The bbq photo & recipe thread

[jmorgan]

Beef ordered, two ribs. Try to take some pictures this time, reckon start it 7am Xmas morning. Be ready for lunch time.

Hope the neighbours do not think something is on fire when I start it an call the fire brigade.

.......


Wonder if a gammon joint will in there as well?

[HD Adam]

I am also seriously considering a BBQ over Xmas just to mix things up a bit.

We generally do our big family gathering (28+ peeps) on Jan 1st so I will probably do a big brisket in advance and have it sliced up for the buffet.

[FiF]

I've already had requests for, weather permitting which it will be, even if it's minus 12 and pissing with snow, a BBQ Pit boys speciality.

Sausage sandwiches most requested item so far. Going to need both Webers fully loaded.

http://www.youtube.com/watch?v=WwYauF7Zl6I

[jmorgan]

Right, that is in (in?) wood chips in, pics to follow. Two ribs of beef.

[jogon]

How did it go? Was tempted to put the turkey on the weber but chickened out and ovened it as per usual.

[jmorgan]

Righty ho. Rubbed up with a mix and some pepper night before. Four hours at around 150 with a slow feeding of applewodd and the odd mesquite bits.

Top looks crustier than it is, the wood chips give it a cracking taste and colour and it was not dry and nearly fell of them bones.

Before


After, top bit removed for easy carving

[miln0039]

Did these ribs the other week - another rack of St Louis spares to go on tomorrow - 2.6kg for the rack.


Excited.

[brissleboy]

miln0039 said:

Did these ribs the other week - another rack of St Louis spares to go on tomorrow - 2.6kg for the rack.


Excited.

That looks fantastic, how you cooking these and what rub are you using, if you are prepared to let your secrets out of course...?

[miln0039]

brissleboy said:

miln0039 said:

Did these ribs the other week - another rack of St Louis spares to go on tomorrow - 2.6kg for the rack.


Excited.

That looks fantastic, how you cooking these and what rub are you using, if you are prepared to let your secrets out of course...?

I need to put my pics up from this weekend - they were a hit again!

Rub is the Memphis Dust rub, which is outlined on Amazing Ribs website. I rub them up the night before I cook them.

They are then cooked using the 3-2-1 method (ish) on the Weber Smokey Mountain at 225F with hickory and cherry wood.

3 hours straight onto the grill
Followed by 2 hours in foil on the grill with a bit of apple juice in there to keep moist.
1 hour still in foil at the end but with the parcel open at the top - apply your favourite BBQ sauce (I use a molasses based sauce) now!

[brissleboy]

miln0039 said:

I need to put my pics up from this weekend - they were a hit again!

Rub is the Memphis Dust rub, which is outlined on Amazing Ribs website. I rub them up the night before I cook them.

They are then cooked using the 3-2-1 method (ish) on the Weber Smokey Mountain at 225F with hickory and cherry wood.

3 hours straight onto the grill
Followed by 2 hours in foil on the grill with a bit of apple juice in there to keep moist.
1 hour still in foil at the end but with the parcel open at the top - apply your favourite BBQ sauce (I use a molasses based sauce) now!

I know what I'll be doing this weekend... thanks for the tips!

[Mobile Chicane]

So. Anyone had one recently?

There was no BBQ charcoal to be had anywhere in Surrey this weekend, but thankfully I had two sacks left over from last year.

[smack]

Skippy Asada


Sliced up had with a nice salsa

[Mobile Chicane]

Sing along now children...

Skippy, Skippy!
Skippy the bush kangaroo.
Skippy, Skippy!
You're feckin' tasty too!

[HD Adam]

Mobile Chicane said:

So. Anyone had one recently?

There was no BBQ charcoal to be had anywhere in Surrey this weekend, but thankfully I had two sacks left over from last year.

BBQ'd last night. Chicken and sausage, plus some corn cobs.

I had coal left over too. I always do now as the weather gets better before the shops stock up on summer stuff.

[Mobile Chicane]

HD Adam said:

Mobile Chicane said:

So. Anyone had one recently?

There was no BBQ charcoal to be had anywhere in Surrey this weekend, but thankfully I had two sacks left over from last year.

BBQ'd last night. Chicken and sausage, plus some corn cobs.

I had coal left over too. I always do now as the weather gets better before the shops stock up on summer stuff.

I have a shed full of seasoned beech logs.

BBQing on this is simply heavenly, but it takes a loooong time for it all to reach the ember stage. Large kettle BBQ needed.

[giblet]

Left my webber kettle bbq out in the back garden over winter. Spotted some rust on the lower bowl which seems worrying, will have to email Webber. Need to fire it up again soon and try to make something other than spatch-cocked chickens this year.

[Sonic]

Mobile Chicane said:

So. Anyone had one recently?

There was no BBQ charcoal to be had anywhere in Surrey this weekend, but thankfully I had two sacks left over from last year.

Yep! The 50x 10kg are still keeping me going although I do need to arrange another delivery.

[ibisti]

Sonic said:

Yep! The 50x 10kg are still keeping me going although I do need to arrange another delivery.

Try Dawsons Dept store for charcoal. Spend over £50 and free delivery. Always stock up with at least 10 bags at a time to avoid these situations ;-)

[miln0039]

Used WOW BBQ throughout the winter to keep my stocks up

[Mobile Chicane]

In the part of Surrey where I live, power often goes off, so I always have stocks of candles, logs and BBQ charcoal handy.

Talking to an old-timer in the village, apparently after the big storm in 1987, power was off for 4 1/2 weeks. Feck that's a lot of BBQs.