The bbq photo & recipe thread
Discussion
VEIGHT said:
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!
FWIW the steak looks bloody nice!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!
I'm not sure why that happened but maybe have a shot at the reverse sear method?
Jambo85 said:
VEIGHT said:
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!
FWIW the steak looks bloody nice!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!
I'm not sure why that happened but maybe have a shot at the reverse sear method?
Bring up to target temp nice and slow, then a chimney (or even stop straight onto white coals) to get the finish very quickly...
Any good tips on cleaning grate on a charcoal bbq?
I avoid metal brushes after reading how many people end up in hospital with bits of metal stuck where they shouldn't. Have been using a pumice like stone which was good but now needs replacing, before I order a replacement, are there other gadgets worth trying?
I avoid metal brushes after reading how many people end up in hospital with bits of metal stuck where they shouldn't. Have been using a pumice like stone which was good but now needs replacing, before I order a replacement, are there other gadgets worth trying?
First attempt at pulled pork today. It's been in since 10.30 and looking OK so far. The temp seems to be around 130 - 135c in the BBQ so hopefully that's hot enough. I popped a bit more charcoal in and opened the vents as it dropped down a bit but its back nice and steady now.
It's only a fairly small boneless shoulder with a dry rub of brown sugar, smoke paprika, garlic powder, salt, pepper and cayenne pepper. Hopefully it works out OK!
It's only a fairly small boneless shoulder with a dry rub of brown sugar, smoke paprika, garlic powder, salt, pepper and cayenne pepper. Hopefully it works out OK!
wombleh said:
Any good tips on cleaning grate on a charcoal bbq?
I avoid metal brushes after reading how many people end up in hospital with bits of metal stuck where they shouldn't. Have been using a pumice like stone which was good but now needs replacing, before I order a replacement, are there other gadgets worth trying?
I've never tried it myself but seen a few people recommend an onion sliced in half and rubbed over a hot grill with tongs/decent oven glovesI avoid metal brushes after reading how many people end up in hospital with bits of metal stuck where they shouldn't. Have been using a pumice like stone which was good but now needs replacing, before I order a replacement, are there other gadgets worth trying?
Greendubber said:
Yep, same here. Heat it up, brush it off with a BBQ wore brush and job done.
Please don't use a wire brush chap - it's becoming well recognised that the wires can chip off, and get into food - with potentially life threatening results...Three examples in the last few months, on a pretty small Facebook bbq group I'm in.
I binned it, and now use a ball of loosely scrunched tinfoil. Works great.
Sway said:
Greendubber said:
Yep, same here. Heat it up, brush it off with a BBQ wore brush and job done.
Please don't use a wire brush chap - it's becoming well recognised that the wires can chip off, and get into food - with potentially life threatening results...Three examples in the last few months, on a pretty small Facebook bbq group I'm in.
I binned it, and now use a ball of loosely scrunched tinfoil. Works great.
Greendubber said:
Sway said:
Greendubber said:
Yep, same here. Heat it up, brush it off with a BBQ wore brush and job done.
Please don't use a wire brush chap - it's becoming well recognised that the wires can chip off, and get into food - with potentially life threatening results...Three examples in the last few months, on a pretty small Facebook bbq group I'm in.
I binned it, and now use a ball of loosely scrunched tinfoil. Works great.
However, hearing some of the accounts of punctured stomach/bowel, it's really not worth the (low) risk when alternatives are still a doddle.
Had a good barbecue weekend just past. I have been working by way through the simpler recipes in the “Let There be Meat” cookbook.
Saturday was Bacon Bomb day. It was a pretty easy cook – took only about 2.5 hours to get up to the required internal temp. Chucked on some pork belly burnt ends too after trying them for the first time a few weeks ago and the whole family went wild for them.
Everyone enjoyed the bomb, but to me - to be honest - it tasted exactly like the sum of its parts, ie a cheesy mince mixture with some bacon. Think I’d have preferred the mince to be seasoned more. My pal said a slice of it would make a fantastic burger, so I think if I do it again, I’ll leave the cheese out of the bomb, and instead serve the bomb slices in roll with a cheese slice melted on top.
