The bbq photo & recipe thread

[escargot]

Adz The Rat said:

Ah I see, might give it a try on Sunday depending on how rough I am from Saturday.
Any reccomendations of where to buy them from? Not online I mean, easier to get some while Im out getting meat.

I get the weber wood chips from Homebase. They sell (in my store) Hickory or Apple wood. As yet, I haven't experimented with the apple wood but they're supposed to give a subtler flavour. If you go OTT with Hickory, the food will be seriously smokey.

[escargot]

dan101smith said:

escargot said:

Adz The Rat said:

I wouldnt mind smoking some ribs, is it just a case of getting some hickory wood, using that instead of charcoal and closing the lid for a good few hours?

No matey. You use charcoal briquettes as well as hickory wood chips. The way I do it to get a constant flow of smoke is to soak the wood chips for at least half an hour. Then fashion a bowl out of some tinfoil and put the drained wood chips in this. Once the briquettes are up to temp, pop the wood chip bowl directly onto the coals then wait until they start smoking slightly. At this point the ribs go in and the lid is placed on.

You can simply sprinkle the soaked chips directly onto the coals but I find that they burn out too quickly this way.

Can I do this with gas?

You can yep, just don't put them too close to the burners (for obvious reasons) - somewhere at the edge on top of the lava rocks will do.

[Adz The Rat]

Thanks for that, I will give it a whirl.

[escargot]

A lot of garden centres my way also sell wood chips in the barbie section so they shouldn't be too hard to track down.

You'll rapidly find that smoking becomes the norm for you, even smoking simple stuff like burgers and sausages adds a whole new dimension.

[dan101smith]

So the ribs take hours, but towards the end I can whack everything else on too without it all becoming a bit too much of a smoke-fest?

[escargot]

dan101smith said:

So the ribs take hours, but towards the end I can whack everything else on too without it all becoming a bit too much of a smoke-fest?

Ribs (as demonstrated on here) can take a ridiculously long time as the trick is to get the internal barbie temp nice and low. When I make them, they tend to take a couple of hours or so. I don't tend to get too precious about length of time or temp though as I reckon part of the fun with barbecuing/smoking is the pleasure of not having to worry about following specific instructions.

A good tip with ribs is to prepare your own dry rub with a mixture of freshly ground spices and brown sugar, coat the ribs with a little bit of that yellow american mustard and then liberally apply the rub 24 hours before smoking. Towards the end of the cooking, you can then apply the barbecue sauce.

[escargot]

escargot said:

Tonights barbecue will mostly be: RIBS!



Recipe:

Rub comprising of
- Smoked paprika
- Crushed black pepper
- Herbs de provence
- Onion granules
- Garlic powder
- Mustard powder
- Sea salt

Once you've smeared on that weird bright yellow american 'mustard' liberally apply the rub to the ribs and leave to marinade for a few hours. ie, I bought the rack at lunchtime and went home with it, made & applied the rub and stuck it in the fridge so it'll be fine when I get back later.

Method:
I shall be hot smoking it over charcoal with soaked hickory chips. Not sure how long yet, probably a couple of hours depending on the the temp inside the bbq. Once it's nearly done, I'll simply brush some BBQ sauce over both sides and leave for another half an hour. Hopefully, this will do the trick.

Edited by escargot on Friday 21st May 16:07

[Adz The Rat]

Im getting hungry just reading that recipie

[Slaav]

Adz The Rat said:

Im getting hungry just reading that recipie

Must say I am glad I have had a curry tonight or I would be salivating again now!

[calibrax]

Have bought one of these...

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&am...

...so I will be drilling a hole in the lid of my Weber at some point!

I've previously been using the top vent with a temp probe, but this will be a much more elegant solution; there will be no need to fiddle about replacing the probe every time I take the lid off. Plus I will be able to close the vent completely if I need to get the temps down, and I'll still be able to monitor it.

[escargot]

calibrax said:

Have bought one of these...

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&am...

...so I will be drilling a hole in the lid of my Weber at some point!

I've previously been using the top vent with a temp probe, but this will be a much more elegant solution; there will be no need to fiddle about replacing the probe every time I take the lid off. Plus I will be able to close the vent completely if I need to get the temps down, and I'll still be able to monitor it.

Thanks for the heads up, I've just ordered one too.

[escargot]

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&am...

Just seen these wood chips too - very good value for money.

[calibrax]

escargot said:

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&am...

Just seen these wood chips too - very good value for money.

On the face of it yes, but the total including shipping comes to £17.98 for just over a kilo of wood chips...

[Pferdestarke]

Here you are folks, a nice crisp duck cooked long and slow on the Pro-Q smoker. I didn't want it smoked so didn't add any wood chips. It was brushed throughout the four hour cooking process with dark soy and honey mixed with black pepper. I then crisped up the skin by removing the water tray to switch from indirect to direct heat.

You can see the flavour building as time goes on.







Due to the moist environment within the shell of the smoker, the meat retains loads of moisture and was very tender indeed.

[escargot]

Stunning

[smack]

Looks great!

[Adz The Rat]

On the way home today we went to Homebase and got some Hickory wood chips and some Nando's Piri Piri seasoning rub (not making my own for the first attempt).
Now just to pick up a rack of ribs tomorrow!

[calibrax]

Wow. That duck looks fabulous, Pferdestarke! Will definitely have to try that at some point.

The last couple of weeks I've ordered a couple of racks of ribs in my Tesco delivery, and they've turned out pretty well on the BBQ. But for this weekend I decided to use Sainsburys instead , but unfortunately I didn't read the description properly when making my order! So instead of two racks of ribs, I have received two packs which are all separated into individual ribs! But looking on the positive side, there's more surface area for the smoke to penetrate... will be interesting

[Pferdestarke]

calibrax said:

Wow. That duck looks fabulous, Pferdestarke! Will definitely have to try that at some point.

The last couple of weeks I've ordered a couple of racks of ribs in my Tesco delivery, and they've turned out pretty well on the BBQ. But for this weekend I decided to use Sainsburys instead , but unfortunately I didn't read the description properly when making my order! So instead of two racks of ribs, I have received two packs which are all separated into individual ribs! But looking on the positive side, there's more surface area for the smoke to penetrate... will be interesting

Thanks. I'm sure the individual ribs will work fine. I'd maybe give them slightly less time than a rack to prevent them from drying out though.

[calibrax]

Pferdestarke said:

Thanks. I'm sure the individual ribs will work fine. I'd maybe give them slightly less time than a rack to prevent them from drying out though.

Good idea, I'll be spritzing them with apple juice as well from time to time as they smoke, seems to help.

I've been reading on a few US sites about a couple of things they do over there on their BBQs... one thing in particular caught my eye...."ABTs".

An "ABT" is an Atomic Buffalo Turd.



It's a jalapeno, stuffed with cream cheese and "smokies" (which I think are small smoked cocktail sausage type things - I guess you could use some ham or chorizo instead), then it's wrapped in bacon and smoked on the BBQ.

Quite fancy trying those if I can get some decent sized jalapenos...