket. However, I've just seen that Makro are doing "Extra matured knuckle/top rump" at £4.99 per kg from Wednesday. Does anyone here have any experience of this cut? I've a lot to learn about low and slow cooking on my bbq so don't want to start out with a cut that will be hard to get right.
Any tips appreciated, thanks.
If you get a chance do a practice run before hand! I usually do cheap pork shoulder joints to hone my long cooking technique as they're pretty cheap.
I'll be firing up the BBQ today, but just for a burgers/sausages as we have a few guests this evening, but not enough time to do a long cook.
I'll be firing up the BBQ today, but just for a burgers/sausages as we have a few guests this evening, but not enough time to do a long cook.
Ready to do my first bit of pulled pork tomorrow. Just made the rub described here: http://www.foodnetwork.com/recipes/oklahoma-joes-p...
We don't normally have pork at home, so I'm a bit new to prepping it - I think i took too much fat off. Lets see how tomorrow goes on the Weber.
We don't normally have pork at home, so I'm a bit new to prepping it - I think i took too much fat off. Lets see how tomorrow goes on the Weber.
Thanks Craikey, I should get chance to give it a go beforehand. I'll try a pork joint and see how I get on. It'll also give me a chance to try the "snake" coal method as I'm new to that. Do you tend to vary your rubs much between pork and beef? Whenever I've done pork joints or ribs in the oven I've done a basic mix of brown sugar, salt, paprika, black pepper and cayenne. Is it best to reduce the sweetness with a bit more black pepper for beef?
There's so much information out there on rubs, techniques and timings etc, I feel like I'm starting to overthink this, I need to just give it a go I guess. The Amazing Ribs site has been a good read so far.
There's so much information out there on rubs, techniques and timings etc, I feel like I'm starting to overthink this, I need to just give it a go I guess. The Amazing Ribs site has been a good read so far.
MondyJim said:
That looks great, nice use of the old oven!
I'm doing a bbq in a few weeks time for a load of people. I'm planning on attempting my first long cook on there and was going to get a big lump of brisket. However, I've just seen that Makro are doing "Extra matured knuckle/top rump" at £4.99 per kg from Wednesday. Does anyone here have any experience of this cut? I've a lot to learn about low and slow cooking on my bbq so don't want to start out with a cut that will be hard to get right.
Any tips appreciated, thanks.
Top rump is like silverside and isn't a cut you'd look to do low and slow. I'm doing a bbq in a few weeks time for a load of people. I'm planning on attempting my first long cook on there and was going to get a big lump of brisket. However, I've just seen that Makro are doing "Extra matured knuckle/top rump" at £4.99 per kg from Wednesday. Does anyone here have any experience of this cut? I've a lot to learn about low and slow cooking on my bbq so don't want to start out with a cut that will be hard to get right.
Any tips appreciated, thanks.
Brisket is a difficult one. Our butchers tend to offer a very different product to those in America and it often ends up in disappointment.
Try a pork shoulder or, if beef is a must try some short ribs. Plenty of good recipes for either.
Well a few weeks back managed to stuff up the insulated cable to the probe on my meat thermometer.
Today used the replacement a Maverick twin probe ET732. One probe for the meat, the second for the grill so the guessimetric of the lid thermometer is avoided. Link below, on at half price. There is a newer model out hence the reduction. Well pleased.
Maverick ET732
Today used the replacement a Maverick twin probe ET732. One probe for the meat, the second for the grill so the guessimetric of the lid thermometer is avoided. Link below, on at half price. There is a newer model out hence the reduction. Well pleased.
Maverick ET732
Thanks Pferdestarke, maybe I'll give the top rump a miss then. I've seen a few of the brisket photos from earlier in the thread that look amazing but also read some comments like yours that it can be difficult to get right. I was planning to do brisket and pork ribs but for my first attempt with a few people maybe I'm best to use pork joint then attempt brisket in the future when I've had more experience of temperature management etc on my kettle.
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