The bbq photo & recipe thread

[pmanson]

Zirconia said:

Last Sunday. Nothing too brilliant but looking at the lamb the page over on a tray, think I missed a trick. Three hours slow and low and mesquite wood chips. Very tender.

Well worth doing, it was the 2nd time i'd tried it that way. The first time I didn't part boil the spuds and a couple of them were still a little hard in the middle. Part boiling them sorted that out.

[Mykap]

Zirconia said:

Last Sunday. Nothing too brilliant but looking at the lamb the page over on a tray, think I missed a trick. Three hours slow and low and mesquite wood chips. Very tender.

Must have been a lamb weekend as we also tried BBQ lamb. My wife was against the idea but I had a go.

Marinated in honey and various herbs over night.



Then slow cooked on the kamado at 225f for four hours. Stopped at an internal temp of 65c.
Alder wood chips over charcoal lumpwood .



Result was tender and delicious. Served with carrots and Dauphinoise potatoes.

[hyphen]

andrewjamesroberts said:

Taita said:

Does anyone have a list of essentials to get me up and running please?

I would go with meat thermometer.

I have both a maverick ET-71OS REMOTE WIRELESS COOKING THERMOMETER

And a MEATER block which was part of the original kickstarter campaign (took 2 and 1/2 years from cash to delivery! I thought my cash was lost!)

I got a Meater block recently, was googling around reading up and came across a 15% off code on a forum from years ago, so stuck it in and still worked

Need to get a Thermapen type one too still.

[Tony Angelino]

Tickle said:

Taita said:

I've got the Aldi Kamado on order (should be despatched in 2 days).
https://www.aldi.co.uk/kamado-ceramic-egg-bbq-gril...

However I have virtually zero supplies for recipes / other tools etc.

Does anyone have a list of essentials to get me up and running please?

I'm guessing:

• Decent coals (any recommends?)
• Wireless temp thing
• Stuff to make rubs
• Baster / mop thing for put on the meat each hour etc?

I use lumpwood (not a fan of briquettes, especially for indirect cooking). eBay or Amazon sell restaurant grade lumpwood in decent size bags. You will need a BBQ starter, very useful, probs a necessity. Don't use fire lighters or self lighting bags! Good set of tongs.

Loads of online resources for cooking on a BBQ, amazing ribs is a good starter.

I don't tend to use the chimney starter on my Kamado Joe (always use it on the Weber and love it), I use firelighters. My school of thought is that seen as the Joe is usually a slow cook at low temperature the chimney starter gets it too hot and it's harder to bring the temp down than it is to bring it up.

[tedmus]

hyphen said:

I got a Meater block recently, was googling around reading up and came across a 15% off code on a forum from years ago, so stuck it in and still worked

Need to get a Thermapen type one too still.

ETI have some classics on offer at the moment

https://thermapen.co.uk/thermapen-offers

Also this Inkbird has a promotion on at the moment, 10% discount, just ordered one myself

https://www.amazon.co.uk/Inkbird-Thermometer-Recha...

Edited by tedmus on Tuesday 28th April 12:41

[Not Ideal]

Tony Angelino said:

I don't tend to use the chimney starter on my Kamado Joe (always use it on the Weber and love it), I use firelighters. My school of thought is that seen as the Joe is usually a slow cook at low temperature the chimney starter gets it too hot and it's harder to bring the temp down than it is to bring it up.

+1 for me and my KJ. I just use 2x natural firelighters.

[number2]

Not Ideal said:

Tony Angelino said:

I don't tend to use the chimney starter on my Kamado Joe (always use it on the Weber and love it), I use firelighters. My school of thought is that seen as the Joe is usually a slow cook at low temperature the chimney starter gets it too hot and it's harder to bring the temp down than it is to bring it up.

+1 for me and my KJ. I just use 2x natural firelighters.

I take your two, and raise (?) you the use of one firelighter .

[RammyMP]

Taita said:

I've got the Aldi Kamado on order (should be despatched in 2 days).
https://www.aldi.co.uk/kamado-ceramic-egg-bbq-gril...

However I have virtually zero supplies for recipes / other tools etc.

Does anyone have a list of essentials to get me up and running please?

I'm guessing:

• Decent coals (any recommends?)
• Wireless temp thing
• Stuff to make rubs
• Baster / mop thing for put on the meat each hour etc?

They’re now sold out! I’ve missed the boat again!

[seefarr]

number2 said:

Not Ideal said:

Tony Angelino said:

I don't tend to use the chimney starter on my Kamado Joe (always use it on the Weber and love it), I use firelighters. My school of thought is that seen as the Joe is usually a slow cook at low temperature the chimney starter gets it too hot and it's harder to bring the temp down than it is to bring it up.

+1 for me and my KJ. I just use 2x natural firelighters.

I take your two, and raise (?) you the use of one firelighter .

Single firelighter? Luxury! I have to briefly set the cat alight by rubbing two sticks together, use the burning cat to light the coals then quickly put the cat out before the missus notices it's been on fire.

Anyway, back on track. On the subject of charcoal I ordered a big bag of this last week from Amazon and it's the best quality I've had in 12 years of BBQ with next day delivery too. Tis a biiiig bag though:

https://www.amazon.co.uk/gp/product/B087776BV3

[tedmus]

I'm on this currently, great for the kamado, the chunks are massive.

https://www.fogonuk.co.uk/#shop

[AlvinSultana]

Its just a matter of time, and patience.......

