The bbq photo & recipe thread
Discussion
Thank you both.
HD, good point about the stall.
I will wrap it in foil just after the stall(with some MOP).
tuffer, I am sure that the time will be shortened. I'll be using a temperature probe to guide me. I'm expecting about 3.5 hours.
The plan is to cook at 110C. I will be using the Minion method for first time. If this works, then it will make life much easier.
HD, good point about the stall.
I will wrap it in foil just after the stall(with some MOP).
tuffer, I am sure that the time will be shortened. I'll be using a temperature probe to guide me. I'm expecting about 3.5 hours.
The plan is to cook at 110C. I will be using the Minion method for first time. If this works, then it will make life much easier.
Well... my first attempt at a brisket did not go according to plan.
Everywhere that I looked said that it should reach 195F (90C). I was expecting it to take about 3 hours.
After three hours it had only reached 64C, and the temperature had stopped rising. I assumed that it had stalled and that the temp would start to rise again in half an hour.
At the 4 hour mark, it had only reached 67C, and I whacked up the temperature to 180C, but even then the temp of the meat was never going to get to 90. So, at 8:45 I took the meat out and sliced a bit off. Yikes! It was grossly overcooked.
As it turned out, it wasn't too bad. The flavour was excellent and it wasn't too tough.
ETA...
Well it would appear that it wasn't overcooked. I had read somewhere that it would take 1.5 hours per pound, and so I allowed 3.5 hours. A bit of research now sugggests that I needed 8 hours.
ETA(again)...
Well, there was more than a pound of meat left over. So I stuck it into the pressure cooker with half a pint of beer. I meant to give it 40 minutes, but it got 50.
I am pleased to say that I now have a piece of pulled beef. It is very tender, but a bit dry.
Everywhere that I looked said that it should reach 195F (90C). I was expecting it to take about 3 hours.
After three hours it had only reached 64C, and the temperature had stopped rising. I assumed that it had stalled and that the temp would start to rise again in half an hour.
At the 4 hour mark, it had only reached 67C, and I whacked up the temperature to 180C, but even then the temp of the meat was never going to get to 90. So, at 8:45 I took the meat out and sliced a bit off. Yikes! It was grossly overcooked.
As it turned out, it wasn't too bad. The flavour was excellent and it wasn't too tough.
ETA...
Well it would appear that it wasn't overcooked. I had read somewhere that it would take 1.5 hours per pound, and so I allowed 3.5 hours. A bit of research now sugggests that I needed 8 hours.
ETA(again)...
Well, there was more than a pound of meat left over. So I stuck it into the pressure cooker with half a pint of beer. I meant to give it 40 minutes, but it got 50.
I am pleased to say that I now have a piece of pulled beef. It is very tender, but a bit dry.
Edited by don4l on Monday 5th October 20:20
Rick Stein's butterflied BBQ leg of lamb
https://www.youtube.com/watch?v=evvoeqVyu_4
Has anyone made this? Looks delicious.
https://www.youtube.com/watch?v=evvoeqVyu_4
Has anyone made this? Looks delicious.
hornetrider said:
I'm minded to bbq something on the Weber for Christmas, or Boxing Day. Just for the hell of it.
Any inspiration?!
Smoked turkey is the obvious one. Or maybe a bacon explosion - mince stuffed with cheese, onions etc, wrapped in bacon and smoked. It would be good as part of a buffet.Any inspiration?!
scottri said:
Or maybe a bacon explosion
[Churchil]Oh Yas[/Churchill]
Bacon weave
Seasoning
Sausage meat
Peppers, Onions, Chili etc.
Just to bring it up to "full heart attack" level, cheese
Don't tell me you've never rolled up a big fat one before
BBQ sauce and into the smoker
I would have liked to have had some pictures of the finished article all sliced up but I was too busy fighting off the nom crowd and getting myself a nice bit.
I think they featured earlier in this thread as smoked fatties - I need to make them again:
Fatties being prepared by Lewis Craik, on Flickr
Fatties on the BBQ by Lewis Craik, on Flickr
(Again, no pictures of them cooked as they went so fast)
Fatties being prepared by Lewis Craik, on Flickr
Fatties on the BBQ by Lewis Craik, on Flickr
(Again, no pictures of them cooked as they went so fast)
Cold smoking this afternoon.
This is my first go at smoking a chicken. We will be putting it in the oven this evening.
The last time that I smoked some salmon, I put in a rasher of bacon just to see how it came out. The result was delicious, and completely different to any "smoked" bacon that I Have had from a supermarket. I can only assume that the supermarket stuff is chemically smoked.
This is my first go at smoking a chicken. We will be putting it in the oven this evening.
The last time that I smoked some salmon, I put in a rasher of bacon just to see how it came out. The result was delicious, and completely different to any "smoked" bacon that I Have had from a supermarket. I can only assume that the supermarket stuff is chemically smoked.
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