Sunday was my first attempt at pulled pork. Decided I would do my first attempt with a boneless shoulder joint out of Tesco, rather than potentially mess up a proper £20 pork butt. It was also my first time attempting to use the snake method for anything longer than a few hours. Have to say I absolutely nailed it. 10 hours in at 225degF +/- 5deg pretty much constant. Could have done it in 8 hours, as the joint stalled at 170degF and I hadn’t read up on what to do if you want to get on with things. I eventually wrapped it in a “texas crutch” and off it shot up to 200 in pretty quick measure.
The bark was incredible and it pulled beautifully. I was so chuffed because it looked like I’d be taking it in for lunch at work all week as it filled an entire casserole dish… but then our friends appeared at the door within minutes of it coming off the grill on Sunday evening and a single pulled pork bun didn’t seem like much of a dinner. So after seconds, I only had about 2 small portions left to hang on to. IT was SO good – as good, if it not better, than any I have had in a proper BBQ restaurant.
This thread has been a huge help so a big thanks to all who contribute and pass on their advice!
Saturday was Bacon Bomb day. It was a pretty easy cook – took only about 2.5 hours to get up to the required internal temp. Chucked on some pork belly burnt ends too after trying them for the first time a few weeks ago and the whole family went wild for them.
Everyone enjoyed the bomb, but to me - to be honest - it tasted exactly like the sum of its parts, ie a cheesy mince mixture with some bacon. Think I’d have preferred the mince to be seasoned more. My pal said a slice of it would make a fantastic burger, so I think if I do it again, I’ll leave the cheese out of the bomb, and instead serve the bomb slices in roll with a cheese slice melted on top.
Sunday was my first attempt at pulled pork. Decided I would do my first attempt with a boneless shoulder joint out of Tesco, rather than potentially mess up a proper £20 pork butt. It was also my first time attempting to use the snake method for anything longer than a few hours. Have to say I absolutely nailed it. 10 hours in at 225degF +/- 5deg pretty much constant. Could have done it in 8 hours, as the joint stalled at 170degF and I hadn’t read up on what to do if you want to get on with things. I eventually wrapped it in a “texas crutch” and off it shot up to 200 in pretty quick measure.
The bark was incredible and it pulled beautifully. I was so chuffed because it looked like I’d be taking it in for lunch at work all week as it filled an entire casserole dish… but then our friends appeared at the door within minutes of it coming off the grill on Sunday evening and a single pulled pork bun didn’t seem like much of a dinner. So after seconds, I only had about 2 small portions left to hang on to. IT was SO good – as good, if it not better, than any I have had in a proper BBQ restaurant.
This thread has been a huge help so a big thanks to all who contribute and pass on their advice!
Can anyone help?
I have a large party of around 50 guests and so have ordered 2 x 4-5Kg pork shoulder. Going to be doing burgers as well so I think 10kg of meat should be fine. However my weber kettle isn't going to be big enough for both so I am thinking of cooking in two batches. This means a 4 hour "smoke" time for each at most. After that I am thinking of wrapping them in foil and shoving them in the oven.
Any ideas on times or other ideas?
I have a large party of around 50 guests and so have ordered 2 x 4-5Kg pork shoulder. Going to be doing burgers as well so I think 10kg of meat should be fine. However my weber kettle isn't going to be big enough for both so I am thinking of cooking in two batches. This means a 4 hour "smoke" time for each at most. After that I am thinking of wrapping them in foil and shoving them in the oven.
Any ideas on times or other ideas?
I sadly have no picture of this once finished as it got eaten quickly! But epic, foolproof charcoal smoked, roasted boneless pork shoulder, with pork dripping apple sauce.
Boneless pork shoulder (this one was 1.5kg). Skin scalded by pouring a kettle of boiling water over it, then dried off. Placed so that the meat (but not the skin) is in a brine bath - made by boiling salt, sugar, cinnamon and cloves together, and cooling down to make a cold bath. Don't overdo the salt, I used about a third of a cup of salt and sugar in around 1.5litres of water. Skin salted to draw out more moisture, left in fridge for 6 hours.