Edited by AlvinSultana on Tuesday 28th April 15:30

[Tickle]

Tony Angelino said:

Tickle said:

Taita said:

I've got the Aldi Kamado on order (should be despatched in 2 days).
https://www.aldi.co.uk/kamado-ceramic-egg-bbq-gril...

However I have virtually zero supplies for recipes / other tools etc.

Does anyone have a list of essentials to get me up and running please?

I'm guessing:

• Decent coals (any recommends?)
• Wireless temp thing
• Stuff to make rubs
• Baster / mop thing for put on the meat each hour etc?

I use lumpwood (not a fan of briquettes, especially for indirect cooking). eBay or Amazon sell restaurant grade lumpwood in decent size bags. You will need a BBQ starter, very useful, probs a necessity. Don't use fire lighters or self lighting bags! Good set of tongs.

Loads of online resources for cooking on a BBQ, amazing ribs is a good starter.

I don't tend to use the chimney starter on my Kamado Joe (always use it on the Weber and love it), I use firelighters. My school of thought is that seen as the Joe is usually a slow cook at low temperature the chimney starter gets it too hot and it's harder to bring the temp down than it is to bring it up.

If I'm doing a slow cook, just partially fill the chimney starter and put on unlit lumpwood in the BBQ.

[AlvinSultana]

And this one is a work in progress.

I had planned to cook this rascal as a kind of lockdown end party.

[Taita]

Tony Angelino said:

Tickle said:

Taita said:

I've got the Aldi Kamado on order (should be despatched in 2 days).
https://www.aldi.co.uk/kamado-ceramic-egg-bbq-gril...

However I have virtually zero supplies for recipes / other tools etc.

Does anyone have a list of essentials to get me up and running please?

I'm guessing:

• Decent coals (any recommends?)
• Wireless temp thing
• Stuff to make rubs
• Baster / mop thing for put on the meat each hour etc?

I use lumpwood (not a fan of briquettes, especially for indirect cooking). eBay or Amazon sell restaurant grade lumpwood in decent size bags. You will need a BBQ starter, very useful, probs a necessity. Don't use fire lighters or self lighting bags! Good set of tongs.

Loads of online resources for cooking on a BBQ, amazing ribs is a good starter.

I don't tend to use the chimney starter on my Kamado Joe (always use it on the Weber and love it), I use firelighters. My school of thought is that seen as the Joe is usually a slow cook at low temperature the chimney starter gets it too hot and it's harder to bring the temp down than it is to bring it up.

Are all chimney starters the same (eg a fancy pringles tube) or worth getting a particular one to get up and running?

On the hunt for coals now too.

ETA: Good to go https://www.ebay.co.uk/itm/BigK-Restaurant-Grade-H...

Edited by Taita on Tuesday 28th April 15:48

[Sway]

Tony Angelino said:

I don't tend to use the chimney starter on my Kamado Joe (always use it on the Weber and love it), I use firelighters. My school of thought is that seen as the Joe is usually a slow cook at low temperature the chimney starter gets it too hot and it's harder to bring the temp down than it is to bring it up.

Are you using 'natural' firelighters? Ceramics can absorb the fumes from oil based firelighters.

One good alternative (I use them for the chimney starter too) is a ball of scrunched kitchen roll doused in a couple of tablespoons of veg oil.

[Sway]

[quote=Taita]

Are all chimney starters the same (eg a fancy pringles tube) or worth getting a particular one to get up and running?

On the hunt for coals now too.

ETA: Good to go https://www.ebay.co.uk/itm/BigK-Restaurant-Grade-H...

Edited by Taita on Tuesday 28th April 15:48

[/quote
They're all much of a muchness.

Just make sure the handle(s) are decent, and there's something that allows a "stand off" of hands when pouring...

[Zirconia]

Pretty much heavy duty gloves and goggles when pouring out here.

[Tony Angelino]

Sway said:

Tony Angelino said:

I don't tend to use the chimney starter on my Kamado Joe (always use it on the Weber and love it), I use firelighters. My school of thought is that seen as the Joe is usually a slow cook at low temperature the chimney starter gets it too hot and it's harder to bring the temp down than it is to bring it up.

Are you using 'natural' firelighters? Ceramics can absorb the fumes from oil based firelighters.

One good alternative (I use them for the chimney starter too) is a ball of scrunched kitchen roll doused in a couple of tablespoons of veg oil.

I do try to use the natural ones but every now and again if I haven't planned ahead I use the cheap bog standard ones. I generally use 1 firelighter broken up into 3 bits spread out at 12pm, 4pm & 8pm in the bottom of the KJ. Lid open until the lighters have completely burned away and then close it and use the vents to control temperature.

I have never managed to get going with the kitchen roll and oil method, even when using the chimney starter I still use a firelighter underneath to get it going.

With regards to the starters, I've got the Weber one and it's great. A mate of mine has a cheap one and there is no obious difference between them even after a couple of years so can't see the point in maying more for the branded one, I certainly wouldn't pay more for the Weber one if I got another.

[Tony Angelino]

Big K Restaurant grade is £17.99 at the Venus in Leeds for anybody in West Yorkshire. It's generally about this price but the brands change sometimes.

Last time was some wierd sort of hexagonal sticks with a hole in the middle, a pig to light but once you do it goes for a long, long time.

[Greshamst]

AlvinSultana said:

And this one is a work in progress.

I had planned to cook this rascal as a kind of lockdown end party.

What’s the story behind this?! How long are you going to age for?