The bbq photo & recipe thread
Discussion
James 33 said:
Well after my last post im rather disapointed to say my butcher has given me exactly the same cut of ribs as he usually does despite me asking for back or loin ribs. 
Mental! I'm not a butcher but I'm pretty confident on this! All the same nothing wrong with belly ribs and you did them justice by the look of things!Jambo85 said:
Mental! I'm not a butcher but I'm pretty confident on this! All the same nothing wrong with belly ribs and you did them justice by the look of things!
Thanks nothing wrong with the info you gave me. The butchers said they would sort me some back ribs but then just gave me belly ribs. They said that's all they do. Saying that they were good and lots of meat on them.James 33 said:
Thanks nothing wrong with the info you gave me. The butchers said they would sort me some back ribs but then just gave me belly ribs. They said that's all they do. Saying that they were good and lots of meat on them.
Stick with what you have (belly ribs), IMO they're much better than baby-backs, a lot more meat on them & bigger!James 33 said:
Ok so despite not getting the cut of ribs i originally asked for i made the best of it. Cut them St Louis style and added the RIb Mans dry rub.
[url]
|https://thumbsnap.com/Rs2S6kjS[/url][url]
In the smoker for 3 hours with whiskey wood chips at 115*c
|https://thumbsnap.com/JF7np4fV[/url][url]
Then covered in brown sugar and honey and wrapped in foil then back in the smoker for 2 hours.
|https://thumbsnap.com/blu2b8cV[/url][url]
After unwrapping it was back in the smoker uncovered for nother hour with bbq sauce added for the last 30 minutes. Heres the finished result just before my guests devoured them. Got to say these were the best ones yet and went down an absolute storm.
|https://thumbsnap.com/mtXo1YvV[/url]
Nice one James . I've done the 321 before but not this recipe , had to use back ribs today as no baby backs available but they were superb , done on a Weber Smokey Mountain . Served with homemade bbq beans , spicy potato wedges and a green salad . Thumbs up all around , cheers fella [url]|https://thumbsnap.com/Rs2S6kjS[/url][url]In the smoker for 3 hours with whiskey wood chips at 115*c
|https://thumbsnap.com/JF7np4fV[/url][url]Then covered in brown sugar and honey and wrapped in foil then back in the smoker for 2 hours.
|https://thumbsnap.com/blu2b8cV[/url][url]After unwrapping it was back in the smoker uncovered for nother hour with bbq sauce added for the last 30 minutes. Heres the finished result just before my guests devoured them. Got to say these were the best ones yet and went down an absolute storm.
|https://thumbsnap.com/mtXo1YvV[/url]
tedmus said:
Thai chicken skewers with chilli, coriander and mint jasmine rice
Did the skewers on Sunday evening on the grill and it was an absolutely lovely dish, thank you 
Slightly deviated from the recipe that you linked a few posts down to the quoted by throwing some fresh coriander into the marinade itself and using toasted sesame seed oil in the same as it was all I had in the cupboard (first world problems) but the chicken skewers were great. Served with crispy noodles done on the hob indoors, and some corn on the cob done on the barbecue too. Lots of veggie friends, so might well experiment and try the same recipe with tofu prior to inflicting it on others in the next week or so.
Friday evening did some fresh tuna steak with other bits and bobs and camembert on the coals to start which was rather good too. Tonight excepted, but with the forecast looking good for the foreseeable, here's to a lot more grilling
Edited by ImonsterXI on Tuesday 7th August 20:06
Looking for some ideas of what to BBQ this weekend. Got a RIb eye steak for Friday so going to to use some hickory chips and cook over direct heat. Fancy doing something different on Saturday but can't decide what. Will just be for me so nothing too big. Any ideas gratefully received.
Came across a new product last night.
Found a few shopping links but very few video reviews, in English anyway.
Has anybody heard of this one?
Anybody got one?
Looks ideal for camping trips as trying to get the Pro Q in the car can be a challenge.
Looks a good product but stability may be an issue.
https://www.petromax.de/en/px-produkte/griddle-and...
Found a few shopping links but very few video reviews, in English anyway.
Has anybody heard of this one?
Anybody got one?
Looks ideal for camping trips as trying to get the Pro Q in the car can be a challenge.
Looks a good product but stability may be an issue.
https://www.petromax.de/en/px-produkte/griddle-and...
James 33 said:
Looking for some ideas of what to BBQ this weekend. Got a RIb eye steak for Friday so going to to use some hickory chips and cook over direct heat. Fancy doing something different on Saturday but can't decide what. Will just be for me so nothing too big. Any ideas gratefully received.
Do the rib eye straight on the coals. Works greatLast night i finished cooking this 2.5kg full brisket flat that i'd had curing in brine for 8 days (2.5kg start weight).
Smoked until the internal temp hit 165-170F
Final cutting weight it'd lost nearly 1kg
Sliced & stil dripping with juice & pink!
I have my page 'smokednboned' on IG if anybody wants to follow my BBQ
Smoked until the internal temp hit 165-170F
Final cutting weight it'd lost nearly 1kg
Sliced & stil dripping with juice & pink!
I have my page 'smokednboned' on IG if anybody wants to follow my BBQ
theguvernor15 said:
Last night i finished cooking this 2.5kg full brisket flat that i'd had curing in brine for 8 days (2.5kg start weight).
Smoked until the internal temp hit 165-170F
Final cutting weight it'd lost nearly 1kg
Sliced & stil dripping with juice & pink!
I have my page 'smokednboned' on IG if anybody wants to follow my BBQ
Followed (James 1433 on IG). That does look good. Would like to try a Brisket soon. How long roughly did it take to smoke? Smoked until the internal temp hit 165-170F
Final cutting weight it'd lost nearly 1kg
Sliced & stil dripping with juice & pink!
I have my page 'smokednboned' on IG if anybody wants to follow my BBQ
James 33 said:
thebraketester said:
Do the rib eye straight on the coals. Works great
I've heard of it been done like that. Wont it be covered in ash though and get too hot?
Just sear it like you would normally and then put it on the rack with the lid on to finish to finish off if you need to....
I bought some loin ribs from Costco a few days ago, will see what they are like on sunday.
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