The bbq photo & recipe thread

[AndyT350]

jogon said:

Looks bloody amazing that! Top work.

Thanks

[AndyT350]

jogon said:

Looks bloody amazing that! Top work.

Thanks

[Watcha]

Mad skills, me.

[Don]

Watcha said:

Mad skills, me.

Love this idea!

I've been BBQing pears, peaches and nectarines but hadn't got as far as strawberries. Brilliant idea!

[tomsugden]

I've just got one of these:

http://www.bbqdragon.com/

I'm using it with my Big Green Egg. It gets the Egg hot enough to cook pizza within 7 minutes of lighting. Awesome bit of kit.

[Type R Tom]

tomsugden said:

I've just got one of these:

http://www.bbqdragon.com/

I'm using it with my Big Green Egg. It gets the Egg hot enough to cook pizza within 7 minutes of lighting. Awesome bit of kit.

Looks interesting but really $60 for a fan?

[HD Adam]

I've done the same if the coals are being a bit of a tt but I've got a compressor in the garage so 90psi for a few minutes usually sorts that out

[tomsugden]

Yes you could do the same thing with a hairdryer, but it's a well engineered solution that works very well.

[Pooky67]

Alternatively a Bosch IXO with BBQ fan!

http://www.amazon.co.uk/Bosch-IXO-Lithium-Screwdri...

[ChemicalChaos]

Anyone fancy having a go at this one found on 9gag, and reporting how it turns out?

I keep meaning to try it, but never have the time to prep it all.

[scottri]

Reverse seared steak





Cured and smoked salmon with maple syrup glaze

[MonkeyBusiness]

ChemicalChaos said:

Anyone fancy having a go at this one found on 9gag, and reporting how it turns out?
I keep meaning to try it, but never have the time to prep it all.

Wooooahhhhhh yer horses there. That looks fantastic! A Proper king sandwich.
Good post.

[Sushi]

Took advantage of the last of the summer sun and got to smoking some ribs and a brisket.

[Pferdestarke]

Look at that smoke ring!

[Sonic]

Oof! Lovely work there sir!

[Sushi]

Got up early on Sunday to get my weekend smoking in. Did 2 x pork shoulders and a brisket over hickory. About 10 hours in total, and foiled for the last 2 hours.
getting there:


Pork Butts about to be pulled:


All pulled and ready for the eating:


forgot to take a picture of the brisket before I cut it up, so here's 2 cut up for you:

[bomb]

Brisket looks superb. What did you use as a rub / marinade etc ??

[Sushi]

I use a home made rub made up of:
1/3 cup brown sugar
1/3 cup white sugar
Salt (I measure by eye as I don't like it to salty)
3/4 cup Paprika
1/2 cup garlic powder
Fresh ground black pepper (for as long as I can be arsed grinding)
Mixed herbs.

I cover the pork butts in rub and leave in the fridge overnight.
I brine the brisket overnight and then pay dry and cover in rub just before cooking.
I always trim the excessive fat from the brisket, leaving enough for the meat to self baste.
I take the pork off when the internal temp is 200f and the brisket at 190f

[Pferdestarke]

They look great.

1/2 a cup of garlic powder will warn Dracula off for sure! Try adding some onion granules and cumin/coriander powder for a slight variation.

How long do you roll the smoke for? With the ring being as deep as that it must be quite a while!

[Sushi]

I usually like to keep it smoking for 3-4 hours, I like it very smokey. I've been using Hickory or when finances allow JD chips, but with my last order of Hickory I got a free sample of mesquite. I'm off to Atlanta next month so will be hitting up my smoking friends out there for ideas on how to use it.
I'll also be taking a trip to home depot for some more bbq gadgets, it's so much cheaper out there.