The bbq photo & recipe thread

[Harry Flashman]

Team BBQ, please forgive me this - but I need to post evidence of my drunken inspiration from the other evening.

I had a big steak to reverse sear. I had a wood burning stove on with embers lit. So I thought "I can smoke this mofo and then oven cook it, followed by a sear, without having to fire up the barbecue!". This may have been most of a bottle of Amarone speaking to me, but at the time, it was making sense.

Hot coals, pot, chunk of cherry wood.

IMG_20201229_174341 by baconrashers, on Flickr



This was a bad idea. Extractor fan not up to the clouds of smoke. Wife yelled at me and chased me outside, muttering simething about carbon monoxide poisoning. She had a point. I retreated with unsteady dignity, carrying a pot of hot coals.

IMG_20201229_174656 by baconrashers, on Flickr



Relegated to kitchen steps. colander on top for some smoke retention, rosemary added.

IMG_20201229_175018 by baconrashers, on Flickr


After 45 minutes, the steak had taken on a lot of flavour (as I was to find out), so went into a very low oven until it got to mid fifties, and then was seared on a very hot pan. Results were great (slightly overdone to medium rather than medium rare, but that was me cooking it to 55 instead of 50 in the oven by mistake). But the flavour was awesome. You got all of the cherry smoke, overlaid with rosemary - you cannot do that in the kitchen alone with an oven and hob.

IMG_20201229_201135 by baconrashers, on Flickr

There you go folks. Drinking too much red wine results in crossing culinary boundaries! No wonder Heston is smashed up on coke all the time (allegedly).

Edited by Harry Flashman on Thursday 31st December 16:00

[Jambo85]

Nice work Harry! I got very reasonable results once by chucking a brace of ribeyes straight onto the embers in my woodburner!

[Turn7]

PGM said:

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!

See a few foks using Cherry, what sort of flavour does it add ?

Also - Busting ?

[PGM]

Turn7 said:

See a few foks using Cherry, what sort of flavour does it add ?

Also - Busting ?

Very similar to Apple to me to be honest!

Baisting , bloody autocorrect!

Nice work Harry, I've smoked the kitchen out a few times, never popular 😅

[Turn7]

PGM said:

Turn7 said:

See a few foks using Cherry, what sort of flavour does it add ?

Also - Busting ?

Very similar to Apple to me to be honest!

Baisting , bloody autocorrect!

Nice work Harry, I've smoked the kitchen out a few times, never popular ??

Ah, didnt think of the old autocorrect...

[Harry Flashman]

Turn7 said:

See a few foks using Cherry, what sort of flavour does it add ?

Also - Busting ?

I use oak, cherry and apple I terchangeably as I have a load of wood from having to cut some of each species down in my garden.

Honestly, I don't notice any difference in flavour but it is easier to over-smoke with the oak. The fruitctreesmust be a bit more gentle.

[Turn7]

Harry Flashman said:

Turn7 said:

See a few foks using Cherry, what sort of flavour does it add ?

Also - Busting ?

I use oak, cherry and apple I terchangeably as I have a load of wood from having to cut some of each species down in my garden.

Honestly, I don't notice any difference in flavour but it is easier to over-smoke with the oak. The fruitctreesmust be a bit more gentle.

Certainly my experience with Apple.

[tedmus]

Chestnut wood gives a nice mild smoke, as does olive which I love with lamb.

Cherry is more for colour for me.

[Mykap]

Bbq and lose weight...

This guy is running a series of bbq keto diet recipes this month. Well worth watching.

https://youtu.be/3cf8EdYjd2Y


I did the poppers yesterday and a ribeye. Poppers were great, bbqed then held in my wood stove till the steak was ready.

[tedmus]

Iberico pluma, tremendous flavour. I think I would prefer this over a steak any day, so tasty.

[mickv]

Never tried the pluma. We’ve had secreto a couple of times and it’s fantastic, but looking at those I’m thinking they’re next on the list. Iberico pork is amazing on the bbq. Had some loin ribs a few weeks ago and they were superb too - good meat to bone ratio and not too fatty.

[Turn7]

Am I wrong in thinking real Iberico is Acorn fed ?

[craig1912]

Turn7 said:

Am I wrong in thinking real Iberico is Acorn fed ?

No- Iberian black pigs fed on acorns

[tedmus]

mickv said:

Never tried the pluma. We’ve had secreto a couple of times and it’s fantastic, but looking at those I’m thinking they’re next on the list. Iberico pork is amazing on the bbq. Had some loin ribs a few weeks ago and they were superb too - good meat to bone ratio and not too fatty.

Had some secreto a few weeks back, fantastic but I think this is better personally.

Also got some presa to try at some point. May have to look at getting some of those ribs in!

[Bathroom_Security]

Got this USDA Prime through, no room in the freezer for it

So got the Australian Brisket out and did it on the Traeger







12 hours with an hours rest. Was like butter. Even the point which was very lean was soft.

Also had a few cuts on the OG Weber, chateu and some ribeye

[Turn7]

Ive got this small Ham to do, and I want to BBQ it, but its an odd shape. More meat than fat cap.

Approx 4 inches thick.

How would you cook it ?

[Turn7]

anyone help ?

[tomsugden]

Assuming it is cooked already as you said ham rather than gammon, I'd hot smoke it with a glaze. This is my go to glaze:


60g (2¼oz) dark brown sugar
125g (4½oz) honey
1tsp English mustard powder
2tbsp wholegrain mustard
A few cloves
1 cinnamon stick
Enough cider to cover other ingredients
A splash of cider vinegar

Put everything except the cider vinegar into a pan and reduce by about a third, then add the vinegar.

[Jambo85]

Do you have any knowledge of how salty it might be? A pre soak or boil would reduce that a bit if you want.

[Turn7]

Tom, Im pretty sure its not cooked, so terminology failire on my behalf....


Jambo, no idea how salty it is..