The bbq photo & recipe thread

[miln0039]

Output Flange said:

5-6 hours for smoking.

Are they talking about grilling them for a couple of hours?

Having been on the Weber grill academy they tend to suggest 2-3 hours "roasting" on the indirect side of the kettle.

Still too quick IMO!

[jmorgan]

Grill academy worth it?

[miln0039]

jmorgan said:

Grill academy worth it?

Very much so, a great day out and lots of fun - they have an excellent team there too.

I've been on three courses so far and I am going back on another course next week.

Don't drive though, there's complimentary beer and wine all day!!

[jmorgan]

miln0039 said:

jmorgan said:

Grill academy worth it?

Very much so, a great day out and lots of fun - they have an excellent team there too.

I've been on three courses so far and I am going back on another course next week.

Don't drive though, there's complimentary beer and wine all day!!

Cheers. No problem driving, off the booze for many years.

[miln0039]

jmorgan said:

miln0039 said:

jmorgan said:

Grill academy worth it?

Very much so, a great day out and lots of fun - they have an excellent team there too.

I've been on three courses so far and I am going back on another course next week.

Don't drive though, there's complimentary beer and wine all day!!

Cheers. No problem driving, off the booze for many years.

Good for you!! It's a nice spot in rural Oxfordshire where they host it too - great facility and LOADS of BBQ porn

[Rick101]

Any recommendations hotel nearby then?

Walking distance ideal!

[Rick101]

Any recommendations hotel nearby then?

Walking distance ideal!

[miln0039]

Rick101 said:

Any recommendations hotel nearby then?

Walking distance ideal!

I think you'll struggle, probably need something in Oxford - they have a rate with a cab firm for £10/12 each way.

[Rick101]

So back on topic.

Ribs purchased. Will prep today ready for tomorrow.

I didn't wrap them in foil last time, should I have?
Hoping to smoke them for approx 5 hrs, correct?
Does anyone place them on the lower coal rack rather than the top rack, Smokenator style?
Bought Weber Hickory Chunks for the first time. Throw them directly on the coal or keep them in foil? Soak beforehand or not?

Thanks.

[Output Flange]

Rick101 said:

So back on topic.

Ribs purchased. Will prep today ready for tomorrow.

I didn't wrap them in foil last time, should I have?
Hoping to smoke them for approx 5 hrs, correct?
Does anyone place them on the lower coal rack rather than the top rack, Smokenator style?
Bought Weber Hickory Chunks for the first time. Throw them directly on the coal or keep them in foil? Soak beforehand or not?

Thanks.

If you wrap them in foil, the smoke won't be able to penetrate the meat.

5 hours sounds about right, but just keep an eye on them.

I do mine on the top rack of my smoker. Doesn't make much difference.

I tend to put the wood straight on the coals - more so if it's big chunks rather than chippings.

[escargot]

The 3-2-1 method advocates 3 hours unwrapped (smoking), 2 hours wrapped and finally 1 hour unwrapped. Google it for temps etc.

[Rick101]

Excellent, cheers.

[Craikeybaby]

I got the Weber Rib/Roast holder the other week, so thought that it would be worth trying as the weather was so nice today. The plan was to have roast chicken for dinner, so just cooked it on the BBQ instead of in the oven.

The holder was a lot bigger than I was expecting, but seemed to fit under the lid of my 57m Weber without any problems - I can't wait to try it out with some ribs.

For once I actually remembered to take a photo of the food before I took if off the BBQ:

BBQ'd Chicken by Lewis Craik, on Flickr

It was served with all the usual roast dinner trimmings and had a slightly smoky flavour. We've still got most of it left for some dinners in the week too.

[jmorgan]

Damn it. Found out what wood chips are like in a kettle Bbbq, along with a a good beef joint. No pictures again, fail there but smoked up a treat with apple wood chips. Just ordered mesquite chips to try them. Might be doing the xmas joint on this.

[Craikeybaby]

I'm also planning on cooking something on the BBQ over the Xmas break. Does the lower ambient temperature mean you need to add coal more frequently?

[juice]

jmorgan said:

Damn it. Found out what wood chips are like in a kettle Bbbq, along with a a good beef joint. No pictures again, fail there but smoked up a treat with apple wood chips. Just ordered mesquite chips to try them. Might be doing the xmas joint on this.

Be careful with mesquite, it is very very bitter if overdone.

[tamore]

Craikeybaby said:

I'm also planning on cooking something on the BBQ over the Xmas break. Does the lower ambient temperature mean you need to add coal more frequently?

yep. some have made a jacket for their bbq for winter cooks. any foil backed insulation stuff would do at a guess.

[FiF]

juice said:

jmorgan said:

Damn it. Found out what wood chips are like in a kettle Bbbq, along with a a good beef joint. No pictures again, fail there but smoked up a treat with apple wood chips. Just ordered mesquite chips to try them. Might be doing the xmas joint on this.

Be careful with mesquite, it is very very bitter if overdone.

Agreed, I tried mesquite with my last batch of pulled pork, everyone else raved, but it was too much for my taste.

[Rick101]

Was very impressed with the Weber chunks.
They are indeed, chunks.

[jmorgan]

Careful with the mesquite, check.