The bbq photo & recipe thread
Discussion
Short notice small bbq party tomorrow...
Just managed to get a nice kilo of beef skirt, was hoping to make a sticky bbq shredded beef for burger topping and dirty wedges.
Current thinking is a couple of hours smoking, then 2-3 in a foil bag with some stock before pulling into the juices and mixing in some bbq sauce before finishing for half hour. Think this will work?
Just managed to get a nice kilo of beef skirt, was hoping to make a sticky bbq shredded beef for burger topping and dirty wedges.
Current thinking is a couple of hours smoking, then 2-3 in a foil bag with some stock before pulling into the juices and mixing in some bbq sauce before finishing for half hour. Think this will work?
Sway said:
Short notice small bbq party tomorrow...
Just managed to get a nice kilo of beef skirt, was hoping to make a sticky bbq shredded beef for burger topping and dirty wedges.
Current thinking is a couple of hours smoking, then 2-3 in a foil bag with some stock before pulling into the juices and mixing in some bbq sauce before finishing for half hour. Think this will work?
No idea but it sounds ace!! Let us know how it goes won’t you? Just managed to get a nice kilo of beef skirt, was hoping to make a sticky bbq shredded beef for burger topping and dirty wedges.
Current thinking is a couple of hours smoking, then 2-3 in a foil bag with some stock before pulling into the juices and mixing in some bbq sauce before finishing for half hour. Think this will work?
mattyn1 said:
Sway said:
Short notice small bbq party tomorrow...
Just managed to get a nice kilo of beef skirt, was hoping to make a sticky bbq shredded beef for burger topping and dirty wedges.
Current thinking is a couple of hours smoking, then 2-3 in a foil bag with some stock before pulling into the juices and mixing in some bbq sauce before finishing for half hour. Think this will work?
No idea but it sounds ace!! Let us know how it goes won’t you? Just managed to get a nice kilo of beef skirt, was hoping to make a sticky bbq shredded beef for burger topping and dirty wedges.
Current thinking is a couple of hours smoking, then 2-3 in a foil bag with some stock before pulling into the juices and mixing in some bbq sauce before finishing for half hour. Think this will work?
2 1/2hrs smoking over oak, pecan rub.
2hrs in a tray braising with some seasoned stock (Worcestershire sauce, Maggi, etc.) covered in foil.
Shredded up, mixed in with a big dollop of Stokes bbq sauce (amazing stuff - get it if you can) for an hour in a low oven.
Simply incredible. Burger topping, and then about half loaded over some wedges, covered in grated mozarella and bisto then in the oven for half hour as a dirty poutine... Oh lordy (sorry, didn't manage pics of that, it went top fast!).
I've been cold smoking Rum as a bit of an experiment. Here's how it went... https://www.youtube.com/watch?v=_bV6pKhSHBc&t=...
I bought a lotus grill a little while back. I quite liked the idea of using in in the middle of the table so I could sit with everyone else. Also thought it might help with my two year old as the sides are cool to touch and she can't get to the charcoal or knock it out etc.
I have a cheapo BBQ with lid that was ok at best, so if I'm desperate to do something bigger with the lid down I can. I will supplement this grill with some kind of dedicated smoker eventually. Maybe a wood pellet one.
Burgers and bacon, and marinated chicken with grilled halloumi for kebab type wraps.
I have a cheapo BBQ with lid that was ok at best, so if I'm desperate to do something bigger with the lid down I can. I will supplement this grill with some kind of dedicated smoker eventually. Maybe a wood pellet one.
Burgers and bacon, and marinated chicken with grilled halloumi for kebab type wraps.
Just had a look at the lotus grill, seems a smart little product. The idea behind it would help my brothers who think the best way to cook on a BBQ is to have everything on max (yes, gas...I tried my best to convince them not to) and burn it all.
My ability to understand that flames burn has landed me the job of the chef for every family event, even the fireman brother can't seem to get his head around it!
My ability to understand that flames burn has landed me the job of the chef for every family event, even the fireman brother can't seem to get his head around it!
I do love a Weber, so simple yet easily cook for 13 people on it no problem. Coals on half the base allows you to get some colour on items and move them to indirect heat to cook through. Makes it very easy to manage, whilst looking like a pro and delivering all the food at once without a burnt sausage in sight.
Tony Angelino said:
Thanks, i will be giving it a go the end of the month when I have some spare timeso just how do you guys control your temps ?
I bought a Weber Master Touch this summer, and whilst i'm happy doing direct, I'm struggling with indirect.
there seem's to be two schools of thought on which vent to use, with even Weber saying just to use the input and leave the top lid vent wide open.
I bought a Weber Master Touch this summer, and whilst i'm happy doing direct, I'm struggling with indirect.
there seem's to be two schools of thought on which vent to use, with even Weber saying just to use the input and leave the top lid vent wide open.
paul_y3k said:
so just how do you guys control your temps ?
I bought a Weber Master Touch this summer, and whilst i'm happy doing direct, I'm struggling with indirect.
there seem's to be two schools of thought on which vent to use, with even Weber saying just to use the input and leave the top lid vent wide open.
With my weber I use the snake method. Stack up a 2 x 2 row of briquettes half way around the edge of the bbq and place a some wood for smoking on top,I light around 8 briquettes using a chimney starter and stack them up next to the unlit ones. Place the meat on the opposite side, a water pan underneath the meat with boiling water in it, plus a thermometer to monitor the temp. Top vent over the meat open a small amount and same for the bottom vents. Then it's just a case keeping an eye on the temp and making minor adjustments to stay around the 230f for smoking.I bought a Weber Master Touch this summer, and whilst i'm happy doing direct, I'm struggling with indirect.
there seem's to be two schools of thought on which vent to use, with even Weber saying just to use the input and leave the top lid vent wide open.
A Kelly Bab last night (no picture)
https://www.woodsmokeforum.uk/topic/137-the-kelly-...
oregano and paprika chicken stuffed with lemon and garlic tonight
https://www.woodsmokeforum.uk/topic/137-the-kelly-...
oregano and paprika chicken stuffed with lemon and garlic tonight
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