The bbq photo & recipe thread
Discussion
I cooked up a couple of beef short ribs the other day, rubbed, smoked, then vac-sealed, sous-vide for 10 hours & then blasted with fire.
The bone fell out the meat & it had a nice bark to the outside, smoke-ring looks good also!
https://www.instagram.com/p/BquGS1uj7Cj/?utm_sourc...
The bone fell out the meat & it had a nice bark to the outside, smoke-ring looks good also!
https://www.instagram.com/p/BquGS1uj7Cj/?utm_sourc...
Having been to Franklin BBQ a couple of months back, I wanted to try to recreate as best I could the smoked turkey breast we had there. Given how dull turkey normally is, theirs was soft and delicious!
My experiment started with a trip to my local butcher, where I kinda fell at the first hurdle of him asking me what size breast I wanted. Without any real idea of what a typical turkey breast weighs, I ended up walking out with a 2.7kg monster. And why not.
So, following the Franklin method, it was skin off, rub with salt and pepper and then onto the WSM for three hours.
Fast-forward to three hours later, when it was time for it to come off, turned over and wrapped in a double layer of foil along with almost a whole pack of butter. Back on to the smoker for about another 90 mins until the internal temp hit 160F, at which point it came off and was left to rest until it dropped to 140F.
One point for anyone else trying it: use a lot less pepper than I did! I ended up scraping 75% of it off before serving as it was just a bit too much.
Thinly(ish) sliced across the grain, each slice dipped back into the melted butter and then inserted into my face, I have to say that it wasn't a bad recreation of what we had at Franklin. Half got eaten, half got vac-packed and into the freezer. I suspect this might be my Xmas turkey method this year...
My experiment started with a trip to my local butcher, where I kinda fell at the first hurdle of him asking me what size breast I wanted. Without any real idea of what a typical turkey breast weighs, I ended up walking out with a 2.7kg monster. And why not.
So, following the Franklin method, it was skin off, rub with salt and pepper and then onto the WSM for three hours.
Fast-forward to three hours later, when it was time for it to come off, turned over and wrapped in a double layer of foil along with almost a whole pack of butter. Back on to the smoker for about another 90 mins until the internal temp hit 160F, at which point it came off and was left to rest until it dropped to 140F.
One point for anyone else trying it: use a lot less pepper than I did! I ended up scraping 75% of it off before serving as it was just a bit too much.
Thinly(ish) sliced across the grain, each slice dipped back into the melted butter and then inserted into my face, I have to say that it wasn't a bad recreation of what we had at Franklin. Half got eaten, half got vac-packed and into the freezer. I suspect this might be my Xmas turkey method this year...
PugwasHDJ80 said:
Is anyone planning on using their smoker to cook the Christmas dinner? If so any thoughts and tips on how to make it a success
Strange you ask this..... I want to use mine not for Xmas dinner but to do some ham. Got a nice lump to practise this weekend so am looking for a suitable “how to”. So any ideas?
mattyn1 said:
PugwasHDJ80 said:
Is anyone planning on using their smoker to cook the Christmas dinner? If so any thoughts and tips on how to make it a success
Strange you ask this..... I want to use mine not for Xmas dinner but to do some ham. Got a nice lump to practise this weekend so am looking for a suitable “how to”. So any ideas?
A quick rundown of what I did:
- Bring bird up to room temperature on the day (Having defrosted in the fridge for 4 days prior).
- Empty the cavity of all nasty bits and refill with the usual stuff (Onion, lemon, herbs etc..)
- Cover in butter and herb mix, and I mean absolutely cover it... no such thing as too much.
- Cover breasts in an overlapping pattern of streaky bacon
- Blast in the oven at 425F degrees for about 30 minutes
- Into the smoker at a steady 275 degrees for about 5 hours
- Baste very regularly (Every 30 minutes) and make sure the bacon stays seated. With basting, get a really good baster, don't just rely on spooning some juices on. You basically need to cycle almost all of the juices at the bottom of the pan, back over the top of the bird each time.
- Put a small square of tin foil over the breast as soon as you see it colouring nicely. This is crucial so you don't dry it out. The breast, at the top of the smoker, will go dry as a bone while you cook the rest of it. All the more important to also keep basting.
- Bring out and wrap well in tinfoil to rest and seal in the juices before carving.
- Buy a good knife for carving (Although that is true of any cooking method)
For the heat prep, I used lumpwood coal along with a handful of damp applewood chips. In the 5 hours I needed to top up the coals once, and use the vents to regulate the temperature.
Hope that helps.
Stan the Bat said:
Either they are huge or that BBQ is a bit tiny . 
