The bbq photo & recipe thread
Discussion
Apologies for the lack of photos - got too caught up in the cooking.
4.5kgs venison leg
Seasoned
Covered in bacon
Wrapped in foil
Cooked in pizza oven with medium heat (or as close to as you can get with wood) for 4 hours
It was absolutely beautiful
Served 11 on the day and leftovers for the rest of the week.
I only went into the butcher to get some burgers...
4.5kgs venison leg
Seasoned
Covered in bacon
Wrapped in foil
Cooked in pizza oven with medium heat (or as close to as you can get with wood) for 4 hours
It was absolutely beautiful
Served 11 on the day and leftovers for the rest of the week.
I only went into the butcher to get some burgers...
5kg 28 day matured Scottish forerib has arrived!
Cooking for Sunday lunch, so planning a simple rub of s'n'p, little bit of mustard powder and some thyme for 24 hours.
Then low and slow for some (any ideas?!) hours until up to medium rare in my pro q, before searing over a bd hot pile of lumpwood on the weber kettle that'll then be used for burgers, bratwurst and perhaps some veggies.
First time I've done forerib, and really don't want to mess this one up!
Aiming to eat for 3pm, what sort of time and temp would you go for?
jmorgan said:
Got a whole rack of ribs from the butcher. Into three sections. Three separate rubs. Going for mesquites chips again, seems the family fav.
What the hell to do with it. Need some BBQ spud recipies or somhing.
I usually just make a huge bowl of tabouleh and some flatbreads. Goes with pretty much every BBQ meat. Make them in advance and gives you time to focus on the BBQ.What the hell to do with it. Need some BBQ spud recipies or somhing.
Sway said:
5kg 28 day matured Scottish forerib has arrived!
Cooking for Sunday lunch, so planning a simple rub of s'n'p, little bit of mustard powder and some thyme for 24 hours.
Then low and slow for some (any ideas?!) hours until up to medium rare in my pro q, before searing over a bd hot pile of lumpwood on the weber kettle that'll then be used for burgers, bratwurst and perhaps some veggies.
First time I've done forerib, and really don't want to mess this one up!
Aiming to eat for 3pm, what sort of time and temp would you go for?
Leftovers were chunked up, and put into the slow cooker in a simple homemade bbq sauce for 24 hours for burnt ends, prior to being portioned and vac bagged for the freezer:
JD BBQ Beans... smoked and cooked with indirect heat on the Weber for 3 hrs.... delicious.
https://www.youtube.com/watch?v=3bPBCoRP5Lw
Edited by thebraketester on Friday 5th May 11:05
Bit of belly pork for a first go at some slow smoking, thanks to plenty of tips found on here!
Before with mustard and dry rub
Mid cook
4½ hours later, was well worth it, flavour was brilliant! Left the rind on, will probably take it off next time, albeit on a bigger piece of meat.
Did have a shot of the finished product but my phone is being flaky and keeps deleting files instead of doing the HDR files it's meant to do. Pork was tasty though, so no complaints.
Again, thanks for all the inspiration on here, can't wait to do it again as soon as! Probably aim for pork butt or brisket next.
Before with mustard and dry rub
Mid cook
4½ hours later, was well worth it, flavour was brilliant! Left the rind on, will probably take it off next time, albeit on a bigger piece of meat.
Did have a shot of the finished product but my phone is being flaky and keeps deleting files instead of doing the HDR files it's meant to do. Pork was tasty though, so no complaints.
Again, thanks for all the inspiration on here, can't wait to do it again as soon as! Probably aim for pork butt or brisket next.
Late post but we had a few friends and neighbours around at Easter to start the season (well it never really ends in Javea). Decided to do a pork neck on the smoker the day before the party as in my opinion smoked meat always tastes better the following day (reheated in this case).
This cost 9 euros from our local butcher.
Dry rub added using American yellow mustard as a glue and left in a sealed bag in the fridge overnight.
Then 9 hours on the smoker (Chargriller side box type).
This was after about 2 hrs.
Steady 105C throughout the smoke using olive. Internal temp monitored through out.
Good bark achieved.
To compliment the pork we also rotisserie cooked a chicken for 2 hours on the day using the BBQpro by the pool.
The pork was fantastic with a good bark and a strong smoked flavour, it was well received and disappeared rather faster then the chicken!
Looking forward to a great summer of BBQ's!
This cost 9 euros from our local butcher.
Dry rub added using American yellow mustard as a glue and left in a sealed bag in the fridge overnight.
Then 9 hours on the smoker (Chargriller side box type).
This was after about 2 hrs.
Steady 105C throughout the smoke using olive. Internal temp monitored through out.
Good bark achieved.
To compliment the pork we also rotisserie cooked a chicken for 2 hours on the day using the BBQpro by the pool.
The pork was fantastic with a good bark and a strong smoked flavour, it was well received and disappeared rather faster then the chicken!
Looking forward to a great summer of BBQ's!
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