The bbq photo & recipe thread

[jmorgan]

Don't normally get my meat from the supermarket but when they need to shift it, half price is half price.

Cheated with a property packet rub for 24 hours. Both sides


Then three and a half hours on low heat with mesquite chips.


Yum.

[escargot]

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.

[tomsugden]

And yet you keep going back?

[Craikeybaby]

I'm planning on giving the BBQ its annual clean tomorrow and then firing it up for the first BBQ of the season!

Edited by Craikeybaby on Friday 27th March 12:59

[jogon]

Craikeybaby said:

I'm lanning on giving the BBQ its annual clean tomorrow and then firing it up for the first BBQ of the season!

I had one two weeks ago and discovered I had left a drip tray full of fat from last years final BBQ should have taken pics it was that grim with mould growing all over the grills and up the sides of the weber. Took a while to clean up.

[escargot]

tomsugden said:

And yet you keep going back?

Hah! What a numpty. I meant impress!

[tomsugden]

[Craikeybaby]

jogon said:

Craikeybaby said:

I'm lanning on giving the BBQ its annual clean tomorrow and then firing it up for the first BBQ of the season!

I had one two weeks ago and discovered I had left a drip tray full of fat from last years final BBQ should have taken pics it was that grim with mould growing all over the grills and up the sides of the weber. Took a while to clean up.

That's what I'm dreading.

[jmorgan]

man makes fire, fire cleans........

[PGM]

Laying the BBQ up over winter, what's that all about?

[Craikeybaby]

It was clean when I oped the lid - result! Smoked a shoulder of pork, which was very tasty.

[jmorgan]

PGM said:

Laying the BBQ up over winter, what's that all about?

Christmas dinner for starters. There is now no official way this should be cooked unless it is in a kettle BBQ. Should be law.

[Phud]

smoked and roasted ham in mine for christmas

[PGM]

jmorgan said:

PGM said:

Laying the BBQ up over winter, what's that all about?

Christmas dinner for starters. There is now no official way this should be cooked unless it is in a kettle BBQ. Should be law.

Mine was cooked in the smoker (piglet above), does that count?

[PugwasHDJ80]

Just put on three baby back ribs and an 8kg shoulder to smoke.

Going to smoke for 3 hours and then finish the shoulder in the over overnight- before ive smoked all night in the smoker but i'm going to try finishing in the over as i'm willing to bet it won't make too much difference!

[Pferdestarke]

It won't. The initial three hours are obviously going to impart most of your smoke flavour, then the oven is a much more controllable environment to ensure consistency, tenderness and a good bark. Not to mention the convenience.

Let us see the results if you can please!

[giblet]

Anyone get a copy of the Weber magazine/advert book in the post today?

[peter tdci]

giblet said:

Anyone get a copy of the Weber magazine/advert book in the post today?

'Grill On'? Just found a copy on the doormat.

[Craikeybaby]

Surely I can't have been the only person to have had a BBQ this weekend!


Ribs! by Lewis Craik, on Flickr

I was aiming for a 6 hour cook on the 3 2 1 method, but ended up doing 2.5 1.5 0.75 as I was getting hungry, however the meat was already collapsing when I took it out of the foil after 4 hours and the bones just fell out on the plate, by far the best ribs I've ever done!

[Vyse]

Is that beef or pork rib?