The bbq photo & recipe thread
Discussion
Defcon5 said:
Got myself a bargain Weber 57cm master touch for 160 quid, along with a smokey joe for 30!
Had gas for the last few years, glad to be back
Just ordered a Master Touch myself. Paid £170, it should arrive tomorrow with a bit of luck, so come Saturday I'll be the silly sod out BBQing in the back garden in December, providing the weather forecast remains reasonable.Had gas for the last few years, glad to be back
Got some hickory lumps, got some ribs, got some rub, and of course got plenty of beer...
Oh perhaps just a recommendation - I thought I'd give the charcoal that Bookers have for sale a try. Restaurant grade 12Kg for £13.19 (inc Vat).
Nice to have some huge chunks, takes a bit of getting going even in a charcoal starter (due to the large sizes) but I'm definitely going to use that again - lasts a nice long time (yesterdays smoke was 4 hours) and it still had plenty from the initial fill.
Thumbs up from me.
Nice to have some huge chunks, takes a bit of getting going even in a charcoal starter (due to the large sizes) but I'm definitely going to use that again - lasts a nice long time (yesterdays smoke was 4 hours) and it still had plenty from the initial fill.
Thumbs up from me.
First cook on the new Weber today! Smoking 2 racks of ribs, this is how they look after after the first hour of smoking...
The ribs have been coated with yellow mustard followed by homemade rub (brown sugar, smoked paprika, garlic powder, onion powder, cumin, ancho chilli powder, black pepper, salt).
BBQ is running on lumpwood (just using one of the two charcoal baskets), with a couple of hickory chunks for smoke, and a water pan.
I'm following the "3-2-1" method for cooking: 3 hours on the smoker, with a spritz of apple juice and cider vinegar every hour. Then wrap in foil with a baste of apple juice, melted butter, brown sugar and a little black treacle, and cook for a further 2 hours. Finally, unwrap and back on the smoker for one more hour, glazing with sauce for the last 30 mins.
Quite impressed with the Weber so far. With only minor tweaking of the vents it's proved easier than i thought to maintain a temperature between 225 and 250F (107 to 121C), also I was advised to buy a wireless thermometer gadget and that's proved worth its weight in gold!
The ribs have been coated with yellow mustard followed by homemade rub (brown sugar, smoked paprika, garlic powder, onion powder, cumin, ancho chilli powder, black pepper, salt).
BBQ is running on lumpwood (just using one of the two charcoal baskets), with a couple of hickory chunks for smoke, and a water pan.
I'm following the "3-2-1" method for cooking: 3 hours on the smoker, with a spritz of apple juice and cider vinegar every hour. Then wrap in foil with a baste of apple juice, melted butter, brown sugar and a little black treacle, and cook for a further 2 hours. Finally, unwrap and back on the smoker for one more hour, glazing with sauce for the last 30 mins.
Quite impressed with the Weber so far. With only minor tweaking of the vents it's proved easier than i thought to maintain a temperature between 225 and 250F (107 to 121C), also I was advised to buy a wireless thermometer gadget and that's proved worth its weight in gold!
PugwasHDJ80 said:
Is anyone planning on using their smoker to cook the Christmas dinner? If so any thoughts and tips on how to make it a success
I am now !See here
https://www.pistonheads.com/gassing/topic.asp?h=0&...
No pressure on this at all...no siree - lol
Turkey crown will be dry brined tomorrow to be roasted on one of the kettles (not decided which yet) on the day. Hot and fast indirect, not smoked. Did this last year with great results.
https://www.thekitchn.com/how-to-dry-brine-a-turke...
https://www.thekitchn.com/how-to-dry-brine-a-turke...
desolate said:
We've got a norfolk black turkey and a suckling pig - One is getting done on the big green Egg.
As it stands the pig doesn't fit in either the oven or the egg so I'll need to get wrestling with it tomorrow.
Will post some pics of whatever it is that gets done on the BBQ!
Good luck, its not a bad position to be in. As it stands the pig doesn't fit in either the oven or the egg so I'll need to get wrestling with it tomorrow.
Will post some pics of whatever it is that gets done on the BBQ!
Not quite BBQ, but with the same enthusiasm and the same 'family' of cooking styles. I built a smoker over the last few weeks and have managed to use if for the first time a day ago. Here is the picture story of how it evolved.
Starting with some wood that was donated, ( for use on my wood burning stove), I thought it far too good to burn, so put it to better use.....A frame for my smoker.
so its now in my garage where I can work on it properly. I have a chop saw, one chisel (blunt), a rip saw, a junior hack saw, a tape measure, a pencil, a drill, and a tiny vice. Have not done any 'woodwork for about 40 years. It starts to take shape, but is bigger than the plan thats in my head. No drawings. No 'plans'.
Off we go !
By this stage I'm trying to design the roof. I realise its hugely over engineered ! Getting heavy.
I make a door ( and brace it the wrong way on the inside - apparently. It isn't going to fall off !).
I now purchase some cladding for the outer sides and roof.
It now gets painted, externally, and has a chimney fitted.
It gets moved to my garden where its now standing on short legs made with scaff poles and 'feet' ( adjustable).
The base is boxed in so it looks tidy. Ready to get Smokin'.
And I produce the following : Smoked Salmon / Hake /Haddock and Cod. As follows......
And finally, I get my lunch.....
Starting with some wood that was donated, ( for use on my wood burning stove), I thought it far too good to burn, so put it to better use.....A frame for my smoker.
so its now in my garage where I can work on it properly. I have a chop saw, one chisel (blunt), a rip saw, a junior hack saw, a tape measure, a pencil, a drill, and a tiny vice. Have not done any 'woodwork for about 40 years. It starts to take shape, but is bigger than the plan thats in my head. No drawings. No 'plans'.
Off we go !
By this stage I'm trying to design the roof. I realise its hugely over engineered ! Getting heavy.
I make a door ( and brace it the wrong way on the inside - apparently. It isn't going to fall off !).
I now purchase some cladding for the outer sides and roof.
It now gets painted, externally, and has a chimney fitted.
It gets moved to my garden where its now standing on short legs made with scaff poles and 'feet' ( adjustable).
The base is boxed in so it looks tidy. Ready to get Smokin'.
And I produce the following : Smoked Salmon / Hake /Haddock and Cod. As follows......
And finally, I get my lunch.....
the inside remains untreated / unpainted, and has a couple of simple shelves made with old oven grilles.
When smoking I simply place ( plaice !) the fish onto the racks and allow the smoke to circulate inside the chamber.
There is a vent in the roof to allow smoke to exit, but I think its too big and needs adjustment.
Smoke is not needed in massive quantities, but should merely waft past the foodstuffs to make contact and impart flavour.
My fish was smoked for 12 hrs using a ProQ Smoke generator.
Sideways photos !
https://www.youtube.com/watch?v=T7j11-buJ8E
When smoking I simply place ( plaice !) the fish onto the racks and allow the smoke to circulate inside the chamber.
There is a vent in the roof to allow smoke to exit, but I think its too big and needs adjustment.
Smoke is not needed in massive quantities, but should merely waft past the foodstuffs to make contact and impart flavour.
My fish was smoked for 12 hrs using a ProQ Smoke generator.
Sideways photos !
https://www.youtube.com/watch?v=T7j11-buJ8E
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