The bbq photo & recipe thread
Discussion
kentlad said:
That's awesome. Out of curiosity, where do you store yours? I'm assuming covered in a Shed? I might have to get one for the next house, which means i'll have a good excuse for a shed...That umbrella hole is a great idea.
With the eggs in it weights about 300kg! I had to take a fence down just to get it into the garden. Even with the wheels moving it is a nightmare, so I had a cover made and it lives outside.
Fired up the ProQ smoker at the weekend - 1st time doing Beef Short Ribs. Ordered them from Turner and George butchers (collected Saturday Morning) what a butchers - could have happily spent a small fortune in there .....
Simple Sugar and Spice Dry Rub - left to marinade for a couple of hours (would have preferred overnight but plan was to eat Saturday)
Set up the ProQ using the Minion method (about 3KG of Big-K charcoal) Left to get upto temp. Did the 3-2-1 method, using Apple wood chunks, and just water for the water bath.
No action shots of pre/during cook - just shots at the end, and then piled up on the table ready to eat .......
Nice Bark on the outside, and thanks to the water bath were tender and most throughout.
For the last hour had opened up the vents to up the temp to > 250 - this let the fat layer render out/become like soft butter (My parents would have had kittens as we threw it away)
Simple Sugar and Spice Dry Rub - left to marinade for a couple of hours (would have preferred overnight but plan was to eat Saturday)
Set up the ProQ using the Minion method (about 3KG of Big-K charcoal) Left to get upto temp. Did the 3-2-1 method, using Apple wood chunks, and just water for the water bath.
No action shots of pre/during cook - just shots at the end, and then piled up on the table ready to eat .......
Nice Bark on the outside, and thanks to the water bath were tender and most throughout.
For the last hour had opened up the vents to up the temp to > 250 - this let the fat layer render out/become like soft butter (My parents would have had kittens as we threw it away)
Then a couple of days later the sun was still shining so I smoked a 4kg Brisket flat, best one I have done, photos make it look dry but it was moist and fall apart tender.
SPG rub along with some off the shelf BBQ rub, smoked for 8 hours at 110DegC then rested for 1.5 hours.
Last 3 hours was wrapped in foil and 1/4 cup of beef stock added.
SPG rub along with some off the shelf BBQ rub, smoked for 8 hours at 110DegC then rested for 1.5 hours.
Last 3 hours was wrapped in foil and 1/4 cup of beef stock added.
Edited by hkp57 on Tuesday 29th May 12:45
Nice!
Today was a pork belly, cooked on the Weber. Indirect cooking, over a tray of apples and onions sprinkled with brown sugar. Rub was paprika, fennel and brown sugar. Salt on the skin.
I messed up the crackling (should have seared it skin down first), but the pork was so soft it was like butter - and the apples and onions made an amazing caramelised spread for the soft white bread rolls.
It was bloody good. Used a meat thermometer - left the pork (1kg) on for an hour and a half, and checked it - it was easily hot enough, so took it off and rested in a warm oven for an hour wrapped in foil whilst I barbecued some portobellos mushrooms and bacon wrapped bananas too.
Untitled by baconrashers, on Flickr
Untitled by baconrashers, on Flickr
Untitled by baconrashers, on Flickr
SHould have taken an after photo, but was too busy stuffing myself...
Today was a pork belly, cooked on the Weber. Indirect cooking, over a tray of apples and onions sprinkled with brown sugar. Rub was paprika, fennel and brown sugar. Salt on the skin.
I messed up the crackling (should have seared it skin down first), but the pork was so soft it was like butter - and the apples and onions made an amazing caramelised spread for the soft white bread rolls.
It was bloody good. Used a meat thermometer - left the pork (1kg) on for an hour and a half, and checked it - it was easily hot enough, so took it off and rested in a warm oven for an hour wrapped in foil whilst I barbecued some portobellos mushrooms and bacon wrapped bananas too.
Untitled by baconrashers, on FlickrUntitled by baconrashers, on FlickrUntitled by baconrashers, on FlickrSHould have taken an after photo, but was too busy stuffing myself...
Edited by Harry Flashman on Monday 4th June 11:42
escargot said:
Love the apple and onion tray idea. Genius.
What's the deal with bacon wrapped banana? Is this one of those odd combos that really shouldn't work but just sort of does?
Using stuff in the drip tray that cooks and releases water, seems like a good idea to me. And the meat flavours whatever fruit or veg you use which makes for a very tasty side dish, which you effectively get for no extra effort. What's the deal with bacon wrapped banana? Is this one of those odd combos that really shouldn't work but just sort of does?
Apples are great for pork, but onions, carrots, parsnips etc ell do well here. You can always chuck a cup of water/stock in as well if you're worried about moisture levels: it won't do any harm. They will only last an hour and a half or so though - if you are doing your meat for longer, you'll either need to add liquid to the tray, or remove the fruit/veg, otherwise you just get cinders.
As for bacon wrapped bananas - they shouldn't work, but they do!
giblet said:
How long did you cook the tomahawks for? Quite fancy making one, would make a change from the usual spatchcock chickens that I seem to always make on my trusty Weber kettle.
I did the 4 mins each side direct heat at over 600FThen indirect at around 450F for 25 mins or so to get internal temp then tested for 20 mins
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