The bbq photo & recipe thread
Discussion
Briquettes are definitely the way to go for low and slow. Lumpwood burns too hot and too quickly in my experience, but it perfect for grilling where you want a searing heat.
Use about 1/2 a starter chimney full of briquettes to start with with and that should keep you going for a good few hours once you have got the vents setup to keep it a steady 100-120 degrees. Then you can just keep adding a few briquettes at a time during the cook to keep it all going.
It does take a few trial and error runs to figure it all out.
Use about 1/2 a starter chimney full of briquettes to start with with and that should keep you going for a good few hours once you have got the vents setup to keep it a steady 100-120 degrees. Then you can just keep adding a few briquettes at a time during the cook to keep it all going.
It does take a few trial and error runs to figure it all out.
Edited by thebraketester on Monday 24th June 16:58
Not Ideal said:
number2 said:
jimmybell said:
before i pull the trigger - anyone have any opinions as to why i shouldn't get a Kamado Joe Classic III? (vs BGE, or others)
I've ordered one myself. Not sure how they compare on price, but the KJ comes with more easy to live with features - the ash tray, split cooking system, practical top vent etc. I'm sure they cook the same though - I imagine the Aldi version, albeit a lot cheaper does too.KJ are perhaps the innovators. Some really cool features on this year's models.
Monolith are worth a look - essentially the same as the KJ of a year or two ago, and very competitively priced.
Primo are lovely with the oval shape - but fairly pricy.
Of course, if you want the very best, then give Linkletter a shout at Komodo Kamado in Indonesia... The big models have stainless steel content that weighs as much as a decent Kamado from the "normal" players!
One day...
By the way people a top tip for those of you who like halloumi.
Pour boiling water over the cheese and let it sit in it for 20 minutes before barbecuing. A transcendent cheese experience - no more squeaky rubber, just gooey yet chewy awesomeness. Honestly, it is amazing. Then sit the cheese over rosemary twigs when grilling for smoky, herby flavours.
Also, if you find halloumi too salty, soak the cheese in cold water for 2-3 hours before the boiling water step. Again, transformative.
Pour boiling water over the cheese and let it sit in it for 20 minutes before barbecuing. A transcendent cheese experience - no more squeaky rubber, just gooey yet chewy awesomeness. Honestly, it is amazing. Then sit the cheese over rosemary twigs when grilling for smoky, herby flavours.
Also, if you find halloumi too salty, soak the cheese in cold water for 2-3 hours before the boiling water step. Again, transformative.
thebraketester said:
Where do people source their smoking wood from?
Last lot I got from these folks - they were doing a three for two offer.https://www.amazon.co.uk/gp/product/B07D5HJRQ2/ref...
I use Paul Goulden here : http://bbqsmokingwood.co.uk/
He always has a good mix, can't tell you what he charges by the kilo, but i've had all sorts from him (inc pear, mesquite etc)
He can also supply just Oak if that's what you prefer.
Good size chunks of properly dried wood.
He always has a good mix, can't tell you what he charges by the kilo, but i've had all sorts from him (inc pear, mesquite etc)
He can also supply just Oak if that's what you prefer.
Good size chunks of properly dried wood.
k do you upload vertical photos from an iPhone so they’re the right way around Harry Flashman said:
By the way people a top tip for those of you who like halloumi.
Pour boiling water over the cheese and let it sit in it for 20 minutes before barbecuing. A transcendent cheese experience - no more squeaky rubber, just gooey yet chewy awesomeness. Honestly, it is amazing. Then sit the cheese over rosemary twigs when grilling for smoky, herby flavours.
Also, if you find halloumi too salty, soak the cheese in cold water for 2-3 hours before the boiling water step. Again, transformative.
Cheers for sharing, nice tip Pour boiling water over the cheese and let it sit in it for 20 minutes before barbecuing. A transcendent cheese experience - no more squeaky rubber, just gooey yet chewy awesomeness. Honestly, it is amazing. Then sit the cheese over rosemary twigs when grilling for smoky, herby flavours.
Also, if you find halloumi too salty, soak the cheese in cold water for 2-3 hours before the boiling water step. Again, transformative.
Decided to do pulled pork for a friends BBQ/pool party this weekend. Never done pulled pork before so it was a challenge.
The shoulder piece was marinated for 18hrs in a dry rub.
Then cooked on the GMG Davy Crockett for 9hrs 30mins at 225F when the internal temp reached 204F.
Wrapped in tinfoil and a towel and placed in an insuated freezer bag for transport to is place. We put a meat thermometer in the piece with the display on the outside. Initially 98C and lowered to 73C after about 3 hours. We had a lower limit of 67C when it had to be opened up but never got that low.
Bear claws used to pull he butt apart ….
Voila.
Delicious, moist and smokey. Big hit at the party!
The shoulder piece was marinated for 18hrs in a dry rub.
Then cooked on the GMG Davy Crockett for 9hrs 30mins at 225F when the internal temp reached 204F.
Wrapped in tinfoil and a towel and placed in an insuated freezer bag for transport to is place. We put a meat thermometer in the piece with the display on the outside. Initially 98C and lowered to 73C after about 3 hours. We had a lower limit of 67C when it had to be opened up but never got that low.
Bear claws used to pull he butt apart ….
Voila.
Delicious, moist and smokey. Big hit at the party!
Had my first go with my Thermapro thermometer yesterday.
Game changer for the chicken and sausages, quick bit of colour over the coals then off to one side and lid on. Came back when it got to correct temp and it was perfectly cooked!
Steak was a different story. I had Ribeye and did the same over the coals and then lid on (was this where i went wrong) I took it off just over rare and before medium and to me it was dry and overcooked. Although not chewy it was dry and hard. is that because the lid was on? Any tips would be great!
Game changer for the chicken and sausages, quick bit of colour over the coals then off to one side and lid on. Came back when it got to correct temp and it was perfectly cooked!
Steak was a different story. I had Ribeye and did the same over the coals and then lid on (was this where i went wrong) I took it off just over rare and before medium and to me it was dry and overcooked. Although not chewy it was dry and hard. is that because the lid was on? Any tips would be great!
BrabusMog said:
Thanks to whoever put up the tip for haloumi, did it last night and it was ledge! Went down extremely well with our fussy guests!
You're welcome! Great trick, isn't it?And another one for you, do steaks on top of the chimney starter once the flames have died down. It is viciously hot. You simply keep rotating them every few seconds on a grill perched in the chimney, and flip to do other side (thick sirloin or ribeye) for 45 seconds per side. Damned good. Then use the charcoal in the chimney for something else in the kettle (e.g. a prepared rotisserie chicken). A mate gave me this one, tried it last night. Was epic.
Edited by Harry Flashman on Monday 1st July 12:08
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