The bbq photo & recipe thread

[tuffer]

tomsugden said:

Is that a new BGE, or do you just keep it very clean?

New one.

[tomsugden]

Thanks, I had BBQ shame for a minute there. Both of mine are black!

[tuffer]

My Mini is black but this was the only the second time I had used the Large one.

[Greshamst]

Posting so I can read through all the pages later!

[crmcatee]

There is a Watch button you can click
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[illmonkey]

Steak, just steak. Cooked dirty style.

[Pferdestarke]

Cold smoked wild sea trout on the Pro Q / Smokai.

[HD Adam]

I'm in Houston and it's 'Murica day so I'm cooking for about 25 people today.

The chilli is done as of last night and in the fridge. The beer is in the cooler.

Here's a quickie from 6am this morning. Pork Butt on the left & Brisket on the right.

Chicken, sausage etc to go on later and I'm ready to start on the 'tater salad, mac & cheese and other assorted goodies

[tuffer]

Big chunk of Pig got turned into pulled pork yesterday along with some Brisket. No pictures of the finished Pork as A, It went too quickly B, I was completely mullered by that point

[thetapeworm]

I'm looking to get a remote thermometer soon - do any of you have recommendations at the lower end of the market (say £30 or so)?

While looking I did see this one which scared me a little - haven't seen any photos of one of those being cooked thankfully!



On a related topic it's my birthday today and I got the "Let there be meat" book

http://truebarbecue.com/product/let-there-be-meat-...

[Sway]

Happy birthday!

On the thermometer front, a little over budget, but the Maverick et732.

I got mine from amazon a little while ago for iirc £40, but it's well worth it.

[thetapeworm]

Sway said:

Happy birthday!

On the thermometer front, a little over budget, but the Maverick et732.

I got mine from amazon a little while ago for iirc £40, but it's well worth it.

Thanks, I did notice a few of the Maverick ones on my (brief) search - will have another look

[RevsPerMinute]

I have the maverick and its an awesome tool.

[Craikeybaby]

Beercan chicken by Lewis Craik, on Flickr

I did beercan chicken for dinner on the Weber this evening, and a little roast veg test - they were better than the ones done in the oven, so will do all the veg on the BBQ next time.

The leftovers are going into a chicken and chorizo pie tomorrow

[crmcatee]

This weekends messing about on the BBQ came up with this.

I like things simple..

Cook some ribs to how you like them.


Get some mince and a small black pudding.


Make some small pockets with the mince (not too large). And take the meat off the bones from the ribs.


Stuff the pockets with rib meat


Close it off with a slice of black pudding.


After about an hour at about 300 ish.


Lovely.



I call them Mcribburgpuddings.

[Pferdestarke]

Direct charcoal sear. 2 mins each side. It was flavoursome but I'm not keen on the gritty texture of these Cowboy steaks.

[PGM]

I did a couple of ribeyes and fillets reverse seared, finished off over the starter chimney with a grill on the top, that was superb. Home made stilton sauce too.

Here's a pic of the setup, sorry no finished shots as got carried away eating them but similar colour to the direct cooked one above!

Warmed over the grill first then put over the chimney once hot with the flame. The steaks had just reached the chimney at the picture stage below for searing.

Edited by PGM on Monday 13th July 14:20

[BrabusMog]

Not up to the standards of most here but we had to go to the in laws to check on their cat and decided to use their BBQ for a simple lunch. I do love BBQ food

Edited by BrabusMog on Monday 13th July 14:05

[illmonkey]

Pferdestarke said:

Direct charcoal sear. 2 mins each side. It was flavoursome but I'm not keen on the gritty texture of these Cowboy steaks.

Firstly, they are 'dirty steaks'.

I hope it was cooked on lumpwood too, as it's just ash that sticks, and you can blow/brush it off. If not, try again!

[tuffer]

Nom nom nom: