The bbq photo & recipe thread

[Jambo85]

Steve H said:

I’ve only tried it once, last year. Simple cook aiming for around 180 on a Weber kettle with a Meater temp gauge in to decide cooking time. Loads of applewood chips in early on to get a good smoke flavour and it came out pretty good (not as burnt as it looks in the pic, that was just smoke colouring).

As with anything that big, decent resting time is also important.

I’m having another go at it tomorrow.

Thanks for that, and the others who give the butter tips!

Ended up with a 7.5kg bird even though I ordered a 4kg one, just rubbed it with salt, firing up at 8am all being well!

[Steve H]

I’m just doing a crown so lighting at 10, in for around 11 I reckon.

[jollysoutherner]

From earlier... Ready around 1pm

[Turn7]

jollysoutherner said:

From earlier... Ready around 1pm

Not much coal in there, what sort of temp you aiming for ?

[jollysoutherner]

Full chimney of briquettes. 190 ish for 2 ish hrs was initial plan. Loosely covered in foil for majority of cook to shield from coals.

Rested at 65. Came out pretty well, can't get away from fact Beef is the better option

Kids happy, turkey curry tomorrow.

[Turn7]

I can see the baskets now Im awake, it looked earlier like there wasnt much there....

Bird looks nice, if you like that sort of thing

[Mykap]

Didn't have time to post yesterday but we did a small 3kg turkey on the rotisserie. Turned out well but took about an hour longer than planned .

[tedmus]

Reverse seared a couple of prime rib steaks on the kamado yesterday. Light coating of dijon, then a heavyish coating of Maldon salt and fresh cracked pepper.

Missus made a dauphinoise and I did some shredded sprouts with pancetta, shallots, garlic and lemon juice.

Was a bit disappointed in the quality of the beef tbh, some slices had a bit of sinew in there, tasted lovely though and managed not to fk it up as was fairly hammered by then

Edited by tedmus on Saturday 26th December 15:08

[bomb]

That looks great Tedmus. I'd prefer that to Turkey, any day. Looks nicely cooked without being overdone.

[Jambo85]

Looks stunning though - even as a lover of rare beef - I would personally take a ribeye a bit further than that to give the fat a chance to render. I think that would maybe address your tenderness concerns a bit. I’d eat fillet like that all day long though!

[tedmus]

Jambo85 said:

Looks stunning though - even as a lover of rare beef - I would personally take a ribeye a bit further than that to give the fat a chance to render. I think that would maybe address your tenderness concerns a bit. I’d eat fillet like that all day long though!

Thanks

I was expecting it to be a bit cooked a bit more tbf, took it to 49c in the slow cook anticipating a few degrees of carry over plus a couple during the sear. I don't think the issue was that though, there were actual bits of tough sinew in it which would never have rendered.

They weren't the most expensive steaks but they weren't cheap either. Flavour was great though.

[PGM]

Christmas Day, we had a saddle of lamb this year




Searing


Fire lit




On to a bed of veg, stock and red wine with the bones





Finished off direct over the coals and it's resting

[thebraketester]

Looks superb PGM.... I have never cooked a saddle of lamb before, its been put on the list.

[PGM]

Thank you, it was very nice.

My son is RACA apprentice fine dining chef in his final year, we used the butcher his restaurant (Hartwell House, Aylesbury) buys from, it was very reasonable by comparison to Turkey.

We have different meat every year, rib of beef, a piglet, turkey, like to change!

The saddle was cooked to 120f in the smoker (didn't use any smoke chips) at 225f for just under 2hrs for 2kg, rested then served at 130 med rare.

He did a very nice jus using honey, balsamic after straining the pan it was cooked on.

The oil from searing with garlic and rosemary was used for the roast potatoes.

[Turn7]

Tell me,what butcher does Hartwell House use ?

I’m a huge fan of Newitts in Thame .

[PGM]

Turn7 said:

Tell me,what butcher does Hartwell House use ?

I’m a huge fan of Newitts in Thame .

They are a good butcher as are wren but can be somewhat high on the prices.

The one they use is in Chinnor, my son has spent days working there butchering whole cows, lambs, pigs and game as part of his learning, they grow their own meat too.

We have used them for beef fillets and this saddle so far and the quality is excellent.

[Turn7]

PGM said:

Turn7 said:

Tell me,what butcher does Hartwell House use ?

I’m a huge fan of Newitts in Thame .

They are a good butcher as are wren but can be somewhat high on the prices.

The one they use is in Chinnor, my son has spent days working there butchering whole cows, lambs, pigs and game as part of his learning, they grow their own meat too.

We have used them for beef fillets and this saddle so far and the quality is excellent.

Interesting, thanks.

[illmonkey]

My old stomping ground. Newitt’s are award winners and very good.

The pointer butchers in Brill are also good, meat from their own farm. The pub adjoined used to be good for a pint but it’s far too up it’s own arse now. Head to the pheasant for amazing views.

[PGM]

No problem, yes I agree with the Brill comments too. It has been a while since we last ate at the Pheasant but it was very good, steak from Boarstall Meats at the bottom of the hill from their Belted Galloway cattle.

There is an outlet at Boarstall Meats too which is good.

[PGM]

New year's Eve, a gammon joint smoked with cherry chips.

Injected with a marinade of cider, cider vinegar, honey, Dijon mustard, pork rub, worcestershire sauce.

Coated with honey, Dijon mustard and brown sugar.

Cooked in foil for last hour with all the marinade and juices, finished over coals while busting.



Plan for tonight is cheese fondue with some of this ham cubed up, home made breads etc then slice the rest and freeze for sandwich ham for the next couple of months!