Get Weber up to temp: 1 chimney of briquettes in two parts with the glass dish of apples, brown sugar, cinnamon sticks and topped with cider as a drip pan, in the middle. Add a fist sized chunk of cherry or apple wood to the coals.
Take meat out of fridge, dry off skin again, brush skin with high smoke point oil (rapeseed is good), scatter skin with fennel seeds (or whatever) and sea salt, and whack in barbecue cold (this helps with a condensate smoking process - works better than room temp meat).
Blast it with vents open at 250C to smoke the meat, get heat into it quickly, and crisp up that scalded, dried and salted skin, half close vents and sit it at 200C for a couple of hours, or until meat is at 75-80C. Once this happens, close vents and let it cool down and rest, or remove/rest meat and take off crackling to crisp up over the heat if needed (if you have scalded and then dried the skin enough, it won't be necessary)
Perfect crackling, meltingly tender (roast rather than pulled) meat, mouth watering fat, very smokey, and that drip tray? Cinnamon apple sauce with a porky flavour.
Boom.
2019-07-18_06-41-10 by baconrashers, on Flickr
Boneless pork shoulder (this one was 1.5kg). Skin scalded by pouring a kettle of boiling water over it, then dried off. Placed so that the meat (but not the skin) is in a brine bath - made by boiling salt, sugar, cinnamon and cloves together, and cooling down to make a cold bath. Don't overdo the salt, I used about a third of a cup of salt and sugar in around 1.5litres of water. Skin salted to draw out more moisture, left in fridge for 6 hours.
Get Weber up to temp: 1 chimney of briquettes in two parts with the glass dish of apples, brown sugar, cinnamon sticks and topped with cider as a drip pan, in the middle. Add a fist sized chunk of cherry or apple wood to the coals.
Take meat out of fridge, dry off skin again, brush skin with high smoke point oil (rapeseed is good), scatter skin with fennel seeds (or whatever) and sea salt, and whack in barbecue cold (this helps with a condensate smoking process - works better than room temp meat).
Blast it with vents open at 250C to smoke the meat, get heat into it quickly, and crisp up that scalded, dried and salted skin, half close vents and sit it at 200C for a couple of hours, or until meat is at 75-80C. Once this happens, close vents and let it cool down and rest, or remove/rest meat and take off crackling to crisp up over the heat if needed (if you have scalded and then dried the skin enough, it won't be necessary)
Perfect crackling, meltingly tender (roast rather than pulled) meat, mouth watering fat, very smokey, and that drip tray? Cinnamon apple sauce with a porky flavour.
Boom.
2019-07-18_06-41-10 by baconrashers, on FlickrEdited by Harry Flashman on Thursday 18th July 19:05
Engelberger said:
Can anyone help?
I have a large party of around 50 guests and so have ordered 2 x 4-5Kg pork shoulder. Going to be doing burgers as well so I think 10kg of meat should be fine. However my weber kettle isn't going to be big enough for both so I am thinking of cooking in two batches. This means a 4 hour "smoke" time for each at most. After that I am thinking of wrapping them in foil and shoving them in the oven.
Any ideas on times or other ideas?
Cut the shoulders down to smaller pieces, and you will get the cooking time down. Use a remote meat thermometer in one to monitor temp without opening the lid. Cook them early and rest in a warm oven whilst crisping up the crackling (see my recipe above) and cooking the burgers. I have a large party of around 50 guests and so have ordered 2 x 4-5Kg pork shoulder. Going to be doing burgers as well so I think 10kg of meat should be fine. However my weber kettle isn't going to be big enough for both so I am thinking of cooking in two batches. This means a 4 hour "smoke" time for each at most. After that I am thinking of wrapping them in foil and shoving them in the oven.
Any ideas on times or other ideas?
Your problem will be water bath/drip tray. You need to be able to stop flare-ups, and use liquid as a heat sink to regulate the Weber's temperature, ad to keep things moist.
You can cheat of course - hot smoke and crisp up the skin first in the Weber, finish in the oven...
Crackling tip - do not leave on the meat if you cover and rest it. It will go soggy. Take it off first - happy eaten cold.
Edited by Harry Flashman on Thursday 18th July 19:06
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff