The bbq photo & recipe thread
Discussion
4c so perfect weather for some jerk(ish) pork shoulder steaks. 10 mins a side with a large chunk of apple wood.
Wrong chillis and not enough onions tonight but this a cracking recipe for a marinade:
https://www.google.com/amp/s/www.bbcgoodfood.com/r...
Wrong chillis and not enough onions tonight but this a cracking recipe for a marinade:
https://www.google.com/amp/s/www.bbcgoodfood.com/r...
55palfers said:
Anybody aware of any good prices on a Weber 5750 please?
Figured buy now before season kicks off properly
Riverside have some money off them atmFigured buy now before season kicks off properly
https://www.riversidegardencentre.co.uk/catalogsea...
craig1912 said:
55palfers said:
Anybody aware of any good prices on a Weber 5750 please?
Figured buy now before season kicks off properly
Riverside have some money off them atmFigured buy now before season kicks off properly
https://www.riversidegardencentre.co.uk/catalogsea...
Thanks chaps.
Can't seem to find one less than £269 though.
https://www.pavingplace.co.uk/manufacturers/weber/...
https://www.riversidegardencentre.co.uk/weber-mast...
EDIT
Ordered from Riverside, delivery Friday 5 Feb.
I wonder what I can do for Sunday lunch............
Can't seem to find one less than £269 though.
https://www.pavingplace.co.uk/manufacturers/weber/...
https://www.riversidegardencentre.co.uk/weber-mast...
EDIT
Ordered from Riverside, delivery Friday 5 Feb.
I wonder what I can do for Sunday lunch............
Edited by 55palfers on Thursday 4th February 09:00
Gentlemen, excuse a meat tangent here - but there is a point to this. Indoor barbecue. I have been looking for a way to sear a steak in winter, indoors, without smoking the kitchen out. And My experiments have led to the wood burner. Which has a cast iron pizza shelf.
So I tried some bacon this evening. And the results were spectacular. Fat crisped and dried by the air current, smoke taken entirely away up the flue (even with the door fully open), and the result was something that had the taste of bacon and the consistency of perfect pork crackling. A chunk of wet cherry chucked in flared up and gave me a great fresh smoke taste. Absolutely amazing. New way to cook bacon in winter.
This weekend's ribeye project is getting finished in this little green chap - admittedly without smoke as it will have already been slow cooked in a low oven, and what I want is a deep, even charcoal sear. A big appeal is the strong air current over the meat drawing moisture away faster than a hob, or even a hot charcoal grill. I am hoping for a really good sear crust on the steak.
IMG_20210208_214728 by baconrashers, on Flickr
IMG_20210208_214647 by baconrashers, on Flickr
mmmmmm...piggy.
2021-02-08_09-52-51 by baconrashers, on Flickr
Yes, I can't do this every day as I suspect I will block my flue with grease and set fire to the steel flue. But the sheer temperature of this thing makes me think that any airborne fat is vapourised. This cook took about one minute.
So I tried some bacon this evening. And the results were spectacular. Fat crisped and dried by the air current, smoke taken entirely away up the flue (even with the door fully open), and the result was something that had the taste of bacon and the consistency of perfect pork crackling. A chunk of wet cherry chucked in flared up and gave me a great fresh smoke taste. Absolutely amazing. New way to cook bacon in winter.
This weekend's ribeye project is getting finished in this little green chap - admittedly without smoke as it will have already been slow cooked in a low oven, and what I want is a deep, even charcoal sear. A big appeal is the strong air current over the meat drawing moisture away faster than a hob, or even a hot charcoal grill. I am hoping for a really good sear crust on the steak.
IMG_20210208_214728 by baconrashers, on FlickrIMG_20210208_214647 by baconrashers, on Flickrmmmmmm...piggy.
2021-02-08_09-52-51 by baconrashers, on FlickrYes, I can't do this every day as I suspect I will block my flue with grease and set fire to the steel flue. But the sheer temperature of this thing makes me think that any airborne fat is vapourised. This cook took about one minute.
Edited by Harry Flashman on Monday 8th February 22:11
Seems like a lot of knowledgable people on here, just got myself a Weber master touch and want to get into doing some bbq a bit more interesting than the standard burger/sausage etc. Thinking pulled pork, ribs, maybe onto brisket and other stuff.
Is there any books that are a must read to get to grips with the basics? I’ve got a 47cm Weber currently and managed to do a whole chicken last year on that even though it’s not ideal in size so keen to learn more and broaden my repertoire.
Also looking at getting a slow n sear, will I notice the difference between the deluxe and normal one? £100 for the deluxe seems a bit pricey...
Is there any books that are a must read to get to grips with the basics? I’ve got a 47cm Weber currently and managed to do a whole chicken last year on that even though it’s not ideal in size so keen to learn more and broaden my repertoire.
Also looking at getting a slow n sear, will I notice the difference between the deluxe and normal one? £100 for the deluxe seems a bit pricey...
joe6886 said:
Seems like a lot of knowledgable people on here, just got myself a Weber master touch and want to get into doing some bbq a bit more interesting than the standard burger/sausage etc. Thinking pulled pork, ribs, maybe onto brisket and other stuff.
Is there any books that are a must read to get to grips with the basics? I’ve got a 47cm Weber currently and managed to do a whole chicken last year on that even though it’s not ideal in size so keen to learn more and broaden my repertoire.
Also looking at getting a slow n sear, will I notice the difference between the deluxe and normal one? £100 for the deluxe seems a bit pricey...
Anything by Marcus Bawdon. Food and Fire is great. Is there any books that are a must read to get to grips with the basics? I’ve got a 47cm Weber currently and managed to do a whole chicken last year on that even though it’s not ideal in size so keen to learn more and broaden my repertoire.
Also looking at getting a slow n sear, will I notice the difference between the deluxe and normal one? £100 for the deluxe seems a bit pricey...
In terms of temp control/indirect, YouTube is your friend most likely. Enjoy!
tedmus said:
Bloody hell, the last year has flown. Feels like yesterday it was on sale and discussed on here! Couple of breakfast sausages on the gas right now
. 
Kitchen refurbishment underway but tbh I wouldn't spark up the coals for a couple of snags in a baguette.
Couple of chunks of cherry wood in with the charcoal and smoked on the kamado for around 6 hours, temp kept between 250 - 280f.
Smear of hot sauce as a binder then liberal coating of salt and pepper.
Spritzed a few times with water during the cook, no need to mess about with short ribs I think.
Smear of hot sauce as a binder then liberal coating of salt and pepper.
Spritzed a few times with water during the cook, no need to mess about with short ribs I think.
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