The bbq photo & recipe thread

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I haven't but I watched a competitive BBQ program over in the states and they were all at it. Particularly worthwhile for leaner cuts I'd guess.

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Beer can chicken, big green egg style.

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Is that a brisket joint Phil?

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I suspect that's your issue with dryness.Too lean a cut!.........





..... Phil.

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This issue will be cooking the chilli with it being so well insulated with meat - hence the long time and low temperature (which should ensure the meat doesn't dry out).

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miln0039 said:

Output Flange said:

Ribs don't need six hours. They'll be fine after three.

They will be fine, yes. Not excellent though.

I agree.

http://bbq.about.com/od/ribs/a/aa122306a.htm The 3-2-1 method explained in that link yields excellent results.

NB, as the article states, this method is for spare ribs, if you're cooking the smaller babyback ribs, 2-2-1 timings should suffice.

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My dad's BGE has a heat deflector plate, I'd be really surprised if that one didn't as its a pretty crucial thing for a ceramic BBQ.

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Sounds almost identical to the BGE to be honest. Dad had to replace the felt gasket as it degraded over time but as you say, is there to provide a better seal.

I wonder if the BGE deflector would fit that one?

Kamado Joe is another ceramic BBQ brand. Cheaper than the egg but the quality isn't quite as good.

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You also don't need to 'smoke' for the full 3 hours. Once the meat gets above a certain temp, the smoke stops penetrating anyway. An hour of smoking(ish) should be enough.

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I use the foil method because it stops the woodchips burning too quickly. I actually find an empty tin takeaway dish works really well with a few holes stabbed in it to allow excess water to drain. Can be reused too.

Shaolin is right regarding vent control, or at least, that's how I do it too and it's always worked ok. (Bottom open, top to control temp).

With regards to the coals, you mentioned two piles? I typically put all the coal to one side after it's taken in the chimney starter then cook the food on the other side. If you're looking to cook for more than a few hours, I'd suggest utilising the minion method. Basically, get the first lot of coal started in the chimney starter and once it's more or less all taken, add it to the weber then throw some unlit briquettes next to the lit stuff. This way the unlit briquettes will slowly take over the course of a few hours and should maintain a consistent temperature for longer as the other stuff burns out.

A thermometer on the lid is really useful to enable adjustment of vents to keep the temperature consistent. I'd also recommend a meat thermometer too. With barbecuing/smoking, you don't really cook to time, you cook to meat internal temperature as every single joint is different. Do a bit of googling to find temp information for different meats/cuts.

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That sounds perfectly sensible, especially if you leave it in the BBQ sauce overnight. I can only imagine that it will take on more flavour.

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

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Pferdestarke said:

Have any of you barbecuers been to Red's True Barbecue in Leeds, Nottingham or Manchester?

I went to Leeds central yesterday and was extremely impressed with their ability to recreate authentic American barbecue at such a scale.

Service was good. It was packed at midday. The prices were reasonable, the brisket moist and smokey, the pork pulled with a great bark and ring, the bbq beans almost 50% pulled pork, the onion rings massive and crunchy.

Seriously good.

We go to Red's in Manchester fairly regularly. It never fails to disappoint.

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tomsugden said:

And yet you keep going back?

Hah! What a numpty. I meant impress!

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Restaurant grade Big K is excellent, much larger lumps than the standard 'commercial' stuff.

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https://www.ocado.com/webshop/product/Big-K-Restau...

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marting said:

Craikeybaby said:

Another vote for Weber briquettes.

Is there a massive difference between brands of briquettes? I've never tried the Weber stuff, usually grab whatever my B&Q/Sainsburys has to offer.

There is a difference, but quite whether it's enough to justify the extra money is down to you. Cheaper briquettes tend to smoke more and don't last as long.

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fredt said:

Getting boring with the pretentious BBQ-bullst.

Restaurant grade charcoal for cooking a steak?? What, are you going to be slow cooking it for 5 hours, or why exactly do you need 'restaurant grade'?

Restaurant grade charcoal gives you larger lumps which burn steadily with more consistency for longer.

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Pferdestarke said:

fredt said:

Completely understandable, my point was that when people are asking basic questions, return a basic answer. Bit like when someone in a different thread asked 'how to cook a steak' - he was clearly a complete beginner to the topic and people straight away get excited about showing their skills in 'reverse sear', 'sous vide', which exclusive butter they use and so on. Not helpful. First learn things in the most basic form (which when it comes to cooking is pretty much always awesome), and then move on.

It may come as a surprise to some of you on here but I agree with a lot of what this guy has covered in the last few posts.

I've enjoyed gas-cooked food this summer just as much as charcoaled. And pulled pork is both a total pain on the smoker for 10 plus hours, and always an anti climax.

I think he's talking utter bks. It's no different to people recommending wusthoff knives on the 'what knife?' threads that pop up.

Yes, a 5 quid chefs knife will result in sliced chicken when used, just as a £150 knife will.

People naturally recommend quality based on experience. If a little anti-hero wants to come along and extol the benefits of budget cooking, absolutely fine! There's no need to start ranting against others though.

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£115!!!!! Absolute bloody bargain!