It’s a 47cm (18”) standard Weber. So not tiny, but not huge, but easier to set up today rather than dig my bigger kettle out from back of garage. The fish are almost full sides, I trimmed about 3” off the tail end, each side weighed about 1.25kg before I cured them. hacksaw said:
It’s a 47cm (18”) standard Weber. So not tiny, but not huge, but easier to set up today rather than dig my bigger kettle out from back of garage. The fish are almost full sides, I trimmed about 3” off the tail end, each side weighed about 1.25kg before I cured them.
How did you smoke them?Presume hot smoked with that set up?
mattyn1 said:
Strange you ask this..... I want to use mine not for Xmas dinner but to do some ham. Got a nice lump to practise this weekend so am looking for a suitable “how to”.
So any ideas?
I did some gammon last week as a tester for Christmas day.So any ideas?
Day before
Trimmed excess fat off the outside. Not too excessive just thinned it out.
Put it into a large pot and covered it in milk and put in the fridge for the night.
Started soaking apple chips.
Day of cooking.
Took the gammon out of the milk, patted it down and then scored the top with diagonals.
Lit the coals. When ready - put the apple chips on.
Put the gammon on and left it there in the smoke for about 90 minutes so it gets smoked before the glaze goes on.
Glaze. I couldn't decide whether to make a Honey, Mustard or Whisky glaze. In the end I made a Honey Mustard and Whisky glaze.
A handful and a bit of dark brown muscovado sugar
A dollop of mustard.
A dollop of honey.
A large drams worth of whisky
A dash of cinnamon.
A dash of all spice.
All heated up of a sticky consistency and then taken to the gammon when the 90 minutes were up.
Gave it a coat of the glaze probably every 90 minutes or so. I then put in my temperature probe and left it until it had reached 145F internal.
After six hours of cooking it was ready. Took it off, rested it and then sliced into big slices.
Lovely, just lovely.
Looks great!!
May I ask why soak in milk? I did try some the other Sunday - bought some cured unsmoked from Tesco - went well but I probably over smoked it as i added some JD sweet and smokey glaze too toward the end. It was nice but just too much! I also took off nearly all the fat - then cross scored as above.
So, have a couple more lumps of gammon to do this weekend, though will leave one to do at NY. Will have to get some ribs to chuck on as well this weekend!
May I ask why soak in milk? I did try some the other Sunday - bought some cured unsmoked from Tesco - went well but I probably over smoked it as i added some JD sweet and smokey glaze too toward the end. It was nice but just too much! I also took off nearly all the fat - then cross scored as above.
So, have a couple more lumps of gammon to do this weekend, though will leave one to do at NY. Will have to get some ribs to chuck on as well this weekend!
Putting it into the milk seems to get rid of the saltiness that's inherent from any wet curing that's taken place. Normally you'd boil it in a pot to do the same but since you want to smoke it it's pointless as the boiling partially cooks it which defeats the aim of getting the smoke in.
crmcatee said:
Putting it into the milk seems to get rid of the saltiness that's inherent from any wet curing that's taken place. Normally you'd boil it in a pot to do the same but since you want to smoke it it's pointless as the boiling partially cooks it which defeats the aim of getting the smoke in.
I will try this then - thanks!crmcatee said:
mattyn1 said:
Strange you ask this..... I want to use mine not for Xmas dinner but to do some ham. Got a nice lump to practise this weekend so am looking for a suitable “how to”.
So any ideas?
I did some gammon last week as a tester for Christmas day.So any ideas?
Day before
Trimmed excess fat off the outside. Not too excessive just thinned it out.
Put it into a large pot and covered it in milk and put in the fridge for the night.
Started soaking apple chips.
Day of cooking.
Took the gammon out of the milk, patted it down and then scored the top with diagonals.
Lit the coals. When ready - put the apple chips on.
Put the gammon on and left it there in the smoke for about 90 minutes so it gets smoked before the glaze goes on.
Glaze. I couldn't decide whether to make a Honey, Mustard or Whisky glaze. In the end I made a Honey Mustard and Whisky glaze.
A handful and a bit of dark brown muscovado sugar
A dollop of mustard.
A dollop of honey.
A large drams worth of whisky
A dash of cinnamon.
A dash of all spice.
All heated up of a sticky consistency and then taken to the gammon when the 90 minutes were up.
Gave it a coat of the glaze probably every 90 minutes or so. I then put in my temperature probe and left it until it had reached 145F internal.
After six hours of cooking it was ready. Took it off, rested it and then sliced into big slices.
Lovely, just lovely.
In the Christmas spirit this sort of smaller thing would be good for a couple or 4 people for a christmas meal. Not overwhelmed with too much meat
https://www.youtube.com/watch?v=OZvhpkaAcqs
That is far better than buying an over large part of a turkey that still will taste like an entire toilet roll you dropped down the toilet no matter what you do to it.
You can do this in your oven, you just don't get the smoke. Still great.
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